Mary Synk
  • Rockledge, FL
  • United States
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About me :
I am just getting started. Recently laid off from my last professional position, I have decided to make pastries. I have created a great chocolate candy but tempering to get the beautiful, dark coating is proving extremely difficult and time-consuming. I am at the point now where I need to produce a more professional, consistent product. I am thinking a tempering machine would be perfect for me. I have given a lot of free chocolates away but now am prepared to do it right with the right tools so I can feel comfortable actually getting paid for them. I think we have been erroneously led to believe sweets are not healthy...our bodies are programmed to require sweets...if we listen to what we need, moderation will prevail.
I enter competitions :
Never
I consider my specialty to be:
candy enrobing & ganaches to start. Goal is to produce international pastries and candies. I never see a recipe that I don't want to tweak in some way...I love the creativity and beauty in foods, how they are plated and in beautiful, delicious desserts.

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Mary Synk's Blog

Breakfast Pie

Posted on December 2, 2013 at 11:54pm 0 Comments

This year I had so much to be thankful for. Family from the west coast to the east and from up north to down south all convened - and stayed - at my home for the Thanksgiving holiday week to finally all be together in the same place at the same time on the first holiday in eons. I never left the kitchen for 4 days and I loved it! I made macarons and brigadeiros (my sneaky attempt to find out if anyone would like my passion enough to think I had a shot as a pastry chef and it worked :)) But with… Continue

chocolate ganache for macarons

Posted on October 21, 2013 at 3:15pm 0 Comments

ok -- so I admit - my first try at macarons and decided to get the fillings done first...ganache...I followed the recipe but I think it is going to be too soft for a filling...a little grainy too, in my opinion. I read somewhere that you can't stir the chocolate before it is already heated because of the fat particles getting released too soon.



So questions: should it be more fluid rather than frosting consistency? Do you need to temper the chocolate first? I used callebaut… Continue

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At 8:03am on March 4, 2016, FRANK KWABENA said…

Good Day,
How is everything with you, I picked interest on you after going through your short profile and deemed it necessary to write you immediately. I have something very vital to disclose to you, but I found it difficult to express myself here, since it's a public site.Could you please get back to me on:(mr.frankkwabena30@gmail.com ) for the full details.
Have a nice day
Thanks God bless.

Frank.

 
 
 

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