Kerry Beal

Yup - that's the one.

It's usually butter oil that is added to the chocolate - so just the fat not the the liquid part. Get a copy of @Chocolot's book - Candymaking - good book when you want to learn to make creams. Then pick her brain here!

From that ingredient list - it’s still a fondant cream - and the coating chocolate has butter in it to soften.

I had that same thought about the beans!

Toasted sandwiches?

Picture of the angle

My god - that is so Anna. It always fascinated me how she could clearly be starting to get down when everything was going to shit - and then after a couple of days she would just pull herself up by her bootstraps and be back - optimistic, interested in what she was reading or was listening to on a podcast and just getting on with it.

Actually it’s the Duxtop this friend got - but I love my paragons!

There is a wonderful index that @gfron1 created quite a few years back - index

Bought a couple of those for a friend - they really are top drawer!

LOL - been there - done that! Freeze it first. You need to watch and shut down at just the right time.

Not sure - from my days in the lab - I don't know whether the action is quite right with that vs a vibrating table.

And they were very tasty!

This should be Dames who Dine - cause it wasn't lunch! I apparently required an interview to renew my Nexus card and I couldn't get an appointment until the 31st - however I received the news I had been approved a few days ago. I had already let @patris know that I was coming so she picked me up some cheese from Trader Joes and gathered some goodies for us to munch upon. check out these tasty sourdough discard cracker - addictive little bastards! And I smuggled Rutger Sour across the border to be reborn as a Canadian sour.

If it's the recipe I'm thinking of it might just be the nature of it - can you PM me the ingredients?

Seance?

I concur! Probably fermentation but why risk it.

It lasts just fine.

Looks like it only fits on the Kitchen-aids with a lifting head.

I’m sure for a place to stay and a plane ticket someone from eGullet it would be happy to bring it for you!

Oh dear - not sure I'm much help to you at all. Probably just 125 ml or so for one of the big cans would probably mellow it out sufficiently.

It won't be the same - you'd be better off adding glucose or some other liquid sugar.

Maybe look at the Cakesafe site at one of their larger units and see if they will sell to your location. Are you 110 V 60 Hz in the Canary Islands?

I don't recall if I did - I believe the next batch I made used frozen mango that I pulped myself and it wasn't nearly as intense so just needed the usual additives.

And the apologies!