Kerry Beal

Let me work on that over next couple of days - won't be able to say what Tomric will be able to do for us - but at least we can schedule the time

Are the Wotou buns a steamed bread?

You can get some from Chocolat-Chocolat in Montreal though! Just call me an enabler.

Commercial - bought the one with a cat and dog, as well as some snails like them in France this fall.

Couple of pics from yesterday at the show - managed to find a low carb bite for lunch. My neighbors from EMF took home a cat and dog - and a cat to the flatbread vendors across the aisle

Me as well - but in the Indian store where I bought atta flour the other day I seem to recall seeing non durum atta though I wouldn't swear to it.

Brilliant!

I think normally an OR tape goes there that I use to polish molds - there seems to be one hanging on the other hook. Most of my really good magnets on this fridge come from Lee Valley - pretty heavy duty magnets I must say.

Very occasional ruler loss - but usually no problem at all.

My chocolate room fridge - held together by magnets of many sorts!

Toronto Restaurant Show for the next 3 days. Finally got the embroidery done on the chef coats I bought in France. When you get a little bored you can start playing with Peeps!

Here's the proportions I used - didn't write down the instructions for some reason - but I recall I mixed mine up in the Sumeet. Mango Bar with Chili Lime Salt Ingredients 42 grams freeze dried mango powder 40 grams cocoa butter 15 grams sugar, or less ½ tsp amchour powder 1 drop lime oil Chili Lime Salt 2 tbsp flaky salt, like maldon 1 tsp aleppo pepper zest of 2 limes Method Chili Lime Salt: salt and chili on baking sheet, grate over the lime zest - 200 F for 10 min or so until dry.

I third the atta flour.

Here you go

French lean cut into chunks and rolled around with cheese. Reassembled in pan. They claim it's the best I've made so far

It was a pretty good show for sure. Just negotiating our booth for this year now.

Yup - I tasted those ones that David made before I tasted the Valrhona product. His are fabulous. I must confess that after I tasted them I actually made my own. Mine turned out quite nicely too - right down to the chili lime salt. I think I would be kind of hesitant to use it as a shell. Certainly as a thin bar by itself.

Definitions I think by the Codex standards it would not fit - neither would white chocolate as couverture - but since the high percentage of cocoa butter makes them all so much easier to work with that we all tend to think of high fat chocolate as couverture regardless of colour.

True that - I'm always calculating to decide which side of the border I should purchase on. Think I may have bought mine from one of the airbrushing stores.

RobertM gfron1 (tentative) pastryani tikidoc (perhaps +2) ChocolateMom Audrey Brown TandemChocoPC Chocolot MelissaH (pending) Beets3 YetiChocolates!!!!! VistaGardens Diana D Gwbyls Chocoera + 1 staff Beth Wilson (tentative) lambrecht gourmet Sue PEI Kata Anna Chi WayUpNorth Carol Lang and Max

Wonderful - looking forward to seeing you and Max again!

Looks a little different than what I have. https://www.opentip.com/search.php?cPath=11700&products_id=5534991&gclid=EAIaIQobChMIotCstrq82QIVGbXACh2uCQNjEAQYBCABEgLOYfD_BwE https://www.opentip.com/search.php?cPath=29884&products_id=4406188&gclid=EAIaIQobChMIotCstrq82QIVGbXACh2uCQNjEAQYAiABEgKaHvD_BwE

I've seen it at the Punjab Market without colour.

I guess if that's what they are calling them! I suppose since couverature has more cocoa butter than 'plain' chocolate it might loosely fit the definition. It is pretty tasty stuff I must say.

Excellent!