Comments on: Three Chocolate Cakes…

By: Marketman

Marketman — Tue, 05 Aug 2008 02:00:43 +0000

Pauline, good catch, I think I meant all-purpose flour. Though cake flour would make a lighter cake. I think the typo is related to the next ingredient, baking powder. Sorry for the confusion. I have corrected the main post. Thanks!

By: Pauline

Pauline — Mon, 04 Aug 2008 20:18:53 +0000

What exactly is baking flour?? Is it different from all-purpoase flour or cake flour?

By: Marketman

Marketman — Thu, 12 Jun 2008 18:26:02 +0000

anna, you might try cook’s exchange in the malls, or the baking shop wholesalers in mandaluyong, check my archives for “Baking Ingredients 101″ and go read the comments that list several different stores you might try. Chocolate stored in the fridge does tend to turn white, I don’t know the exact science to it but the oils separate and solidify differently. If you will bake with it, the flavor should be fine. I store large blocks of chocolate in the pantry, without refrigeration. But this isn’t the eating chocolate.

By: anna

anna — Thu, 12 Jun 2008 08:54:50 +0000

Hello. Where can I get Callebaut 65%? ALso how do you store your chocolate? I’ve placed mine in the fridge which made the outside whitish.

By: angie

angie — Sun, 06 May 2007 00:09:23 +0000

hi mm! this looks delicious…will try this one.. your inasal chicken was superb.my siblings love it.