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chocolate ganache for macarons

ok -- so I admit - my first try at macarons and decided to get the fillings done first...ganache...I followed the recipe but I think it is going to be too soft for a filling...a little grainy too, in my opinion. I read somewhere that you can't stir the chocolate before it is already heated because of the fat particles getting released too soon.



So questions: should it be more fluid rather than frosting consistency? Do you need to temper the chocolate first? I used callebaut… Continue

Added by Mary Synk on October 21, 2013 at 3:15pm — No Comments

A Bitter Bar To Swallow

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



Here’s a bit of bitter, not better, news for chocolate enthusiasts. Due to higher world-wide demand for chocolate and bad weather in the cacao growing regions, the price of chocolate is expected to rise, especially for premium chocolate.

Rising demand in Asia along with bad…

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Added by Ed Engoron on October 18, 2013 at 2:46pm — No Comments

Hand Painted Sunflowers Sugar Cookies

After spending the day at the arboretum picking out the perfect pumpkins and looking at the golden sunflowers I decided to bake up a batch of  sugar cookies and paint them with sunflowers and sunflower leaves. Lately, my attention has turned toward edible painting on cakes and cookies. I…

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Added by Bobbie Noto on October 17, 2013 at 11:35am — No Comments

Medusa Hand Painted Sugar Cookie

Witches, bats, ghosts, and skulls seem to be the theme everywhere, especial on cookies, cakes, and cupcakes during the month of October (due to Halloween). Although they are scary and fun to recreate into a treat, I wanted to design a terrifying symbol I have not seen brought to life for cake nor…

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Added by Bobbie Noto on October 17, 2013 at 11:30am — 2 Comments

The ChocolateDoctor’s Chocolate Cake Doughnuts

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



Everyone loves doughnuts because there are so many wonderful flavors from which to…

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Added by Ed Engoron on October 11, 2013 at 8:02pm — No Comments

Cherry-Chocolate Fondue

Ed Engoron, Co-Founder of Choclatique

Author of Ed Engoron's Choclatique, Running Press, 2011



We’ve all done it—dunked a piece of fruit, cake square or cookie into hot fudge or chocolate sauce—and loved it. The Swiss originally called Fondue Käss mit Wein zu kochen, but that’s a little long-winded for a national dish. Actually, the original fondue dishes were…

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Added by Ed Engoron on October 4, 2013 at 7:42pm — No Comments

Learn How to Hand Paint on Fondant

Hand painting on edible cookies, cakes, and cupcakes have become extremely popular. Brides love the idea of a fondant covered wedding cake hand painted, the cake becomes a one-of-a-kind exclusive cake for a wedding. Hand painting on fondant, however is not limited  to cakes, you can…

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Added by Bobbie Noto on October 1, 2013 at 12:24pm — No Comments

Chocolate, Chocolate Chip Cannoli

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



Cannoli originated in Sicily, at the southern tip of Italy. Kind of like an Italian cheesecake in a tube, it is an essential part of Sicilian culture. Throughout the years cannoli has become as popular in America as they are in Italy.

Cannoli has two parts—the tube-shaped…

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Added by Ed Engoron on September 30, 2013 at 12:36pm — 1 Comment

From Rome With Love

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



The earliest known reference to “French” toast is actually found in the Apicius, a collection of Roman recipes written in ancient Latin or Vulgar dating back to the 4th century. The recipe directs the “house slave cook” to soak the bread in milk—not eggs—although the ancient…

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Added by Ed Engoron on September 20, 2013 at 6:30pm — 1 Comment

A Wicked Fondant Red High Heel Tutorial!

I have been blessed with so many of my readers enjoying my Purple Passion Fondant High Heel Shoe tutorial and requesting if I would create a video. I have put this…

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Added by Bobbie Noto on September 19, 2013 at 11:19am — No Comments

The ChocolateDoctor's Chipotle-Chocolate Crackers

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



I like to think of these as richly dark and delightfully crisp chocolate crackers, but with a nice firm spicy finish at the end—a rather delightful surprise and satisfying little burn on the back of your tongue. It’s the kind of heat that will get your attention and perk up your…

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Added by Ed Engoron on September 13, 2013 at 5:43pm — No Comments

The ChocolateDoctor’s Almost, But Not Quite A Baby Ruth® Candy Bar

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



It was in the late ‘60’s. Jim Jordon and I hopped on to a United Airlines plane—…

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Added by Ed Engoron on September 6, 2013 at 5:54pm — No Comments

The ChocolateDoctor’s White Chocolate Chip Lemon Brownies

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



Our customers love our Snowy White Chocolate! In fact, more customers purchase our 10-pound blocks of white chocolate than blocks of…

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Added by Ed Engoron on August 30, 2013 at 6:23pm — No Comments

The ChocolateDoctor’s Chocolate Batter Fresh Fruit Cobbler

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



Batter cobblers are a lazy baker’s rustic country pie. Well, maybe that's an over-generalization. However you classify them, they are the perfect dessert for a summer dinner or afternoon picnic.…

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Added by Ed Engoron on August 23, 2013 at 6:30pm — No Comments

The ChocolateDoctor’s Tracking Down the Source of Chocolate: Equatorial Guinea

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



I have had four careers in the last 45 years….a producer for ABC-TV covering the war in Vietnam, an art director and director in the film industry,…

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Added by Ed Engoron on August 9, 2013 at 5:17pm — No Comments

The ChocolateDoctor’s Mocha Panna Cotta

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



This is an easy-to make Italian custard found in the fanciest of Italian restaurants. It is usually made without the coffee and cocoa powder, but I decided…

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Added by Ed Engoron on July 31, 2013 at 6:41pm — No Comments

Sofitel's Cold, Welcoming Chocolate Beverage

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



One of the greatest hotel welcoming amenities I found anywhere in the world is the chilled…

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Added by Ed Engoron on July 26, 2013 at 2:23pm — No Comments

The ChocolateDoctor’s Bacon Hot Fudge Sauce

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



I love chocolate. That goes without saying. I also love bacon… my preference is Benton…

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Added by Ed Engoron on July 19, 2013 at 5:37pm — No Comments

So how did the country of Belgium become synonymous with high quality chocolate?

Mention Belgium and almost everyone's mind goes immediately to chocolate. (Some of us would be thinking about chocolate anyway, but that's neither here nor there.)

So how did the country of Belgium become synonymous with high quality chocolate? Chocolate, typically served as a beverage, had been popular with people of Mexico, Central America, and parts of South America for thousands of years. In the 16th century, Spanish conquistadors learned of it from the Aztecs and brought it home…

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Added by International Foods & Ingredient on July 19, 2013 at 11:39am — 1 Comment

A Note on the Connect Network

A quick note on what this network is all about.

Welcome to the Connect Network! If you've been with us for a while, you will have noticed the changes to the DessertProfessional.com social network that coincided with our release of an online version of the magazine to accompany our print. Welcome, again, to all our new members.

What This Community Is About

Simply put, the Connect Network is a place for dessert professionals to connect with one another across…

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Added by Michelle Guiles on July 10, 2013 at 5:26pm — No Comments

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