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Truffles for Valentine’s Day

This year, I will again be making my traditional dark chocolate truffles for Valentine’s Day. They come in 2 varieties: rolled in bittersweet chocolate cocoa (the traditional method) or rolled in finely chopped and toasted almonds.

Dark Chocolate Truffles

A gift box of 1 dozen truffles costs $12.00.

I am also offering a new […]

Help for a dense and rubbery chocolate cake

Dee says: Hi BakingSOS, I desperately need some help. I have tried to bake the Hershey’s “Perfectly Chocolate” Chocolate Cake for my mom because she loves chocolate. I have tried this recipe to a T for 3 times, and the cake turns out heavy, wet, rubbery and absolutely disappointing. On the website, the cakes looks […]

Are baking powder and baking soda interchangeable?

Chef Asata asks: I don’t bake. What is the interchangeability of baking powder and baking soda? Can I substitute one for the other?

Baking S.O.S. says: It’s interesting you asked this question. My first class in Culinary Arts at Johnson & Wales was Beginning Baking, and we had to write a research paper on something […]

Testing for doneness: Brownies

done!

Originally uploaded by chefrb

Nina asks: For some reason, I can’t make good brownies. Even when I use the boxed mixes and follow the directions, the brownies are either underdone or overdone. What is the solution? Should I be making brownies from scratch?

Baking S.O.S. says: I have the same problem, too! […]

Chilled Creme Fraiche with strawberries & blueberries

Chilled Creme Fraiche with strawberries & blueberries

Originally uploaded by chefrb I made this red, white & blue dessert for the Fourth of July. It is a simple combination of sour cream & heavy cream sweetened with sugar, a little gelatin added to set it up, […]