mrose

Several years ago, Jacques Torres offered a hot chocolate recipe: 1.5 cups chocolate 0.5 cups whole powdered milk pinch cinnamon 1 orange zest heat 1 cup milk & 1/2 cup mix till it dissolves & reaches desired temp add marshmallows

Kerry Do you have a good source of full fat milk powder The only place I found it costs about $7 a pound. Mark

He indicated in a class last summer that he was going to put out another book, this time about shelf life. He said in would be out early in 2010. The way publishing happens this is early in 2010!

You have to decide how you plan to sell your truffles: the size boxes you will offer. You must also establish the price range you want to sell. Decide on the packaging you plan to use, are you going to use candy cups or tray inserts? Their dimensions will be a determining factor in the size truffles you can offer. What is the approx diameter of you .45 oz truffle (that seems to be a bit small). A one ounce truffle will be approx 1" in diameter. Having lived in that area (very blue collar), price is a very important issue. People want everything cheap. Have you identified your target market?

My grandkids are coming this weekend & I want to make marshmallows for them to go with a hot chocolate mix I have made. I have an Jello jigglers mold that is a series of jelly bean shapes in a flat sheet. Do I just spray these molds with oil so the marshmallows don't stick, do I spray then coat with corn starch, or what should I do this so they don't stick?

Can I get a copy of the recipe for these marshmallows?

Irwin I grew up On Long Island, and I have been looking for a recipe for corn bread. I loved it as a kid. You are the 1st person I have come across that describes (understands) what this bread is. Do you have a recipe?

I have been trying to get the smaller Sumeet grinder.

I have been trying to get one of these grinders for a couple of years. I don't know if he ever gets them in stock. Is there anything that is comparable?

look at Chocolate-Chocolate mold cw1378

Put me on your mailing list.

what do you mean by noisetting the butter?

Why don't you just condense the 3 types of chocolate into "Chocolate" and then combine the ingredients that would save space and keep you covered. You might also have to break down other ingredients.I have sold chocolates in Michigan & Wisconsin and you have to have allergen information on your label (at least list tree nuts, peanuts and milk proteins). Check the labels from ingredients you are using to see what they list. You will probably also need a contact address. It would be worth the ~$50 a year to get a PO Box so you don't have people showing up at your front door. When you meet with the inspector, bring the proposed label. He/she will comment on if it is correct or needed changes. They will usually issue license knowing you will make corrections without having to come back. You would be surprised how much info you can get on a 1x2.5 label print in a 5pt arial narrow font

You should be able to get one at any restaurant supply store in your area.

Revisiting things. www.sumeet.com had a multigrind grinder for nuts. A few of us have tried to order from this site with no luck. Has anyone been successful?