Kerry Beal

Sounds more like caramelized garlic than black garlic

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 *God's willing and the river don't rise

I found it! Who could have known it was so long ago - would have sworn it was last month! Here you go

Ah - so this brings us to the discussion of how you make your bases - on their sides or bellies. Does anyone have a link to our previous discussion of this subject?Does anyone have a link to our previous discussion of this subject?

Gotta say - still not quite seeing it - is it sinking?

I haven’t found a problem - I would expect issues around the bases if there was. I don’t let them spend any amount of time on it - just rub them across only as much as required to clean off the surface.

I too can't determine what the issue is.

On the door of my admin helper at the Men’s Mission this morning. Apparently they stick all sorts of interesting things to her door.

It is frowned on!

I am a big fan of IR thermometers for working with chocolate. The most important thing is to stir thoroughly before you take the surface temperature - which will make the surface representative of the whole. Thermoworks makes a testing cup here. it requires a reference thermometer and most IR thermometers aren’t able to be calibrated. I tend to test new ones against one that I trust and as long as they are within a couple of 10ths of a degree C to my ‘reference’ then I’ll add them in to my collection.

Nice little set of ceramic knives from the hubby.

I suspect she means cutting the heads off patients in ER that annoy me

Looks like gianduja to me!

Kind of a scary looking goddess!

Took this to work this am - in between patients I tempered up some scraps to attach a few odds and ends

Not quite sure why they didn’t rise in the middle. In the past they always have. I just put in an egg and added enough cream until it looked right. I don’t know that I’ve got a proper proportion

It’s actually not a hedgehog mold - just a teardrop shaped mold.

Hey - there was no shish kebab! Looks like the chunk of ham replaced it.

I have had meat puff up - it had to be pitched.

Totally scary shit this starting a business isn’t it? You do such beautiful work that I’m sure that will help mitigate the risk!

Under construction - these will be ‘Rob’s Wedding Tarts’ - so named because a caterer made them for my friend Rob’s wedding many years ago and was happy to tell me how they were done. I’ve made them for a couple of the chocolate workshops that we held in Niagara. Good excuse to pull out the Control Freak to caramelize the onions. Deglazed with some balsamic and mounted with a bit more butter. The tart pastry is French Tart Dough - doesn’t get any easier. Thursday I’ll make a custard with egg and heavy cream - a bit of onion, custard and Stilton and they’ll be good to go.

Yup

Or mix it with chocolate to make a filling for bonbons

Perhaps you could reheat, cool and beat? Fudge instructions