Making the world a little sweeter one pastry tip at at time.
Here is a slideshow of the gorgeous models wearing chocolate from the Salon du Chocolat in Zurich, on March 29, 2012. I still don’t know how they can look so calm wearing chocolate – without fear of it melting on the runway. http://photogallery.thestar.com/1153738, courtesy thestar.com, …read more
Like other people, I’m addicted and attracted to cake pops. I even have a cake pop board on Pinterest with all the cake pops I want to try for my kids when I have the time (yeah, right). Cake pops are everywhere. If you’ve never …read more
The Ateco 262 micro star had been grouped with the open star style pastry tips. For quite awhile now, they have been coming in as the closed star style. To make it easier to find the style of tips you need, I’ve now grouped them with the standard closed star tip sets.
As a result –
If you have any questions, just send me an email.
Thanks!
Renee.
If there was an award for the most inventive S’mores recipe, I think it would probably have to go to Pastry Chef Ben Roche (of Moto Restaurant, Chicago) and his S’More Bombs. Complete with a burning wick, liquefied graham cracker center, and dark chocolate coating. So, …read more
The third week in March is American Chocolate Week – where chocolate shops, chocolatiers, chocolate manufacturers, and chocolate lovers all over the nation celebrate chocolate. This year it falls on March 19 and lasts until March 23. Here are 4 great ways to celebrate American Chocolate …read more
The March Pastry Sampler newsletter was emailed out today. You can also read the newsletter on the site. Enjoy!