Kerry Beal

Petulant water to send us off

It is isn’t it? Not in Amsterdam yet - intend to enjoy those fries.

Dam right!

So as per usual I’m following the jet lag program. I’d kill for a cup of tea right now! @Alleguede went for the Lavender Bliss again Foie Burger Gnocchi for me my 3 quick coffees at 6 pm folllowed by

@Alleguede and I are in the Air Canada lounge again awaiting boarding to head off to Amsterdam. I have been having great fun over the past couple of weeks posting teasers on Instagram. The blimp is truly taking off. and my personal favourite - what the CCTV cameras picked up at Schiphol

It was a sample from the PMCA of something sparkly or shiny - didn't realize it was shellac based. It's still in those molds - I've tried a few things to get it it out. Naught has worked so far.

I can assure you - shellac doesn't release from molds and you will never, ever, ever be able to get it out of those molds - ask me how I know?

Looks like sprayed on after molding since it's not shiny.

I think we have all had this same thought - those of us who have tried it have learned it doesn’t work. Any flavor added to cocoa butter has to be in an oil form in order to not cause the cocoa butter to seize.

True that!

Not sure I know what you are asking? But filling the mold with cocoa butter and dumping out will not give you this shiny look. It's all about polishing and using tempered colored cocoa butter to decorate the molds.

Does the tea from the Xinjiang also contain a bit of sichuan pepper?

And we will miss Nancy’s birthday!

Attendees jbates Chocolot Pastrypastmidnight lambrecht gourmet (a definite maybe) MelissaH* tikidoc Chocomonster Sue PEI and Jane Gwbyls Desiderio curls JoNorvelleWalker (we will find a way) Haley Diana D DayGameCandy Marmish +1 (maybe) Miriam G (tentative) david.upchurch SweetandSnappyJen Valerie B Audrey Brown +1 Anniebakes jedovaty (tentative) *God's willing and the river don't rise

Attendees jbates Chocolot Pastrypastmidnight lambrecht gourmet (a definite maybe) MelissaH* tikidoc Chocomonster Sue PEI and Jane Gwbyls Desiderio curls JoNorvelleWalker (we will find a way) Haley Diana D DayGameCandy Marmish +1 (maybe) Miriam G (tentative) david.upchurch SweetandSnappyJen Valerie B Audrey Brown +1 Anniebakes *God's willing and the river don't rise

Try making sure the chocolate that you are using to make the shells is as warm as possible while still in temper.

You can just turn it off and then turn it back on again 12 hours before you need it. Make sure that you don’t accidentally leave the fan off

Yup - should be fine - leave it at the preset 33.7 - if it gets too soft dial back by 0.1 or 0.2

She made them?

How about putting it on while the bonbon is still wet. That works for enrobed bonbons.

OK - a little further along - here's the link to the hotel booking. https://www.marriott.com/event-reservations/reservation-link.mi?id=1581023052773&key=GRP&app=resvlink We have a block of 25 rooms at this rate.

You can put a classified ad here on eG

Nice!

These were transfer sheets supposedly printed on a cocoa butter layer (but when I looked at the ingredients on the ones I brought home - not cocoa butter). The transfer sheet was put on the sheet to be thermoformed - allowing any sort of shape to have the pattern on the inside.