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visits member for 3 years, 4 months
seen Nov 26 '13 at 6:24

Jul
16
asked Food safe airbrushing
Apr
15
answered Amount of Chocolate-chips in a Chocolate-chip cookie?
Apr
10
answered Tips for remembering recipes
Feb
19
comment What can I use instead of corn syrup?
It's a matter of the fructose quantity. In the US, corn syrup is almost always mostly fructose. Glucose syrup should have very little fructose if any. At least that's my understanding.
Feb
15
comment How many milliliters is a “pinch?”
This is why all recipes should be written by weight.
Feb
15
answered What can I use instead of corn syrup?
Feb
11
comment Bizarre: Chocolate tempering is good on the outside
This thread has a ton of information about all kinds of molded chocolate work. I'm pretty sure there is a discussion of the cocoa butter thing somewhere there. forums.egullet.org/index.php?/topic/…
Feb
10
answered Bizarre: Chocolate tempering is good on the outside
Feb
10
comment Bizarre: Chocolate tempering is good on the outside
How long have they been out of the molds?
Feb
5
comment converting pure chocolate to “bittersweet” chocolate
Sorry I didn't get there in time. Milk seems like an OK way to go, but I'd still recommend adding the sugar to the cookie batter. Either that or get a Santha Wet Grinder. :-)
Feb
4
answered converting pure chocolate to “bittersweet” chocolate
Jan
31
answered What is the purpose of tempering chocolate?
Jan
20
answered Converting Peppermint Marshmallow Recipe to Raspberry
Jan
19
answered How long can you keep chocolate, and what is the best way to store it?
Jan
17
comment Chocolate Shot Glasses
Actually, this could work. If you melt the chocolate very carefully to 88 F for dark chocolate and don't let it get any hotter, then the chocolate will still be in temper. This technique is called incomplete melting and is sometimes used when only a tiny amount of chocolate is needed. But please don't use a cooking spray on the molds. Polish them with cotton and/or buy a real chocolate mold if it doesn't release properly.
Jan
17
comment Chocolate Shot Glasses
And also under the name "Chocolate Candy Coating". Just look for the Wilton logo and throw it in the trash. :-P
Jan
17
answered Problem with gummy-bears being too much like jelly
Jan
14
comment Chocolate Shot Glasses
I would really discourage anyone from using coating chocolate. It isn't real chocolate and your guests will be able to tell that they are eating something cheap even if they have no idea what coating chocolate is. Just my opinion, though.
Jan
14
answered Chocolate Shot Glasses
Jan
14
awarded  Critic