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Computerish's user avatar
Computerish's user avatar
Computerish's user avatar
Computerish
  • Member for 13 years, 5 months
  • Last seen more than 6 years ago
29 votes

How do you coat perfectly round truffles with melted chocolate?

22 votes
Accepted

What are the differences between candy thermometers and meat thermometers?

11 votes

What is the purpose of tempering chocolate?

9 votes

Tips for remembering recipes

9 votes

Chocolate Shot Glasses

9 votes
Accepted

How long can you keep chocolate, and what is the best way to store it?

8 votes
Accepted

What's the best way to grate chocolate?

6 votes
Accepted

How do I infuse fruit flavor in ganache?

6 votes

Amount of Chocolate-chips in a Chocolate-chip cookie?

5 votes
Accepted

converting pure chocolate to "bittersweet" chocolate

5 votes

Cheapest place to get bulk chocolate?

4 votes

Can I use Chocolate Chips in place of Semi-sweet baking chocolate?

4 votes
Accepted

Converting Peppermint Marshmallow Recipe to Raspberry

4 votes

What can I use instead of corn syrup?

3 votes

Problem with gummy-bears being too much like jelly

3 votes

Why does my ganache keep breaking?

3 votes

How would you use a lot of lemons?

3 votes

Peanut-Butter Treat - Using Less Sugar and Less Butter

3 votes
Accepted

How to Flavor Homemade Gum Drops

3 votes

Why do my caramels turn out hard in the center?

2 votes
Accepted

Bizarre: Chocolate tempering is good on the outside

2 votes

Does tempered chocolate remain tempered and only needs liquefying?

1 vote

Are there any special techniques for tempering dark chocolates with different cacao percentages?

0 votes

How can I avoid chocolate truffle mix curdling?

0 votes

Cooking fruit with or without sugar solution