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Posts by ChefRAZ

 My chocolate is for display only   so the above does not apply.... I did a video on taking apart and cleaning  a Wagner. It's a 3 minute job cleaning.   http://youtu.be/rqJpdpBYpNQ                    http://youtu.be/VY7h3096i0E
https://www.youtube.com/watch?v=Q3NOJsnGK7c
yeah cocoa butter is great, recipe is 50/50  chocolate to cocoa butter. we used to buy it until we tried making it ourselves.  go to a hobby store for your airbrush I got a brush and compressor for 175.00
If if doesn't look good people are not going to buy it. It's that simple.
 pretty sure white chocolate is not in powder form. Cut your sugar down to a 1/4 of what you have and introduce the chocolate.
  I use wagner too
the whole effect of the water bath is to cook the cheesecake at an even temp thru-out the cooking time and to add mosture. no water bath will cause the middle to crack. HowStuffWorks "What is a Water Bath?"
this has been discussed countless times on this forum, and with nothing new being added. So I won't be adding my 2 cents. But Just want to say hi everybody.
I agree with M_brown. We use 2 kinds of heavy cream in our shop , 38% and 40% 40% seems to last longer whipped in a bag, then the 38 does.
All-Natural Almond Paste - 10 oz.
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