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Does anyone have any recommendations for a stick blender for small ganache batches? I was leaning toward the Kitchenaid commercial version.
Posted in: utensils
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Since honey is a natural substitute for invert sugar...Would jelly/jam/preserves also be a substitute? How about fruit juice reduced w/ sugar & acid?
Posted in: ingredients
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Is there a difference between the chocolate used for block and calets/pistoles?
Posted in: default
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