pastrygirl

Can you give it a heavy spray with cocoa butter for that flocked/fuzzy effect? Won't be shiny, but fuzzy is good on bunnies. Or a nice flowing cape out of modeling chocolate or sugar paste a la a superhero or little red riding hood.

Does Wordpress have a shopping cart, or how will people order?

I don't know, but if your website is on a platform like Squarespace, Wix, etc, there should be a list of compatible apps or plug-ins somewhere. If you haven't already created the site, compatibility is something to consider. My website is on Squarespace with processing through Stripe, but for in-person events I use the Square app. I wish they were compatible so I could offer gift cards to be used either way and to simplify accounting. Square does have invoicing features that you may find useful. Otherwise, I assume that website orders are to be shipped as soon as possible* and my special orders and catering go on paper. Unfortunately, there's not so much business that I can't keep track of it *except just this morning I got an order requested to be delayed until after April 3, so I printed that out so I don't forget about it.

I find chocolate work challenging if the kitchen is much above 70f (21c). You can use fans to keep the air moving and put molds directly in the fridge if you have to make it work. I leave the exhaust hood on all night and make chocolates in the cool, wee hours of the morning during warm weather. As for the photo, was it bottomed in white? Tempered chocolate shrinks a bit, sometimes the chocolate used to bottom the bonbons can get pushed into the cavity and end up on the outside of the shell.

No. I do like a cool room but can't always control it, low humidity is nice too but also beyond my control. I've gotten cavalier about tempering CB. If I'm airbrushing, as long as it's not hot, it seems to work. I have to heat my airbrush so thoroughly and so often that it seems like a waste of time to be super strict about temperature. Do what works for you with the tools you have and the factors you can control. I made these last week, shiny enough for me!

If I already knew, I wouldn't be confused Ok, I can see how if you were forced to eat it or had negative experiences your youth, you'd avoid it as an adult. But are people who weren't fat-shamed in the 80's avoiding cottage cheese? Maybe it reminds them of their parents being on a diet and they've inherited some hatred? Grandma was always doing weight watchers or TOPS and I'm sure she had some lunches of cottage cheese. My older sister has always been heavier, Grandma badgered her about it and no doubt scarred her in other ways, but Mom didn't make special meals for anyone. We had dinner as a family and there were always fresh vegetables or green salad. Sometimes we'd have cottage cheese but it wasn't a diet thing, just a side dish. That would be awful to be singled out and denied as a child.

They wish! I don't understand - Americans are more obese than ever but the association with low fat diets is bad? Besides marketing, I think the single-serving convenience of yogurt is a big part of it. Plus, so many yogurts are sweetened, and we do love our sugar. I like cottage cheese as long as the 'dressing' doesn't have gooey thickeners added - Daisy is a good one - but I could see how the texture could contribute to unpopularity.

Make 50 ml of ice cream at a time ... great for portion control!

Protein is expensive, you have to make the most of it. Small but nice pieces can be set aside for tasting menu portions or doubled up on a regular entree. Trim can be made into tartare, mousse, sausage, stock ...

If your cocoa butter chips off like that, you may be using too much. While you may want full coverage and an opaque layer of color, so much cocoa butter that it forms a shell of its own can be too generous. Or simply skip the paper towel step. Scrape the molds as well as you can while they're soft and fresh and don't obsess over perfectly clean. Unless you're molding with white, a few stray bits of color scraped back in the melting tank when you make the shells aren't going to matter.

inclusions ... or 'crunchy stuff'

I'd try more fat because butter is soft at room temp. Or maybe that one just need to cook to a degree or two cooler. What are you using as your espresso flavoring?

Good eye!

The cheese is already aged a few months, I wouldn’t worry about a few more hours. The manufacturing process has already been approved as not spreading botulism to the world, I don’t think you’re at risk. Plus, how likely is it that fresh raw produce is added to cheese curds? Wouldn’t the onions more likely be cooked or dried?

How about a little salt?

Some of the textures look like crumbs were sprinkled into the molds before filling.

I love coconut, but the sweetened shredded is ridiculously sweet. I prefer a finer shred, unsweetened coconut. As a bonus feature, it will pipe relatively smoothly. https://www.bobsredmill.com/shredded-coconut.html

Just depends on what you're going for. I make a bar with the candied zest of fresh oranges sprinkled in. I also have a seasonal (Christmas) item for which i use LorAnn pure orange oil. (The tangerine is also nice)

If you have money to burn ... otherwise I’m sure you can find a jeweler’s or postage scale to weigh small amounts for much less.

You know, I was just about to edit to add that. I've had fresh ginger curdle warm creme anglaise but dried ginger works fine. Maybe he could infuse like 1/3 of the cream with the galangal and not heat that part, do a cold infusion and add it last? Or use coconut milk.

Why wouldn't it emulsify? It's water-based juice and you probably don't need a huge amount. Is it a cream ganache? You could grate the galangal into the cream and let it infuse then strain it out, pressing on the solids to get all the juice.

You could skip the tray and use a box like this, https://glerup.com/shop-now-candy-packaging/clear-candy-containers/rectangle-square-truffle-candy-boxes/clear-md-clear-square-4-1-2-x-4-1-2-x-1.html this would be a tighter fit but too tall, i guess you could add a base or filler https://glerup.com/shop-now-candy-packaging/clear-candy-containers/rectangle-square-truffle-candy-boxes/clear-4pc-large-truffle-box-4-1-4-x-4-1-4x1-5-8.html How many of these do you plan to make? What if you didn't assemble the puzzle, but packed the pieces as normal for people to put together themselves? Either in a tray or just random in a box? https://www.aspecialtybox.com/893

Most of their chocolate says 'canada only', but I have bought cocoa butter through them 🤔

Something like this? They have too big or too small ... https://www.aspecialtybox.com/9099 https://www.aspecialtybox.com/9098

If serving the fish with crispy skin still on, I’d serve it skin side up so the skin stays crispy and doesn’t steam or get wet from sauce. I like a nice bit of crispy salmon skin but I may be in the minority.