Kerry Beal

Apple pectin is high methoxyl - not sure about the slow set part - that would likely be an advantage to have slow set.

What he said - if you are piping you don't need solid or it would just require reversing what you've done. If you want a layer on a cut piece then it needs to be solid.

I compared my pAWkit with the one I got from Aliexpress - equivalent readings.

Been a while - but yes I believe you can measure once it's at room temperature.

Which Boiron instructions are you using? The ones I have posted in the past all use apple pectin

What's it doing today?

These are different readings on the same sample?

You can't get silk out of melted cocoa butter - the form V crystals are gone! You need to start from solid.

Welcome @MECO Not sure how easy Belcolade is for you to get where you are - but I find it well priced, good flavour and easy to work with due to viscosity.

His sticky toffee pudding - safely in my recipe file. Only one I'm happy with.

Damn

Never another thread about these. Maybe contact Vantage House who seems to sell them and see if they more information?

Chocolot Kerry Beal alleguede RobertM Eat.Choui GRiker AmyCaaaaakes md8232 curls RWood (hopeful) Robdoc000 tikidoc (maybe) Gwbyls Audrey Brown (hopeful) lambrecht gourmet Anniebakes

Also as suggested earlier mint oil might be an option to replace the extract. A lot of pharmacies around the world carry peppermint oil which is used for a variety of purposes and a few drops replace a tsp of mint extract.

So am I taking you off the list?