Kerry Beal

Twas that sort of double negative!

Try not heating them at all!

Shell doesn't look to thin to me. Why not try not heating the shells before capping and see what result you get.

The crack appears to be happening where the interface between the two chocolates is happening. Two questions - are you heating your shells before you back them off. Does the same thing occur when you back off in milk chocolate?

What's the wedge we are seeing?

I remember making it as a kid. Thought it was so classy!

Some of the best burns I've seen in the ER have involved these flimsy oversized pans.

Bet you will!

amazon.com will ship it to Canada

MiL is a lucky woman! I still think about the very enjoyable meal you fed me in Brooklyn.

Loranne flavours can be found in just about every bulk food store in Canada.

This was one being shipped to Montréal - the courier did it. It’s cost me a fortune - the haven’t refunded the shipping so I’ve paid for shipping it, shipping it back and shipping a second one.

Indeed he is!

It was the pork belly that sucked - the halvah is great

Here's what happens when a fork truck goes through an EZtemper box. Here's what it looks like after hubby gets to work on it. Lid doesn't open quite as it should - but it appears to still work.

@Chocolot had a great idea - she put the silk into a squeezy bottle instead of a piping bag. Less mess, less need to have something in there to stop the piping bag from dirtying up the bottom. I was in search of a squeezy bottle this am to put sweetened condensed milk into in the fridge when I decided to fill a nice flexible one that I found and pop it into one of my units.

I think halvah counts as a confection. I got some tahini to use for Nigella' pork belly recipe - I must say it really didn't do anything for me - but now I had a bottle of really fresh tahini and decided I needed to so something other than store it in the fridge for a few years then throw it away. I poured about half into a silicone loaf pan then sprinkled with some dark chocolate callets then poured the remainder on top. Gave it a little drag through with the spatula.

I like your style!

I probably do something different every single time! But I never use alcohol - I simply polish with a lintless cloth (an operating room tape), sometimes if the mold is a little greasy looking I'll give it the once over with the hair dryer before I polish. My room temp is my room temp - not cold - around 22º C. Sometimes I temper my cocoa butter, sometimes I don't. I have been keeping it in an incubator - if I'm painting with a brush - I pour a little out onto a piece of parchment on my quartz, move it around with the brush til it's 'right' before painting, give it a little heat with the hair dryer when it starts to solidify.

There are a few others on Amazon as well from the same manufacturer.

Not fancy by any means - coin molds. And kind of british looking not american

It was a few years ago that I found this classic on Kijiji and convinced a newly fledged chocolatier that it would fit well with her plans. She has since moved on from chocolate and is now doing some wonderful fine art. She's hoping to find someone to purchase this to free up some room for her other endeavors. If you are interested send me a PM and I'll connect you. I think it's something that will need to be picked up rather than shipped.

What she said!

There is a Cumbrae's in Dundas - Anna and I have not been there in a good while. I may need to make a trip there to pick one up for experimental purposes.

I've been entertained that way a few times!