Kerry Beal

It can be if the humidity is high enough.

How old is the chocolate? Has the package been open to the air/moisture?

I put together a recipe for Rodney for a competition a couple of years ago sponsored by Amarula - it wasn't for a chocolate filling - it was a tart riffing off Cape Breton 'Pork Pies'. What I learned from that - dates and amarula go well together.

The posh new one at the Costco near me. I'm sure it will go on sale.

I sub 1 for 1.

That is the same recipe that my mom made, my dad made and now I make. It is obligatory at Christmas for family - even if I don't attend I am expected to drop it off. Actually one slight difference the amounts of baking powder and baking soda are backwards. And my sauce has twice as much light cream and no vanilla. Can cook it in the instant pot - here are my directions for that - 15 minutes steam (saute instant pot), pudding not covered, not under pressure. Then 35 minutes high pressure, natural release - then leave in the pressure cooker to cool so that the top doesn’t get hard. It’s uncovered the whole time - you need to be careful that it doesn’t get the water dripping into the pudding.

I'm guessing fat bloom too - what happened to the layer you scooped off?

Weird thing is I can't bring that up - I can see her Facebook but I'm not a 'friend' so perhaps that's why.

And where is that FB post?

Dropped off the second rabbit at the farm today - barn manager will have a pair of these boots in a few days I'm going to bet. I truly am an enabler aren't I?

I was in a store yesterday and saw a woman wearing a pair of boots that looked like formfitting Wellies. She said a friend had to send them to her from British Columbia and she had been wearing this pair every day for about 6 years and she didn't really even feel they were on her feet. They were starting to develop some holes where she pushed them down around the ankle and we discussed that they could probably be patched with an inner tube repair rig. She has a farm and these keep her feet dry in the muck. They would be perfect in the garden - just hose down and step on the heel to get out of them! So I took the information from her and looked them up when I got home - now I want a pair - not that I need a pair! Wild Bird Society of Japan boots

A lot of us started out with a little Badger airbrush from Michaels - using a 30% off coupon of course. I believe that Norman Love still uses them. Food grade - not sure!

When you atomize a chocolate and fat mixture onto a frozen item you get a flocked appearance - that is not going to happen with a brush and a shell isn't the same effect either. This is cocoa butter and dark chocolate at around 50º C sprayed onto a frozen rabbit - notice the velvet effect.

Atomizer from a pottery place. Even cheaper atomizer. Of course they splatter more than they smoothly cover. A mister might work reasonably well - make sure it is really warm so there is a chance it will spray.

The traditional with fruit.

Yes

Interesting that a few short days after you posted this - I see this.

A fascinating article.

Cacao Barry has decent nibs - not cheap but reliable.

Almond for me!

Sous vide 64º C for 2-3 hours. Then Big Green Egg to finish.

Elaine Gonzalez Chocolate Artistry - an oldie but a goodie for techniques.

Mine has eggs, a bit of stock and some sherry.

Gotta be pre - kid so 23 years ago at least.

Here's my larb recipe based on a variety of recipes from eG Larb Asian, International, Main dishes, Salads and dressings Servings: 1 Source: eG adapted INGREDIENTS 1 pound chicken thigh meat diced in processor 1 tablespoon oil 1-2 tablespoon chicken stock 2 or 3 limes juiced 1 tablespoon palm sugar 2 or 3 tbsp fish sauce 2 or 3 cloves garlic 1 inch chunk ginger (or powdered ginger) 1 tablespoon frozen lemongrass 3 kaffir lime leaves 1 big squirt siracha sauce or a diced thai red chili or two 1 sliced shallot 1 tablespoon toasted rice powder DIRECTIONS Mix all the ingredients for topping together. Correct to get the right balance of sweet, salty, sour and hot. Heat the oil and add the chicken. When the chicken starts to lose it's pink colour add the broth to prevent the meat from browning. Cook until just loses the pink colour. Top with sliced scallions. Dress with sauce. Serve on romaine or endive. Top with toasted rice powder.