mrose

I am another person jonesing for a guitar. I found a Rool & Cut fondant workmat made by Wilton which has a 1" grid pattern. I put the ganache sheet on that squared to a corner & mark the squares. I learnt the hard way not to cut on the sheet since it is very thin & has a bunch of squares cut out. You also need a pitcher of hot water to clean knife.

That is where the tread started. I was curious if anyone an interesting recipes using pop rocks, especially with chocolate. I also want to make something fun for my grandkids.

Does anyone have any interesting recipes with them?

You cook the the caramel to a lower temperature. I cook the caramel I use in molded chocolates to ~230f. This gives a caramel that will sort of "pancake out" but not extremely fluid. For that you might try ~220.

Chef Rubber has them under rubber stencils.

I've never had any luck making pates de fruit with anything other the the apple pectin. I've tried the liquid pectin in recipes that call for liquid pectin, and it has never worked. ← Is that the commonly found pectin with the canning suypplies?

It seems every recipe you see for pate de fruit uses a different pectin. Also you can buy an endless variety. How do you know which one to use?

Thanks for all the replies so far. The ice crusher is probably quite sturdy but I'm wondering just how fine it would cut the nuts. I'm going for small pieces to coat truffles and I'm afraid that it might not reach that fine. ← It says it has a fine & coasre setting.

I got a Walter Drake catalog in mail, they offer a hand grinder for making crushed ice. It might work & be a bit more durable. www.wdrake.com item # 100-43065. mark

I used epoxy. Mark

How was the class? Mark

Thanks, Kerry. Here's the mold (I got mine from Tomric, but this is from Chocolat-Chocolat: http://www.chocolat-chocolat.com/c228679p16408169.2.html). The cavities are 58x36x23 mm. ← Link should be: http://www.chocolat-chocolat.com/c228679p16408169.2.html This is a great Easter mold for truffles. Tammy, what flavor filling are you using. Mark

hi mark, your explanation makes sense, but I don't see a picture. ←

As you can sort of see in the picture, the enro2 sits over the chocolate holding tray & the pieces run under the fountain. The picture shows a base unit which controls the enro2, the air2 on top, and then the enro2 conveyor. Mark

The only place I really donate chocolates is to a few auctions for charity orgs. They usually have a offering listing so that you can get a bit of exposure and people get to know your business name. I also always give to raffles or auctions that the church whose kitchen I use has. It also helps people see that you will give to a good cause. I have had truffle logs sell for almost 2x as much as could be bought directly from me. Mark

hi mark, I'm looking at that system as well. i have their current brochure. the price for the air2 + enro2 is $8845. how do the 2 machines attach and work together? ← I only worked on it for 1 morning. It seemed to connect together very easily & worked well. Mark

If you are just using the caramel to fill molds, you can cook it to ~230. This is what I do for filling molds & store it in a jar. It pipes very well & firms up great in molded chocolates. Mark

Look at Perfect Equipment, they have a compact tempering machine (air2) & attachable enrober (eno2) that I used doing an intership. It cost about $10k several years ago. It worked very nicely. Mark

Just search on "dental vibrator" & you will get 9 choices. Mark

Read this thread, it has info you need, http://forums.egullet.org/index.php?showto...vibrating+table Mark

I am looking into getting some custom made triangular boxes. 2.5 inches on a side & 6" long. It would be cheaper if we could buy a large amount. If anyone has a needs for this type of box, please pm me. Mark

The urll is http://www.polar-tech.com/ Mark

Is denatured alcohol safe or do you need something like Everclear?

Do you use a small compressor that is meant for air brushes? Is there enough umph from it? Mark

The original recipe was 1# dark chocolate (I use 60%) 8 oz butter 3/4 cup puree 2 tbsp Chambord Mark