Comments for The Balanced Pastry Chef

Comment on I’ve Been Hiding Something From You: Chocolate Stout Cake Rocks. Sorry; I Should Have Said Something Earlier. by onlinepastrychef

onlinepastrychef — Wed, 16 May 2012 15:45:00 +0000

I use Pernigotti cocoa powder–nice and dark! But I’ve had this made w/”regular” Hershey’s or Nestle, and while not as dark, it is still very chocolatey and delightful! As to chocolate for baking, I like something semi-sweet to bittersweet, and one that you like the flavor of “straight.” Callebaut makes very good and easily-found options–at Whole Foods or online.

Comment on Let’s Poke Another Anthill, Shall We? by Suzfondl

Suzfondl — Wed, 16 May 2012 15:07:00 +0000

Well said!

Comment on I’ve Been Hiding Something From You: Chocolate Stout Cake Rocks. Sorry; I Should Have Said Something Earlier. by beginner101

beginner101 — Wed, 16 May 2012 14:08:00 +0000

What kind of cocoa powder to you use and what kind of chocolate do you recommend?

Comment on Let’s Poke Another Anthill, Shall We? by onlinepastrychef

onlinepastrychef — Wed, 16 May 2012 13:42:00 +0000

Thanks, Sheri. I really believe it.

Comment on Let’s Poke Another Anthill, Shall We? by Sherri Jo

Sherri Jo — Wed, 16 May 2012 13:24:00 +0000

OMGosh!!! I LOVE this… and truly I think everyone should read it… Excellent post Jenni… and so so so TRUE! Thank you!

Comment on Food 52sday Recipe Inspiration: Lemon Posset by onlinepastrychef

onlinepastrychef — Wed, 16 May 2012 01:52:00 +0000

I think lime would work just fine, but I do think you need the extra Holding and Setting power of eggs if you want to be able to slice it. If you serve it in individual cups, then this would probably work out great!

Comment on Food 52sday Recipe Inspiration: Lemon Posset by Jo-Anne Roberts

Jo-Anne Roberts — Tue, 15 May 2012 23:53:00 +0000

and I see that you have one on your recipe list! I’ll check it out.

Comment on Food 52sday Recipe Inspiration: Lemon Posset by Jo-Anne Roberts

Jo-Anne Roberts — Tue, 15 May 2012 23:51:00 +0000

I was reading the comments on the Food52 web site and someone mentioned adding lime instead of lemon. I have a friend that has requested key-lime pie. I wonder if this would be firm enough…I’m researching key-lime pie recipes now.

Comment on Food52sday Recipe Interpretation: Mixed Citrus Sabayon Tart by Food52sday Recipe Inspiration: Lemon Posset | The Balanced Pastry Chef

Food52sday Recipe Inspiration: Lemon Posset | The Balanced Pastry Chef — Tue, 15 May 2012 22:57:27 +0000

[...] rhubarb curd shortbread? I ended up turning that into a citrus sabayon tart, but the basic idea of the original teaches me that any curd baked on top of any pre-baked crust, [...]

Comment on Food 52sdays by Food52sday Recipe Inspiration: Lemon Posset | The Balanced Pastry Chef

Food52sday Recipe Inspiration: Lemon Posset | The Balanced Pastry Chef — Tue, 15 May 2012 22:57:12 +0000

[...] What’s Food52sday, anyway? [...]