911 Dessert Emergency (194)

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Malt Balls

Does anyone know how to make malt balls?  It seems to be a cousin to the confection called seafoam, but not quite the same.  I'm going to t…

Started by Rob Connoley

12 Feb 6, 2012
Reply by Ashley Cope

beta 6 crystals

Has anyone used beta 6 crystals? If so, does it ruin the taste and consistancy of quality chocolates? Thanx for ur input. Kevin

Started by kevin r. jones

3 Feb 1, 2012
Reply by sylvain haage

Milk protein?

I understand milk protein but I've never seen it in a recipe before.  What am I looking for in common language?

Started by Rob Connoley

0 Jan 12, 2012

Why use almond paste

Other than for the flavor, why do people use almond paste?  Is there a particular reason why marzipan requires it and/or can I eliminate us…

Started by Vicky Francisco

1 Dec 20, 2011
Reply by John Applegett

Job Opportunity HEAD CHOCOLATIER Southwestern Ohio

Head Chocolatier This is an exciting opportunity for a talented and motivated chocolatier to join a company and build a brand from the grou…


0 Dec 16, 2011

Cream cheese vs Neufchatel

I have never used neufchatel and I am wondering if it makes a better tasting cheese cake and do you use the same amount if you were substit…

Started by Karimah Croston

0 Nov 20, 2011

Pastry Schools

Can anyone suggest a good pastry school outside of the United States of America? 

Started by Zachary Georges

0 Nov 17, 2011

Can any one Help me

   I live in (Kingdom Saudi Arabia) in Riyadh city .I completed Decorating Cake Course in Wilton method of Cake Decorating. And now I looki…

Started by sara

1 Nov 8, 2011
Reply by Elizabeth A Parvu

Wedding cake nightmare

I should begin this with - there are times to say no to a potential customer.  However, I didn't. I had a young couple come in 6 months ago…

Started by Rob Connoley

3 Oct 10, 2011
Reply by Rob Connoley

red bean paste

looking for the sweet red bean paste recipe used in japanese pastry ( or is there acompany that sells it )

Started by david m. williams

2 Oct 5, 2011
Reply by sylvain haage




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