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  1. The Baking Club - Chocolate Butter Cake This recipe makes 2 9-inch cakes. (Adapted from the Cake Bible by Rose Levy Berenbaum) Unsweetened Dutch Processed Cocoa ½ cup + 3 tablespoons, lightly spooned 2.25 oz. 63 g Boiling water 1 liquid cup 8.25 oz 236 g 3 large eggs Scant 5 fluid oz 5.25 oz (without shells) 150 g (without shells) Vanilla 2 ¼ teaspoons 9 g Sifted cake flour 2 ¼ cups + 2 T 8.25 oz 235 g Sugar 1 ½ cups 10.5 oz 300 g Baking powder 1 T 15 g Salt ¾ teaspoon 5 g Unsalted butter, softened 1 cup 8 oz 227 g Preheat the oven to 350 degrees. Whisk together the cocoa and boiling water. Cool. Mix eggs, 1/4 of cocoa mixture, & vanilla. Mix together the dry ingredients. Add butter and remaining cocoa. Beat for 1 1/2 minutes to develop the cakes's structure. Add the egg mixture in 3 batches. Bake for about 25-35 minutes. Keywords: Intermediate, Cake ( RG1008 )
  2. How do you put a thin, hard-crack coating of sugar on nuts, then cover that with a thin layer of chocolate. Any suggestions for doing that? Equipment? Manufacturers who do that? How? Thanks, Tom
  3. Pairing chocolates with desert wines is nothing new. And most restaurants bring the flavors of wine, blackberry, raspberry and coffee into their chocolate deserts as well. San Francisco Chocolate Factory has taken this one step further. Most people know that Zinfandel wines go great with Dark Chocolate. Now there is a chocolate formulated specifically for pairing with all the major California red wine varietals. San Francisco Chocolate Factory has six dark chocolate products that can be paired with Pinot Noir, Syrah, Merlot, Zinfandel, Port and Cabernet Sauvignon. Recently, I had the good fortune to taste all the chocolates with their respective varietals. I wasn’t too thrilled with the Pinot Noir blend. The chocolate really overpowered the Alder Brook Pinot Noir I was having. The other varietals paired nicely with their chocolate counterpart, providing an excellent balance of flavors between the chocolate and the wine. So that your wine isn’t overpowered by the chocolate, I would recommend drinking wines that represent the most flavorful of their respective varietals. San Francisco Chocolate Factory varies the % of Cocoa in their quest for the perfect pairing. 54% Cocoa for Port, 55% for Cabernet, 56% for Pinot Noir, 58% for Merlot, 61% for Syrah and a whopping 72% for Zinfandel. The ZAP (Zinfandel, Advocates and Producers) festival in S.F. offers chocolates to the attendees along with bread and cheese. So I think the link between Zinfandel and chocolate is pretty strong. Has anyone else had a positive chocolate and wine pairing experience? What kinds of chocolate do you like with your wine?
  4. Hey, all, Does anyone know how to temper chocolate until it looks as shiney as glass? I tempered some recently and it was glossy and beautiful but not like a mirror. Is that possible? And what kind of thermometer is best, since temps are so important? Thanks, Tom
  5. Chocolate Croissant This course is from the Cooking with/for Disabilities course in the eCGI. When teaching a cooking class I often begin with a recipe for Chocolate Croisants. Sounds fancy, looks and tastes impressive, but is easy to do. 1 package of premade croissant dough 1 package of mini chocolate chips cooking spray aluminum foil baking sheet 1. Follow direction on package for preheating the oven. Change oven sign to HOT. 2. Cover baking sheet with aluminum foil. Spray foil with cooking spray (if package directions tell you to do so. 3. Place pieces of croisant dough on sheet. 4. Put 10 mini chocolate chips onto each piece of dough at the big end. 5. Roll dough carefully into croissant strips. If any mini chips fall out take off of the sheet and eat them! 6. Bake according to package directions. Remember to use oven mits whe taking the tray in and out of the oven. 7. Allow croissants to cool. 8. Enjoy and share with friends Aluminum foil is used to cover the baking sheet for two reasons. First, it makes clean up much easier. If any chocolate spills out and subsequently burns, there is no need to worry about ruining the baking sheet, or having to scrub it later. Remember, this recipe has been KISSed. The sheet should still be cleaned, but the task will be much easier. Second, aluminum foil cools quicker than a regular baking sheet. This makes the removal of the croissants easier and safer Keywords: Dessert, Healthy Choices, eGCI ( RG998 )
