pastrygirl

I don't make as many cakes as, say, @JeanneCake, maybe she can weigh in. I've painted on fondant by thinning gel colors with alcohol. I think if it is a fairly firm, dry glaze, the cocoa butter would be fine. Agreed, a test run sounds like a good idea. Let us know how it goes.

My main concern is what is the glaze made of? Is it water and gelatin based, is it a ganache? I'd use cocoa butter to paint on solid chocolate, but depending on what the glaze is, you might do just as well with the pigment dissolved in alcohol or some sort of neutral glaze.

Are the rules & regs on edibles established yet? Here, those bars would have to be sealed in heavy plastic before going into those boxes. Also, I believe the max per wrapped piece is 10 mg, so even though the bars break up you could only add 10 mg thc, not 90 or 100. So from that perspective, and if they’re after the US market (though state rules vary), they might want to consider smaller tasting bars or bonbon size pieces, as well as allowing clearance for an extra layer of child-proof wrap.

Do you need something that will be shelf stable? Opinions vary on whether that’s possible.

Sure, give it a shot. If it has started to crystallize already, it may be best to add a bit of water to dissolve any sugar then re-cook to temp.

I also use cellophane. I don't think patty paper is heavy enough or waxy enough. Use something meant for candy.

Isn't Walmart notorious for demanding lower and lower prices from their suppliers? If Walmart wants it for 10 cents less or they're going to drop you, then you get rid of the two cent cardboard and use 8 cents less of cacao butter in order to keep them happy. Too bad the resulting inferior product doesn't keep the customer happy as well.

I've had so many thermometers with the probe on a leash that crapped out suddenly, I'm wary. Not that my luck with stem thermometers is that much better 🙄 I like a long stem thermometer for caramel and hot things that spatter, might have to give this one a shot. Is the Thermapen extra special in some way or should all their offerings be equally high quality? https://www.thermoworks.com/RT610B-12

I think one of the keys is to have everything, including the melanger base and wheels, nice and warm. I've had incidents of adding too much dry stuff or cool stuff or cool dry stuff and having to chisel a hard mass out and re-melt it. Major pain, but once everything was warmed together and runny enough to keep moving in the machine it was fine. We temper on stone because it cools the chocolate quickly; granite grinding wheels will do the same. Put them in a low or warm but turned off oven, or warm them with a hair dryer. Start with the warm cocoa butter then gradually add the warmed FD fruit powder and sugar, making sure the machine can handle it before you add more.

I liked the white outfit.

Room temp according to three thermometers the other day ... I feel your pain and might have to upgrade too!

Ha ha, no, just one nephew and one niece, 5 and 2. I do spoil them with ridiculous birthday cakes but I'm not at Grandma-level spoiling. How fun it would be to get a chocolate egg bigger than your head!

That's weird, maybe Tomric sells pairs of molds so you get 4 halves or two complete eggs? I have to admit, the pricing on these boggles my mind - as much as I love having all the toys, I can't yet rationalize a $300 chocolate mold!

If you’d like a bag of either Felchlin Sao Palme 60 or Arriba 72, I can send you one for cost plus shipping. A friend was extolling the virtues of Maracaibo 65 so I just ordered her a box, I’m hoping I’ll get to taste it, then maybe I can offer a more educated suggestion.

I could use a new espresso maker but I'm more of an after-holiday shopper.

Half the fun is guessing what you've appropriated ... sharps disposal box?

I make a caramel ganache with Valrhona Dulcey and caramel sauce and add it to my (usually swiss meringue) buttercream. The added chocolate keeps it firmer.

silkscreening is one way to do it, there may be others

Some of the books will list available water in the recipes - I believe Wybauw and Notter both do. Since you’ll have the retail shop you have the opportunity to tell each customer to eat the candy within a month (for example). You can promote that the truffles are fresh and perishable. It’s harder when you need to satisfy merchants who want a 6 month shelf life.

It's on the box, a lot of their couvertures come in 6 kg boxes with 3 of those bags. Here are the ingredients and nutrition info for the maracaibo creole 49%. I like that a serving size is 100 grams. The do say the Swiss eat a lot of chocolate!

I like a nice ripened goat cheese along the lines of bucheron or humboldt fog.

I think so. You might need to thin it down with milk or add a bit of sugar, but might as well experiment.

With the magnifying glass provided, which also happens to be made out of gelatin and wild herbs and is your amuse-bouche.

Washing, even with bleach, doesn’t kill E. coli, which may actually be within the cells of the plant, not just sitting on top. Cooking thoroughly is the only way to make it safe.

Inked custom stamps are inexpensive, I get mine through Impress, local to me but online everywhere. I get printable labels in all sizes from Online Labels. But check these out, they might even have an existing box die that would work for you: https://accucut.com/collections/bag-box-dies?page=1