Kerry Beal

I declare the chuck!

I do like the idea of the bigger inner chamber.

Not sure where I would get delivered to - it's a little heavy to expect my friend to deal with.

Rotus - see if you can find out where the excess water goes? I can see the internal water reservoir for adding water - but can't see where the drain might live.

One of my favourites!

Likely a poor emulsion - happens with high fat fillings.

Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 +1(AB) jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet chocoera Ashley Waters TandemChocoPC Tentative prabha Mark Heim (strong tentative!) patris and sib Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet chocoera Beets3 +1(AB) Ashley Waters TandemChocoPC jim loellbach

Thanks Smithy - good to have it in one place! Some good news today - the big room at George Brown is booked - so Morato is open. Cost will still be $30. When their website goes up to sign up I'll post the link. We can each be responsible for our own signup.

I've got the feeling it won't - but only one way to know.

Is that the Sourdough Chocolate Cherry loaf they sold at the bakery in Grandville Island?

Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 +1(AH) jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet chocoera Ashley Waters Tentative prabha Mark Heim (strong tentative!) patris and sib Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet chocoera Ashley Waters

I'm putting you there - but we may discover that they won't give us enough spaces - so don't be too heart broken if we can't get you in.

Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet chocoera Tentative prabha Mark Heim (strong tentative!) patris and sib Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet chocoera - on YetiChocolate's lap

I've found in the years I've been working with chocolate that the size of the molds has decreased - some of the first molds I purchased make a much bigger bonbon than the ones I more frequently use now. I think they were probably selling off the molds because they were downsizing their bonbons. I'd say that most of the molds I use frequently are in the 10 to 15 grams size. I would agree with curls that easter calls for bigger molds!

Not sure - I got mine used when someone's business was closing.

Look for the plastic version - I believe it's cheaper.

Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet Tentative prabha Mark Heim (strong tentative!) patris and sib Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet

Audrey, I've made them without punching a hole and letting them dry - just make sure they stay in the oven long enough.

I actually wait until I see the chocolate starting to crystallize on the edges of the mold - then pop them in the fridge for 15 minutes or so.

I like the H paasche - but prefer the 5 tip. Since compressors blow cold air you might want the cocoa butter warmer - the process of spraying brings it into temper. And as Ruth says - well tempered chocolate - at the top of the working temp if possible..

What is the temperature of your cocoa butter? Which Paasche are you using?

I'd look for the fresh Sun Brand Ramen - I have been able to get them in a few places even here in Canada finally. They'll either be in the cold case or frozen.

You can clearly see the depth and shine in these pictures - looking forward to the Easter stuff. I think pictures of chocolates are some of the most difficult.

Shit load of Bob's Red Mill in Canada.

What semolina flour are you using?