RobertM

Those are beautiful, love the colors....

I agree, the blue are beautiful

Wow, for a first "adventure" those are beautiful

Kerry, I can bring my ACMC tempering unit, my NEW heat gun, infrared thermometer, my infamous caramel pot, and some additional ingredients that attendees could use during our creative sessions, as well as a couple of stone tablets (marble/granite).

Pat- those are looking awesome! Keep up the great work.....

Look on the Peters Chocolate web site, they have a formula on there from the 2012 calendar

Count me in Kerry.....

PM me your email and I will send you his email address

I believe if you contact Peter's they would be willing to provide samples ....

Joe responded with the following: The high viscosity versions (160-170 McM) of many of our chocolates should hold their shape at 95F/35C. I would guess this will work best with milk chocolate, the milk proteins may help hold the shape. I really wonder though if it will have the consistency of ganache.

I just requested information from Joe at Peter's Chocolate, once he responds, I will post the answer here

I can contact Joe Sofia and ask for his help

I also have a caramel cutter - I use it a lot, like Chocolot I like my caramels cut cleanly and square. I also have a pastry wheel, and it can not do what a caramel cutter can do. It's an investment that is well worth it.

Got mine a few days ago, haven't come up for air yet.....now I'm protecting it from Sandy....

I got my Apple Pectin from Chef Rubber....

Hello Robert, Your pieces are as always extremely beautiful, I love your decorating techniques. I was curious where you got the mold for your red wine chocolate and what's the gram weight of the pieces? I've been looking for that particular mold for awhile and thought I found it at chef rubber but when I got it it doesn't quite look the same as in the picture. Thank you for the kind compliment. I got this mold from Tomric. Let me look at my paperwork and get you the mold number....I will post here soon....

Curls, I painted the faces (I need a better brush), faces brown, the stem is actually green, the airbrushed orange, then a layer of white and then moulding....

I made Grewlings Pumpkin Caramel Gianache today, played with the decoration a bit for the upcoming Holiday....

Melissa- typically Friday is a bonding day. We usually do things like touring a confectionery company, an artisanal confectioner, Tomric has hosted us and did a demo with Brian and last time, we went to lunch for some amazing wings....

Count me IN - see you in 2013!!! Reservation made. If you call, please be patient with them, the poor gal who answered my call was harried...but it all worked out ....

Rajoress - those look great! I'm a sucker for mint patties - one of my all time favorites and yours are making me wish they were here in front of me...yum....

DianaM - yes, all the colors are Chef Rubber -

Tikidoc - most of my "technique" is airbrushing - Fire and Ice is three colors blended together - the Hella is splattered cocoa butter, a solid color (airbrushed) and then both are backed with white cocoa butter - I burned up my cheap airbrush in the middle of the work and had to go buy another - I upgraded to "not as cheap" airbrush...

Here are some I just finished putting together. Top left is a Red Wine truffle; Top right is a a Hot Chili infused truffle I call Fire and Ice; bottom left is Guinness and bottom right is a variation of a "Hella" (Wyabau) caramel, chocolate and xtabentun

@Curls - Thank you Donna - I got two new molds at the Candy Show and wanted to try them out - I kind of like the Fire and Ice, but it needs more FIRE... @Koen - Thank you for the lovely compliment - I'm not trying to be modest, but I do think many who post here have far more talent -