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Electric chocolate melter

Started by AllyKat in 911 Dessert Emergency. Last reply by Shelia Livingston Mar 22. 8 Replies

Does anyone have experience with an electric chocolate melter? I've been using a double boiler for years, but I am thinking of upgrading to an electric melter. I was looking at one made by Wilton, but since I have no experience with these little…Continue

Flan for a crowd?

Started by Mary A Storey in 911 Dessert Emergency. Last reply by Mary A Storey Apr 13. 6 Replies

Hi Everyone,We are having an event where I'll need to make coconut flan for 300 guests.  Does anyone have a LARGE scale recipe?  We are thinking of baking in a disposable steam pans instead of individual molds.  My exec chef has calculated that we…Continue

Artisan Bread Bakers

Started by Joan Vieweger in 911 Dessert Emergency Apr 25, 2014. 0 Replies

If anyone knows of experienced artisan bread bakers in the Southern California area, please have them contact me.  I have a friend up in the Carpinteria area (just outside Santa Barbara) that is looking to fill some positions. Thank you!Joan…Continue

Tags: Bakers, Bread

Premier Rolled Fondant

Started by Larry Italiano in Who Makes the Best .... Last reply by AllyKat Apr 11. 3 Replies

If you couldn’t attend the Renshaw Sugarcraft Academy, but would love to know how to model a perfect miniature fairy, create a baby blanket cake, make neon flowers and shape beautiful sugar paste flowers, then fear not! We’ve pulled together an…Continue

IBIE 2013

Started by International Foods & Ingredient in Industry News. Last reply by Judy Tallant Jul 19, 2013. 1 Reply

Are you planning to attend the IBIE 2013 in Las Vegas in October? What are you looking forward to seeing from the Exhibitors?Continue

Tags: trends, shows, exhibits, exhibitors, chocolate

Chocolate Cake

Started by Nardia in 911 Dessert Emergency. Last reply by Sandra Larry Apr 13. 2 Replies

Hello, I need help finding a product that they used where i worked. The product is used for chocolate cakes. I forgot the name of it, but the only thing i can do is discribe the product, and hope someone here haved used it in baking. The product is…Continue

Whoopie Pie Filling

Started by Tish Boyle in 911 Dessert Emergency. Last reply by Kristi Jul 26, 2013. 3 Replies

Anyone have a great whoopie pie filling recipe? Continue

Tags: Filling, Pie, Whoopie

Hobart 80 quart whip breaking

Started by John Applegett in 911 Dessert Emergency. Last reply by Judy Tallant Jul 17, 2013. 1 Reply

Does anyone have problems with newer Hobart 80 quart whips?  I have been at my current job for a little over a year, and we have bought 2 new whips.  The newest one is less than six months old, and we have already lost 3 of the spokes/wires.  We…Continue

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A Note on the Connect Network

Posted by Michelle Guiles on July 10, 2013 at 5:26pm 0 Comments

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…

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Profile IconHwayoung Yim, MARIANA IONELA BRANDT, Indrajit and 3 more joined The Connect Network
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Jun 20
Mary A Storey replied to Mary A Storey's discussion Flan for a crowd?
" Sheila and AllyKat I didn't do it as a trial but I did bake them the day before the…"
Apr 13
Sandra Larry replied to dori white coy's discussion egg caramel
"I have never come across a caramel recipe that calls for eggs to be honest. Was the candy made of…"
Apr 13
Sandra Larry replied to Nardia's discussion Chocolate Cake
"I am not really sure if we are talking about the same thing, but could it be Tracey's Cake…"
Apr 13
AllyKat replied to Larry Italiano's discussion Premier Rolled Fondant
"I find working with marzipan more difficult than working with fondant, so that was definitely a…"
Apr 11
Reed replied to Larry Italiano's discussion Premier Rolled Fondant
"I love all sorts of art involving marzipan and I have been doing a lot of stuff with it for so many…"
Apr 11
Sandra Larry replied to Larry Italiano's discussion Premier Rolled Fondant
"I have had a look at your website and watched a video on how to make a marzipan rose; something I…"
Apr 11
Sandra Larry replied to Mary A Storey's discussion Flan for a crowd?
"I did something similar in the past, but I opted for individual molds because I was not so sure it…"
Apr 11
Sandra Larry replied to Dulce Catering & Desserts's discussion strudel dough
"I also agree with Helen about freezing and baking. This is what we have been doing for years now…"
Apr 7
AllyKat replied to Mary A Storey's discussion Flan for a crowd?
"That's exactly what I was thinking when I started reading this, Shelia! I wonder if a test run…"
Apr 7
Reed replied to Roseann Filosa Atkins's discussion Apple Pie
"I have never used sliced canned apples for my apple pies. I only use fresh fruit. I know it is time…"
Apr 5
AllyKat replied to Roseann Filosa Atkins's discussion Apple Pie
"I pretty much share Kristi's opinion. If you do use it, you are probably going to have to play…"
Apr 4
Shelia Livingston replied to Mary A Storey's discussion Flan for a crowd?
"I am very glad it all worked out for you Mary.  I would have been skeptical about baking this…"
Apr 3
Shelia Livingston replied to AllyKat's discussion Electric chocolate melter
"Wow!  That's really reasonable for a sample pack.  Thanks for the information…"
Mar 22
Reed replied to AllyKat's discussion Electric chocolate melter
"Hey Allykat! Panibois molds are indeed awesome. Actually, I am currently selling a sample pack that…"
Mar 21
Shelia Livingston replied to AllyKat's discussion Electric chocolate melter
"I have not worked with them but I hear they are wonderful.  My list includes purchasing a…"
Mar 21
Jean Àgnes replied to Melanie L. Neal's discussion Food grade compressed air?
"I see this thread has some years, but what do you think about this matter nowadays?... I recently…"
Mar 21

TOP TEN PASTRY CHEFS IN AMERICA FOR 2014

DESSERT PROFESSIONAL MAGAZINE ANNOUNCES THEIR TOP TEN PASTRY CHEFS IN AMERICA FOR 2014

Presented By Guittard Chocolate, KitchenAid,  Beurremont, and Nielsen-Massey

Join the Top Ten event live @dessertpromag on Twitter and be a part of the conversation with #dessertpro.  

Media Contact:  Joyce Appelman, 516-482-1016, joyceappelman@gmail.com

DessertWorld Media is a New York City based publishing, event, and marketing company serving the growing North American dessert industry. DWM is publisher of the industry-leading print publication Dessert Professional, organizer of the annual Top Ten Pastry Chefs in America awards (the longest-running professional dessert awards in the USA), web-publisher of DessertProfessional.com, and social media purveyor of the Dessert Professional Connect Network.  Follow us on Twitter (@dessertpromag), Facebook (https://www.facebook.com/dessertpromag) and Pinterest.

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Thank you to all who participated in The Don't Lose Your Temper II contest. See the contest winners. Our grand prize winner will receive a state-of-the-art chocolate tempering machine presented by DessertProfessional.com & Chocovision.

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