Making the world a little sweeter one pastry tip at at time.
Interesting read in ConfectioneryNews.com today about the use of botanical or herbal ingredients inside candy. Some are used to provide energy (ginseng and guarana) and others for their antioxidant properties (green tea, acerola, and super fruits). Using these ingredients will enable some manufacturers in the EU …
Chloe’s Vegan Desserts is a different kind of vegan baking cookbook. Her finished products resemble non-vegan textures by using baking science rather than relying on simply substituting ingredients. Coscarelli is the author of Chloe’s Kitchen and was the first vegan winner of Cupcake Wars. The …
Xanthan gum is used as a binding agent in doughs and acts as a stablizer, and is perfect for creating gluten-free flours. On Pastry Sampler, I’ve shared a couple of different recipes to try for gluten-free flour mixes a basic recipe based on rice flour …
Looking for an excuse to eat chocolate on a daily basis? Look to Callebaut for the answer. Their ‘Acticoa’ chocolate is processed to retain 80% of flavanols – which according to an article from Confectionery News is typically destroyed in the chocolate making process. Even …
Baked goods such as chocolate cupcakes and apple pie bring to mind family favorites and sweet treats. Is it possible to bake desserts like these without refined sugar? That was Laura Martin’s goal when she set out asking her culinary friends for recipes of baked …
OK – this sound interesting. Wished your daily vitamins tasted like dark chocolate, or wished you could eat a piece of dark chocolate on a regular basis? UK based Health Rack has a new product to try. Their Choco Vit supplements contain dark chocolate and freeze …