On 11/11/2022 at 1:14 PM, ChristysConfections said:I have heard mixed things about Melissa Coppel in my circles - I believe it is largely because some of her content is created without a regard for shelf life.
This is amazing to me. I don't have her subscription but have attended a few workshops with her and have a number of her recipes. My critique of her is that she over-relies on additives that lend shelf life, which, while good for sales is not so good for the human body. Specifically I'm referring to her use of sorbitol. I know she was strongly challenged by a student in a workshop once so maybe that has changed.
and FWIW, I get So Good each issue. I'd say 10% is chocolate and confection, and most of it is stuff that we've seen elsewhere including the chefs' social media.