  6. Chocolate Croissant This course is from the Cooking with/for Disabilities course in the eCGI. When teaching a cooking class I often begin with a recipe for Chocolate Croisants. Sounds fancy, looks and tastes impressive, but is easy to do. 1 package of premade croissant dough 1 package of mini chocolate chips cooking spray aluminum foil baking sheet 1. Follow direction on package for preheating the oven. Change oven sign to HOT. 2. Cover baking sheet with aluminum foil. Spray foil with cooking spray (if package directions tell you to do so. 3. Place pieces of croisant dough on sheet. 4. Put 10 mini chocolate chips onto each piece of dough at the big end. 5. Roll dough carefully into croissant strips. If any mini chips fall out take off of the sheet and eat them! 6. Bake according to package directions. Remember to use oven mits whe taking the tray in and out of the oven. 7. Allow croissants to cool. 8. Enjoy and share with friends Aluminum foil is used to cover the baking sheet for two reasons. First, it makes clean up much easier. If any chocolate spills out and subsequently burns, there is no need to worry about ruining the baking sheet, or having to scrub it later. Remember, this recipe has been KISSed. The sheet should still be cleaned, but the task will be much easier. Second, aluminum foil cools quicker than a regular baking sheet. This makes the removal of the croissants easier and safer Keywords: Dessert, Healthy Choices, eGCI ( RG998 )
  7. Several times now I've worked with others off site thru pm's exchanging recipes, in search of "the best of". I'd like to bring this topic up to everyone........would you participate and share you best recipes, test others recipes, compare and see if we can all benefit from this? I'd like to see other pro's get involved, will you too be interested and participate? The main recipes I'm interested in networking on are basics: the best chocolate cake, the best white sratch cake, best yellow, best sponge, etc....These seem like simple cakes, well they are, but to a certain respect their very difficult because most don't compare in texture to a mix. Unforunately I live in a world that judges cakes to mixes and usually the mix wins in taste tests, especially white cake. Yellow cake which I get requests for, recipes doesn't really seem to exist (theres only a handful out there labeled yellow). You have butter cakes, sponge cakes, etc....but nothing really seems to come close to what consumers see in the box yellow mises. I feel like I'm already using the best carrot and banana cake recipes. Cakes that get flavor from ingredients other then butter, flour and sugar are much easier to achieve good taste from. But the simple chocolate, white and yellow cakes are very ilusive. I also don't see the challenge in genoise or non-american cakes.........seeing that their rarely used on their own as is or in a wedding cake. So what do you think? Unlike the other thread were they're working from one book, "Baking With Julia", you can bring the best recipe you've ever found from any source.......as long as we link to the recipe and excerpt or we put the recipe and directions in our own words we won't plagiarize and we'll respect fair use. So who's in?
  8. I am a hot chocolate addict and frequent Max Brenner's Chocolate Bar. About a year ago, I began buying copious amounts of pure cocoa tablets (100% cocoa beans) and experimenting with various flavors. My staple so far is made of 1.5 cups of coconut milk, 2 tableas, and 1.5 tablespoons of raw muscovado sugar. Sometimes I throw in a cinnamon stick or some anise. Any other cocoa addicts, and variations??
  9. So with the recent opening of a Richart boutique in what was already a city saturated with cocoa-rific treats, I got to thinking. As we're so spoiled for choices, how do the various players stack up? I've always been a Scharffen Berger fan, and even like Schmidt (though more for the sculptural aspects than the actual chocolate), but I was duly impressed with the quality and techique that Richart has to offer. Of course, at those prices, one should certainly be impressed. I've not yet experienced Recchiuti, but am curious. So where do YOU go to satisfy that craving, to feed the inner cocoa monster? * Edited for stupid URL coding
  10. Hey, all, I'm wondering where you get your chocolate fix. What kinds you like, where you get it, if there are any artisinal chocolate makers I should know about. I mostly just go to the local Central market and pick up a Valrhona bar or some El Rey bits. I live in Austin, but I'm willing to travel for true bliss. Suggestions? Thanks, Tom
  11. Does anyone know anything about Cocoa, a new place on P St (around 20th St)? At first, I thought it was some sort of lounge/club, but when I walked by yesterday they had a menu posted, with entrees in the $16-25 range. Thanks!
