Kerry Beal

Bet he doesn't use Wilton - so I'd go with Ateco.

She’d never get it up the stairs!

At least they rarely suggest adding paraffin anymore - although I bet you'll find the suggestion in a lot of the older community cookbooks.

Confectionery 101

Love the effect Nick!

Does burnt sugar still have it's carbs? I'd probably go with a very thin layer of real sugar.

Halvah version 2 500 grams tahini 400 grams sugar 200 grams water 125 grams honey chocolate Bring 500 g of tahini to 50ºC in Thermomix at about speed 2. Boil the sugar and water to about 115ºC - meanwhile heat honey in microwave - add to syrup and bring to 121ºC. Add to tahini, reverse at speed 3 for about 1 or 2 minutes. When you see it start to thicken, pour into prepared loaf pan. With chocolate, add about half, sprinkle the callets, add other half. Swirl. Read this thread and see how it was done by @patris using her Kitchen Aid - I'd say just mix until you see it starting to thicken - don't let it get too stiff or it's hard to work with and might separate Start here

Actually each company that makes tips seems to size them differently so a No.3 Ateco and a No.3 Wilton aren't going to be the same. Does he specify brand anywhere in the book? These are the Ateco tips.

A rather hilarious post on a chocolate forum I follow by one of our eG members - @Louise nadine brill - thought here would be a great place to share it. Louise Brill Rising Star · December 27, 2020 at 9:06 PM · I gave my dad a hot chocolate bomb before the holidays. Spoke to him on Christmas Day and he was unimpressed. Didn’t care for it at all. Said it was very difficult to eat and when he bit into it the cocoa powder went everywhere.

40 min 190 Steam chawana mushi

And that is why it had to find a new home - I've lost my roundtuit!

It's made by DeBuyer in France.

Hmmm - it's a bit crappy compared with other coating pans that fit on the front of the kitchen aid - and it's holds less then the others. This might be the best thread - I'm not sure if there are any others.

My tortiere includes potatoes

Couldn't remember if it was 25 lbs or kilo's!

I understand completely! Takes me a while to start playing with my toys too. Options I've seen people use - the oven (if it can go to low temperatures). A 12V camping cooler/heater - will give you around 10º C warmer than room temperature. You might find an incubator somewhere for a much better price and if you get a big enough one you could put the bins in there along with your colours. A used Savage melter - I believe the size that @Chocolot has a couple of holds 25 lbs.

What sort of quantities are you thinking?

I've had it tell me a pan was too small and had to move it around a bit to get it recognized.

Did you see the size of the udder on that Walla Walla?

Also when I was at ICE in NYC a couple of years back visiting Michael Laiskonis they had a huge version of this. It was kept scrupulously clean - and apparently they had to fertilize plants manually with a toothbrush because there were no insects to do so. Chocdoc and Patris Lunching with Laiskonis

My nephew (for whom I made some pretty posh wedding chocolates a few years back) - tucked this in with the gift for the rug rat. I chuckled when I saw it because I taught the brother and sister who own the company how to decorate and helped with the recipe development for this new line.

I seem to recall undercounter herb and salad gardens similar to this that I saw at perhaps the last restaurant show?

I hesitate to tell you that I got 500 ml containers of heavy cream at Fortino's for $1.99 the other day. Had to buy 4.

yes 4 grams each - so temper a couple of hundred grams of chocolate so you will have excess.

Nope - used 150G