Kerry Beal

Right now the fellow who makes the Vaquform is helping me with a bar design

There is a program for simple folk like myself called Tinker CAD that I played with a bit

Indeed - great idea!

Gorgeous! Look at that shine!

Exactly! And I'll have to learn CAD drawing so anyone who can help will be greatly appreciated.

If all goes according to plan we will have a Vaquform unit to play with in St Louis.

My latest toy - a Vaquform tabletop thermoformer. Originally a Kickstarter - now an established product. Sold in batches - mine was the January batch and I received it today. Here is the only thing I've done with it so far - I need to get some plugs made up. This was a cast iron ice cream mold I had lying around - didn't consider the issues with getting it out again due to the shape. Live and learn. Here is a link to the website.

Went to show an EZtemper to a chocolatier inToronto this am - she is working out of a rather interesting commercial kitchen. She is using her Control Freak to melt cocoa butter and to heat chocolate to temper.

I can't wait to get a copy to play with!

Contacting Brunner was a very sensible choice! If you don't get an answer I'll chat with my friends at Walker's chocolate here in Burlington who do a lot of spinner molds and see how much they fill it. Here is a gratuitous picture of one of their spinners.

Pretty darn good I must say! I'm thinking Bostock with a couple of pieces of the brioche. I sliced both loaves up and put them in the freezer with the pieces divided with deli wrap. That way hubby can make himself a sandwich.

If you can temper a kg then you can add some more melted chocolate to it once it's tempered. The tempered will temper the untempered as long as it's not too hot or too much.

Shokupan Brioche

On the right the gluten free brioche. On the left Shokupan made with modernists gluten free flour mix with added vital wheat gluten. Waiting for them both to cool to get crumb shots.

Cardboard box upside down with egg shaped hole?

Actually pharmacies sell capsules of soy lecithin - just cut the end off and squeeze with all your might!

Yes - soy tastes better - not good but not vile.

Sunflower lecithin is vile IMHO!

Didn’t realize I’d enabled that! Go me!

I kept the N95 masks after the SARS outbreak.

Hmmm - something that goes with the yogurty flavor? Red fruits, lemon...

The viscosity is fine for molding. You won't need to add any extra cocoa butter.

Yup - what @teonzo says. Inhaled fat is not good for the lungs!

I think this is the higher end version. Apparently Trader Jo's and Vogues are getting Ruby ahead of all the other folks in North America which is causing a tempest in a tea pot.

I'm not motivated to test it - you?