The Baking Podcast

Today the sisters discuss baking with molds. Taunya introduces St Agatha the patron saint of bakers and tells her tragic story and the pastry that is made in her name in Italy; the Minne di St Agata. Taunya re-uses the mold to make easy chocolate bowls that are perfect for mousse, fruit, or ice cream. Melody prepares a tasty goat cheese, honey and pistachio spread for crostini.  The sisters give an update on the business and the happenings of the The Baking Podcast Facebook group. It's hopping!! Supplies:  The mold https://www.amazon.com/FUNSHOWCASE-Large-Cavities-Hemisphere-Silicone/dp/B00FBRW23U/ref=sr_1_5?ie=UTF8&qid=1487113532&sr=8-5&keywords=sphere+mold Recipes: Minne di St Agata https://food52.com/recipes/40538-minne-di-sant-agata-sicilian-ricotta-and-chocolate-pastries   To make the Chocolate bowls: ingredients 6 oz dark chocolate (chopped)  Instructions Using a double-boiler (or a bowl on top of a saucepan).  Bring a saucepan to simmer. Add 5 oz of the chocolate to the bowl and place on