Pastry & Baking

6,278 topics in this forum

1. Marble tempering

   By Chocoguyin Pemby, October 28, 2018
   • 7 replies
   • 1.4k views
   • 
   • Kerry Beal
   • October 28, 2018

2. What can I make with melted chocolate?

   By Kim Shook, October 26, 2018
   • 14 replies
   • 2k views
   • 
   • Toliver
   • November 13, 2018

3. Adding Cocoa Butter to Compound Chocolate

   By prashamk, October 26, 2018
   • 6 replies
   • 4.5k views
   • 
   • Kerry Beal
   • November 16, 2018

4. I need a chocolatier mentor or coach

   By eglies, October 25, 2018   

   • Chocolate
   • 11 replies
   • 2k views
   • 
   • eglies
   • November 1, 2018

5. What mold / pan ?

   By pjm333, October 24, 2018
   • 3 replies
   • 784 views
   • 
   • pjm333
   • October 28, 2018

6. Alkalizing Chocolate

   By scott123, October 24, 2018
   • 8 replies
   • 1.8k views
   • 
   • paulraphael
   • October 26, 2018

7. Sesame praliné

   By Rajala, October 24, 2018
   • 14 replies
   • 3.5k views
   • 
   • Bentley
   • April 10, 2019

8. Looking for advice on holiday chocolates workflow

   By Haley, October 23, 2018
   • 3 replies
   • 816 views
   • 
   • Haley
   • October 23, 2018

9. Best Unsweetened Chocolate Bang for the Buck

   By scott123, October 22, 2018
   • 6 replies
   • 1.1k views
   • 
   • pastrygirl
   • October 23, 2018

10. Shelf life of marshmallow cream?

    By Pastrypastmidnight, October 20, 2018   

    • Confections
    • 9 replies
    • 6.5k views
    • 
    • Pastrypastmidnight
    • October 26, 2018

11. The Horror of Sourcing Decent Vanilla Extract

    By ChocMD, October 19, 2018
    • 11 replies
    • 2.8k views
    • 
    • Nyleve Baar
    • October 22, 2018

12. How to keep nuts crunchy inside a bonbon?

    By sbain, October 18, 2018
    • 2 replies
    • 1.8k views
    • 
    • Tri2Cook
    • October 18, 2018

13. hand dipping & fork dipping chocolates

    By pastrygirl, October 18, 2018   

    • Chocolate
    • Confections
    • 6 replies
    • 2.4k views
    • 
    • chromedome
    • October 18, 2018

14. Cocoa butter sticks to mold

    By Nickos, October 17, 2018
    • 9 replies
    • 4.7k views
    • 
    • Kerry Beal
    • October 19, 2018

15. Chocolate truffle trouble shooting.

    By Arlene13, October 17, 2018   

    • Chocolate
    • Troubleshooting
    • 2 replies
    • 1.7k views
    • 
    • pastrygirl
    • October 17, 2018

16. Thin ‘cookie’ for bonbon

    By Nickos, October 14, 2018
    • 1 reply
    • 598 views
    • 
    • Jim D.
    • October 14, 2018

17. Cashews in caramel

    By Chester86, October 13, 2018
    • 8 replies
    • 1.2k views
    • 
    • Kerry Beal
    • October 15, 2018

18. Choc Tempering machines: Dedy Mini vs KeyChoc X2

    By mebinsf, October 10, 2018
    • 3 replies
    • 2.1k views
    • 
    • Stan Kitson
    • January 16, 2019

19. Black Cocoa Powder: Looking for some good ideas here.

    By Matthew.Taylor, October 9, 2018
    • 4 replies
    • 862 views
    • 
    • Matthew.Taylor
    • October 9, 2018

20. Caramel layer for millionaire shortbread - temperature issues

    By PassionateAmateur, October 8, 2018
    • 11 replies
    • 5.4k views
    • 
    • Soupcon
    • October 15, 2018

21. Looking for a Mentor in Chocolate Business

    By eglies, October 8, 2018
    • 0 replies
    • 567 views
    • 
    • eglies
    • October 8, 2018

22. Thank You!!!

    By BVWells, October 6, 2018   

    • Chocolate
    • 2 replies
    • 969 views
    • 
    • kayb
    • October 7, 2018

23. ambient humidity and baking

    By nima, October 5, 2018
    • 1 reply
    • 794 views
    • 
    • pastrygirl
    • October 5, 2018

24. What to do with a bunch of blah plums?

    By Kim Shook, October 1, 2018
    • 7 replies
    • 1.5k views
    • 
    • Smithy
    • October 8, 2018

25. How do I make Candied melon?

    By Matthew.Taylor, October 1, 2018
    • 12 replies
    • 5.8k views
    • 
    • andiesenji
    • October 1, 2018