pastrygirl

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

Can the silhouette cut more than one at a time? I had borrowed my sil’s but finally gave it back after never trying it out. Another idea is I’d found a company that makes custom die cutters. This was last year and I don’t remember the name, but iirc there was a set of rollers and you fed your paper through and it cut. Not sure if it could mark the creases where you need to fold the box or not. I have the number $700 in my head for that. And re: Paper Source, even if they don’t have the pre-scored box, they do have a vast selection of colors in card stock and a wholesale division called Waste Not Paper. I’m using their luxe cream 4 bar envelopes to package my chocolate bars.

How big and heavy can your printer handle? You can find templates then cut them yourself but that would be a pain. The finished box would have to be awfully small to fit on letter sized paper ... You can get small numbers of custom printed things from sites like zazzle but they’re $2 each. Maybe look at Paper Source, they’re very DIY.

You might want to try adding a bit of cocoa butter to your white so it is runnier and also see if you can get your kitchen down closer to 65F so the dark and milk set more quickly.

Nah, vegan baking is super easy. He’s got a mix! Also, desserts sell themselves. Kick back and watch the money roll in, that’s what I do!* *not really 😖😉

Depends on how fluid the chocolate is, how crystallized it is, how warm or cold your molds and room are. I usually fill one mold, shake it a bit, let it sit while I fill a second, then dump the first one. So probably a minute or less. As the chocolate thickens with use I’ll switch to filling and dumping immediately.

Is it customary to add that much CB for a basic dark chocolate, or is that only because you'll be adding dry matter later?

I grew up hearing that expression too, but I don't think we ever actually had our apple pie with cheese, either. Dad grew up in Leominster, MA, must be a MA dad thing!

Oh, then you're probably fine. As long as your layers of filling are not so generous or soft that they get squished out. Like a really light mousse and dense heavy pound cake might be a bad combo structurally, but normal butter cake with buttercream or ganache filling should be able to support itself.

Many baked goods do traditionally include eggs, so you’ll either have to research substitutions or limit the menu. Are milk and butter ok or do you need to be completely vegan/pure veg?

I'd imagine that there are probably doughnut mixes out there somewhere. But a cake doughnut is a pretty simple dough, why not try making some from scratch? https://www.epicurious.com/recipes/food/views/coffee-doughnuts-with-coffee-glaze-56390164 https://www.epicurious.com/recipes/food/views/mini-cake-doughnuts-51123670 https://www.epicurious.com/recipes/food/views/chai-doughnuts-with-spiced-sugar-56390163 https://www.epicurious.com/recipes/food/views/apple-cider-doughnuts-with-cider-caramel-glaze-56390162 Waffles are even easier, you (usually) don't even need an electric mixer! ... And both are far easier than working with chocolate 😂

If it's quiet, sometimes you can hear the snap-crackle-pop of the chocolate contracting and releasing from the molds. One of those happy little sounds

Should work, Valrhona has their Almond Inspiration, ingredients are sugar, ground almonds, cocoa butter & soy lecithin

I realize the OP is talking donuts from waffle mix here and might not want to get all pastry chef on them, but one could, in theory, put something other than fondant on a doughnut, couldn't they? A simple room temp powdered sugar glaze or chocolate ganache ... or is that as wrong to you as baked "doughnuts"?