Pastry & Baking

6,283 topics in this forum

1. Chocolate Mold Sizes

   By Bentley, March 6, 2016
   • 7 replies
   • 3.2k views
   • 
   • Kerry Beal
   • March 19, 2016

2. Chocolatier consultant

   By Yasu, March 2, 2016
   • 6 replies
   • 1.6k views
   • 
   • Stu Jordan
   • March 17, 2016

3. Liquid caramel-filled Easter eggs

   By Droo, February 21, 2016
   • 18 replies
   • 3.8k views
   • 
   • Droo
   • March 14, 2016

4. Bitters and Baking

   By JoNorvelleWalker, January 2, 2014
   • 13 replies
   • 8.1k views
   • 
   • Kerry Beal
   • March 12, 2016

5. Aging Golden Syrup

   By Bakerchic, March 10, 2016
   • 5 replies
   • 2.3k views
   • 
   • Anna N
   • March 12, 2016

6. Rich pastry cream filling: I mean REALLY, REALLY rich

   By Darienne, March 10, 2016
   • 11 replies
   • 2.4k views
   • 
   • Darienne
   • March 12, 2016

7. UHT cream, Invert sugar and ganache shelf life

   By martin0642, March 6, 2016
   • 2 replies
   • 3.1k views
   • 
   • martin0642
   • March 8, 2016

8. Chocolate Truffle Shells and Filling Tray

   By fandi1, March 5, 2016
   • 10 replies
   • 2.2k views
   • 
   • fandi1
   • March 6, 2016

9. Airbrush help

   By mebinsf, March 4, 2016
   • 10 replies
   • 1.9k views
   • 
   • YetiChocolates
   • March 6, 2016

10. A Wolf, a Viking, and a French macaron walk into a bar...

    By pastrygirl, February 26, 2016
    • 2 replies
    • 2.9k views
    • 
    • pastrygirl
    • February 26, 2016

11. Flavored Ganaches (Fruit, herb, spice, etc) 1 2 3 4 11

    By lovkel, August 14, 2005
    • 263 replies
    • 53.4k views
    • 
    • Tri2Cook
    • February 26, 2016

12. Storing Finished Chocolates

    By Darienne, February 13, 2010
    • 22 replies
    • 4.5k views
    • 
    • RuthWells
    • February 25, 2016

13. Silicone Baking Mats

    By Ketrin, February 20, 2016
    • 3 replies
    • 1.2k views
    • 
    • RuthWells
    • February 24, 2016

14. Hydroscopic problems with uncoated honeycomb

    By Je33, February 18, 2016
    • 2 replies
    • 1.2k views
    • 
    • Je33
    • February 18, 2016

15. Nonpareils (sprinkles)

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

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

    By Wholemeal Crank, February 8, 2016
    • 10 replies
    • 3.5k views
    • 
    • AlaMoi
    • February 13, 2016

17. You win this round, white chocolate

    By Gentastic, February 4, 2016
    • 18 replies
    • 2.4k views
    • 
    • ChocoMom
    • February 9, 2016

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

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

19. Chocolates "too sweet"?

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

20. Dutch VS. Regular Cocoa 1 2

    By snowangel, October 25, 2002
    • 47 replies
    • 24.6k views
    • 
    • andiesenji
    • February 3, 2016

21. Chocolate Truffles 1 2 3

    By annachan, December 31, 2005
    • 70 replies
    • 13.4k views
    • 
    • Lazar89
    • February 2, 2016

22. Lumette, handcrafted confections by Ewald Notter

    By pastrygirl, February 1, 2016
    • 6 replies
    • 3.3k views
    • 
    • martin0642
    • February 2, 2016

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

    By martin0642, January 27, 2016
    • 25 replies
    • 8.5k views
    • 
    • Je33
    • February 2, 2016

24. Flourless Chocolate Cakes

    By Baker Dan, January 31, 2016
    • 3 replies
    • 1.7k views
    • 
    • Lisa Shock
    • February 1, 2016

25. W strength of flour

    By Franci, January 28, 2016
    • 8 replies
    • 8.2k views
    • 
    • lindag
    • January 29, 2016