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In Today's Newsletter
 > Chocolate Forest cheesecake
 > Macaron–sophisticated sandwich cookies
 > Workbench
 > Leading foodservice baking trends to watch
 > Barry Callebaut debuts Chocolate Academy
 > A Touch of the Tropics in Autumn



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November 5, 2008



Formula of the Month
Chocolate Forest cheesecake
Chocolate Forest cheesecake brought to you by Hershey’s Foodservice
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Pastry Case
Macaron–sophisticated sandwich cookies
The macaron, an almond meringue cookie, originated in 16th century Italy and was made famous by 17th century French nuns. This chocolate version features cookies and ganache subtly flavored with tea.
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Workbench
Workbench
Q: What conversion should we use when using dry whole eggs to make liquid whole eggs?
Keryn, via e-mail

A: I normally use 25 percent dry whole eggs and 75 percent water to get the equivalent of liquid eggs. For example, 250 g dry whole eggs and 750 ml water or 4 ozs. dry whole eggs and 12 ozs. water.
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Trends
Leading foodservice baking trends to watch
A number of trends emerged in foodservice baking this year that will likely punctuate business in 2009. Find out why they are growing and how your business can capitalize on them.
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Innovations and Ideas
Barry Callebaut debuts Chocolate Academy
Barry Callebaut held a grand opening event for its new Chocolate Academy last month in Chicago.
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Seasonal Items
A Touch of the Tropics in Autumn
With a combination of an airbrushed background and piped foreground details, this cake will provide customers with a tropical escape.
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