pastrygirl

this but if you really want stuff on top of your bonbon, either put it in the mold first and glue it in place with a dot of chocolate before molding or glue garnish to the finished bonbon with a dot of chocolate. Or mix up your assortment with a few hand dipped pieces sprinkled while wet.

If there’s lemon or lime juice in the marinade, mix that with the garlic first and let it sit a few minutes. Or just use less ;)

maybe something as simple as a small hose clamp? https://www.homedepot.com/p/Industro-1-4-in-5-8-in-Stainless-Steel-Hose-Clamps-10-Pack-205/306942625?MERCH=REC-_-pipsem-_-306941298-_-306942625-_-N

Since room temp is so cold, what if you just let them solidify at room temp and not in the fridge? I know, you want the faster turnaround but is there such thing as crystallizing too quickly? Or that might be cold enough to warrant warming the molds. I love a cool kitchen but below 60F is extreme.

I enjoyed it. Really impressed with the contestants' skill level.

what is the difference between papads and papadam?

How do you measure your flour? If you use measuring cups, you may be packing them too full and consistently adding too much flour. Better to weigh it.

since your chocolate is tempered, they should peel off cleanly. You may be able to re-use them once or twice but they may get damaged by the scraping it is an added expense and more plastic waste so I rarely use them

Why, exactly would you want those qualities in a chocolate mold?

If you were going to braise it to death and cook to 180f and nobody was pregnant, maybe. Otherwise better safe than sorry.

crush them into powder via mortar and pestle

how high is the humidity? 21 is on the warm side, add high humidity and that can cause trouble. If you can get the room a few degrees cooler and below 50% humidity that might help. I prefer 18-19C.

On the subject of chocolate thermometers, got one for Christmas that recommends tempering white at 82F and makes me wonder what ‘plain’ chocolate Is ... anyone else find this odd?

But how do they look out of the mold?

Those both looked good. I didn't realize chips & guacamole, tamales, and polenta were Chinese food!

Red envelopes are usually gifts of money - New Year's gift?

I poured hot caramel sauce over fresh rosemary and let it steep for a while then strained before mixing with chocolate

Tough choice! Did one sell better than the other or about the same?

I suppose one could argue that strawberries provide the same dash of tartness that a squeeze of lemon does, but it still seems wrong. I went out to dinner recently and the chicken liver mousse had kiwi on the side. I was all, " kiwi? wtf?" but in reality the flavor is not that different from a tart apple, which I wouldn't have questioned.

No, because even though the servings are smaller there are more of them, up to a few hundred in a few hours time.

It's a good idea to cook your fruit at least briefly to pasteurize it and kill any yeasts or bacteria that may be present. Cooking will also soften the fruit and help it break down. Depending on how juicy or tart the fruit, add up to 10-20% water by weight and 10-20% sugar by weight. For example, raspberries would need very little water or sugar, pears or apples need more liquid, and rhubarb might appreciate extra sugar.

Quite happy with the shine on these - airbrushed roxy & rich green sphene and gold, shelled in dark chocolate, filled with rosemary infused caramel ganache.

so about 5 x 5 x 3"? you can search here by size, they have several options: https://www.papermart.com/box-search I think shipping will depend on how thick the layer of chocolate is and how much bubble wrap you use. If it's snugly packed in a rigid box surrounded by a couple layers of bubble wrap and packed into another box, it may survive.

Maybe a cocktail pick or seafood pick? But both those are usually longer and slimmer. Steak markers and the other sides say rare, medium, well? Fancy corn cob picks?

That does sound frustrating. How full is the mixer with 6x? Triple-check your math and maybe try a 3x or 4x batch next.