  12. Hi, This is only my second posting on this fantastic board, and though my eyes are bulging out from reading so much, I look forward to learning incredible things from so many experienced and talented people. Now, with that bit of scraping out of the way, I'll get on to my question; does anyone know where I can get whole unroasted cacao nibs? I've found a couple of sites on the web of resellers, at considerable price, I might add, and I'm looking for a source of perhaps Trinitario or good Forestero to experiment with. Any suggestions appreciated. Thanks, Tom
  13. Chocolate Chocolate Challah Serves 10 as Dessert. This recipe, adapted from Joan Nathan’s The Foods of Israel Today, is richer than its predicessor and has a deeper chocolate flavor. Eat it warm from the oven or, for a special treat, toasted with some tart plum preserves. The fruit brings out the chocolate flavor everyone loves! French toast made with any leftovers is a religious experience! 2/3 c sugar 2 c lukewarm water 5 T butter, at room temperature 2 large egg yolks 2 T SAF instant yeast 1/3 c unsweetened cocoa powder 7 c all purpose flour (approx.) plus more for dusting work surface 1 T salt 12 oz (approximately 2 cups) bittersweet chocolate, cut into ½” chunks, or extra- large chocolate chips (see ingredients note) 1. Combine sugar, water, butter, and egg yolks in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the sugar is dissolved and the butter dispersed. Change to the dough hook attachment. 2. Add the yeast and cocoa powder and 3 cups of the flour and mix on a low speed until incorporated. Add the salt, allow time for it to be incorporated, then add an additional three cups flour. Using the power setting recommended by the manufacturer for kneading dough, knead for 5 minutes or until the dough is smooth and elastic. Add more flour, 1 tablespoon at a time, until you have a dough which is moist but not sticky. 3. Reduce the mixer speed and add the chocolate. After a minute, increase speed to the higher setting for kneading and knead the dough for three or four minutes, until the chocolate is evenly distributed throughout the dough. 4. Turn the dough into a large bowl which has been coated with vegetable oil. Turn the dough to ensure the surface is coated in oil to prevent formation of a crust. Cover with plastic wrap and allow to rise until doubled in bulk – approximately 1½ to 2 hours. 5. Punch down the dough and turn out onto a lightly floured work surface. Divide the dough into six equal pieces and allow to rest, covered with plastic wrap, on the floured surface to allow the dough time to relax – approximately 15 minutes. 6. Roll each piece of dough into a “snake” approximately 14 inches long. Working with three pieces at a time, Pinch the ends together, braid, then secure the other three ends together by pinching. Transfer to a parchment-lined baking sheet, tucking the pinched ends underneath to ensure an attractive loaf.. Repeat with the remaining dough. Cover with a damp towel and allow to rise until doubled, approximately 1 hour. 7. While the braided loaves are rising, preheat the oven to 375° and place a metal pan (such as an old pie pan) on the floor of the oven. When ready to bake, place the loves on an upper shelf and add boiling water to the pan on the oven floor, taking care not to be burned by the steam. Close the door quickly to capture the steam. Bake for 20 minutes at 375°, then reduce the heat to 350° and bake for an additional 20 minutes. Ingredient Note: I buy my chocolate from Blommer’s Chocolate. www.blommerstore.com . I use the chocolate chunks, which for some reason aren’t on the website. But they are only 6 blocks from my office, so it is easy for me to swing by the factory. They can be contacted by e-mail at chocolate@blommerstore.com or by phone at 312.492.1336. Their chocolates are kosher-certified – both dairy and parve. Keywords: Kosher, Chocolate, Bread, Jewish, Chocolate ( RG963 )
  14. Chocolate Chocolate Challah Serves 10 as Dessert. This recipe, adapted from Joan Nathan’s The Foods of Israel Today, is richer than its predicessor and has a deeper chocolate flavor. Eat it warm from the oven or, for a special treat, toasted with some tart plum preserves. The fruit brings out the chocolate flavor everyone loves! French toast made with any leftovers is a religious experience! 2/3 c sugar 2 c lukewarm water 5 T butter, at room temperature 2 large egg yolks 2 T SAF instant yeast 1/3 c unsweetened cocoa powder 7 c all purpose flour (approx.) plus more for dusting work surface 1 T salt 12 oz (approximately 2 cups) bittersweet chocolate, cut into ½” chunks, or extra- large chocolate chips (see ingredients note) 1. Combine sugar, water, butter, and egg yolks in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the sugar is dissolved and the butter dispersed. Change to the dough hook attachment. 