RobertM

That lets you know how often I get to Roslyn...My BAD...

Lior Are you looking for a formula with liquid honey in the confection (like the Beehives) or are you looking to use honey as an ingredient in a formula? I am sitting here with my copy of Choice Confections and could provide a suggestion or two, depending on your wishes/needs Bob

There are several good restaurants, and based on your questions, I'm assuming you don't wish "chain" restaurants. The Alpine Inn used to be very good - haven't been there in a few years. Sarris Orleans House has a reputation, but the last time I was there, I thought the quality of the food had gone down and wasn't what it once was Red, Hot and Blue actually started in the Metro DC area, (sop even if it's a chain, it is a local chain) there is one in Arlington on Wilson Blvd. (My BBQ is much better though - no brag, just fact) Head on over to Mt. Vernon Ave, there are lots of wonderful locally owned places along there - and there is a cheese shop to die for

My wife is watching her weight (even though she doesn't need it, she's a size 6) and didn't drink but one glass of wine all night and only had a small bite of each dessert - all in all it was a terrific evening - and one we'll do again next year I'm sure...

Yes, I believe that was the magazine where the pomegranate came from - I can let you know exactly tonight when I get home from work. The cake itself was a snap to make, the tricky part (for me) was the creation of the Pomegranate Jelly that is spread over the cooled cake. My first attempt failed miserably and ruined the cake. I baked another cake, but didn't bake it long enough (even though I thought I did) and then success came on the third attempt! All in all, the cake wasn't that difficult to make. I admit freely, I need to work on my jelly skills - As an aside, my wife, sister-in-law and brother-in-law were standing around the first "ruined" cake eating it off the plate I had it resting on. By the time they were done, about 1/3 of the cake was gone - so, even ruined, they liked it!

I've posted this on other topics, so, if you've already read about this - just skip me, but we had a Dessert party - themed as a Chocolate Tasting Party - We went from white chocolate, to Milk to Dark, and paired each course with a different wine Sparkling wine from Italy first Then a lemon curd/citrus salad and White Chocolate Mousse paired with an ice wine A milk chocolate-mocha tart paired with a pinot noir and last a chocolate pomegranate torte served with a Port This was our second such party - and a big hit. We had 13 people over and will probably do it again next year - a fun way for old married people to spend Valentines Day

My best friend told me that the curd/salad/mousse dessert was "a $10.00 dessert" if I owned a restaurant. Everyone raved about the Chocolate-Mocha tart and did a lot of "mmmmm ing" over the Pomegranate Torte. I think I upset my wife though - I made the comment "where else could I be surrounded by beautiful women all "mmmm"ing and "ahhh"ing and NOT get into trouble?" She didn't think it was funny... Considering that they were all on chocolate and wine overload by the end of the night - I was very happy with the responses.

That was the ONE that gave me trouble - had to make the cake three times before I got one that was good enough. Was up until Midnight Friday baking... if you want, I'll send you the recipe. The actual cake wasn't that difficult, but the pomegranate jelly was the killer (for me anyway) Thanks! Still trying to live up to your standards!!!

I added a similar reply to the Chocolates with the Showroom finish thread, but was wondering if anyone has had any experience using the Interference Colors that Tomric has on their website?

Has anyone used any of the Interference Colors that Tomric has for sale? Tomric Website They really look fascinating

Lior, once more you are inspiring me - my candy kitchen is being "upgraded" (new ceramic tiles being installed) and once that project is completed, I'm going to try my hands at making something like these - will post pics for comments when done, but in the meantime...I'm printing out your pictures and putting them on my office wall for inspiration... You ROCK

Thanks so much for the compliment John, appreciate it greatly, and yes, it was yummy - they all were good, in their own specific manner -

I think I should be the one thanking you for the inspiration!!! Do you have them resting on a silpat, or a piece of plastic with shapes? If it's plastic with shapes, do you ever use it to create different shapes in/on your chocolate?

Following up, here was the end result of our party - which according to the guests was a resounding success. We began with a wonderful Italian Sparkling wine/strawberrys - Prosecco First course, we had a lime curd, citrus salad and white chocolate mousse served with a Jackson-Triggs Ice wine Second course was a Chocolate-Mocha Tart served with Pinot Noir and lastly we did a Chocolate-Pomegranate Torte served with Port Thanks to everyone who responded, read about this, provided excellent ideas - now it's time to rest until next time....

And lastly for the evening this is a Chocolate-Pomegranate Torte which we served with a magnificent Port http://forums.egullet.org/uploads/12318642...6469_653822.jpg Visually speaking, I was not real happy with this torte, I wanted a much smoother presentation of the ganache, but, the taste was incredible.

This is the Milk Chocolate-Mocha Tart which I served with a wonderful Pinot Noir http://forums.egullet.org/uploads/12318642..._6469_96849.jpg http://forums.egullet.org/uploads/12318642...6469_225131.jpg

OK, thanks Tri2cook, let's try again... http://forums.egullet.org/uploads/12318642...6469_230111.jpg This is a lime curd with citrus salad, topped with white chocolate mousse

Lior Those are BEAUTIFUL - and look mighty tasty...!!! You are the beginnings of inspiration to try something like that!! Bob

I took pictures of our three desserts from our second annual chocolate tasting party - now I have to figure out how to post the pictures...

Does anyone have any recommendations for a good wine to drink with a milk chocolate tart? I'm thinking perhaps a Pinot Noir, but someone else suggested a Zinfindel What do you think? Thanks

I think it looks great as well, and gfron1 has the RIGHT idea - a little ice cream, a little Port... who needs anything else? I'm totally jealous I'm not at the Kama Sutra dinner - am anxiously awaiting news on how it all turned out

I am on Chocolate overload just looking at the pictures - WOW... THANKS

Come on over...always room for another sweet tooth/wine lover

I hope this thread is still active next week. I'm hosting a Valentines Day Chocolate Tasting Party (I started another thread somewhere...) and will take pictures of the treats I'm making. My concept is simple - everyone likes Chocolate. (If not, there is something wrong with them anyway...) We have three "courses" set; starting with the White Chocolate Course, moving to a Milk Chocolate and finally, the rich, dense Dark Chocolate Course Each course, paired with a different wine - In our eyes, good friends, good wine and good chocolate - what more could we ask for???

Wow - thanks so much for the awesome tips - I want to try each and every one of them.... Thank you everyone - you're awesome!