Pastry & Baking

6,271 topics in this forum

1. Nonpareils (sprinkles)

   By Denverite, February 10, 2016
   • 8 replies
   • 1.3k views
   • 
   • Kerry Beal
   • February 16, 2016

2. Applying lye solution to things you can't dip

   By Wholemeal Crank, February 8, 2016
   • 10 replies
   • 3.4k views
   • 
   • AlaMoi
   • February 13, 2016

3. You win this round, white chocolate

   By Gentastic, February 4, 2016
   • 18 replies
   • 2.3k views
   • 
   • ChocoMom
   • February 9, 2016

4. Uneven tops on chocolates cast in magnetic molds??

   By pastryani, February 5, 2016
   • 12 replies
   • 1.4k views
   • 
   • Lisa Shock
   • February 9, 2016

5. Chocolates "too sweet"?

   By Gentastic, February 4, 2016
   • 6 replies
   • 1.4k views
   • 
   • ChocoMom
   • February 5, 2016

6. Dutch VS. Regular Cocoa 1 2

   By snowangel, October 25, 2002
   • 47 replies
   • 24.2k views
   • 
   • andiesenji
   • February 3, 2016

7. Chocolate Truffles 1 2 3

   By annachan, December 31, 2005
   • 70 replies
   • 13.2k views
   • 
   • Lazar89
   • February 2, 2016

8. Lumette, handcrafted confections by Ewald Notter

   By pastrygirl, February 1, 2016
   • 6 replies
   • 3.2k views
   • 
   • martin0642
   • February 2, 2016

9. Chocolatiers:What's your essential equipment list? 1 2

   By martin0642, January 27, 2016
   • 25 replies
   • 8k views
   • 
   • Je33
   • February 2, 2016

10. Flourless Chocolate Cakes

    By Baker Dan, January 31, 2016
    • 3 replies
    • 1.6k views
    • 
    • Lisa Shock
    • February 1, 2016

11. W strength of flour

    By Franci, January 28, 2016
    • 8 replies
    • 7.7k views
    • 
    • lindag
    • January 29, 2016

12. Pre-ferment question

    By chef koo, January 9, 2016
    • 14 replies
    • 2.7k views
    • 
    • AlaMoi
    • January 27, 2016

13. Online source for quality nuts?

    By bsims, November 11, 2009
    • 12 replies
    • 2.4k views
    • 
    • Franci
    • January 25, 2016

14. An authentic recipe for rowies?

    By zoe b, January 25, 2016
    • 0 replies
    • 782 views
    • 
    • zoe b
    • January 25, 2016

15. Using Isomalt nibs?

    By martin0642, January 22, 2016
    • 3 replies
    • 1.7k views
    • 
    • Lisa Shock
    • January 23, 2016

16. The relation between kneading and gluten

    By chef koo, January 20, 2016
    • 2 replies
    • 1.2k views
    • 
    • Patrick S
    • January 23, 2016

17. Ideas for PMCA courses for Artisan Chocolatiers

    By Kerry Beal, September 4, 2015
    • 6 replies
    • 1.9k views
    • 
    • Kerry Beal
    • January 19, 2016

18. Coffee Paste to bake with ?

    By pjm333, January 13, 2016
    • 6 replies
    • 2.3k views
    • 
    • pjm333
    • January 16, 2016

19. Clamping non-magnetic chocolate molds

    By pastryani, January 14, 2016
    • 3 replies
    • 1.5k views
    • 
    • Edward J
    • January 15, 2016

20. Texture sheets for chocolates 1 2

    By Desiderio, September 13, 2006
    • 30 replies
    • 8.4k views
    • 
    • keychris
    • January 14, 2016

21. Yogurt maker for holding colored cocoa butter??

    By mebinsf, January 6, 2016
    • 2 replies
    • 2.5k views
    • 
    • Marmalade
    • January 6, 2016

22. Damaged marble board

    By Kahrs, January 1, 2016
    • 4 replies
    • 1.4k views
    • 
    • Kahrs
    • January 4, 2016

23. Must have liqueurs for the baker's pantry

    By CanadianBakin', October 24, 2005
    • 15 replies
    • 4.1k views
    • 
    • Franci
    • January 3, 2016

24. Chocolate fountain

    By Mette, December 26, 2015
    • 4 replies
    • 1.2k views
    • 
    • jean_howard
    • January 2, 2016

25. Whipping creme anglaise

    By Droo, December 30, 2015
    • 3 replies
    • 5.7k views
    • 
    • Drewman
    • December 31, 2015