Kerry Beal

Not that I'm aware of. But I did like that idea in the Ecole link where she used bars instead of spheres.

What are the odds - here

My gingerbread recipe also uses hot water and with all the molasses in it - it's pretty sticky. I don't think I've ever turned it out before cutting it - it gets cut in the pan. I have a pan spray that I really like and it seems to work where others fail - but I'm not sure how easy it is to get your hands on. I got my first and second can as samples at the PMCA and then figured out how to buy a couple of cases of it for @Alleguede's bakery guaranteeing my supply for life!

I grew up with hard sauce as a choice too - but not with sticky toffee pud!

Do you have any problem joining the sides if you want to put something inside?

I've just never done well trying to stick together with chocolate.

I tend to hold on the warm surface until it is smooth and melted all around before putting together.

Why do you want to avoid the melting?

Got freeze spray?

Melt down some of that defective stuff you have and add maybe 2% to your thick chocolate to make it less viscous and easier to work with.

This is the sort of thing I hope to be bothered for! You'd laugh like my admin does when she hears me on the phone and says "that was a chocolate issue wasn't it?". That looks like form VI conversion to me. Melt that out to 60º C - then let cool completely before putting back in the EZtemper. If it persists then the cocoa butter might be too far gone but often it can be rehabilitated. If you have some good silk around that doesn't have lumps then you can seed your melted stuff when it's get's back down to 33 or so - keep cooling outside the machine though until it firms up before putting it back in the machine. If it doesn't rehabilitate after that and still has those grainy little lumps - get your money back from AUI cause they've sold you old or poorly stored CCB. Have you got someone close by you can borrow a cup of fresh cocoa butter from in the meantime?

These percentages gave a low Aw center - but its acidic so if you were to use these percentages for banana you might want to acidify in some way. Make a caramel of sugar and glucose. 500 grams passion fruit puree 500 grams sugar 50 grams glucose 360 grams milk chocolate (try white) 80 grams cocoa butter 150 grams butter

Hmmm - I suspect high Aw - though caramel helps. Would likely have to be tested to know for sure.

thanks much

Have a customer in NY - wants to know where best to buy cocoa butter - anyone have a good source?

I don't think you can get most alcohols as 100% - in the distillation process azoetrops form between water and alcohol and it's not possible to remove all the water. Apparently they did discover that adding benzene allows you to get 100% alcohol but the carcinogenesis of benzene makes that a non starter.

Then maybe turn it down to 77 so there is enough time for the form IV and V crystals to form before it heats back up again.

Out of curiosity - how long does the rev keep the chocolate at 27º C?

How certain are you of the accuracy of your accurate thermometer?

I'm not sure where in eG that I documented it - but I made salt rising bread a few years back. Clostridum perfringens is the same bacteria that causes gas gangrene - I strongly recognized the smell from my lab tech days as I was growing my culture. I seem to recall it ending with my hubby suggesting that I bin it, out in the back yard, buried.

The filling that I tested yesterday - I put in the cup while I was piping the fillings, left it to firm up and cool and measured it the same evening,

It’s a good machine - works same as PAwKit perhaps to one more decimal place.

What's the unit you are looking at?

And I’m using ultrapasturized milk that had a best by date two weeks ago and it’s not turned yet.

It has to cool at least - it’s reading vapor so warm triggers an error