Posts by TheSweetChef

Natural Cocoa, I researched several types alkali-free Scharffen Berger had a good chocolate aftertaste you can taste its fine flavor right out of the tin This chocorange cake mixes the flavors of orange marmalde, ganache and...

We've made and used litterally tons of Ganache in the pastry shop and have never seen it go bad. Whole milk and unsalted margine is brought to a hard boil, then poured into the Hobart bowl over 50#'s of chocolate. Let it stand 5 mins...

I make these chocolate curls with the sharp edge of a French knife dragged over a 10lb bar of chocolate. I've shaved hundreds of bars. It gets easy. Chef Blair

:chef: Im new to the group and wanted to stop in and let you know a little about my self. Im a French Pastry Chef, and an AIB graduate, science and chemistry of baking. Im French trained , but American as Apple Pie. I recently...