Kerry Beal

Breakfast - such as it was

Nope! Unless the eggs this am were his

Here are my choices - but I’ll be sacking out as soon as we take off as per my jet lag program.

A little delay for boarding - but they came through with the petulant water!

Nor could I! Very pathetic piece of pita, hummus, tazaiki ( with no garlic as far as I could tell ), potato salad - and corn chips with salsa, the only thing worth eating on the plate.

3rd coffee - also part of the jet lag program - love the Lavazza coffee they have in the lounge. And I’m not a coffee drinker. And some edemame.

So here we are again - @Alleguede and I are in the Air Canada Lounge awaiting our flight to Paris. This year we have a booth at the Salon du Chocolat and EZtemper is a sponsor of the World Chocolate Masters. We were given a tour of the Air Canada Signature Lounge - @Alleguede supplies the bread, ice cream and viennoisere for this very posh lounge. It was rather depressing to come back to the regular business class lounge with it’s sad breads and other food. I’m doing my usual jet lag prevention diet and today is a low calorie day with carbs for dinner.

I'd be a little nervous around something called 'emetica'.

When I’ve done tempering demos I’ve sometimes used a 12 inch tile. Probably not useful for tempering a couple of pounds though

Not as big as you would have thought. They are pretty substantial tiles. My hubby was very upset about what could happen to the tiles and had no concern about what could happen to my feet - so it wasn’t a good day all around.

The piece of marble I have is around 2 inches thick and probably about 2.5 by 3. It's a bear to move. And responsible for the chips on the tile floor in the kitchen.

Totally agree with Jo re the Oneida Paul Revere - also closest to the one I went to the factory to buy years ago. A nice basic flatware, no frills, matte instead of shiny so more forgiving of water spots and such.

Look good to me!

I agree with @keychris - adding cocoa butter to compound is just putting lipstick on a pig. But I don't think that even compound should feel 'dry' after a week or two - so could you tell us a little more about this issue? .Are these filled chocolates, enrobed chocolates? Can you give us some details about how you are making them?

It was a thing of beauty! You put a ton of work into those indexes.

As far as I can tell from other pictures online - these are actually individually wrapped in paper with the logo on the paper.

There is a pastry and baking index put together by @gfron1 a few years back. It should lead you to a lot of very helpful topics. Here

Thinking it's one of the silpat Flexipan® Origine - Rounds with 12 indents.

It's all about getting someone else to do your university papers for you.

What recipe do you want to use this in? Perhaps just dutched cocoa with an addition of fat to replace the alkalized chocolate. The cocoa mass that I have purchased in the past wouldn't be called fruity I'd say. Wouldn't say it's dutched but it's pretty basic chocolate flavour.

Cakes?

True that - I guess I usually buy wholesale and get better pricing.

Callebaut makes cocoa mass.

I know my hubby loves it! As did my dad.

I'm sure there is a video of Melissa Coppel doing it perfectly that I've seen recently.