RobertM

I would take a heat gun (hair dryer) to it and gently heat it, then wipe out the inside with a soft microfiber cloth or cotton swap/ball. Then some alcohol.

IR thermometer here as well! As for tempering, if I’m working out of a mol d’art, or other melter, (even the microwave), I rely on my EZTemper to bring me quickly tempered chocolate to work with. (I LOVE that piece of equipment). Gone are my days of being able to pull tempered chocolate out of my NovaChoc.....

Rarerollingobject......consider me IMPRESSED! Quite the show stopper!

Kasia -the Gingerbread looks awesome!

I would suggest that you’re filling your molds to full with your center. Back off filling so full and try recapping again.

Patris...I’m impressed! Sounds like a great weekend, resulting in lots of goodies, memories, laughter and more....

Going to a Christmas Party tonight, made this Caramel and Chocolate Chunk Tart

A pecan mule?

Living vicariously through you this weekend! Alcohol or no.....

What Chocolot said......

Yes....for about 2 hours

This is a Cranberry Pudding. No photo of the Butter Sauce. Not a very “pretty” thing, but, oh so delicious

Have a wonderful and successful trip

I made cookies a size smaller than the mould I was using. Would “paint” them with cocoa butter. I would decorate the mould; shell it; pipe in my marshmallow; then insert the cookie and cap the piece. Prior to piping the marshmallow, I took a torch to it and toasted it to give it that “s’mores” flavor.

Jim, you have to coat the cookie with cocoa butter. That keeps the water migration from the marshmallow to the cookie at a minimum. Think of the famous cookie with caramel and chocolate....same principle. If you don’t coat the cookie, it will absorb moisture from the marshmallow and become very soft. Not the texture you’re looking for. for my version of the (famous)cookie, I make a shortbread cookie, coat it with melted cocoa butter, add the caramel layer and then enrobe in chocolate!

Jim....nothing says we couldn’t work on this in Niagra in May! Sounds like a fun thing to experiment with. i previously made a s’mores piece with a piped marshmallow followed by a cookie. As you say, it’s labor intensive. Perhaps I should have done something like that when I had the enrober....?? Oh well.....

WE overshot the temp......didn’t we? It was my fault.....

If I recall correctly (and at my age that’s always questionable) Chef Rubber has (or had) a gold (and silver) cocoa butter. Indeed, I just looked through my stash and found mine...Jewel Collection Gold 620500. Im inclined to say they sprayed (and splattered) the cocoa butter on with a mask then did the other colors and of course, backed off with white

EvergreenDan & haresfur - thank you very much! Excellent ideas..... but, I will hold off on the embalming fluid....

I am hosting a Halloween Party in two weeks (average age of attendees would be ~68) - to that end, I have several drink containers that resemble blood bags (for transfusions). I'm looking for a good drink that I could make and serve them to my guests. I also have several "syringes" for shots. If anyone has any ideas for those, along with the "blood" transfusion bags, I'd be forever grateful....

Need a driver?

Please put me down as a 2018 participant .....it's already in my calendar ...... (and when you're old like me, it really pays to write things down).....

Yes Jim....a liquid detergent no less. But, I still have them tucked in a drawer somewhere, as a reminder......or, as I say, door stops when needed.

Kerry - beautiful pieces - port wine and tobacco.....please let us know how they go! have a glorious time .......

Someone was asking about a wrapping machine.....(I'm hoping this is allowed) union machinery just emailed me about one, a package machinery Midel K Kiss wrapper - it looks small and compact.....$28,500 it can wrap up to 100 pieces per minute..... http://www.unionmachinery.com/Product.asp?Number=80231