Jessica Conrad's Discussions
Started this discussion. Last reply by Jessica Conrad Oct 6, 2013.
I was speaking with the Asia rep of a chocolate company not too long ago, and he asked me if I might be able to get to the bottom of what his company could do about the fact that his higher…Continue
Started this discussion. Last reply by Mark Allan 19 hours ago.
Anyone able to offer reviews/have personal experience with their equipment (any item of it?) While I'm not looking to get into bean-bar right now, I stumbled across their site the other day and…Continue
Started this discussion. Last reply by Sharon Ivany Mar 20, 2011.
Has anyone tried using agave syrup as an invert sugar in ganaches? At first glance, the chemistry seems to work, and I like the idea of a natural, vegan invert sugar that doesn't have as detectable a…Continue
Tags: ganache, preservatives, natural