sote23

wow, that sounds great.

anyone have any other good recipces? any suggestions on flavors? i was looking at passionfruit or mango etc.

i've tried honey in ganache, and it just doesn't taste right.

thanks flour girl. i will take a look at it. luis

is it a 1 for 1 substution? for example if the recipe calls for 6 ounces heavy cream, do i use 6 ounces of egg yolk? i need to get one of those books.

that's a good question, i've wondered that myself. Luis

sounds intersting, will have to give that a shot.

i will try putting it into the cream. i don't use liquors.

I was looking at the fruit purees on this site http://www.lepicerie.com/customer/home.php?cat=287 how would you incorporate these into chocolates. would you mix it in the cream for a ganache or would you layer it in a mold? any ideas? luis

I was wondering who out there had the best prices on invert sugar. thanks Luis

actually, i'm using a PC. i haven't signed up, maybe that's what the problem is. i will try it again. so maybe, it's not worth shipping small amounts. i would be curious to see how much the shipping is. Luis If you are on a Mac, that may account for why the website is not working well for you. Or, if you have not registered yet, know that you must in order to view their product line. They have no minimums other than the the minimums that come in a 'pack' for each type of box, e.g., 12 boxes per pack. However, you should look at the shipping rates as part of the equation, as I think it's probably true you're being inefficient monetarily to ship really small packages internationally. Vanessa...pretty boxes! ←

it might work. i will have to look into it. ← ←

do you have a phone number or website for them?

thanks for reporting back. their site doesn't work too well for me. do they have a minimum?

that must be so frustrating. is it just for that one specific transfer sheet? or all pcb sheets in general?

Hi, I was wondering what kind of things can be done for shipping chocolate in hot weather? any ideas?

yes, please post. i would be interested to see what they say. luis Cocoa-lulu, Thank you so much for that link. WOW...some of those boxes are stunning! btw...the company is Dutch, not German. And for those of you on Mac, it's not a very friendly website. I had to switch over to my husband's PC to properly view it. Also, you have to register in order to browse their product line, but oh, it's so worth it. The prices are really good for what you're getting, but still not cheap. Like you cocoa-lulu, I wonder how much shipping would be across the pond? And how long delivery times would be? I wish I knew Dutch, as some of the info on the product pages isn't translated... ← I'm also on a Mac, and find the website difficult, but it's a whole lot better than it used to be. It took hours to see all they had to offer. I didn't realize it would be easier on a PC. I'll give it a look. I tried to order from them once but couldn't figure out the whole 'SWIFT' thing so I gave up. Gorgeous stuff though and they keep sending me e-mails and tempting me further. If anyone can figure out the purchasing thing please post, because I'd love to give them a try. I buy molds all the time from JVK in Holland, they don't take too long to arrive, but the shipping is a bit prohibitive. ← The 'Empire' boxes (under Carton Boxes 2) are EXACTLY the kind of boxes I am looking for in a unique presentation with my chocolates for these weddings. I am going to call them on Monday (God I hope they speak English) to find out a) do they have any of the colors I am interested in available in stock, b) what the delivery time frame would be, c) what the shipping charges would be, and d) what the payment system is. I'll post the results of my conversation. ←

yes, sounds very confusing. decor not edible huh. might stay away from that one. lol when i called chef rubber, they explained that the "decor" version wasn't classified as edible. because it uses decor powders. i think this is a technicality. they can explain it a little better. the artisan line is pretty matte. i bought four colors and don't love them as they are a bit boring. i think i will try the pearl color next time. oh yes, someone upthread responded to my questions with an explanation that there is a difference in the size of the reflective material which makes the colors shiny...this is a difference with the jewel colors versus the pearl and decor. definitely call them to clarify! i think i just confused myself more! ←

i'm thinking of experimenting with colored cocoa butter. on the chef rubber site they have 4 different ones ( artisan, jewel, pearl and decor) i was wondering if they are all good or are there some better than others? they will be put into molds, like some on the site have done. Luis

yes, I too would love to see some recipes.

I bet your right. they turn to ice cream.

Very good choices. Valhorna is one of my favorite brands, I just can't afford them right now. I've tried domori and amadei and they did nothing for me. your right though, they are too wacky to use in confectionary. i've also tried michel cluizel los ancones, and it was not bad, but just don't see what everyone raves about.

i am also in search of chocolate boxes. i came across this site. i have no experience with them. www.modpac.com

so i take it the hotter the temperature, the worse for the chocolates. were i live in CA, i the summer it gets very hot. we get many days over 100 f, i can't imagine how bad they will be in that kind of weather.

alanamoana, I'm assuming the chocolate was in temper right.