Kerry Beal

That's what I recall - you get a 'real' emulsion instead of a pseudo emulsion. Wonder if someone can find the video of the technique and explanation. To me it was too much fiddly work when I really had no trouble making emulsions with my chocolate at 30º C and liquid at 40º C method. Here is where we discussed it before.

I'm getting my settings confused - regular old steam is what I used for flan and such.

Yup - steam as you would in a steamer - so I'd do the full 90 minutes. I've never found a steamed pudding to suffer from too much steam.

Of course you can cut with the guitar then round up the ganache!

Only some caramels cut with a guitar. I wouldn’t depend on it.

Guitar cutter usually gets followed by an enrober unless you want to dip thousands of pieces by hand. Of course you can use it to cut pate de fruit or marshmallow. Kitchen aid attachment will require some form of cooling (as will a panning machine within your price range). Do you currently work with molds? - if so - I might look at getting more copies of your standard molds, an airbrush and spraybooth setup. Are you having major issues with bubbles? If so - the vibrating table might help. Where in Canada are you located?

Actually Lizabeth Flanagan of Ultimate Chocolate Blog - makes several pretty respectable bean to bar chocolates herself. Here.

Horseradish or celeriac?

Interesting - don't recall those but in the chunk o' chocolate line - beside the checkout in a lot of stores there were open boxes of Neilson milk chocolate or milk chocolate with peanut 'chunks' that were square with a corner cut off I recall.

Who ever wrote the header for that USDA link is clearly a foodie!

I've looked at those molds and the square ones with the hole in the center - and can't help thinking they would be a PIA. The Russian contestant in the World Chocolate Masters used the square ones for his bonbon contribution to the contest - not a good choice in my opinion!

Welcome @jhbh2 Couple of rather huge questions! Started to answer this this morning and realize I didn't finish so I'm sure others have covered a lot. Shelf life for bonbons varies greatly depending on the available water in the filling - it can be anything from a couple of days for a ganache made with equal parts cream and chocolate to months for some caramels, nut paste based fillings, butter ganaches. Totally agree on the humidity controlled case if you can afford it.

I'd use grams rather than ml's myself. So 0.5 g of flakes in 9.5 g of oil. It's probably going to work out close to 9.5 ml but oil and water weigh a bit different,

Welcome @JordanB 5% carnauba wax is mixed with a neutral oil like grapeseed or sunflower. I think you'll find instruction on how to emulsify here. Then spin them in a coating pan and put a small amount of oil mixture on them.

Hot Crossed Bread

It's the orange oil in it which is hard on plastic. It's the flavouring that goes gives panettone it's distinctive flavour.

A lot of the hate is green bell peppers - many of us will eat the red, orange, yellow bells but avoid (or pick out) the green in most dishes.

I recall a flat rectangular package with the top corners turned back

Yes sherbet - was it Bassetts that made it?

Lik-a-made?

Smart man! Would only work with the rain checks.

Got 12 lbs at $2.99 at Zehr's on Tuesday. I like to get the lanctancia squares - wonder if the $3.44 includes the entire Lanctacia range? It's $5.99 at my closest Metro.

Read up on HACCP - each recipe gets broken down into it's component parts, you look at each step to decide if there are hazards, if those hazards can be controlled by Good Manufacturing Processes or if they are Critical Control Points where something only you can do will control the hazard.

You can certainly share an enrober between tempering machines - but the enrober will never be completely clean so there will be some contamination of milk into your dark - so label accordingly.

I wonder if you are thinking of a battenberg or checkerboard cake - but I couldn't see anything by Jacque under these names