sote23

Frontier is an herb company, I never even thought about looking for it there. I will give it a shot and report back if I can find it. Luis

Luis, From where are you purchasing the Dedy? Kerry, I believe, had a friend bring it back from Germany. ← tomric imports them. Make sure you call, as they only seem to get 1 at a time. Jbprince may carry it as well, it looks like a Dedy, but when I called to confirm, they couldn't tell me who the manufacture is. Luis

I simply wouldn't skimp on it. I recently was offered a guitar at a pretty good price, but it had a plastic base, and in my opinion it's not worth buying. Yes a quality one will cost more but in the end it's worth it. I'm going the same route as Kerry and will get the best which is the Dedy. Luis

I've searched for a natural coconut flavor, and have yet to find one natural. Any advice on where to find it? Luis

I agree, stay away from anything artificial. It just doesn't taste right, and even if it did, I still wouldn't use it. I agree on kerry's method. you may need to use several different things to get the flavor you want. I'm sure many others will agree, the only way to do it, is to start experementing, until you come up with what your looking for. Like Kerry, I've tried many strange things in chocolate, and some things work and some don't. Keep an open mind, you never know what will work until you try it. I've been surprised many times. Luis

I've never heard of repairing ganache like that. Very intersting.

I've looked into them as well, but decided to go with another company. Let us know if you do order from them. luis

I've never had a problem with them either. They arrive perfect. Luis

yes Wybauw does recommend tempered chocolate, and it's the method I use. If anyone does a side by side comparison, I would be very interested in the results. Luis

I agree with kerry, white can be difficult to work with. I also recommend you try dark first and once you get some expierence with it, you can try white. Luis

Has anyone done a cost comparison between vacuum sealing or heat wrap? It seems to me the heat wrap way is the cheaper of the 2. Luis

I've tried sucroline and I don't like it that much. I don't think it's the same as invert sugar, but I could be wrong. I would use it in a pinch, but I prefer invert sugar or glucose to it. Luis

I have used these Tortilla storage containers to store truffles in both the fridge & freezer. It holds approx 60 truffles & is air tight. I put a piece of parchment paper on top before closing that goes over the sealing lip. It leaves minimal head space for air and works very well. ← That's a very interesting idea. Is it tall enough? can't really tell from the pic. Luis ← It is a bit over 1.25" high. It works great for truffles that are aprrox 1". Seals well. Mark ← hi mark, I will give it a shot. Looks like a good inexpensive solution. Luis

I have used these Tortilla storage containers to store truffles in both the fridge & freezer. It holds approx 60 truffles & is air tight. I put a piece of parchment paper on top before closing that goes over the sealing lip. It leaves minimal head space for air and works very well. ← That's a very interesting idea. Is it tall enough? can't really tell from the pic. Luis

Thanks for the warning. The $90 raplette is pictured as adjustable but it's worth asking about. How useful is a fluted comb, and what is it good for? ← Couldn't it also be used to spread chocolate for making those poodle curls that was discussed in the Grewling tread? Not sure of others uses. ← yes, I believe your right. to make those poodle curls, it does require a comb. luis

How is the adjustment made? is it a screw? Luis

Sorry, I didn't catch the brand name. You might call the French Pastry School or send them an email and ask. ← Thanks David, I didn't even think of that. Luis ← Luis, If you were in FLA at Schott's class you could ask him what he uses! Sorry you couldn't make it. I'll ask him for you tomorrow if you like. Cheri ← Hi Cheri, Andrew used one made by Pavoni, but I've tried with no success on tracking one down made by them. Luis

yes, I would mainly be using it for ganache. Luis

Pastry Chef has one that looks good for $90. If you purchase it, please give review. ← Hi Mark, Thanks for the link, that is a very good deal actually. they are usually much more than that. It says it's made in Italy, so it's either a Pavoni or Martaletto, would be my guess. Luis

Alana, The only one I've ever seen is the 3 sided one. I had no idea they had a 4 sided one. Yes, please, I would love to see the link. The one I saw at JBprince was I believe either $140 or $150, but didn't seem well built to me. Luis

Sorry, I didn't catch the brand name. You might call the French Pastry School or send them an email and ask. ← Thanks David, I didn't even think of that. Luis

David, Any idea what brand name the raplette was? I'm in the market for one, and having trouble finding a decent one. Luis

I came across this on chef rubber. Anyone have any input on it? http://chefrubber.com/Shopping/shopexd.asp?id=40 Luis

I suppose it should work, provided it's heat sealed properly. Luis

Hi Mark, Any specific brand of airtight container your using? Luis