Desiderio

Do vegan eat milk or derivates?If yes maybe Hyfoama, wybauw uses it in his book to make frappe a fluffy thing that he uses in chocolates etc. I dont know maybe we can find something similar to use. I just finished my batch of creme de menthe marshmallow I used some peppermint oil as well,its resting in the pan I will see tomorrow , my idea is to dip them in chocolate ( actually my husband requests ).Will report results.

Thank you for your report , I wasnt really going to buy it , but I was intrigued by the 700w and the price , but ofcourse you are right you get what you paid for

Good point .

I was wondering if its possible use some kinda of liquor ( under 30 ) in marshmallow batter.Would that prevent the batter from setting? I think I am going to experiment little bit. other than I just had some caramel covered marshmallow form the rocky mountain chocolate factory , and they were very yummy ,I need to get my hand to caramel that can be used as sheets to wrap the marshmallows.

Jcpenny is having a sale 50% off , I have seen this stand mixer on the paper , then I went to check it out on the web site.Now the price is very very good , for a 5 qt 700 watt motor, but is thie type any good? I am courious just because there is a sostencial difference between this and a KA. http://www.jcpenney.com/jcp/Products.aspx?...&ItemId=1010d86

Thank you Tammy.Your days sounds lot like mine with my 2 years old boy, try to make cookies he love to use his little rolling pin Your chocolates looks great and the flavors are very nice , holiday spirit .I am sure you will find you recipe soon and ready for the orders , thats the way it goes , we work better under pressure right? Good luck and Happy Holidays Kerry thank you so much , you are always so fast on getting back to me with all you tips , suggestions etc.I will try this as soon as I get 2 minutes ( or 4 ). I have just ate a caramel covered marshmallow and I thought about you and that I need to try your caramel to cover some marshmallow soon , it was soo good. Thank you for all your great ideas and the talent you share with us

FInally I ordered some pcb creations transfer sheets .They are just fantastic colors and designs and above all so easy to use , nothing to do with my home made ones that wouldnt stick to the chocolate . But I think next time I am going to order directly form them , much cheaper even with exchange and all .

I had that type of toffe only once , and I was thrilled by it , I wanted to try one as well and then spread chocolate on top of it.Kerry if you find it to be a good recipe can you post it if you have a chance? Thank you it looks so yummy

I agree! And Anna those little turtles looks great again Brava!

Thank you , they are nightscotsman' recipe , is in this thread , let me see if I can find the page. Here they are , I found the recipe easy to follow and greta results. http://recipes.egullet.org/recipes/r240.html

I have to say that I dont have in any recipe for Panettone , the use of fiori di sicilia. The use of pasta acida ( sour dough or mother dough ) is essential for the real panettone and the process is very very long.The aroma used in it are usally candied orange, candied cedro ( wich is a typical citrus , kinda like a big lemon but isnt a lemon )vanilla , they also use a panettone flavor wich has a great buttery flavor and all the rest.And cocoa butter is an essetnial ingredient as well , in the preparation of panettone e pandoro. The starter is quite different form the one we use here for sour dough bread , its more complicated to keep and mantain , because it requires an everyday care.

Anna I think you are going in that direction , where it isnt a point of return ,Caramel isnt that hard to make , try this one out , its so easy and very very yummy. http://www.epicurious.com/recipes/recipe_views/views/230778

Anna those look Incredible!! Bravaaa ( where is the clapping icone???? )

Thank you Kate for linking that web site , it sure is cool , lots of ideas and real progects .I made the dough you linked tonight and it is a very nice dough , will see if I can bake tomorrow , I choose a template from their many houses , lets hope I can do it .

I have talked to Rogier , and he said it will take 3 or 4 days for the boxes to get here.

I definately agree with you on that! And you chocolates are stunning as usual, nice to see you back

Yumm , Kerry you got to stop doing that! I dont need anymore addicting Ideassss Yes where is the drooling icon here?!!!!

You are right about Rogier, he is amazingly helpfull and accomodating,and yes I adore their products.

Ohh the sugar demo would be AWESOME!!I am sure everyone here would love that . Yes thos are the pearls, and probably for someone with no experience its better jsut keep using sugar hehe. Definately learn from mistakes thats the trick and thats how is suppos to be,and having fun it important to remeber .Next week I might try a different formula and maybe cook the sugar little bit less since I have no experience.One question , what kinda of gloves would be good to work the hot sugar, I was using regular vynil gloves the one for food serving etc, but I knwo they have specific gloves right? Thank you

Too cool !!! Your Children are very lucky , I can immagine the fun they had.It is beautifull.

Ahhh , well well, my experimentation with sugar it didnt go too well , but at least its a learning progress right ( umm ) My table is a shredder sugar mess This is the best I could came up with!

Alana I use them all the time, and yes I am always very please with them and their customer service.This ballotines I am talking about though are different and I havent seen them around here.My husband think that ballotins might not be convenient for packaging and stuff he prefer the clear ones, actually he wants to make me some wodden boxes and see if he can produce them in bigger scale , will see. Hey I found another option at the Glerup group, they have some square kraft boxes that would be adorable with some thicker ribbon and stuff.

Unfortunally , I only have one day off from work this week, so not much time for me and my chocolate making ( and my craziness ). But I had so many things in mind that I want to try. One of this was a chocolate box, for custom special order, I never made one so I thought I should start work on it. Another thing is I would like to try and make very simple pulled sugar work , like simple ribbon to use as decoration ,I found few web site where they explain the process, I am going to give it a try, then I found those pearls ( cant remeber the name) the you can use instead of sugar , just melt them and use them? I guess. Anyway I got some fresh ricotta and I want to make some ricotta truffle etc. Definately need to work on it , the lid didnt come out too good , I have should use a silpat instead the parchment paper , because the white chocolate warped so the dark one went throuhg the white and bleed , oh well next time I will know right?!

Cocoa-lulu, thank you so much for the very helpful info.