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Your #1 source for all things wonderful in the baking/pastry world. Also, party planning as well. Including DIY, food photography, tutorials, how tos, and other related posts.

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Founder/Creator/Admin: Angela

Blog birthdate: Feb 22, 2012

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Please do note that I do not take credit for majority of the things posted unless I specify that I have made them ourselves. I always give credit to the owners and their websites/blog. The majority of posts have links to the website for the recipes. I do not put my Tumblr URL as the content source, I always add the original creator's wesbite/blog URL into the content source.

If you feel that I am in any way violating copyright infringement, please e-mail me at confectionerybliss@gmail.com pertaining the image which I have violated along with your name, e-mail address, and the link or URL to the post that you feel that is violating copyright infringement. I will then remove it from the blog.

***This blog is a personal blog. It is not associated with any bakery, company, or organization even though I work as assistant baker at a bakery.***

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Molecular Mignardise: Chocolate & Olive Oil Powder{Taste With The Eyes}

Organic tapioca maltodextrin can be ordered online. It is a flavorless food-grade dextrose made from tapioca. In molecular gastronomy circles, it is used to turn oil into powder. When the powder hits the mouth, it bewilders the diner by reconstituting back to oil!

Molecular Mignardise: Chocolate & Olive Oil Powder
{Taste With The Eyes}

Organic tapioca maltodextrin can be ordered online. It is a flavorless food-grade dextrose made from tapioca. In molecular gastronomy circles, it is used to turn oil into powder. When the powder hits the mouth, it bewilders the diner by reconstituting back to oil!

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