Kerry Beal

Laarb

Had some bananas at home that were at banana bread stage - made a couple of small loaves. Green beans with tomatoes and onions - used IP for this.

I certainly would be.

Nice catch!

I wonder if it’s silicone - he mentioned softish.

Are there any markings on the mold?

Bet it would make a good vinegar pork dish too! You gonna share that recipe that was so hard won?

No he's not - he's using well tempered colored cocoa butter to decorate. Both these questions relate to the latent heat of crystallization - when chocolate is rapidly crystallizing it gives off heat and can get so warm that it throws itself out of temper. So in the first instance - your chocolate is in good temper (hence molds are nice and shiny) but the larger mass as it firms up is giving off heat, throwing itself out of temper and giving the streaky bloom on top. I wait until I see the edges of the mold starting to firm up and get glossy instead of shiny - at that point they are starting into the phase of rapid crystallization and that's when I put them in the fridge for 10 to 20 minutes to carry off the latent heat of crystallization. When I can see they have separated from the mold - that's when I take them out.

Makes great French Toast

I too have been making Shokupan - not as neatly as @Anna N however!

Hard to do while holding a camera!

For a Selmi with enrober (that I don't have to lug from one town to another) I'll cross fingers and toes!

Well dark chocolate is more ‘leaky’ and caramel is syrup.

I’ve had that happen before inconsistently. I think it has been caramels if I’m not mistaken. And I think it has been dark chocolate.

True that!

Much better pricing from Harvest right - Home freeze dryers from Utah

Get thee behind me Satan!

Your wish is my command

Indeed!

We spent a day with her during our 2017 Chocolate Workshop in Vegas.

That’s what I did

No lecithin - ran it overnight - likely didn’t need that long. I did get some crusty stuff up the sides that I would have melted back in occasionally if I’d been awake. Black currents will probably tolerate more sugar.

Thanks - a whole lot less sugar in mine - maybe I should bulk with maltodextrin

Curious where you found that amount - can't seem to find it myself.

I do indeed! Here’s the crumb - not completely cool but hubby wanted some.