pastrygirl

I think it should be fine. Creme fraiche can sit out at warm room temp for a couple of days before it goes from tangy to cheesy.

F = (C x 1.8) + 32

Thanks! Duck enchiladas sound great!

Hey Rob, I'm on my way to the chocolate & coffee fest in ABQ, would love any quick recc's for casual to mid-range, lots of chiles and other local specialties. Face-melting a plus, Mexican, New Mexican, whatever, and I've heard there might be some good Vietnamese food to be found (not that I can't get pho in Seattle). I'll have a car. Thanks!

Chris, looking good, happy selling! Can I ask where you got the boxes the eggs are in?

http://www.thecorsonbuilding.com/ The Corson Building in Seattle might be worth a look. I haven't been, and it is more family style than plated but I believe it has done very well.

butter and/or white chocolate

Bunnies! A la Francisco Migoya Both the bunnies above and the bunny pops were a hit last weekend at the Oregon Chocolate Festival in Ashland. I'll be making more!

I don't know a thing about St Louis and have never used such a system but am not opposed to it. I support having service included so you can pay cooks appropriately. A meal like that demands skilled service but is more about the food. There have been several reports of Seattle restaurants opening with or switching to a service charge. I think its a step in the right direction.

My ideal would be about 12 grams but I think a lot of my molds are slightly smaller, maybe 10g. I tend to keep a ruler near me when shopping for molds so I can try to visualize. Many sites do give the cavity dimensions in mm.

Is there no chef or anyone training you? Some chefs have their own definition of 'medium'and ways they like their line to run that we can't necessarily advise on.

Fancy types or at least around here tech money types eat at fancy trucks. The neighborhood where Amazon has offices is flooded with higher end food trucks and their fans at lunchtime. There are a few coffee trucks, though the city is pretty saturated with espresso shops so it would be harder to stand out around here.

I used my two most popular truffles as filling - dark chocolate salted caramel and milk chocolate peanut butter crisp (with feuilletine, actually a gianduja)

Getting started on Easter. I finally sawed the alignment nubs off my 3-D egg molds to make filled half eggs easier. And some bunny pops, I thought it was a cute shape, haven't done anything on a stick before so we'll see how they go over.

I hadn't heard of her, thanks for sharing.

Fandi, I never charge enough! For wholesale/industry (the seashell order came from a chef friend, I don't even know what the event is) I charge about $1-$1.50 per piece. If they are boxed and I'm selling directly to the customer I'll charge more, but that also has to cover the cost of the box. I try to keep prices around the range of my competitors, Fran's is the big one around here. https://www.franschocolates.com/ When using rigid polycarbonate molds I ladle the chocolate in, but the flimsy hobby molds are harder to scrape clean when full of chocolate, so I piped those. That's also why those are solid instead of a filled shell.

How many do you need? I'm not home at the moment but I'm pretty sure I have a bundle of the two piece boxes. I could send you a few for cost plus shipping.

Here are the shallow boxes I mentioned above: If I'm taking the trouble to decorate bonbons, I like them to be visible! http://www.glerup.com/gleruprevere/cart/detail.cfm?&navid=BOX&type=XAS&id=3368&ItemNumber=T107A http://www.glerup.com/gleruprevere/cart/detail.cfm?&navid=BOX&type=XAS&id=3378&ItemNumber=T111A and a few more options to fit two pieces: http://www.glerup.com/gleruprevere/cart/detail.cfm?&navid=BOX&type=XAS&id=633&ItemNumber=BN04 http://www.glerup.com/gleruprevere/cart/detail.cfm?&navid=BOX&type=XAS&id=3376&ItemNumber=T111 http://www.glerup.com/gleruprevere/cart/detail.cfm?&navid=BOX&type=XAS&id=3400&ItemNumber=T2PFL http://www.glerup.com/gleruprevere/cart/detail.cfm?&navid=BOX&type=XSE&id=2870&ItemNumber=SB2GOL

Nothing to clean up if you eat it straight out of the box by the handful! Duh But washing a bowl and a spoon is too much work? Kids these days! Hell in a handbasket, I tell ya! And I'm only Gen X.

Are you looking for cardboard boxes or are plastic ok? Glerup-revere has a variety of clear boxes, I like the low profile ones, they fit my smaller bonbons without too much extra room on top. Though since I'm local I pick mine up at will call so I'm not sure how their shipping rates are.

Thank you! There were a few trays of ugly ones that got re-melted

A couple of Valentine's Day items... 60% dark chocolate shells with milk chocolate PB&J, milk chocolate salty caramel, and white chocolate orange caramel centers Seashells for a special order, I was told 'purple, turquoise, and aqua blue', I'm not sure what the difference between turquoise and aqua blue is, I hope they like them! These pieces have white chocolate orange caramel and white chocolate passion fruit centers. I used the cheap hobby molds for these so they are solid, not filled. 60% dark chocolate with bits of cocoa nib toffee A few more seashells, solid milk chocolate with bits of candied orange zest.

Maybe it doesn't need a stir, just the act of ladling and pouring into the molds is enough to marble? I'm not feeling very inspired about Easter yet, marbled bunny lollipops might be the ticket!

Deryn, I haven't gotten to know this oven yet, I think it does run a little hot. Maybe I need to make a sacrificial batch of macaron to test bake and find the right temp and rack. 'Cause I doubt the Wolf is getting fixed any time soon Today's batter was a little looser than usual otherwise no changes in ingredients.

I'm frustrated! The restaurant kitchen has two gas convection ovens, a Wolf with a 6-burner top and a Viking with a French flat top top. The Wolf has long been the pastry oven and I've baked approximately a zillion things in it, including a few thousand French macarons. Unfortunately the Wolf has been out of commission and I'm left with the Viking. The cream puffs, brownies, and shortbread have been baking fine, but I've had two batches of French macaron with really poor foot development and some cracking on top. I made a batch today and gave at least a third of the shells to staff because of poor rise. I don't think I rushed the drying, they seemed appropriately skinned-over before baking. It's a nice sunny day and I've made plenty of macarons in the rain so I don't think it's the weather. The Viking seems like a moister heat when I open the oven, is it possible that one make of oven would create a more humid heat, or have I simply lost my macaron mojo? Help!