Jacques Torres explains why it's important to temper chocolate when you plan to use it in molds or candies and demonstrates how it's done.
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Ew. Vajayjay Cupcakes With a Whole Lotta "Sprinkles"
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Make pizza dough base
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Make sooji halva with Manjula
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Make chocolate ganache cupcakes with Ina Garten
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Make chocolate truffles with Ina Garten
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Make creamy rice pudding
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Make tiramisu with Hell's Kitchen Gordon Ramsay
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Make dragon beard candy
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Make almond dessert topping with Molecular Gastronomy
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Make a Filipino-style custard cake
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Make mango pie
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Make Indian besan ladoo with Manjula
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Make a Baileys baked Alaska with Gordon Ramsay
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Open a Hershey's Kiss the Right Way
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Put together a rice pudding kit as a homemade gift
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Make brown sugar cocoa fudge icing
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Make Japanese tofu flan
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Make a Kahlúa flavored angel food cake
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Make marzipan roses and rose buds when cake decorating
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Use squeeze bottles to decorate cookies
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Ew. Vajayjay Cupcakes With a Whole Lotta "Sprinkles"
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Make a blueberry and pumpkin pie
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