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  • 0 posts edited
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  • 35 votes cast
Dec
11
awarded  Yearling
Sep
8
awarded  Popular Question
Jun
17
awarded  Popular Question
May
11
awarded  Popular Question
May
6
answered Why does my ganache keep breaking?
Dec
21
accepted Substituting glucose syrup for glucose
Dec
21
asked Substituting glucose syrup for glucose
Dec
11
awarded  Yearling
Oct
24
awarded  Nice Answer
Sep
30
comment Is there a way to add shine to a chocolate coating after it has hardened?
If you're using chocolate chips, especially if they're cheap ones, make sure you check the ingredients. Many chocolate chips contain cheaper fats like vegetable oil. The only fat in the chocolate chips should come from cocoa butter.
Sep
20
awarded  Nice Answer
Jul
29
accepted Food safe airbrushing
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