Recipe and Menu Help (50)

Discussions Replies Latest Activity

egg caramel

I recently had caramel made with whole eggs and it was amazing, however I can't seem to figure out how to copy. Does anyone know of a recip…

Started by dori white coy

4 Apr 13, 2016
Reply by Sandra Larry

Cream Cheese Swiss Buttercream

Hi! Does anyone know how to make a successful cream cheese swiss meringue buttercream? I tried making it by replacing half of the butter wi…

Started by Phoenix Smith

5 Jan 13, 2015
Reply by Naana Hayford

What chocolate for truffles

I want to make wonderful truffles this weekend. What is the best chocolate in your opinion? Eva Brcic Christian

Started by Eva Brcic Boulevard

1 Jul 2, 2012
Reply by Alexa Dankloff

Spring Menu Update

Time for our spring menu change at my resorts flagship restaurant and with some many ideas running through my head, was hoping to hear some…

Started by Ashley Cope

0 Jan 30, 2012

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

Writing chocolate

Hey Everybody, I've been using a product called Garnivite, which is made by Carma.  It's a chocolate made just for writing on cakes, plates…

Started by John Applegett

9 Oct 20, 2011
Reply by Amber Tirre

Dessert for twins

Need dessert for a large event for twins. The event will have twins of all ages from all over the country. Thought of "two peas in a pod" b…

Started by lori wheller

3 Aug 30, 2011
Reply by Stephanie Crawford


How long can swiss and italian buttercreams sit out at room temperature without going bad? Also if you are covering a cake with rolled fond…

Started by Nicholas

3 Aug 19, 2011
Reply by Jeanne


So it's that time to start thinking of new amenities for the fall.  I was wondering what everybody else does for amenities.  Just to give y…

Started by Brianne Maggiore

3 Jul 4, 2011
Reply by Karen

S'more Truffle

Does anyone have a good recipe for a S'more truffle?

Started by Karen Blueberry

0 May 31, 2011




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