The ChocolateDoctor's Blue Ribbon Chocolate Cake
— Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's…See More
The Connect Network
by Dessert Professional | The Magazine Online
A social network where dessert professionals & others connect & share tips, techniques, recipes, & photos for all things dessert.
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Latest Activity
Nardia joined Dessert Professional's group
Chocolate 411
Got questions about working with chocolate? Reach out to Dessert Professional Online members to…See More
Nardia posted a discussionChocolate Cake
Hello, I need help finding a product that they used where i worked. The product is used for…See More
Diane D'Andrea commented on Diane D'Andrea's video
The SPIFTER
"Demonstration video of The SPIFTER. To order, please visit www.thespifter.com, or www.qvc.com…"
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Winner Announced | Don't Lose Your Temper Giveaway
Congratulations to Sylvain Haage!
Please click here to meet the winner.
What's being given away? The Chocovision Revolation Delta Chocolate Tempering Machine (retail $2,099)
Thanks to all of our members who entered the Don't Lose Your Temper Giveaway. Stay tuned (and stay active on the network) for more contests and giveaways!
Events
May 29
Wednesday
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Pastry for Catering and Buffet Events
May 29, 2013 at 9am to May 30, 2013 at 4pm – PreGel Professional Training Center
PreGel understands one of the biggest challenges in the industry: how to efficiently create a dessert without any sacrifice in quality. This class teaches the preparation of delicious finished desser…
Added by PreGel AMERICA | Type: demonstration, seminar, class, tasting
June 3
Monday
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Valrhona En Route Class: Variations on Plated Desserts
June 3, 2013 to June 4, 2013 – Atlanta, GA
Originality, elegance, but above all, style -- a pastry style that will round out your product offerings. This workshop is designed around desserts, from the simple to the extraordinary, and highligh…
Added by Melissa Zhang | Type: class
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Forum
Chocolate Cake
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
Started by Nardia in 911 Dessert Emergency on Monday.
Whoopie Pie Filling
Anyone have a great whoopie pie filling recipe? Continue
Started by Tish Boyle in 911 Dessert Emergency May 16.
Hobart 80 quart whip breaking
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
Started by John Applegett in 911 Dessert Emergency May 1.
Cream Cheese Swiss Buttercream 1 Reply
Hi! Does anyone know how to make a successful cream cheese swiss meringue buttercream? I tried making it by replacing half of the butter with cream cheese but the buttercream never came together. Instead, it stayed a soft, separated mess! I even let…Continue
Tags: cheese, cream, meringue, swiss, buttercream
Started by Phoenix Smith in Recipe and Menu Help. Last reply by Wendy DeBord Feb 26.
2013 Trends 2 Replies
What do you think are going to be the big dessert trends in 2013? Continue
Tags: baking, chocolate, dessert, 2013, trends
Started by International Foods & Ingredient in Industry News. Last reply by International Foods & Ingredient Apr 11.
strudel dough 2 Replies
Does anyone have proven special tips for keeping dough(made from scratch) crispy and flaky after baking (other than letting stretched dough rest a few minutes before rolling)
Started by Dulce Catering & Desserts in 911 Dessert Emergency. Last reply by Helen S. Fletcher Feb 3.
Looking for Masters 2 Replies
The Sugar Arts Institute (launching at the World Pastry Forum July 2012) is looking for the best of the best instructors.Blown and Pulled SugarChocolatierBakingPastillageMaster Cake ArtistIf you would love to teach and travel, we need you. Please…Continue
Started by Theresa Happe in Industry News. Last reply by Simon Stevenson Nov 12, 2012.
egg caramel 3 Replies
I recently had caramel made with whole eggs and it was amazing, however I can't seem to figure out how to copy. Does anyone know of a recipe out there?THank YouContinue
Started by dori white coy in Recipe and Menu Help. Last reply by dave owens Sep 14, 2012.
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Groups
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Pastry & Baking 411
310 members
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Frozen 411
88 members
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Chocolate 411
321 members
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Tish Talk
135 members
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