Kerry Beal

Too bad - we've held the workshop in Vegas a couple of times now - we will have to wait for the Lotus of Siam to open again before our return!

At work yesterday I made 'butter quorn' and naan for the gang for lunch - fit in around a whole crap load of patients. Forgot to grab a picture. For my dinner I fried up some rice. Had enough minutes to take a picture of that.

Tell me more about this elusive almond-shaped mold?

You might get a used Selmi with a vibrating table and no enrobing belt for that if you looked around.

Interesting! Chocolat-choclat in Montreal sells some molds that they have made in China and I'd say they are on par with any of the CW molds for quality. I guess it argues that you need to know who you are buying from. It would certainly make me hesitant to source via Aliexpress.

Hey @PFox - what are you doing in May? Wanna come to the workshop?

This looks like a job for Chocolot - but I suspect she will suggest more milk protein. And Welcome Fox from Vegas!

RobertM gfron1 (tentative) pastryani tikidoc (perhaps +1) ChocolateMom Audrey Brown TandemChocoPC Chocolot MelissaH (pending) Beets3 YetiChocolates!!!!! VistaGardens Diana D Gwbyls (a very strong maybe) Chocoera + 1 staff Beth Wilson (tentative) lambrecht gourmet Sue PEI Kata Anna Chi

But keep in mind it doesn't mean that the product will still taste good! There are some other factors besides available water that will determine the palatability of a ganache after a number of months.

Very nice - welcome Haley!

Here's the link to the planning thread. It would be fabulous to see you again.

Thank you Lord, thank you Jesus - I found my steno pad that has all the details from 2013 and 2016! I've been searching for it for about a week. I learned a lot about how much of everything we used vs everything I brought. Should make fine tuning much, much easier this time around.

My most favourite memory of Hawaii!

Nope - with a smaller airbrush. Metal spatula or back of a plastic spoon - build up some on the item, then flick to splatter. I use that technique most often when I don't want to pull out the Fuji if I just need to splatter a couple of molds. I have access to a whole lot of wooden tongue depressors!

Carol - why don't you come to our workshop this year?

Do you guys know @Chocolot's splatter technique?

That's funny - I was thinking how to imitate that!

Looking at some of the other things he's done in the same mold - I wonder if he lays the ring in the mold then does his decoration.

I think my favourite effect here is the lower right - just looks so classy!

RobertM gfron1 (tentative) pastryani tikidoc (perhaps +1) ChocolateMom Audrey Brown TandemChocoPC Chocolot MelissaH (pending) Beets3 YetiChocolates (very big maybe) VistaGardens Diana D Gwbyls (a very strong maybe) Chocoera + 1 staff Beth Wilson (tentative) lambrecht gourmet Sue PEI Kata Anna Chi

Chicken rice soup

Cinnamon raisin swirl Red Thai curry with lychee and pineapple

Cinnamon Raisin Swirl

Perhaps drops of colour - sponge or brush touches all then one swipe lays down the striped effect

Yeah right - or using an old expiring patent before someone else does!