I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream. I would ...
I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the ...
I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, ...
I tried making "Dark and Stormies" out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger and with rum. Both times I tried it, the ...
We are trying to make chocolate truffles by heating cream and adding to chopped up chocolate but it keeps curdling. Are there any tips to avoid this happening?