Does anyone have any recommendations for a stick blender for small ganache batches? I was leaning toward the Kitchenaid commercial version.
Posted in: utensils
| 2 comments
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
| 0 comments
Is there a difference between the chocolate used for block and calets/pistoles?
Posted in: default
| 2 comments