Posts by aguynamedrobert

16 oz. Milk 3.8 oz sugar 4 tbls cocoa powder(unsweetened) 1 tsp vanilla Heat the milk and sugar to a close to a boil and turn off heat....sift the cocoa powder and then wisk it into the hot milk...once fully incorporated add the...

Well at least you got a roof over your head...it moves but that can be a plus or a minus...So did you just get tired of the food industry? What made you take the break(however long you will take)? Well I hope everything works out for...

What is tacky? the chocolate or the candy that you coated in chocolate? If there is any sign of moisture on the chocolate it is a no go for retempering...If no moisture has gotten to the chocolate you will be able to redo the...

Here's a tip I learned from Culinary school....try adding drained crushed(blended) pineapple to your carrotcake recipe...the best ever! Robert www.chocolateguild.com

Poor foodnetwork stars....Just because they have some things people might not like about them doesn't mean they are no good...are you telling me that MOST of her meals are not good at all? I think that for the most part, the food...

Many culinary schools have night programs that go slower through the curriculum. Many go for only 5 hours a day as well so it is only 25 hours a week in class....just start checking out culinary schools and you will find a program like...

I like some part of the show but It seems to be getting very trashy on the show...it isn't about cooking at all anymore and the drama and idea's presented on the show are not something I am interested in watching anymore...a good idea...

What do you hope to start school? Robert www.chocolateguild.com

I would say to calculate how much time it takes you to make "X" amount of you product and then see how much you want per hour then minus the amount of ingredients...do it that way and you can work out how much you really...

Sounds good...check out that info from PCI....they are a good school...let us know what you decide... Robert www.chocolateguild.com