Ten wpis jest tłumaczeniem wpisu @allaboutpastries: Tempering Puts the Glossy 'Snap' into Your Chocolate; Here is How You Learn How To Do It! Plus, More Posts from Steemit You Might Have Missed.. Nie twierdzę,

Ten wpis jest tłumaczeniem wpisu @allaboutpastries: Chocolate, Chocolate, Chocolate....OMG I Just Love Chocolate...but What is Chocolate? Well, Let Me Explain it To YOU! Plus More Interesting Posts from

 Why temper chocolate?  Tempering chocolate will enhance the flavour, give it a ‘snap’ when broken and put a wonderful shine on the outside.    Source It is the only way to enjoy chocolate

A classical cake with my 'twist' on it.  Does it improve from the original, well no...nothing improves  perfection. However, is mine a fantastic cake...Yes, Yes, Yes!   Layers of my delicious

Ten wpis jest tłumaczeniem wpisu @allaboutpastries: The Science of Baking Ingredients Part 2. An Interesting and Informative Way of Learning How to Bake! Plus More Great Posts You Might Have Missed. Nie

Chocolate, Couverture; and Tempering, (but not this Post)!   An Edible Wonder which Makes Life So Enjoyable!  Source Chocolate: Is made from cacao beans the seeds of the cacao plant.  Source

I used to make this pie frequently when planning for a dinner party, I had no choice; my guests insisted on it as it was so good!   What can't you like when rich buttery pastry, crisp and light; marries

Ten wpis jest amatorskim tłumaczeniem wpisu @allaboutpastries 'The Dreaded 'Science'....I Know, You Shouldn't 'Bore' People Who You Want to Read and Upvote Your Posts..This is Interesting Though, And So

We left off yesterday after discussing flour and fat; how they work together, and how you can use this information to produce fantastic baking every time.  You now have that knowledge, and when you

I love the science behind ingredients because if you understand why something works in a particular way, then when it doesn't,  you can put the recipe right next time.   Luckily, most recipes

We have made the pasta, cooked, and served it, coated in a really lovely rich tomato sauce.  As I am sat here writing this to you all, I can still taste it.....oh it was so good! Did you know though,

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