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cc.canuck

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Topics posted by cc.canuck

  1.  

    Chocolate bars not fully releasing

    By cc.canuck, in Pastry & Baking

    • 12 replies
    • 1,321 views
  2.  

    How hot is too hot to work with chocolate?

    By cc.canuck, in Pastry & Baking

    • 10 replies
    • 1,284 views
  3.  

    Incorporating too much air during tempering

    By cc.canuck, in Pastry & Baking

      
    • 20 replies
    • 3,177 views
  4.  

    Infusing sweetened condensed milk

    By cc.canuck, in Pastry & Baking

    • 3 replies
    • 1,608 views
  5.  

    Microwave tempering method using a melter

    By cc.canuck, in Pastry & Baking

    • 5 replies
    • 867 views
  6.  

    Mini Meltinchoc opinions

    By cc.canuck, in Pastry & Baking

    • 1 reply
    • 679 views
  7.  

    Selling chocolate products online - what comes first?

    By cc.canuck, in Pastry & Baking

    • 11 replies
    • 1,466 views
  8.  

    Toffee-type inclusion for white chocolate bar

    By cc.canuck, in Pastry & Baking

    • 3 replies
    • 655 views
  9.  

    Using Greweling's fondant w/invertase as a molded chocolate

    By cc.canuck, in Pastry & Baking

    • 3 replies
    • 961 views
  10.  

    Warming a mold with small amount of colored cocoa butter

    By cc.canuck, in Pastry & Baking

      
    • 6 replies
    • 1,513 views
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