Pastry & Baking

6,278 topics in this forum

1. UHT cream, Invert sugar and ganache shelf life

   By martin0642, March 6, 2016
   • 2 replies
   • 3.3k views
   • 
   • martin0642
   • March 8, 2016

2. Chocolate Truffle Shells and Filling Tray

   By fandi1, March 5, 2016
   • 10 replies
   • 2.4k views
   • 
   • fandi1
   • March 6, 2016

3. Airbrush help

   By mebinsf, March 4, 2016
   • 10 replies
   • 2.1k views
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   • YetiChocolates
   • March 6, 2016

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

   By pastrygirl, February 26, 2016
   • 2 replies
   • 3.1k views
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   • pastrygirl
   • February 26, 2016

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

   By lovkel, August 14, 2005
   • 263 replies
   • 57.5k views
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   • Tri2Cook
   • February 26, 2016

6. Storing Finished Chocolates

   By Darienne, February 13, 2010
   • 22 replies
   • 5k views
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   • RuthWells
   • February 25, 2016

7. Silicone Baking Mats

   By Ketrin, February 20, 2016
   • 3 replies
   • 1.3k views
   • 
   • RuthWells
   • February 24, 2016

8. Hydroscopic problems with uncoated honeycomb

   By Je33, February 18, 2016
   • 2 replies
   • 1.3k views
   • 
   • Je33
   • February 18, 2016

9. Nonpareils (sprinkles)

   By Denverite, February 10, 2016
   • 8 replies
   • 1.5k views
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   • Kerry Beal
   • February 16, 2016

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

    By Wholemeal Crank, February 8, 2016
    • 10 replies
    • 3.9k views
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    • AlaMoi
    • February 13, 2016

11. You win this round, white chocolate

    By Gentastic, February 4, 2016
    • 18 replies
    • 2.9k views
    • 
    • ChocoMom
    • February 9, 2016

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

    By pastryani, February 5, 2016
    • 12 replies
    • 1.6k views
    • 
    • Lisa Shock
    • February 9, 2016

13. Chocolates "too sweet"?

    By Gentastic, February 4, 2016
    • 6 replies
    • 1.6k views
    • 
    • ChocoMom
    • February 5, 2016

14. Dutch VS. Regular Cocoa 1 2

    By snowangel, October 25, 2002
    • 47 replies
    • 26k views
    • 
    • andiesenji
    • February 3, 2016

15. Chocolate Truffles 1 2 3

    By annachan, December 31, 2005
    • 70 replies
    • 14.6k views
    • 
    • Lazar89
    • February 2, 2016

16. Lumette, handcrafted confections by Ewald Notter

    By pastrygirl, February 1, 2016
    • 6 replies
    • 3.5k views
    • 
    • martin0642
    • February 2, 2016

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

    By martin0642, January 27, 2016
    • 25 replies
    • 9.7k views
    • 
    • Je33
    • February 2, 2016

18. Flourless Chocolate Cakes

    By Baker Dan, January 31, 2016
    • 3 replies
    • 1.9k views
    • 
    • Lisa Shock
    • February 1, 2016

19. W strength of flour

    By Franci, January 28, 2016
    • 8 replies
    • 9.7k views
    • 
    • lindag
    • January 29, 2016

20. Pre-ferment question

    By chef koo, January 9, 2016
    • 14 replies
    • 3.3k views
    • 
    • AlaMoi
    • January 27, 2016

21. Online source for quality nuts?

    By bsims, November 11, 2009
    • 12 replies
    • 2.8k views
    • 
    • Franci
    • January 25, 2016

22. An authentic recipe for rowies?

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

23. Using Isomalt nibs?

    By martin0642, January 22, 2016
    • 3 replies
    • 2k views
    • 
    • Lisa Shock
    • January 23, 2016

24. The relation between kneading and gluten

    By chef koo, January 20, 2016
    • 2 replies
    • 1.5k views
    • 
    • Patrick S
    • January 23, 2016

25. Ideas for PMCA courses for Artisan Chocolatiers

    By Kerry Beal, September 4, 2015
    • 6 replies
    • 2k views
    • 
    • Kerry Beal
    • January 19, 2016