Kerry Beal

Plunk a CD on your chocolate (or buy the film from amazon)

Vinegar

And the mold'art melters seem to require a long time to melt.

Not this year - I’ll be in Rimini for Sijep when that’s on.

I think you’ll have to do the experiment

I haven't attended anything like that before - but I suspect it would be useful if only for opening your eyes to possibilities and pitfalls. Since FFS runs for several days - you'd still have time to check out the new foods!

Those of us who live vicariously through your meals are going to miss you being in Hong Kong!

Sending you a PM with the email address of a PhD friend who went from physics to food science - you can brainstorm with her for some ideas.

I believe that an unopened can of condensed milk in the oven is at risk of exploding. I things that's why the instructions for cooking it under water always state to make sure the water always covers it.

A one day basics workshop in what?

It wasn't in the house. And I'm not a fan. But I do usually use it in this dish.

Still uncertain I think. That seems to be why he’s willing to extend the discount

Jo - he says to contact him when you are ready to talk better price

I only wash my molds if they get dirty with ganache etc - otherwise just give them a polish.

I do not - perhaps contact Leo and ask.

Got a reminder today about the vertical chamber vac. Still 30% off for a bit longer. Here

Esquites - sans cilantro.

The refrigeration needs to occur at the time of most rapid crystallization to carry off the latent heat of crystallization which can throw you out of temper. So as soon as you see the chocolate going glossy around the edges - bung it in the fridge.

I’m also wondering if improper cooling might be playing a part in this problem. If your temper seemed OK but you’re still getting this much bloom I wonder if you put your mold into refrigeration on a wire rack to allow air circulation for 15 minutes or so if you might get better results

Any idea what the temperature of the cocoa butter was when you applied it?

But contacting her directly will get you the best information.

I'd suggest you contact Renee at Chocolat-chocolat and get pricing from her - then see if you can do better than that by ordering direct. My suspicion is it will be less expensive to order from her even if you need her to special order some molds. She puts in an order with them weekly if I'm not mistaken. The only time I've ordered direct is when I just can't get what I want any other way. And it's always cost me a lot more!

I know I had a Dutch Oven cookbook at one point - it had stovetop baking in it

And it’s induction!

My drive into work this morning. When I was down visiting @patris on Thursday I picked up some Bread Cheese at Trader Jo's. My first experience with it. I think I'm a fan. Fried up in a little butter with some shredded mango chutney.