If you've ever been to one of my classes or read many of my posts, you know that one of my "Go-To" sources for information is Shirley Corriher. I have both of her books - Cookwise and Bakewise - more like textbooks really. Whenever I have a question about why something is working (or more likely - not working) I…
About 4 years ago, we were looking for a good party/fellowship opportunity for our Sunday School class – so I borrowed an idea from a friend – have a Valentine’s Party where the men have the “opportunity” to make desserts for the ladies. Of course, we had to turn it into a competition and thus, the “Golden Spoon Award” was…
Now that you have a variety of high end chocolates to taste, let’s compare some of them. First, chocolate is best at room temperature (about 68 degrees). As you unwrap the chocolate, look at the surface (if its grayish – that’s either sugar or fat bloom – we’ll cover that in the melting section….). It should be nice and shiny. …