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jdogginla

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Everything posted by jdogginla

  1. How do you use coconut with your white chocolate ganache? Do u use coconut milk?
  2. http://www.elbowchocolates.com I'll throw my .02 in and say that Christopher Elbow chocolates are among the best in the country. I've had them...and have met Chris. Great stuff and a great guy! Also Boule in Los Angeles has great stuff as well.
  3. Bumping this thread up.......let's see some new work!
  4. Anyone been to the Sugar Bar in Chicago..........reviews that I've seen online are pretty mixed on the actual desserts. The one common statement in all reviews/comments I saw was that the service was terrible and the place was a bit pricey. Any input?
  5. There is alot involved......too much to put into words. I would suggest geting Jean Pierre Wybauw's book. Very detailed. I just took a class from him taught at the French Pastry School.
  6. I was only asking where you were located, because if you were in a large metropolitan area, these fountains are readily available for rent at reasonable costs. Sorry if you felt it was irrelevant....
  7. Is this for a private party?.........Where are you located? If it's something that you just need to kind of throw together, I would suggest the hottest craze right now. The Chocolate Fountain........easy, you can rent it, and supply the guests with platters of Fruit, pound cake etc. They simply stick the item in the fountain and dip. E-Z
  8. There is a gr8 book out there called "Culinary Artistry". While it is much more useful from a savory point of view, it is still helpful on the pastry side. It lists the item you want to use and all the possible matchings and pairings that go well with it. Can't remember the author. I'll look at when i get home tonight.
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