Posts by 1dessertdiva

Hi, Just my 2 cents, I have been working with a Swiss trained chocolatier, we use Mycryo it saves a lot of time versus seeding when you are doing large amounts, we have melters for both dark and milk and hold the chocolate in a machine...

Hi, You can find the recipe for marshmallow fondant @ cakecentral.com, I was going to include it in this post but I seem to have miss-placed it. Also another option to fondant is modeling chocolate or a combo of fondant and modeling...

Hi, Is this a different brand name for MyCryo? Where do you purchas this? I am looking for cost, recently used MyCryo. Thanks in advance for any info. The Dessert Diva

Hi, If you go to wikipedia and look up wheat that will give you more info on the wheat issue, it is very thorough, it explains the difference between spring and winter as well as hard and soft and the protein differences. Also a nice...

Hi I have done several events where a deep fryer was necessary, I have used three different options depending on the size of the event. I have used the portable propane tank with the wok ring and wok, small household black & decker...

Hi Angrychef, I was wondering if you went to a Culinary institute. I know they have wonderfull networking system through Western Culinary Institute (my school) and it is available to graduates as well as current students, it has a...