Kerry Beal

@patris and I at the Sheridan Family Restaurant in Amhearst open faced tuna souvlaki for Patty lamb shank for me

Look what @patris just spied in the Sally Ann for $5 (US)

Take milk down to 25 before reheating to working temp of around 29-30. milk takes longer to crystallize because of the effect of milk fat on the cocoa butter

As @keychris says - scrape with a clean scraper (clean with your hairdryer) and I prefer that the chocolate for the backs be as warm as possible to minimize the marks. As few scrapes as possible as quickly as possible.

I've only ever fed myself on the boat when tied up along side the dock at the Killarney Mountain Lodge - but you won't find anything else in the fine dining arena in that area (the Sportsman Lodge has a restaurant as well but not quite so posh). Is that the area where you will be located? Not sure where you are starting from or the route you are taking home but Eigensinn Farm get's nothing but fabulous reviews for one of those once in a lifetime meals.

They are indeed - should have been using them all this time!

Here's what was in there.

After the rug rat is in bed I shall do that.

Now there’s an idea!

You guys are all making me think I should get around to opening the box of Darto pans I tucked away in the spare room after it’s arrival last year some time. Don’t even recall what’s in there!

Had lunch out with hubby at Ravine Winery pickerel for hubby pork chop for me

$6 cdn

Try tempering your cocoa butter by heating as you have, cool to 27 or so, then heat back up to 32 or so.

She liked it!

Birthday and anniversary season in our house - so it was time to bake 'the cake'. Known to MacGourmet Deluxe as Gary's Chocolate Cake - it is always well received. The child will be wearing it very soon.

I had forks made up that I find much more comfortable - remind me to bring some along to the NW and you can try one on for size.

LOL! Actually I'm saying if you do seed that you heat to 45 and cool to 31. If you don't seed - heat to 45, cool to 27 then reheat to 31. Send me your address - I'll send you out another volume 1.

You will need to start over. Melt - heat to 45C or so. If you are going to seed - then just cool down to around 31 C or so - the seed should be just melting out when you get down to that temperature. You don't need to go cooler then reheat if you are seeding.

I've got nothing new here - except that Sosa products are wonderful and quite true to flavor.

If you want to prevent moisture and fat migration with nuts then a gum Arabic solution is usually used.

Be interested to hear how it goes.

Sounds like a job for a control freak!

What is the condition of the cashews at this point?

I attended Expo 67. I would have been 11 years old. We sailed up from Hamilton on the boat. Didn't eat anywhere posh - we ate on the Expo grounds a couple of times but the rest of the time fed ourselves on the boat. I've put the question out to a friend who grew up in Montreal - and I know that @Darienne grew up there and might know.

So the World Chocolate Master's in coming up at the end of the month running concurrently with the Salon du Chocolat in Paris. Two of these contestants are EZtemper owners and EZtemper has been chosen as a sponsor of the WCM so I will be providing 5 machines for use during the competition and one as a prize. Unfortunately the Canadian contestant Chris Kwok was forced to withdraw in June. I had hoped he would be another EZtemper user at the competition. You can follow the competition live streamed on YouTube here. I'll be there to watch in person!