Increasing recipe size
Hi all,I'm looking to make more ganache at one time. Can I just double, triple, quadruple etc. my current recipes? Any immediate or long term consequences to be aware of?ThanksSee More
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Greg Sorini
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Greg Sorini joined Clay Gordon's groupKitchen Confectionery
Sponsored by Chocovision.This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.See More
Greg Sorini joined Clay Gordon's group
Sculpting with Chocolate
This group is for ChocolateLife members interested in sculpting with chocolate - whether for fun or for competition showpieces.
Greg Sorini added a discussion to the group Startup Central
Air brush and pump questions
Hi all,Sorry if I'm repeating, still trying to figure out the best way to post this question. I'm ready to buy an air brush set up and not sure how to choose one. Is there a minimum psi I should look for? particular brands that are good to use for chocolate? are they just regular air brushes but used for chocolate? I'll be using it to prep moulds, spray chocolates and show pieces, chocolates etc.Thanks for any tips.Greg SoriniSee More
Mark Heim commented on Greg Sorini's blog post Callebaut class"One of the best cities to listen to the blues. Kingston Mines or Legends are 2 of my favorite."
John M Rossini commented on Greg Sorini's blog post Callebaut class"Hey Greg,
Chicago is a great "walking around" town. Be sure to wander around Rush and Division Streets, and try a deep pan pizza. Also, if yo like boats, there are marinas on the Lake - great for gawking at some SeaRays and Carter yahts.…"
Greg Sorini posted a blog postCallebaut class
Just registered for the Callebaut Beyond the Basics class in Chicago in November. Never been to Chicago before, it has a lore. Any suggestions for things not to miss? Especially food and/or chocolate related...
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- First time I turned over a mold and beautiful, shiny, perfect pieces of chocolate fell out
- My favorite chocolate is:
- Callebaut
Greg Sorini's Blog
Callebaut class
Posted on September 8, 2009 at 2:34am 3 Comments 0 Likes
Just registered for the Callebaut Beyond the Basics class in Chicago in November. Never been to Chicago before, it has a lore. Any suggestions for things not to miss? Especially food and/or chocolate related...
Comment Wall (1 comment)
- At 9:59pm on September 15, 2008,
Tracey Downey said… - Welcome Greg! Glad you could join us!!
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