emmalish

Thanks, both of you. That helps. I've only done molded chocolates once, and I'd tempered the chocolate in the microwave, using a large bowl that's probably pretty close to the size of the 3kg. I found it pretty awkward and messy to empty the excess back into the bowl. But I also didn't want to just pour the molds out onto parchment – I thought that would get messy in its own way. But it didn't even occur to me to pour it into another container – like a baking pan! – and then pour that directly back into the bowl. That makes more sense to me. And I like the size and shape of the 3kg for dipping, which like I said, will be mostly what I do. Thanks!

I'm waffling between the 6 and the 3 again. Any advice would be welcome... It's for home use only, and I'll probably be doing mostly dipped chocolates (which makes me lean towards the 3), but I do have molds I'd like to use as well (which makes me lean towards the 6), though not as often as dipped. Thanks everyone...

I made the banana bundt cake again this weekend. Last time I made it, it overflowed in my oven and started a bit of a fire (it was my first oven fire!). This time I was a bit smarter and made a half dozen cupcakes with the extra batter. That was the perfect balance. It's such a banana-ey cake, and light and fluffy. I added pecans & chocolate callets to the recipe. Worked great. I've got some more bananas I need to use up, so I think I'll make another, but I'm thinking of adding coconut as well. I think it would be a great combo.

From Wikipedia (that bastion of information)

I can only imagine you trying to stuff as many in your mouth as possible to stop them from falling on the floor!

That makes me want to start canning again. *sigh*

People actually do potato puree in a blender? ← I had thanksgiving dinner at a friend's once and couldn't wait to taste her mashed potatoes – she proudly told me how light and fluffy she made them. She made them in a mixer. Not a blender, but she still worked the hell out of them. They were a gluey gloppy lumpy mess. And yes, she thought they were perfect.

Thanks John. It helps to have someone with more experience tell me I'm on the right track. I was waffling between the 6 and the 3 for quite awhile. And you're right – storability is important in my tiny tiny kitchen.

Pille that looks amazing! I've been wanting to make something rhubarb-related lately but couldn't decide what to do. Any chance for a recipe?

Really? Even for dipping? That just seems really shallow... Right now I'm leaning towards the 3kg. I'll probably do some moulds, but mostly dipping. And, again, this is just for me & gifts for friends, so it's not a serious production environment or anything.

Those look so great! Makes me want to make them. I love how the first row on the right is almost perfectly straight, and then they gradually get messier and messier until it's just a total jumble on the left.

How large is a large order? I just got four moulds and some transfer sheets about a month ago, but I didn't get any freebie.

I'm loving these details! Thank you!!

This is great info, Lior, thank you again! I'll be taking notes on several of these tips for future reference. I'm very new to making chocolates and am totally self-taught (from books), so this is a lot of great insight. And I love seeing the type of equipment they use, like the frames. And sticking the frame down with chocolate? So simple, but I wouldn't have thought of it. I probably would've used tape or something...

Wow. I'm late to the party viewing the video, but... wow. That guy was amazing. He made it all look so effortless!

Cool! Now I want to see them too.

Here is the google translated page. Awww, and this is my favourite quote from the translated site:

Oh my goodness, now that is food porn.

It's never even occurred to me to try this. I only ever bake small quantities (at most a double batch, usually just a single of whatever), so I always add the leaveners and spices to the flour and whisk them together as directed by the recipe. This is interesting though. I'm not sure I'll try it, because what I'm doing is working fine, but it's interesting.

Not all plastic containers are meant to be freezer safe. I've had these ones in my freezer for a couple years now and they're holding up fine (at least I think they're these – look the same...). I looked for some that specifically state freezer safe.

That's what I was thinking. The 6kg would be SO much better for using with molds, but realistically I'll probably be dipping more often. Hmmm. Won't someone buy me both? And find me a bigger apartment so I have space to store them both?

Good point. Hmmm, maybe I'd be better off with the 3kg – I'm only planning to do small quantities for myself and friends.

Does anyone know the minimum amount of chocolate that can be tempered in the 6kg Mol d'Art?

Good to hear! So do you think it would be more effective than just freezing the mixture in a regular bowl and stirring it occasionally?

A friend of mine used to have one of those – she said it was a huge pain and she ended up never making ice cream because it was too much hassle. I'd say it's worth spending $50 for one of the little cuisinarts. Otherwise, wouldn't it be pretty much as effective to just freeze it in a bowl and stir it occasionally during the freezing? Or does the donvier have a special design?