pastrygirl

They're slighty different percentages, maybe they are custom blends for AUI. Google doesn't turn up much. The Des Alpes dark chocolates all list 'cocoa paste' as their cacao component, while Felchlin lists 'cacao kernel'. I wonder what the difference is, if any. I'll see what my rep says.

AUI has a promo on Des Alpes 63% & 73% so I looked into it - 6 kg boxes, made in Switzerland, with the exact same piece design as Felchlin, is this Felchlin's secondary brand and I'm just now figuring it out? 😅

I think it's worth a try. Whole eggs will whip up and double or more in volume, but won't be quite as stiff/stable as egg whites alone. Another thought is to try to add flavor to purchased ladyfingers. Brush with a little vanilla simple syrup then bake to dry out before grinding?

fun fact: 😘

I recently tried 'chicharron preparado' - not a crispy fried chicharron (pig skin) with toppings but a wheat cracker with slightly chewy but tender pieces of skin in the pile on top. The skin didn't seem particularly pickled like the recipes I found suggest, but maybe the lime juice and hot sauce hid that. More just a textural element with a very faintly porky flavor when eaten on its own. Overall reminded me of ceviche, with lime, tajin, hot sauce, salty cheese, cucumber, lettuce, & avocado. Mayo was offered and declined. I enjoyed it. https://mysliceofmexico.ca/2021/10/22/cueritos-with-vegan-option/

Cake stand with dome. Yes, if you live in low humidity it'll help keep things from drying out.

Do your meringues usually stay white? If you don't normally get caramelization of the regular sugar in the meringue, I don't think you'd have to worry about sanding sugar on the meringue. Might want to add a drop of food color anyway.

I think it's just an awkward illustration. I was finally considering jumping on the trend, but now that TJ and Costco have it, maybe it's too late. 🤷‍♀️

I think your risk is extremely low and your melanger should fall into the category of pre-approved blender or grinder. https://cityofracine.org/wp-content/uploads/2024/12/DATCP-Equipment-Brochure-ENG-ONLY.pdf If you haven't had a commercial kitchen inspection it is understandable to be nervous, but in my experience (WA & CA only) they're far more concerned about your fridge temp, hot holding, proper cooling, sanitizing, handwashing, etc than your equipment, as long as the equipment can be properly sanitized between uses. And chocolate is so niche the average inspector might not even know what a melanger is.

https://www.deseret.com/u-s-world/2025/05/23/what-is-the-death-cap-mushroom-murders-case-in-australia/

Is that a relatively high price for chocolate in China, or not that high just also not that worth it? In my world, a 50 gram bar from a small/artisan/bean-to-bar maker can easily be $10 or more so I'd have very low expectations for a $2 bar.

@Chocolat, should I ship it to you c/o TCF? Or to @GRiker? Unless @YetiChocolates has room & wants to schlep it down ... it's Felchlin Sao Palme 43%, un-opened.

Can y'all use 20 kg of milk chocolate? It has a best by date circa March 2025.

Guess the publication date from the cover styling. 😂 That fork looks really uncomfortable to hold.

Not your problem! 😅 I feel like the reason it went viral is all the pics with the filling oozing out, so some level of fluidity is ok.