Kerry Beal

I'd probably do two small experiments - one with a base of apricot or pear - the other with just juice and see if it has enough pectin of it's own to set

Interesting the microwaving/heating the vessel. I recall the iCreami had an issue with stuff staying on the outside of the vessel (Pacojet doesn't suffer from that) - is this something being discussed for the iCreami? I always did spin one - then ran around the outside with my big old bone handled knife before the second spin.

All about stabilizers by our own @paulraphael

And the taste?

For sure - I'll bring a few along.

Schokenade

Good idea - this is when you are getting ready to pipe and just need a few degrees cooler? Bowl scraper also useful to get those last bits out of a piping bag.

Adding pasteurized yolks should be fine (risk of salmonella gone) - just watch the water activity - that's the important thing.

Don't see why it wouldn't be unless she's lying about the temperature on her thermometer. Not quite sure why you would waste a piping bag though when you have a marble slab in front of you. I'd just cool it over cold water for that small amount myself. I find with pure cocoa butter like that that you don't really need to do the cool then reheat thing - just cool it until it starts to thicken and it will be in temper.

Just pricing out cocoa butter from my supplier so I don't have the same issue I had last year! Looks like if I get on it now - I can get the brand I wanted for last year for the equivalent of around $10 US a pound. So if folks can tell me how much they think they might want - I'll get that ordered and packaged up.

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Valerie B Willow and a promising R handed employee Gwbyls +1 Anniebakes RanaNM

Rana - glad you have been approved at last so we can add you to the list!

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Valerie B Willow and a promising R handed employee Gwbyls +1 Anniebakes

What went wrong? Did spheres simply not form? If you think that it wasn't cold enough - does the school have a blast chiller? If you are at Niagara College - I know they have one.

@Alleguede who makes croissants for a living - says AI generated

Pretty sure they do and probably add a layer of flavour that makes it worthwhile to caramelize them.

Sounds quite good sans coffee.

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Valerie B Willow and a promising R handed employee Gwbyls +1

Dare to dream!

Renee from Chocolat-Chocolat will be arriving Thursday evening - if you want to order molds she will bring if there is enough room in the car.

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Valerie B Willow and a promising R handed employee

Ok - got the hotel sorted - we will be at the Marriott Four Points on Dixie Rd in Mississauga. $159 Cdn per night is the rate - (tax will add about $30 Cdn per night). Still deciding if we will do Show and Tell there or move over to Rodney's new facility. When you check in you can purchase breakfast vouchers for $13 per day (they gave us a break from the usual $18). The block is for 20 rooms - half one king, other half two queens. I'm expecting most people to come in on Thursday but it allows for a couple of people to come in on Wednesday. Working on getting the reservation to allow the king and two queens - right now I'm just seeing the king. Book by April 23. Let me know if there is any problem accessing it. Link to reservations

Negotiations have started with two of the hotels that I visited yesterday and I deemed worthy of our little group. Several didn't make the cut! I like the one for the extremely friendly and helpful staff - and it is much closer to the venue. I like the other for its newness and poshness! And the staff were also very wonderful. I suspect it will come down to price.

I’ve suggested it to Fuji - yeah not gonna happen - chocolate folk are a very minuscule piece of their market! When Jim worked for them he was interested in the idea - but he had no control.

There used to be a sprayer that was headed - Kreb's I think. But it was a big thing and not elegant in any way. I did see that little invention - will be interesting to see how it works out.