pastrygirl

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.

No, I'm tired of my own stuff, but I'll try a couple of local Maui chocolates. Got a couple of nice bonbons from Surfing Goat Dairy - one honey and one salted pistachio, both good. We didn't love the Manoa bars we got yesterday (too raisin-y) so I picked up a few from Valley Isle today.

I cycle between conviction that it's fine and panic that it's not on a pretty regular basis. With the next round of insane price increases/tariffs coming I'm wondering if I should change my practices or get all my sellers a mini fridge. I feel like the more things cost the more critical people are. I have mostly excellent reviews but did recently get one that was snarky about $3.50/bonbon so if I go up to $4 each I want to be extra dedicated to quality. Since it was the day before I left for spring break I panicked and composted about 900 pieces. Probably could have found freezer space but figured I'll just start fresh after Easter.

I sell bonbons to shops that keep them at room temp and put a best by date of 8 weeks after they leave refrigeration, otherwise I keep them cold. I'm not 100% sure they're as good after 2 months at room temp but I do it anyway. (I've done some aW testing of the recipes but I don't test each individual batch) Today I went in to fill an order and my bonbon fridge had died sometime after yesterday afternoon, was blowing warm air and displaying 76F. Nothing was melted but definitely warm. so, would you: A) sell that product as usual, it's just warm room temp, no worse than summer B) sell but with a closer 'best by' date C) panic and throw everything in the compost

Just gotta say that "chantilly" is whipped cream, not American buttercream. The cake contains heavy cream, maybe that's what they mean. 🤷‍♀️ Anyway, this note amused me:

is it Gus? Buck? Thor?

I could also see this marketed to college students for their dorm rooms. Sometimes they can't have a regular hotplate/burner but they can have small appliances like a coffee maker.

Does it alert you when the egg is done? I could see something like this in hotel breakfast bars next to the pancake tunnel if it had an egg storage and dispensing system and shell disposal so you didn't have to touch raw egg.

Even when flowing freely, the spray pattern is only half to 3/4 an inch wide. I personally don't worry about getting good coverage all the way to the edge of the cavity, but you can try the fan spray cap for a wider pattern. Coincidentally, I just noticed this store is having an anniversary sale, 15% off online today (3/29) through Monday with discount code 21ANNV https://merriartist.com/products/grex-fan-spray-cap-0-7mm-for-tritium-airbrushes-tf-5?_pos=1&_psq=grex+fan&_ss=e&_v=1.0 I like Roxy & Rich colors and mostly use their sparkly 'jewel' line. Available from chocolat-chocolat or I think Tomric is carrying them now and also webstaurant store. I'd gotten some samples of their natural line, need to test those out and report back because more states are banning more food dyes. West Virginia just banned a bunch, don't think I've ever sent chocolate there but this could be a trend. https://www.cbsnews.com/news/west-virginia-food-dye-ban-preservatives-harmful-health-effects/

What does this mean, do you find those colors to be more viscous? What brand are you using? I use the same Grex, with a 2 gallon compressor. I'd say double-check your needle position, if it's too far forward it could be impeding flow. Also the knob at the back end that controls how far you can pull the trigger. And sometimes you can blow chunks out backwards by blocking the nozzle with your hand and spraying. Otherwise, I think that's just how it is. You have fat that wants to solidify in a metal cup in a cold room. It's gonna solidify. Keep your heat gun handy.

How would the chatbot gain direct access to these chefs, and why would they respond to a bot over humans?