by The Culinary Exchange | Mar 29, 2016
First thing’s first: is white chocolate really chocolate? The answer is, no, not technically. In order for chocolate to be chocolate, it needs to include cocoa solids, and white chocolate has none. It does, however, have cocoa butter (which I guess is close...
by Matthew Robinson | Dec 21, 2015
How To Make Cannoli – The Chip and Dip Method Who does not like cannoli? It is one of the best desserts ever – a crisp, crunchy shell surrounding a creamy sweet filling. It is nothing but yum! I always like the tube and cream configuration, too. It’s...
by Matthew Robinson | Dec 4, 2015
A Tasty Shortbread Recipe I like to dip and dunk. This is a great behaviour to think about when the urge to create treats is upon us, especially when those treats fall into the no-bake category. The no-bake strategy is quite nice anytime, but extra nice around the...
by Matthew Robinson | Nov 23, 2015
Easy Desserts – Profiteroles, Cream Puffs and Choux A’la Normande We have already covered the versatility of choux paste. The best cheese puffs ever are made from choux paste. It shouldn’t surprise you then that plenty of easy desserts can also be...
by Matthew Robinson | Oct 12, 2015
Chocolate Mocha Cookies From Scratch I am a cookie lover. No, cookies are not as good as cake, pie or doughnuts. but they have their place. You can create great cookies from scratch without too much effort, too. This makes it totally possible to just whip up a batch...