Kerry Beal

Just did - this is the usual chocolate ice cream I make in my ice cream maker - it's 1 yolk cooked with milk to make a custard, poured into cream and milk with two eggs in the thermomix. First Ice Cream mix was sandy - did two more re-spins to get a nice texture. It's quite lovely - better than when I make it in my ice cream maker. The picture does not do it justice.

They would go nicely in chocolate.

Chocolate contracts, the molds contract - heavy polycarbonate contracts at a different rate than the lighter stuff - hence more marks on the lighter molds.

Plain is the worst! Large flat surfaces suffer the most from marks. The firm polycarbonate molds are better than the hobby grade but any large flat surface...

Online - Bed, Bath and Beyond. Ordered Thursday night before the holiday - received Wednesday.

You didn't miss it - it was an impulse thing and life got in the way of sharing!

Not sure about the bottom - but you can see the sides.

Agreed - you can minimize but you can't eliminate if using certain molds

A can of Kesar mango pulp - one gelato spin - Extremely intense flavor - wonderfully smooth texture. I'll perhaps add a bit of cream next time around to make it a bit less intense.

Lots about this in eG - look up demolding marks.

I think if you search hard enough you will find some evidence that others of us have tried

That would be the wafer similar to that in the Ferrero Rochers. Not really a make at home option - but might be purchasable?

Yup - you need the cooling part or the latent heat of crystallization will learn ya!

Spread out and spray with plain cocoa butter?

I had always thought Baby Duck was fizzy but Cold Duck was still - but apparently I was wrong. Only ever drank the Baby Duck and not past my teen years.

I don't heat!

Oops - got my I on the wrong side - form IV K

Poor temper is fat bloom basically - so yes. Those are likely form VI agglomerations. Tiny amounts of water will thicken the chocolate but it won't seize until you reach critical mass.

Even with bad temper - things molded up against a shiny surface are often quite shiny. You'll see swirlies on the inside but shine on the outside. How have you tempered that though?

It's a 'layer' you put into a garment (particularly a tailored one) that adds stiffness or shape to certain parts of the garment. It can be woven or non woven. You want the non woven type.

Jim - not sure where I wrote about it - but the prefilter of the cake safe is just interfacing. So if you take one of the filters with you to a fabric store and compare the various interfacings to it - you can buy several yards for not much money and cut it to size yourself. (oops - I really should read to the end before I post)

Really big pimple squeezer?

Grabbed a couple of portioners from the restaurant supply - one 2 ounce the other 3. Perfect for spreading tomato sauce on pizza. The two ounce portioner seems to be perfect for this size dough.

I haven't tried the Iwata HPLV. 25 molds at a time - I'd be considering the Fuji myself - 5 at time the Grex.

It is indeed the latent heat - I can make this effect happen by encouraging the latent heat to stay around - so what happens is the form V crystals get melted out in the heat.