Desiderio

Patrick, everything look just Delish! Any chance you can share the recipe or maybe direct me to a good one, for the whoopie pies?Tha Balzano apple cake looks scrumptios.

I thought about the wine cooler as well.Never got one though. I still keep my bulk and finished chocolates down in the basement were it stays nice and cool thru the summer.What about those big foam cooler to store the chocolate.

I found a very good price for the Pure Indulgence at Sam's ( I dont have the card , but I will ask a freidn to pick it up for me ).Is this a decent ice ream maker?price is around 50$.

I am very intrigued ( sp ) by this dessert ,I will definately make it soon .Thank you for bring it up and for the link to the recipe ( its seems faboulus ).

I am ashame to say that I havent bake bread in a while ( I feel very bad about it ) But I have baked different things .Last weekend I made some danish , this coming weekend i will get my hands into some more bread making .I wanted to make Bagels ina long time and I am kinda of intimidated by them.Any good recipe around?I have the baking illustrated book , I was thinking to get their recipe.

I think this summer I have to get myself into ice cream making as well I just love fresh Gelato and chocolate season is almost over. I will check the thread on ice cream machines and get the book and follow you guys in this sweet ,creamy and cold adventure

Thank you for the report Truffle Guy , I have always admire Christhoper Elbow's work and now I have to say I am even more impressed. I will have to organize a little trip to KC and visit him ( I wish he will start chocolate classes ) Gourgeous store , I love the chocolates display.I agree that a chocolate store of that scale needs to be like a jewelry store.I love the idea behind that.Your prodocts should be displayed like that. I always try to picture what my store would be like ( in the event I will decide to have one later ).This is a great inspiration for the artist chocolate lover Great Job.

Whenever I make lemon meringue pie ( I havent made one in a while ) I use italian meringue on top of hot filling and never had problems.

So far I have made with success , the peanut butter cups , meltaway and lately for mother's day the dark and stormies, those were among the ones that really intrigued me , I dont know something about fresh ginger vanilla bean and dark rum , really makes me happy .They are very good ,but I think I need to find another white chocolate to work with , I think next order is El rey

They are lovely , great idea

Ling , thank you for the link .I am on a brownies baking spree at least every weekend , I try something new or try some new combination. I just put in the oven a double chocolate mint brownies , something I thought on my way from work . These were the maple pecan brownies I made last week.

I will think that you can use regular colors ( fat based ) either liquid or powder .You will have to color the white chocolate and use it to decorate ( I guess thats what you mean ). The rubber chef brand is very good ,but probably Kerry knows a better source closer to you .

In fact I do the sour cream chocolate bunt cake in 3 layer as well , I never made it in a bundt pan. Tre layer with rich vanilla frosting form Baking Illustrated book.

Yes yes. is the best I have tryed and still is .Anytime I have to make chocolate cake I make that one or the stout cake. THANK you

I made a Pecan sour cream coffee cake form the Country cook's magazine It was delicious and moist as promised.

I remeber from the thread and the ones I tryed , one of the best was the sour cream chocolate cake .It was the better in taste texture and everything.the receipe .. see if I can find it :-P

WHat about gliceryn?I found few recipes for caramel type or cany in general that uses gliceryn.How that works?

Hehehe Plenty of company here

I agree!! I have the Peter Pan syndrome myself Gourgeous cake I was thinking this year my mother's day collection is almost the opposite of last year.I made mostly enrobed pieces versus molded.I guess is a different fase

Beautifull collections Tammy , complimenti

Alinka, I have had the same problem when I moved to Colorado ( high altitude dry ) from Italy ( humid sea level) and different ingredients like butter and sugar.I had lots of problem to figured out how to fix some recipes and obtain a good results.Maybe you should try tweaking your recipes in small batches and see .What kind of climate is Moscow?

Ahh look scrumptios (sp?) I thought at first they were rocky road Yummy

I just sent the link to other friends and chocolate lovers.I hope this will not pass.

I was going to mention the same http://www.polar-tech.com/space_saver_kit_series.htm And these as well http://www.roshgo.com/Merchant2/merchant.m...gory_Code=01102 I will probably not ship anything in the warmer wheater for now , its end up be to expensive.

To be honest I mixed up quite a bit sometimes and never had problem,As Alana said you might want to try to work at lower working temperature than if it was only dark chocolate.