Desiderio

Happy Holidays to you too Lior, Thank you

By the way I love your idea of reinventing the hot chocolate one , with the peppermint twist, very very nice Is Grand Rapids far away from you?I am not too familiar with Michigan ( lol with Colorado either P)

We should be leaving from Colorado on thursday night ,we are going to grand rapids.I hope I will have some left over to bring to my in laws ( would be funny to show up after been dipped in chocolates for 3 weeks , with no chocolate gifts ) I made some nougat though , so I will have something sweet :-P Definally investing all the profits for next season ,more molds Even though I got ready these season with at least the double of all the molds I use most , it pays off ) valentine's day boxes etc.

Good job, but dont discourage ,it will go smooth , I am always so overwelmed when I have a lots of orders but Its almost done for me as well and everything just went into place .I ended up do 3 batches ,my first idea was just one, but I guess its better that way .These production was incredibly close to 1700 pc, I wasnt expecting that .If I was close to you Id volunteer as well snow and all .Actually I am coming in Michigan , next week

I dont know if this will help, but when I make my super protein pancakes I use oatmeal ( greatest carbs around) protein powder, soy flour ocasionally ( to add some of soy in my diet),splenda if you want,flaxeed meal,egg whites,unsweetned apple sauce,I change sometimes depends what I have handy , but the protein powder , oatmeal and egg whites are the main ingredients.Maybe you can try to use these same ingredients to make a protein bar,like high protein granola bar, yummy,maybe I should work on it as well,then we post our results.

Socute Kerry , as usuall, post more pics of the sale if you can

Yummy !! I love ciabatta , that really look great.

Finally I got to try the caramel ones.After I tried the ones from the Rocky mountain chocolate factory ( or something like that :-P ) I had my mind into these delicious things. I made a vanilla bean marshmallow for these and its perfect combination, the caramel I used the sea salt one, poured into a cookie sheet, ( i was in a hurry , but parchment paper would work better ). They are DELICIUOSLY addicting!

It would have to be a piece of pliable caramel, so still little bit soft , when is cool, then strech it or roll it and wrap the marshmallow around it.I had some of these caramel wrapped marshmallows , ohh ymmmm they were soo good !

It sounds like a "caprese", there are several recipes of that , I think one posted by Francy ,in the recipe session.

I piped marshmallows inside chocolate shells as well as coted them in tempered chocolate with no problem.You have to work fats for piping the marshmallow inside the shells but it workd fine.

They look great to me ,Good job.

Thank you so much , much much . Rena the boxes are from Nashville Wraps.I loved these boxes for over a year and never decided to buy them , I did it this season because they were in closeout.After one day I ordered they were all gone ( the one I ordered anyway, I got some Ivory and Gold as well.They have the same boxes with differnt patterns and colors.

Chai,Blueberry, Sea salt caramel.Amaretto caramel and tosted almonds,Minty delight,Maple.

Lucky Girl!!

Xmas production ,help!! Ok i think is a good thing when you get many and many orders, but when you actually have another job and a family it gets complicted Anyway I finish my frst huge batch (540) yesterday ,one day of production not too bad at all.I will post pics as soonas I get the rest of my holiday boxes in.

I am making cookie dough in advance , because now is chocolate making like crazy,then when I have filled all my orders I will start roll and cut. I am making Martha Stwart ( sp) lime meltaway ( I made lemon ) and Chocolate Mocha shorthbread type.I think I am going to make also , mint marshmallow dipped in dark chocolate ,caramel chocolate popcorn and maybe something italian to keep the tradition, like papassini cookies.Probably if I have anything left ,some chocolate form my Xmas production. Have fun everyone!

Some shortbread cookies , like lime meltaway form martha stewart site, they melt in your mouth are simply deliciously smooth, you can flavor them with anything you can think of , coffee, almond,ginger,cinnamon,orange, lemon,I think I made them with tangerin oil as well , they just good. I have a recipe for some Viennesi , that melt in your mouth as well, they are piped ones, very tender cookies,let me know if you woul like the recipe. Good luck with this progect.

If I was to try a tea infused caramel I would infuse the cream with the tea , like for lavender etc.,the strain and add as usual. When I made passion fruit caramels ,I used puree' and passion fruit liquor.

I only had the sticky problem when , in summer was particulary hot in my kitchen and maybe a tad humid, also as Kerry mentioned , It happend last time I pass them in the fridge at the end ,the result was not exactley sticky but lots of the color stayed in the molds , wich never happens.Definately no fridge even in I am in a hurry.

Yes JPW is referring to the liquor filled chocolates , not truffles . I do use liquor in some of mine truffle/chocolates and I think its only matter of finding the balance like you said,maybe try to follow a recipe and see how you like it.

Oh, I hear you on that one! ← Speaking of dipping... Has anyone noticed differences in the viscosity of milk vs dark chocolates at "working" temps? The particular milk chocolate I am using seems to have a much higher viscosity at nearly the same temp. ← It just depends on what kind of milk chocolate you are using.El rey Caoba is nicely smooth and fluid.The one that I bought this time isnt as fluid as that one.Is like for dark chocolate as well depends on that viscosity.

Great system, let us know how they thaw out ( spelling sorry ).

Ahh great , I have ordered from them before , I will check it out and get me some apple pectine, I really want to try them . Thank you again Kerry

Another thing , about pbj's this time, I really want to make these , but I was wondering about the pectin, is the pomona or the jelly pectin available at the grocery store , ok ,or do I need some kind of fancy pectin?