Kerry Beal

The piping went well. The only exception was a lot of the pipers were inexperienced and put too much marshmallow in the moulds. it was egg white and gelatin I believe.

We made several molded marshmallow pieces like these at the Callebaut Academy course I was group leader for last week in Belgium - piped before they set up. If there will be a delay in piping you just keep mixing in the Kitchen-Aid. You push the cookie down on the piped marshmallow.

Attendees: RobertM gfron1 (tentative) pastryani tikidoc (perhaps +1) ChocolateMom Audrey Brown TandemChocoPC Chocolot MelissaH (pending) Beets3 YetiChocolates (very big maybe)

Nice! She really was a fascinating person to chat with.

Guess i should have read more carefully - that would be awfully sweet. But warm the cookie butter, add to melted chocolate and temper. Can't find the recipe I used to make a filling with cookie butter before - but it was simply a combination of cookie butter and milk chocolate.

Try tempering it.

Or peanut butter powder. Here's my recipe for a center like that - 500 gram peanut butter 250 gram fondant 2 tbsp molasses 1 tsp kosher salt Mix peanut butter with molasses and salt. Just mix in peanut butter - too much and it will get crumbly.

Inclined to agree.

So - the bowl measures about 9 inches by around 8 1/4 inches. I could get about 2.4 kg heaped in it (similar to what I can put in the 3 kg mol d'art). Extra chocolate could be added as it melts and I'll bet you can get over 3 kg in there. I left about 1 kg of chocolate in the machine and turned it to the highest temperature which is around 115º F. The dial is in ºF. The instruction manual suggests that 30 minutes with a couple of stirs will get you melted - I didn't read that until about 1 1/2 hours had gone by - so I wandered down into the lab and gave it a stir - and indeed it was already melted.

Strangely I feel it is important to stay married. Just got back from Texas, going to Seattle after Paris.

Cold centers are going to be worse than warm centers. They will expand as they warm and the chocolate will contract as cools and you will get more filling squirting out. What is the recipe of your filling? Perhaps we can make it a little firmer for the purposes of dipping.

The mold they ship with it has a couple of blank rows at the end.

Because it's rectangular - I think it will do the job. It's not the size of the 6 kg melters which easily handle the task - but I think much better than the round 3 kg melters.

I think it works out to about 10 days.

You are right - interesting how the eye gets fooled and doesn't see the regularity of the black - just the irregularity of the gold. So masked, heavy black splatter, unmasked, gold.

I don't seem to be able to download the pasta pics - not pretty so no loss 45 min to landing and so ends my adventure in Belgium - but stay tuned for next week when I head off to Paris!

They fed me again earlier - tried to add soup and salad about an hour ago but I resisted

I wonder about gold powder in alcohol and some sort of resist - but not sure how that would work

I think I'm a bit too thrifty for that - when you find a shirt that fits...

We are boarded the flight from Munich to Toronto - found a bottle of Ramazotti Amaro at the airport so all is not lost! I've already consumed the bottle of water provided and I'm most of the way through the glass they just brought around. Hoping I don't get anyone in the seat next to me since I've already spread all my projects across the common area.

There was some strange looking equipment in there.

Strangely I could see no smoke in there

Haven't seen one of these outside the Vegas airport - I'm sure they exist

My 55 min flight Meat salad, cheese - couldn't have planned it better!

Seen in the airport! Not Delerium brand very short visit to the lounge - herbal lime and rosehip with raspberry - grabbed a couple of extra bags when I left if I need them for the flight