Kerry Beal

Yes 15 grams of a 50-50 solution. And I assume the same would apply to the citric acid.

I think it's fair to say there are as many opinions on how to treat your coloured cocoa butter as there are participants on the board. When I'm using a finger or paint brush - then I like to partially melt the bottle, give it a good shake and go. When I'm spraying I usually heat the cocoa butter to around 35º C and don't bother to do anything to temper it. I find a brand new mold often gives me trouble until I've used it a couple of times. Re the inclusions - a quick twist of the mold then coax them out onto your hand has worked for me when I've got a lot of inclusions.

The website has video (actually they are the same videos that are posted here).

So about 1/3 of your kg. How outrageous is the price of a kg?

It would be like sending you a sample once a year - that's around 200 grams I think?

Wonder if they would be willing to entertain something where you pay for the 1 kg at the beginning and they send you out 200 grams once a year? Though ultimately it probably makes the most sense to go in with a few other people.

I suppose cost might be a con - but there is a break for eG folks - so send me a PM and we can discuss it.

Nice!

Egg fried rice

No gluing required for these ones

Yup - 1129. I have a mold of little tiny frogs as well.

Pretty sure it's a chocolate world mold. This batch had a large number of failures - I think the bottle of reef green I was using is well past it - took forever to melt so I suspect it was the problem. These are crunchy frogs a la Harry Potter so I know they would sell well. I think you could even decorate them much more simply. Perhaps just paint the eyes, splatter with black and spray in a darker green. No desire to produce myself!

Milk chocolate shell - straight gianduja inside that.

Just walking the show this time - working on samples for the workshop. Frogs are Sosa caramel bits, rest are gianduja

Loaf survived the baking interruption and the second loaf survived the significant over proofing

Ready for PMCA next weekend.

Blew a breaker today. Discovered the bread half baked. It's finishing now. Chicken soup in the instant pot with the leftover rotisserie carcass.

Why not use unsweetened coconut cream.

Probably before he comes up for the workshop. I think he's going to bring quite a few - several are spoken for but I'm sure there might be one or two left over.

I think I might just add the cream of coconut, rum and lime juice in addition, as the flavoring for the recipe above.

We can get Bhavani leave one here from the workshop and I can ship it up to you.

Interesting. I thought that shipping within the US you could determine the flat rate cost between regions and it was cheaper than your own packaging. Assumption - you know what they say! Anyway - once you know for sure she is picking them up I can send payment via paypal.

Pleasantly stodgy/chewy would describe it well!

Audrey is looking for a roomie. Can I provide a matchmaking service?

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