pastrygirl

@BenA I'm not sure I can decipher it any better than you, but what page is that on?

those look like proper tacos

Yes, it sounds like the white in the glaze is interfering with you getting a good green color.

Can you mix the glaze but set aside a portion that will be colored green before adding the titanium dioxide? One glaze, two (or more) colors.

Plated dessert for a wine dinner - dark chocolate dome, chocolate mousse, flourless chocolate cake, roasted plum panna cotta, plum-blackberry gellee, raspberry coulis, ginger meringue

My mom had offered to get me the precise heat mixing bowl for chocolate tempering but after looking into it I thought it wouldn't be useful for me, but that was probably just due to size. I'm trying to remember the name of a guy who would do the Portland, OR chocolate fest and offered his own version of a tempering machine, you might be able to glean a few things ... aha! here he is: http://www.chocolatedude.net/

Time for an updated edition!

So OP not only needs to find a rental with gas in the kitchen, s/he also needs to convince the landlord to remove and store the existing range and possibly request electrical work be done? I can't imagine landlords being too excited about that.

That sounds like a major pain.

If you’re buying a house, presumably you can do whatever you like, though not all homes have natural gas already connected and you may need to run a line from the street to the house. If you’ll be renting, most US rentals include major appliances. Where are you moving to? Gas availability will also vary by region. Here in the Northwest we have relatively inexpensive hydropower electricity and gas is not as common, especially in rental apartments.

How about a pistachio ganduja with white chocolate?

@Jim D. see what you made me do? There goes all the money I saved by shopping Canadian last time 😂 are you sure you don’t need more hearts? They had a wide one that might be up your alley ... 😈 @jrshaul and anyone else looking for used molds, I will vouch that they all look super clean and in good condition. I bought 5 of the turban/beehive/devo hat and six medium eggs, not that I need them but ... They do have a lot of shorter molds, shorter domes and squares that would fit in shallow ‘artisan depth’ boxes. The store is Chocolopolis in Seattle, via the link at The Chocolate Life that Jim shared above.

Candy the pistachios then grind or chop fine?

Dammit, Jim! I mean, thanks for mentioning that, one of the sellers is in Seattle, and a few more of the turban molds just happened to be something I was contemplating on my last order before I restrained myself.

Granted, there are different thicknesses of polycarbonate. Thermo-formed molds are going to be thinner, cheaper, and more flexible than injection molds because it's a different process. Are you planning on just a few bonbons for holiday gifts or ? Sometimes there's a discount on multiple molds at chocolat-chocolat or JB Prince, and if you are in the US the exchange rate with our friendly Canadian neighbors is currently in our favor. Chocolat-chocolat and Design & Realisation are both Canadian. I recently got 8 large hemisphere molds and a bunch of cacao butter, $401 Canadian was $306 US. 🍁❤️

What are the bad reviews saying? Are they from people who actually have a clue about chocolate? I was shopping for a printer last weekend, it seems like none of them had much more than 50% 5 star ratings and even those had their share of haters. I decided that everyone hates their printer sometimes. We all get frustrated with chocolate sometimes, it's a tricky medium and not always cooperative. It sticking to the mold is not necessarily the mold's fault. But yes, Chocolate World is a very reputable brand, worth the $20-30 per mold.

The size and thinness make me think it might be part of a series or a periodical such as Art Culinaire or So Good, but that's not much of a clue. Where did you find the image?

Any solid (i.e. not flexible) polycarbonate mold in a shape that you like. Avoid silicone. Good sources for mold shopping include Chocolat-Chocolat, Design & Realisation, Tomric, and Kerekes. I recommend a simple dome if you're just starting out. Easy to clean and no corners to trap air bubbles. CW2295 is one I like - a nice size and deep enough to do multiple layers of filling http://www.chocolat-chocolat.com/home/chocolate-molds/chocolate-molds-chocolate-world/cw2000-to-cw2400/p17532691.html

Can you spray it with white first then the bright color? Backing with white works works for bonbons, not sure if it’ll work with velvet spray.

And maybe not trying to be funny, but certainly ridiculous: boba tea in a (faux) light bulb is apparently 'a thing' as the kids say. The guys I share a kitchen with were bitching about being next to a light bulb boba stand at a farmers market, marveling at the people lining up (and blocking their booths) for a novelty glass. I like boba, but ... ??? https://mic.com/articles/177453/drinking-out-of-a-lightbulb-is-the-hottest-new-trend-here-are-13-places-to-try-it#.6jn1Ak7qK https://worldteanews.com/news/ride-lightbulb-boba-wave

https://www.mcsweeneys.net/articles/please-explore-my-conceptual-modern-gastropub-experience

A handy guide for whether or not to share that recipe https://www.mcsweeneys.net/articles/on-the-politics-of-sharing-a-recipe

"ze" .. or hir or zir https://en.wiktionary.org/wiki/ze though I guess "shit" works too

Cocoa butter is hard at room temp and even harder frozen. Cocoa butter is what makes a chocolate bar solid.

Pepino, perhaps? I have no idea what to do with a pepino melon, let us know what it's like!