Pastry & Baking

6,123 topics in this forum

1. Mol d'art melter 1 2

   By Aria, November 6, 2007
   • 38 replies
   • 11.6k views
   • 
   • GRiker
   • July 12

2. Help with Cedric Grolet's Apple Tatin - Relatively Urgent for Christmas! 1 2

   By Jonathan, December 23, 2020
   • 38 replies
   • 1.2k views
   • 
   • Jonathan
   • July 11

3. Making jelly with cocoa

   By Susanwusan, June 8
   • 5 replies
   • 194 views
   • 
   • shain
   • July 9

4. Displaying Chocolate Bonbons - refrigerated or ambient temperature?

   By jhbh2, April 9
   • 14 replies
   • 523 views
   • 
   • Anthony C
   • July 9

5. Peppermint Patties

   By Shel_B, September 14, 2014
   • 19 replies
   • 3.2k views
   • 
   • minas6907
   • July 9

6. Spraying Chocolate: Equipment, Materials, and Techniques 1 2 3 4 34

   By cakedecorator1968, March 20, 2006
   • 847 replies
   • 160k views
   • 
   • Jim D.
   • July 4

7. Name that mold! 1 2 3 4

   By pastryani, April 22, 2016
   • 87 replies
   • 9k views
   • 
   • no10
   • June 30

8. Spray a mixture of alcohol and food colour directly onto chocolate, or directly into the mold?

   By CheekyChoc, June 24
   • 10 replies
   • 287 views
   • 
   • CheekyChoc
   • June 29

9. Selling chocolate products online - what comes first?

   By cc.canuck, June 18
   • 11 replies
   • 327 views
   • 
   • cc.canuck
   • June 26

10. Extending The Shelf Life of Dipped Caramels

    By HawkeyeGal, November 30, 2014
    • 20 replies
    • 3.5k views
    • 
    • cc.canuck
    • June 25

11. Does Callebaut 811 work for molding bonbon shells?

    By wannabechocolatier, June 7
    • 19 replies
    • 427 views
    • 
    • choc.frogs
    • June 24

12. Red food coloring questions, pink pralines/praline roses

    By jedovaty, June 19
    • 20 replies
    • 423 views
    • 
    • jedovaty
    • June 23

13. Chocolates with that Showroom Finish, 2012 – 1 2 3 4 40

    By punk patissier, January 31, 2012
    • 997 replies
    • 157.1k views
    • 
    • Jonathan
    • June 22

14. Fried bread, fry bread, frybread. 1 2

    By jimb0, February 13   

    • Bread
    • 26 replies
    • 918 views
    • 
    • jedovaty
    • June 20

15. The Savory Baking Topic 1 2 3 4 9

    By Anna N, August 27, 2014
    • 224 replies
    • 27.9k views
    • 
    • curls
    • June 19

16. gold colored cocoa butter

    By no10, June 18
    • 0 replies
    • 88 views
    • 
    • no10
    • June 18

17. How do they do that? (the bonbon thread) 1 2 3 4 32

    By kevnick80, April 13, 2017   

    • Chocolate
    • 780 replies
    • 91.5k views
    • 
    • Sweet Impact Mama
    • June 16

18. Ganache doser?

    By Dark side, June 16
    • 2 replies
    • 118 views
    • 
    • Kerry Beal
    • June 16

19. Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2) 1 2 3 4 10

    By minas6907, February 8, 2013
    • 229 replies
    • 26.2k views
    • 
    • Rajala
    • June 13

20. Airbrush and Spray Gun for the enthusiastic chocolate hobbyist on a budget?

    By wannabechocolatier, June 9
    • 10 replies
    • 285 views
    • 
    • Bentley
    • June 12

21. Best Spray gun for commercial use , spraying chocolate mounds 1 2 3

    By spennie, April 10, 2019
    • 59 replies
    • 7.8k views
    • 
    • wannabechocolatier
    • June 9

22. Troubleshooting Tempering 1 2 3 4 25

    By seawakim, April 13, 2003
    • 609 replies
    • 98.2k views
    • 
    • cc.canuck
    • June 9

23. Making sugar-free sorbet?

    By henris42, May 25
    • 12 replies
    • 385 views
    • 
    • scott123
    • June 8

24. Is there a type of cookie that uses only egg yolks and no other liquids or fats?

    By cteavin, June 7
    • 8 replies
    • 212 views
    • 
    • shain
    • June 8

25. Callebaut bittersweet chocolate viscosity

    By SweetandSnappyJen, September 1, 2018
    • 12 replies
    • 840 views
    • 
    • wannabechocolatier
    • June 7