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    • By SweetandSnappyJen
      Hi Folks:
       
      First time poster here!  (Although I browse the content quite often). I've been making filled chocolates for a while, but have stuck with fairly simple ganache-like fillings. I'm trying to up my game a bit, but I'm having some trouble understanding at which temperature certain fillings should be piped in. I'm using Grewling's guide to the temperature at which to pipe in fillings and he refers to 'room temperature', 'warm' and 'hot'. What is 'warm' and what is 'hot'? I'm guessing 'hot' can't be hotter than 90F, as it will melt the shell? I'm currently making a jelly that i'd like to pipe in, layering with a ganache, but the jelly is still at 98F and setting pretty quickly, on the road to un-pipeable. Anyone's thoughts would be greatly appreciated! Thanks, Jen
    • By JeanneCake
      Anyone have any info on this?  Bake Magazine blurb
    • By Kerry Beal
      Can you believe this is our 10th annual workshop? And here we are back in Niagara College in beautiful Niagara on the Lake where it all began in 2009.
       

       
      The view from my room - the pergola down there we will have access to for Show and Tell on Friday night.
       
      I had every intention of soaking in a nice warm bath after my arrival - alas not a tub to be seen - and while the shower is quite attractive  - it doesn't invite soaking!
       
      Those who can't soak can at least drink if they have remembered to bring small specimen bottles of booze. I somehow pictured a nice glass tumbler for my negroni - but alas...
       
       
       

       
       
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    • By artiesel
      Does anyone know of a natural alternative to using potassium sorbate as a marshmallow preservative???
       
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    • By gfron1
      Has anyone taken one of Andrey's classes. I know they've been mentioned in the How Do They Do That thread, but I can't remember if anyone has taken a course. I'm curious because he continues to do methods that are groundbreaking. Not cheap for an online course, but I'm interested in taking his praline course.
       
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