Kerry Beal

Jim’s got connections in Canada if he wants a bottle of Sortiliege!

Woot has the Excaliber on sale again.

No added color.

True that - one or two!

For sure - but only certain fillings in certain molds give me this issue. I tend to back off very quickly. Can't recall the last time I let something sit overnight!

Tiny little army of Ruby bunnies for work tomorrow. Thanks to @patris for the Ruby. There was none available at TJ's when I dropped in the other day - but she had quite the stash that I raided.

We were posting at the exact same time - as mine showed up 'posted just now' - so did yours.

Makes for squarer squares when you are using a soft ganache.

As Chris says about the filling losing moisture to the surrounding air, and some molds are worse than others for it - the square ones are really susceptible.

Always nice to have help!

Looks like it's still wet when Philippe cuts it.

It would be hard to keep it wet with the extra agitation. I find even the process of spreading the food with an offset causes it to firm up.

I suspect the agitation from the brush would actually temper it.

And yours did look a tad thick!

You need a very thin foot on the top and to cut it while that is still wet. I guess I should mention that I put a foot on the bottom - it can be firmed up and even a little thicker (but ideally quite thin) - it's the 'foot' on the top that is still wet. Here is the link to where I first learned this.

I suspect you will have less issues with couverature / the higher cocoa butter content stays fluid longer at the same temperature.

Yup! Hope they collect a crap load of toonies for it. Judging from the jar that is there - they already have. I would have charged more myself per ticket - but they know their audience.

Here he sits in side the auxiliary store - awaiting draw day on the 20th. Would have sworn he was only 24 inches tall - perhaps I was wrong!

Can you tell us the temperatures you are working at for the various stages? And yes you can add warm untempered chocolate to the tempered chocolate to dilute out the crystals - as long as you don't exceed the working temperature.

Stock Soup caramelizing white chocolate kimchi jigae (soup)

Charm School makes a lovely vegan white.

Spencer - call Jim or anyone actually, at Fuji and chat with them (1-800-650-0930). We have had him put together a chocolate package that consists of the T75 gravity feed with the 3 ounce cup, the 0.8mm cap, the whip hose, a Q4 turbine and a remote.

Lee Valley makes a corner cabinet solution here.

Been there - but yes older models are very attractive. A few years back I saw some beautiful new pieces in a clearance place that had been obtained from a furniture store that went out of business - should have sprung then!

I think he’s being raffled - so we will have to determine how much they raise from him