Kerry Beal

Nope - dark chocolate temperatures because the only fat is cocoa butter.

Like Lisa says - they will go soft and chewy then melt entirely

Ultimately better than those that say everything’s great when it isn’t though.

That's what my dad said too!

So the brownies went to work today - they were a big hit.

Not terribly photogenic -pork breastbones were on sale at Sobey’s this morning. Grabbed a couple of packages for two dollars each. 45 minutes in the instant pot and a few minutes in a hot CSO to brown them up. Dinner was served. Not shown the peach and red pepper sauce to go with them.

chawan mushi

Sugar bloom perhaps - try licking your finger and rubbing the surface - if it dissolves it's sugar bloom - if it just smears it's fat bloom.

Just rice crackers. Addictive little bastards!

True that!

Hold up the mold and see if they have completely separated - if not - back in the fridge for a few more minutes.

The dreaded de-molding marks! Are you putting your chocolate in the fridge for a short while after molding to carry off the latent heat of crystallization? Are you checking to make sure they have totally separated before you knock them out?

Cut my brownies today - into much smaller pieces than what we had there! I made a white miso ganache - put some bits of it in the brownie and the remainder spread on the top after cooling.

YUP!

Sounds sensible to me.

Guess it depends if you are looking at a milk chocolate bar with PB or a darker chocolate bar with PB.

I measured out the amounts - mom's recipe was a bit more rudimentary!

Brownies - but might as well be fudge I'd say! He's going to take it back to the team - let them figure out what can be done with it. They melt chocolate in the oven and temper on a slab - can't see that she would fit in with that - but perhaps for ganaches, giandujas etc. Ruth was watching when I demo'd tempering white chocolate - she says his mouth dropped open.

With a bit of a rush to the airport hotel for @Gwbyls and to the airport for me - we went out in search of a bite. Never having tried a Chipotle - it seemed time. Next time - think I'll hold out for the In and Out Burger or Five Guys.

Eleven.

A few assorted pictures of yesterday's production and one of Paul with his bundled up EZtemper.

Dinner after leaving Milla Chocolates at a place called Public School across from our hotel. Guavalajara for me. A manhattan variation I can't recall the name of. A Moscow Mule with another name. The calamari at the table next to us! Steak Tacos for me. Fish and chips for @Chocolot Thai shrimp salad for @Gwbyls Burger and parmesan fries for @TandemChocoPC

Totally bagged last night - I didn't post all the pictures of our day. The Guittard studio has every ingredient known to man. These are a bunch of peppers from Akesson's. A water ganache with Myer's rum and salted caramel. Prep before we started. The making of the salted caramel.

We dropped around to our friend Christine's new shop (Milla Chocolates) which had opened today. She does lovely panned products and one of her signatures is very thin dried orange slices. She sells little jars of them - hard to see in these pictures. Here are slices incorporated into a bar. These are the speakers on the wall. And of course I had to sneak out back a capture a picture of her EZtemper in situ.

Chocolates for the 150th anniversary. They are a buttermilk ganache with sourdough crumbs on the outside. '