2. Add the yeast and cocoa powder and 3 cups of the flour and mix on a low speed until incorporated. Add the salt, allow time for it to be incorporated, then add an additional three cups flour. Using the power setting recommended by the manufacturer for kneading dough, knead for 5 minutes or until the dough is smooth and elastic. Add more flour, 1 tablespoon at a time, until you have a dough which is moist but not sticky. 3. Reduce the mixer speed and add the chocolate. After a minute, increase speed to the higher setting for kneading and knead the dough for three or four minutes, until the chocolate is evenly distributed throughout the dough. 4. Turn the dough into a large bowl which has been coated with vegetable oil. Turn the dough to ensure the surface is coated in oil to prevent formation of a crust. Cover with plastic wrap and allow to rise until doubled in bulk – approximately 1½ to 2 hours. 5. Punch down the dough and turn out onto a lightly floured work surface. Divide the dough into six equal pieces and allow to rest, covered with plastic wrap, on the floured surface to allow the dough time to relax – approximately 15 minutes. 6. Roll each piece of dough into a “snake” approximately 14 inches long. Working with three pieces at a time, Pinch the ends together, braid, then secure the other three ends together by pinching. Transfer to a parchment-lined baking sheet, tucking the pinched ends underneath to ensure an attractive loaf.. Repeat with the remaining dough. Cover with a damp towel and allow to rise until doubled, approximately 1 hour. 7. While the braided loaves are rising, preheat the oven to 375° and place a metal pan (such as an old pie pan) on the floor of the oven. When ready to bake, place the loves on an upper shelf and add boiling water to the pan on the oven floor, taking care not to be burned by the steam. Close the door quickly to capture the steam. Bake for 20 minutes at 375°, then reduce the heat to 350° and bake for an additional 20 minutes. Ingredient Note: I buy my chocolate from Blommer’s Chocolate. www.blommerstore.com . I use the chocolate chunks, which for some reason aren’t on the website. But they are only 6 blocks from my office, so it is easy for me to swing by the factory. They can be contacted by e-mail at chocolate@blommerstore.com or by phone at 312.492.1336. Their chocolates are kosher-certified – both dairy and parve. Keywords: Kosher, Chocolate, Bread, Jewish, Chocolate ( RG963 )
  15. Hi 3-4 years ago, a friend of mine brought back the most divine chocolates from Zurich which he bought from the airport. Pre-renovations, the shop was located on the departure lounge of the international terminal. It sold other types of chocolates too. I don't know the brand name of the chocolates because they came in a plain box - white box with a gold cover. The chocolates are sold loose, and you pick a box of 4,8 or 16 chocolates. It's just plain dark chocolate in cubes measuring about 1/2 inch, and covered with cocoa powder. The problem was that my friend was in Zurich recently, and had a bunch of orders for the chocolates. But since the airport had been renovated, he couldn't find the shop after walking up and down the length of the terminal. If anyone has any ideas as to the brand name of the chocolates and where we can get them next time, we'd be most grateful. Many thanks in advance! Yrs truly Maukitten
  16. Dark Chocolate Brownies Serves 8 as Dessert. This is the brownie part of a recipe I made for Chcolate Cheesecake brownies. In my opinion, the cheesecake and the brownies were both wonderful but they ended up competing with each other. The brownie part was really wonderful, and should be enjoyed without competition. This is the brownie part. For chocolate, I used 2/3 nestle dessert chocolate, which is 57% cocoa, an American equivalent would be your average bittersweet. The other 1/3 I used was a Lindt Excellence Noirissime 99%, and an equivalent would be the closest you can get to pure unsweetened chocolate as you can. The sugar I used was granulated pure cane sugar, not the beet derivative stuff. This recipe does not need vanilla. 65 g fresh butter 200 g dark chocolate 80 g all purpose or French type 55 flour 3/4 tsp baking powder 1/2 tsp salt 3 large eggs 215 g granulated sugar Heat the oven to 175c or 350f. Grease a rectangular (about 8"x12" or 20x30cms) baking pan. Combine flour, baking powder, and salt, and set aside. Beat the eggs and sugar until very thick, fluffy, and lemon yellow. This could take awhile. Carefully melt chocolate and butter on medium power in the microwave or the best way you know how. Fold the chocolate/butter mixture into the egg/sugar mixture, and then sift and fold in the above mentioned flour mixture. Pour into pan and bake 20-30 minutes, until the top is crusty and it is set. Keywords: Dessert, Brownies/Bars ( RG931 )
