Kerry Beal

Dark milk chocolate is pretty common these days. The big companies milk chocolate would typically have been around 25% cocoa - like the Cadbury you grew up with in the UK. When the bean to bar revolution started in the early 2000's and the little guys started making their own chocolate it was all pretty much dark chocolate, but over the past few years they have started to branch out to making milk chocolate and seem to lean towards the darker side - you see lots these days that are mid 40's to mid 50% cocoa. Some of the big companies now have darker milk chocolates in their single origin lines - Belcolade makes a fabulous Vietnam origin - the dark is 73% - the milk is 45%. I tend to mix dark chocolate into milk chocolate and make my own - I like the darker milk for several of the barks I make like the burnt almond and smoked salt - less sweet just seems to work better with that combination.

Covid happened to Croquade I think - Westbend was bringing them in - they were being sold though Gygi in Utah for a really good price. I was importing some from the US to Canada. I think I imported two batches of them. Then all of a sudden I couldn't get an answer from anyone at Westbend anymore. Looks like the 240 version is still available in Europe. Actually maybe not - frifri

Cheap is the issue - for $200 you could get a Martellato that holds around 4 lbs. Anything bigger than that - price goes way up. It's a small bowl opening though - so dipping won't be much easier than with the Sinsation (sorry Mini Rev is what it's called now). BakeDeco Sadly we can't get the lovely little melters anymore from Belgium La Chocolatiere that were rectangular and much easier to use. Would you consider a bowl and a microwave?

My condolences!

Looks like the bigger one is available for a good price on Woot today - Ninja Cremi Deluxe

I did - it looked intriguing - but then reverted to form.

Actually mine was Tokyo Shoyu Ramen

Interesting - and apparently you don't even need the booze to get the hangover.

Perhaps cookies could have been a little closer together for the classic effect. I gave the cream two spins in the pacojet - might have been a bit softer with one.

Thats cause you were thinking Bahn Mi - Corned Beef Hut

Made chocolate whipped cream in the pacojet. We shall see how it looks after a night in the fridge.

I'm sure it could. I didn't follow the instructions - I bunged everything into the thermomix with the butter at fridge temperature and worked with it immediately.

Chocolate biscuits from which I will make an icebox cake. Used recipe from Bravetart for the Homemade Oreo cookies - it's a very basic recipe - no egg just butter, flour, small amount of sugar, cocoa and a bit of soda - oh yeah and a bit of golden syrup.

Squared ritz?

I fried a sleeve of saltines this evening in sunflower oil with a bit of olive oil. They don't take long - so some where a bit (OK a lot) overdone. Topped with some old cheddar and a bit of something I found in the fridge which might have been red pepper chutney.

The satay were very moist - cat loved his half! And he did hold out for half. We've had better Tom Kha - a bit of an off flavor as if there was evaporated milk in there.

Say it isn't so!

Anyone missing anything from melangers.com that they were expecting shipped? Small issue with lost notes.

Maybe it's a roadshow? Nope - online - here.

I forgot to ask them for one as a giveaway at the workshop. Next year maybe I’ll remember.

Molded my melty cheese in a plastic wrapped lined mini pullman pan - mini pullman

I've got an outlet in Hamilton where I can get cheese ends for a somewhat reasonable price (cheese is expensive in Canada). So I picked up about 600 grams of 3 year old cheddar ends and made this block yesterday. This morning I pulled out the wire cutter and made it into slices. Thick slices!

I've got a bunch

Are you talking the sugar geodes? or mendiants?

Yeah - box sales - we would leave there with hundreds of books - as many as you pack in a box for a fixed price that was just a couple of bucks.