The Connect Network

by Dessert Professional | The Magazine Online

Rob Connoley
  • 49
  • Silver City, NM
  • United States
Share

Rob Connoley's Friends

  • Philippe Tytgat
  • Bobbie Noto
  • nguyen thanh thi
  • Bakkerbos
  • Michelle Washington
  • kurtis baguley
  • Todd Shanks
  • Shawn the Baker
  • Mexican Vanillas
  • Wendy DeBord

Rob Connoley's Groups

Rob Connoley's Discussions

When is there too much color in showpieces?

Started this discussion. Last reply by Judy Tallant Jul 17, 2013. 2 Replies

Pastry lending library?

Started this discussion. Last reply by Rob Connoley Mar 14, 2012. 2 Replies

Milk protein?

Started Jan 12, 2012 0 Replies

 

Rob Connoley's Page

Latest Activity

Judy Tallant replied to Rob Connoley's discussion When is there too much color in showpieces?
"Is this for chocolate, sugar or dough?  When rules don't address this, I would ask. But barring any solid information, use good design rules in general for a pleasing balanced overall effect. My personal aesthetic - I like to use color as…"
Jul 17, 2013
Rob Connoley's discussion was featured

When is there too much color in showpieces?

I'm entering my first competition next week and my design has a lot of white in it - very little natural brown.  The comp doesn't have written rules about the matter but I suspect there's a standard of when you've gone too far with color.  Any thoughts?See More
Feb 15, 2013
Rob Connoley replied to Rob Connoley's discussion West Coast US Chocolate sources
"Update - I had switched to AUI a while back and have great customer service.  But QZina tempted me with their low cost melter so I tried to place an order.  Seems the same customer service issues exist.  Suggests that its a systems…"
Jul 24, 2012
Rob Connoley replied to T. Jones's discussion Typical Tempering Question in the group Chocolate 411
"There are many more adept than I, but here is my understanding. I used to only do the tabling method which involved the 45, 27, 31 (note that most chocolate companies will put the exact temps for their chocolates on the package which explains…"
May 22, 2012
Rob Connoley replied to Rob Connoley's discussion Pastry lending library?
"Thanks.  I also found it much cheaper and new at Chef Rubber"
Mar 14, 2012
sylvain haage replied to Rob Connoley's discussion Pastry lending library?
"I bought it for 2oo$ the book box was damaged, i guess i was lucky on that one....check amazon or so, they have it at less then 400 $ keep looking online anyway i'm pretty sure that you can find it cheaper…"
Mar 13, 2012
Kerry Beal replied to Rob Connoley's discussion When is there too much color in showpieces?
"World Chocolate Master's rules - only 50% of showpiece can be sprayed."
Feb 25, 2012
Rob Connoley posted a discussion

When is there too much color in showpieces?

I'm entering my first competition next week and my design has a lot of white in it - very little natural brown.  The comp doesn't have written rules about the matter but I suspect there's a standard of when you've gone too far with color.  Any thoughts?See More
Feb 23, 2012
Rob Connoley posted a discussion

Pastry lending library?

Is there such a thing?  My local libraries can't get Stephane leroux's Chocolate Matter, and at $600-800, I can't afford it.  I'd love to get my hands on the book for just one day.  Thanks.See More
Feb 18, 2012
Ashley Cope replied to Rob Connoley's discussion Malt Balls
"So I have a recipe thats pretty close if your still interested..... 8 oz. White Chocolate 1 c. Malted Milk Powder Melt the white chocolare until fluid, stir in the malted milk powder and then either scoop with a small ice cream scoop, or i pipe them…"
Feb 6, 2012
Rob Connoley replied to Eva Brcic Boulevard's discussion Chocolatier Magazine
"not really the answer you're looking for but Pastry & Baking North America is pretty good and so is So Good magazine."
Jan 14, 2012
Rob Connoley posted a discussion

Milk protein?

I understand milk protein but I've never seen it in a recipe before.  What am I looking for in common language?See More
Jan 12, 2012
Reanna Reimer replied to Rob Connoley's discussion Malt Balls
"I ended up not making another batch. I did dip the disks in melted Peanut Butter chips and after cooling dipping them again in melted Chocolate Chips. Even though the shape wasn't the same, the taste was there. My boyfriend actually thought…"
Oct 20, 2011
Gina Willis replied to Rob Connoley's discussion West Coast US Chocolate sources
"You can get wholesale bulk Scharffen Berger and Dagoba Organic shipped direct to anyplace in the US, with excellent pricing and free freight. Minimum order for this program is 250 pounds gross weight (but that's just 5 bags of 50# cocoa powder,…"
Oct 18, 2011
Reanna Reimer replied to Rob Connoley's discussion Malt Balls
"I didn't use coco powder for mine, I used vanilla powder. I also used regular malted milk powerder, not chocolate. I think this would be perfect if only there was a way to get it round"
Oct 13, 2011
Reanna Reimer replied to Rob Connoley's discussion Malt Balls
"okay, so I attempted the recipe last night. I did not need to cook them for 50-60 mins. They ended up getting too brown for my liking and I may make another batch. When they were cooking it filled my house with the smell of marshmallows so…"
Oct 13, 2011

Profile Information

About me :
Interested in locally sourced, but high end and molecular gastronomy
I enter competitions :
Never
I consider my specialty to be:
Unique flavor infusion

Rob Connoley's Photos

Loading…
  • Add Photos
  • View All

Comment Wall (2 comments)

You need to be a member of The Connect Network to add comments!

Join The Connect Network

At 6:34am on March 10, 2011, sara said…

 

thank you rob

At 9:02pm on May 18, 2009, Shawn the Baker said…
Hey Rob,
Your work is outstanding.
Each presentation.is an artistic statement
and yet it still appeals to the appetite.
What type of pastry shop are you working in?
Keep the pics coming!
Shawn
 
 
 

Badge

Loading…

A social network where dessert professionals & others connect & share tips, techniques, recipes, & photos for all things dessert.

Sponsored Content

Latest Activity

Advertise with Us

We offer several advertising solutions across our network of sites, our print publication, and events.

Read about our Digital Advertising Solutions and request our Rate Card >>

Download the DessertProfessional.com Digital Mediakit.

Events

© 2017   The Connect Network by DessertProfessional.com   Powered by

Badges  |  Report an Issue  |  Terms of Service