  17. Dark Chocolate Brownies Serves 8 as Dessert. This is the brownie part of a recipe I made for Chcolate Cheesecake brownies. In my opinion, the cheesecake and the brownies were both wonderful but they ended up competing with each other. The brownie part was really wonderful, and should be enjoyed without competition. This is the brownie part. For chocolate, I used 2/3 nestle dessert chocolate, which is 57% cocoa, an American equivalent would be your average bittersweet. The other 1/3 I used was a Lindt Excellence Noirissime 99%, and an equivalent would be the closest you can get to pure unsweetened chocolate as you can. The sugar I used was granulated pure cane sugar, not the beet derivative stuff. This recipe does not need vanilla. 65 g fresh butter 200 g dark chocolate 80 g all purpose or French type 55 flour 3/4 tsp baking powder 1/2 tsp salt 3 large eggs 215 g granulated sugar Heat the oven to 175c or 350f. Grease a rectangular (about 8"x12" or 20x30cms) baking pan. Combine flour, baking powder, and salt, and set aside. Beat the eggs and sugar until very thick, fluffy, and lemon yellow. This could take awhile. Carefully melt chocolate and butter on medium power in the microwave or the best way you know how. Fold the chocolate/butter mixture into the egg/sugar mixture, and then sift and fold in the above mentioned flour mixture. Pour into pan and bake 20-30 minutes, until the top is crusty and it is set. Keywords: Dessert, Brownies/Bars ( RG931 )
  18. Where's you favorite place to indulge in the color spectrum? I'm guessing that there are more bitter chocolate devotees in here than there are out there, but let's see. I like it best when it's so bitter as to make my black coffee taste like vanilla pudding in comparison.
  19. I am making molded bunnies for Easter and I am finding that the necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200. Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator. Any suggestions are welcome! Cheers Mary - Rookie
  20. I am starting up a small chocolate business and have begun my search for a guitar to cut chocolates involving ganaches, etc. prior to enrobing. Knowing how expensive they are is somewhat daunting in that I'd like to think there are alternatives to cutting the perfect and standard shapes one gets with a guitar. Are there any alternative ideas out there that have proven successful, or ideas on where to purchase new or used guitars? Patty
  21. Last week I had the pleasure of going to the Mark Hotel for an evening that can only be described as over the top chocolate decadence. For someone who makes a profession out of eating and rating chocolate I now have the answer to the question, "Is there such a thing as too much chocolate." The answer is "Yes." The evening started with four "course" wine and chocolate tasting using all Valrhona chocolates - naturally as Bau is the Executive Pastry Chef for Valrhona and the Director of l'Ecole du Grand Chocolat Valrhona. The wines were presented by Maison Louis Jadot's Eastern Director of Sales, Olivier Masmondet, a Maitre Somellier de France. This was a great way to start the evening, but Mr Bau's command of English is not really good enough to do justice to the subject. Also, his knowledge of chocolate is limited to Valrhona and that is not a good thing when trying to convey unbiased information about complex topics to people who know a lot about wine and not much about chocolate. Dinner was an 8-course affair, trimmed down from its original 13-course presentation. Overall, the recipes needed to be prepared many more times than they had been to balance out the flavors. The chocolate was far too prevalent in most dishes and the palate was limited to the same four chocolate selections (Jivara, Manjari, Pur Caraibe, Araguani) used for the wine pairing. MENU The best of show were parts of the first two dishes (see MENU items, following) - shrimp and mullet with polenta sticks and red pepper confit tapenade. The chocolate sauce did not work too heavy and too much. The Bombay curry sauce was very good and the caramel mango confit (more like a chutney, actually) was rhapsodical, especially with a few added cocoa nibs. Worst in show were the Risotto (waaaaaaaaay to much milk chocolate and too much of it, though the smoked pork, parmesan, and rice worked pretty well) and the dessert gelees - really weird texture especially after the creaminess of the yogurt.. I know I promised Steve that I would never just post a link, but here is the link for people who want to read what I have to say about each dish: http://www.chocophile.com/stories/storyReader$373 Amuse Bouche: foie gras gelee with milk chocolate sauce Duo of Jumbo Prawns and Red Mullet polenta sticks, red pepper confit tapenade Americaine sauce flavored with Pur Caraibe chocolate grand cru, crisp leeks Pan Seared Sea Scallops Marinated with Passion Fruit Bombay curry sauce with Manjari grand cru chocolate coconut emulsion caramel mango confit Risotto Beijing Style smoked pork belly perfumed with shallots and star anise emulsion of parmesan and Jivara milk chocolate, Araguani and parmesan shavings "Roque" and Roll ganache grand cru araguani, shaved Roquefort, grilled country bread, roasted banana Sweet mise en bouche: Chuao chocolate nectar and cocoa-nibs foam The Milky Way Jivara chocolat and yogurt cream black cherries and cranberries sauteed, flavored with lemon thyme, crisp chocolate tuile Trio of Valrhona's Grands Crus Gelees Araguani, Manjari, and Jivara apple and quince lasagna and apple jus with tonka beans, apple lace Paired wines with each course, PLUS petits fours and coffee rounded out the dinner I can't believe I ate the whole thing. I can't imagine what another five courses might have been like, even with much smaller portions. Clay
