Kerry Beal

Dallas - further to our discussion over in the workshop report thread, how have you gotten the blue line in the middle?

You may need to make custom - or purchase from Europe - http://www.kroese-exclusive-packaging.com/packagingmaterials/vakverdelingen

Great - checking with local bakery suppliers on Tuesday - if not successful will get you to send one my way. Then I'll send the waxed back to you to see how well it works!

Where have you gotten pretzel salt in Canada Larry?

I could give it a try. I assume you are thinking of the kosher salt that is more like pickling salt - I think Morton's is like that?

Any idea what kind of wax is on it? Carnuba?

Steamed some asparagus in the IP - made some hollandaise in the microwave. The perfect lunch!

With any luck Catherine will weigh in - he brought his molds to Montreal predecorated because it was a ganache course but it may have been better clarified.

Interesting - wasn't aware of Aga Khan museum - will have to investigate.

Ok - don't know where the hell my copy of Morato is located right now - I have searched all the usual spots and it is nowhere to be found. But I did find this online fine lines. Click on the 8th picture top row. I suspect that what he has done is drizzle a fine line of perhaps bronze into an empty half sphere mold (or it might have been sprayed first with 70% dark chocolate with cocoa butter), followed by a spray of black. From his descriptions at the demo he might follow that up by another layer of some sort of luster dust and then another spray of a different colour behind that.

Since we had the opportunity to compare the Chocotransfer Sheet products with the Chefrubber products - both colours and transfers - I'd like to solicit some feedback from our participants.

I wondered the same thing - after the rug rat is in bed I'll pull out his book and see if it's in there.

This will give you more time to take pictures! Love seeing your Ren Faire posts.

pates_de_fruits 18-22-28-3.pdf Link to Boiron recipes - some with pear, some with apricot. it looks like smaller amounts with pear

Jim - where did you eat?

Mostly just like oxidation

Anna - pull out Secrets of A Jewish Baker - pumpernickel colour is burnt sugar. Here are the ingredients 1 cup warm water 1 pkg active dry yeast 1 cup rye sour 1 cup altus 4 tbsp pumpernickel colour 1 cup pumpernickel flour dark rye 2 ½ cups common flour (2 1/2 to 3 1/2) 1 tbsp salt 1 tbsp caraway seed Cornstarch Solution 1 ¼ cups water 2 tbsp cornstarch Pumpernickel Colour 3 tbsp sugar 1 tbsp water ¼ cup boiling water

Weighed too much for cast aluminum.

Yellow pectin in Europe might be labelled apple pectin or vitpris.

Hard to say - I know when I've tempered in the TMX that I've added seed and hit the higher speeds to get it to melt in. Been a while!

This stuff is weird - doesn't require acid at the end to activate it. Surprised to discover all apple pectin wasn't the same.

dhardy123 and I used the wrong apple pectin and got jam instead of pdf.

Tomric donated those two interesting Italian molds.

Luis - did you check the temperatures of your chocolate at each stage?

Signature Fine Foods is the importer.