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Ed Engoron posted blog posts

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Robert Hambley replied to T. Jones's discussion Typical Tempering Question in the group Chocolate 411

"I have worked with chocolate molds of all types for years now, other than the correct chocolate temp also consider the following. Make sure to keep the molds at room temp, I will usually give the mold a quick pass over with a heat gun before pouring…"

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Cary Black replied to T. Jones's discussion Typical Tempering Question in the group Chocolate 411

"I know it sometimes is a pain, but every chocolate is different. Not just from Dark, milk to white, but from brand to brand and blend to blend. A lot of what is involved in determining the temperature benchmarks is the cocoa butter…"

May 22

Sadruddin Abdullah added a discussion to the group Chocolate 411

Extending the Shelf Life of Chooclates

I am interested in understanding the how to extend the shelf life of my chocolates and cakes. Please share information on how I can get a six month shelf life out of my chocolates and cakes.See More

May 22

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Sadruddin Abdullah replied to T. Jones's discussion Typical Tempering Question in the group Chocolate 411

"There are a number a ways to temper chocolate. From the numbers above it looks like you are tempering white chocolate. Those numbers will be higher if you are tempering milk or dark. The numbers are relatively important. More…"

May 22

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Fondant Bow

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Using Icing Images with Isomalt

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How To: Pulled Sugar & Curly-Q

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Sugar Ice Cubes & Crushed Ice - Sugar Coral

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Behind the scenes at a Dessert Professional Magazine photo shoot

The winners of the One Sweet Facebook Contest are...

Congratulations to our winners!
Most votes: Leila Manoochehry
Editor's choice: Andrew Pingal
Best Haiku: Nadia Tavallali
Honorable Mentions:
Anna Tran
Lia Lewis

Look for the top three winners in the next issue of Dessert Professional Magazine. All winners received two complimentary passes to All Things baking this October 2-4, 2011.

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Looking for Masters

The Sugar Arts Institute (launching at the World Pastry Forum July 2012) is looking for the best of the best instructors.Blown and Pulled SugarChocolatierBakingPastillageMaster Cake ArtistIf you would love to teach and travel, we need you. Please…Continue

Started by Theresa Happe in Industry News May 15.

egg caramel 2 Replies

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 recipe out there?THank YouContinue

Tags: eggs, caramel

Started by dori white coy in Recipe and Menu Help. Last reply by dori white coy Apr 18.

Freezing Fondant on Cookies 4 Replies

Hello, I am making 160 fondant covered wedding cookies for my daughter in law's sisters' wedding.I have already made the dough and froze it into sheets the size of my cookie sheets. Instead of using one large design sheet in which to roll into the…Continue

Started by Cheryl Taylor in 911 Dessert Emergency. Last reply by Cheryl Taylor Apr 14.

Marshmallow cookies 10 Replies

I am making marshmallows with a shortbread layer, and then dipping them in tempered chocolate. I have made 3 different shortbreads and I've had trouble cutting the marshmallow/cookie layers after I "glue" them together with chocolate. The cookie…Continue

Started by Cassie in 911 Dessert Emergency. Last reply by Marilyn Robson Apr 11.

Chicago Chocolate Academy 11 Replies

Has anyone been to courses at the Chicago Chocolate Academy? Can you tell me the differences between the level II and level III courses? I could not get a clear picture from the instructors there.Continue

Started by Cassie in 911 Dessert Emergency. Last reply by Cassie Mar 7.

When is there too much color in showpieces? 1 Reply

I'm entering my first competition next week and my design has a lot of white in it - very little natural brown. The comp doesn't have written rules about the matter but I suspect there's a standard of when you've gone too far with color. Any…Continue

Started by Rob Connoley in 911 Dessert Emergency. Last reply by Kerry Beal Feb 25.