pastrygirl

I’ll have to go back to the salvage store for some scrap metal and add a heat diffuser layer.

Thanks for the warning. I don’t have an IR thermometer but I do have 2 mol d’arts I can transfer melted chocolate to for tempering and working. the heating element looks like this

Not exactly a yard sale, thrift store, or a junk heap, but a friend found this Design & Realisation 20 kg chocolate melter at Second Use, which is mostly architectural salvage & reclaimed materials. Only $75, so I pounced on the deal, hopefully it works and will help with holiday production. (These are over $1000 new!)

Does anyone have experience with the Design & realisation TF 20? I just found a used one locally, don’t really need it but the price is so low it seems dumb to resist. Any known issues with these I should be aware of? Seller says ‘appears to work’ but seller is not a chocolatier so may not know what they have. thanks! never mind, I went ahead and snagged it - don't really need another melter but couldn't pass up a good deal

If you want to smuggle some back home from Seattle (assuming you're coming next month) let me know, I'll order from AUI again before NW Choc Fest.

Agreed, Felchlin grand crus are steep but their ‘regular’ couvertures are more reasonable, about $15/kg from AUI. I use lots of the sao Palme 60%, a great goes-with-everything semisweet.

Same thing, different coffee, the booth next to me at a recent local tasting event had them too. Looks like Steeped has their own brand plus does the steep-able pouch packaging for others. https://steepedcoffee.com/

I wonder how reception through jello will be ... what if you made two blocks of jello then carved a cavity for the phone and sandwiched them with the phone in the middle? While the phone would still be touching moist jello, it wouldn’t be submerged in liquid while the jello sets.

Could they be crosnes? Or too smooth & uniform? I dunno, but most things are good with enough butter 😋

$5? That’s going to be a very small bag! $5 an ounce, maybe ... Suggestion #1, charge more! Unless they require $5 items, charge at least $10.

Chocolat-chocolat has some swanky boxes

Does it say how long the video is?

Should be fine, cranberries aren't all that juicy, especially if they are kept whole.

How about a window cake box and some fluff/shred/filler? https://m.brpboxshop.com/3438.html

She’s a big one! What are the finished dimensions? Check papermart.com, they have some larger clear boxes. Or do a hard bottom bag or gift basket inside a bag type thing.

Depends on the blend, but isn't it mostly 'sweet' spices? Cinnamon, ginger, clove, cardamom ... I'd put that in cookies! As long as it's not overwhelmingly cumin-y or something. http://thetastyother.com/2015/02/ras-el-hanout-cookies/ If it's good on carrots, how about in carrot cake?

I had a sample of those, too. At first I was really excited by the grip-iness but then I found that they also hold onto piping tips really well, making it harder to switch tips and get multiple uses out of the bag. I use a plastic bowl scraper on the outside of the bags to scrape the contents toward the tip, that also didn't slide as well on the green ones. But definitely better when you have buttery or sweaty hands!

I like it, but wouldn't the tomatoes absorb water through their skin and split, like they do in the rain?

Also the drip CB in front of the airbrush and blast it with air to splatter method.

Italian or Swiss meringue buttercream will be quite firm when cold. You could chill it then carve details like windows and headlights and use the heat of your (gloved) hand to smooth out the body. As long as it has wheels and is full of sugar your nephew will love it. I agree that fondant is gross but it's good for sculpting and cartoon-y things.

Then where does coconut milk go, in with the fruit juices? Soy sauce with oil & vinegar or ketchup & mustard? I guess there could be more integration, if they moved the coconut milk or soy sauce I could learn. All the rices together and all the noodles together, refried beans and tofu in with the garbanzos and kidney beans instead of the Hispanic and Asian areas. But the picante chicharrons are already in the chip aisle and there are fresh salsas all over the place ...

Nice! What’s your vision for the cake - sculpted? Fondant or buttercream?

Bubble wrap.

Happy birthday! Are you intending to use it for cakes? We might have more chocolate airbrush-ers here than cake artists ... I've never airbrushed a cake, all I know is there are food colors formulated for airbrushing cakes, beyond that ... practice, practice

Volume. Sure, melting a few hundred grams in a microwave or over a bain Marie is pretty quick, but when I need 5-20+ kg for a day’s production I leave it overnight in my mol d’ art melters.