Recent content by aguynamedrobert

Great Chocolate Chip Cookie recipe...now I'm thinking about hoping in the kitchen on this rainy day! Ingredients: 2 1/4 sticks(8.8oz) - Unsalted Butter 3/4 cups(6.5 oz) - Sugar 3/4 cup(6.5 oz) - Brown Sugar(compacted) --------------------------------- 2 - Large Eggs 1 tsp - Vanilla Extract...

Has anyone tried a Tahitian Creme Brulee? This is a great great great Creme Brulee. If you are going to do it then use the actual bean and not the vanilla extract. It makes a huge difference. I do like the idea of chocolate on the bottom of the creme brulee....I think that would be a great...

As I finished up my chocolate chip cookies I was eager to know other opionons...Flat or fat? Crispy or gooey? Dark or pale? Big or small? How do you make your chocolate chip cookies?

A normal large egg will be about 1.7-2.0 ounces. I agree with the above comments...whisk together to get equal distribution of the egg white and egg yolk and measure out .8-1oz of egg. Have a great day,

Does that recipe turn out more like a crepe or pancake? I am a fan of both but just wanted to see...

Does anyone else use different chocolate than these two? What is everyone's stand by chocolate?

Hey Everyone, I finally finished writting up my brownie recipe. Check it out... Chocolate Guild - The Chocolate Connoisseur's Home Base Have a good one,

oh ok...nice and simple. Thanks for sharing.

One reason that many haven't heard of Guittard is because they supply to chefs, chocolatiers, bakers, and confectioners. They supply to the professional circuit mostly. In the past few years they started doing more in the retail side of the business.

Guittard is actually from San Francisco...so another local company. Both companies started around the same time in San Francisco. The only difference is that Guittard is still family owned by the Guittard's to this day.

I just stumbled across this thread and was surprised there wasn't more talk! I would like to hear everyone's opinions. I have a hands down favorite but I come from a chef, chocolatier, and chocolate connoisseur background...I would like to hear everyone's thoughts. Looking forward to the...

Do you add any thickener to the cream or do you just leave the cream as is and pretty thin?

I am a huge fudgy brownie guy! I think a lot more people are leaning towards the fudgy end right now(not that cakey is wrong by any means). I am just heading off to work but will post my personal recipe when I get back home tonight... Have a great day,

I just did a milk chocolate creme brulee today...Here is a pic...

Hey Toots, NO! You don't need a blow torch. Let me share a little secret...shuuuu don't tell. A blow torch will get the sugar caramelized but it will also heat up the custard. Custard always tastes best(in my opinion) when it is cold. I cook my sugar to caramel stage on the stove(sauce pot...