Pastry & Baking

6,263 topics in this forum

1. hand dipping & fork dipping chocolates

   By pastrygirl, October 18, 2018   

   • Chocolate
   • Confections
   • 6 replies
   • 3.1k views
   • 
   • chromedome
   • October 18, 2018

2. Cocoa butter sticks to mold

   By Nickos, October 17, 2018
   • 9 replies
   • 5.4k views
   • 
   • Kerry Beal
   • October 19, 2018

3. Chocolate truffle trouble shooting.

   By Arlene13, October 17, 2018   

   • Chocolate
   • Troubleshooting
   • 2 replies
   • 2.1k views
   • 
   • pastrygirl
   • October 17, 2018

4. Thin ‘cookie’ for bonbon

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

5. Cashews in caramel

   By Chester86, October 13, 2018
   • 8 replies
   • 1.7k views
   • 
   • Kerry Beal
   • October 15, 2018

6. Choc Tempering machines: Dedy Mini vs KeyChoc X2

   By mebinsf, October 10, 2018
   • 3 replies
   • 2.5k views
   • 
   • Stan Kitson
   • January 16, 2019

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

   By Matthew.Taylor, October 9, 2018
   • 4 replies
   • 1.1k views
   • 
   • Matthew.Taylor
   • October 9, 2018

8. Caramel layer for millionaire shortbread - temperature issues

   By PassionateAmateur, October 8, 2018
   • 11 replies
   • 6.3k views
   • 
   • Soupcon
   • October 15, 2018

9. Looking for a Mentor in Chocolate Business

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

10. Thank You!!!

    By BVWells, October 6, 2018   

    • Chocolate
    • 2 replies
    • 1.1k views
    • 
    • kayb
    • October 7, 2018

11. ambient humidity and baking

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

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

    By Kim Shook, October 1, 2018
    • 7 replies
    • 2k views
    • 
    • Smithy
    • October 8, 2018

13. How do I make Candied melon?

    By Matthew.Taylor, October 1, 2018
    • 12 replies
    • 6.8k views
    • 
    • andiesenji
    • October 1, 2018

14. Colored fat soluble powders

    By spennie, September 30, 2018
    • 5 replies
    • 1.6k views
    • 
    • Avachocolate
    • October 8, 2018

15. Chocolates storage in mall or airport shops

    By eglies, September 30, 2018   

    • Chocolate
    • 0 replies
    • 874 views
    • 
    • eglies
    • September 30, 2018

16. Selling chocolate in warm climate

    By eglies, September 30, 2018   

    • Chocolate
    • 5 replies
    • 1.7k views
    • 
    • pastrygirl
    • October 2, 2018

17. What Equipment Do Chocolatiers Use to Condition their Products?

    By Bentley, September 26, 2018
    • 2 replies
    • 1.1k views
    • 
    • Bentley
    • September 26, 2018

18. Simplified Praline?

    By prashamk, September 26, 2018
    • 23 replies
    • 4.8k views
    • 
    • Jim D.
    • September 30, 2018

19. Bonbon Filling Ideas

    By prashamk, September 25, 2018
    • 5 replies
    • 7.8k views
    • 
    • Jim D.
    • December 6, 2019

20. Setting up a chocolate Workshop in Colombia (South America)

    By felipetruji, September 25, 2018
    • 7 replies
    • 1.1k views
    • 
    • pastrygirl
    • September 27, 2018

21. Obtaining commercial confection ingredients as a home cook?

    By jrshaul, September 24, 2018
    • 11 replies
    • 1.6k views
    • 
    • Metztli
    • September 26, 2018

22. water ganache

    By Baylee Chocolate Lady, September 23, 2018
    • 1 reply
    • 871 views
    • 
    • Kerry Beal
    • September 23, 2018

23. Tahitian vanilla from Papua New Guinea

    By Pastrypastmidnight, September 22, 2018
    • 2 replies
    • 1.7k views
    • 
    • Baylee Chocolate Lady
    • September 23, 2018

24. Techniques for drinking chocolate

    By mebinsf, September 22, 2018
    • 6 replies
    • 1.5k views
    • 
    • ElsieD
    • September 23, 2018

25. Making Bao Bun but with a slow rise over long time?

    By philie, September 21, 2018
    • 0 replies
    • 1.1k views
    • 
    • philie
    • September 21, 2018