  22. I have a huge disadvantage in that I don't do my own ordering. I'M A TEMP., I will NOT be placing my own orders (so skip that suggestion). But I still have to comunicate with my chefs what I want and where they can get it- otherwise they'll just order whats cheapest and I'll have no input. I've given my chef a brand that I want to try E. Guittard (as Steve and Chefette recomend it). He's having a devil of a time finding someone who distributes this. After calling the company dirrect he can buy from them, but they have a 500 LB min. order (and that's not in the relm of possiblities) and two distributors in Chicagoland that carry their brand. Dawn and Bakemark (who if any of you aren't familar with those companies-their both large bakery suppliers), but both companys only carry Guittards coating chocolates, no couveture. I suggested he call European Imports because they purchased my favorite pastry company "Classic Gourmet" and promised to continue carrying their products. Sooooo turns out EI doesn't have Guittard in stock (aslthough they might be able to special order it)... and the sales person told my chef "Why do you want that brand? No one likes that brand." that's why they don't keep it in stock.... (I didn't appreciate the chef who doesn't have any understanding of chocolate coming back to me telling me that the sales person thinks I'm clueless and I want a crappy chocolate.) Then of course the sales rep. has to confuse my chef and push his stuff. Like I'm clueless and the rep. knows everything. Uurgh! So this is where I've been in the past: For many years I used Flechlin brand and loved it. But I was working at a place where money wasn't a problem and buying in their top of the line chocolate wasn't a problem. So at this new place I was offered Flechlin thru Albert Uster Co. at a great price and I tried a couple boxes. I didn't like this at all. It was their bottom line Flechlin...and had no similarity to their top line. Next I got in Cocoa Berrys Calaubout (53%). I don't like this either. The semi-sweet has to be adjusted in recipes because of it's density....and over all the taste on all (white, milk, semi) is nothing great-Nestles Choc. chips at the grocery store tastes better to me. While were searching to Guittard we got in a couple boxes of Calbouet with a 60-something %....and maybe I'll like that better....BUT the price is higher and my Chef is as cheap as they come and I know that price will be an issue down the road. Soooooo the point to this thread-well I have a couple. 1. Who sells E. Guittard in the Chicago area, anyone know? 2. I'm really mad at European Imports which promised to continue Classic Gourmets product line and have in only a very short time NOT followed thru with that promise. They are NOT stocking anything/product that doesn't do alot of volume. BUT as you and I know we need specialty ingredients and finding them is HARD. We don't need theses items in huge volumes. AND European Imports knew this before they bought Classic Gourmet- that's what was so unique about Classic Gourmet they had all the specialty ingred.. SOOOOoooo I'm really upset that I they broke their promise and I'm going to be struggling finding ingred. in the future. I want my Classic Gourmet back! 3. Sales rep.s- rrrrrrrr!
  23. Just thought I would share my pictures of the chocolate competition I was in today. One of Michael's assistants was in the masterpiece competition as well. My first competiton and I placed 2nd! It was a stressful day after I got lost getting to the venue and arrived with only about an hour and a half to set up, but so glad I did it. It was a nice step to challenge myself since I am a newbie to competitions. Hoping the link works! I have be awol from the computer for a bit this past week.
  24. I am searching for a natural source of food colorings, to tint buttercream, & use in chocolate work. I don't like commercial FC, it is synthetic and toxic to boot. Has anyone found a good source/vendor who has naturally derived colorings
  25. I've always wondered why the instructions for making instant hot chocolate call for 'hot, not boiling' water. Why shouldn't it be boiling? Does anyone know the reasoning behind this?
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