gap

David, when I have leftover chocolate in temper that I want to reuse, I pour it onto baking sheets and let it set. Then I can break it up and store it in freezer bags (the ones with snap locks) to use again later. Also, with the Mol D'Art machines, you can leave them running overnight. Just temper your chocolate, use what you need and then leave it set at the working temperature. I think I'm right in saying that the next morning it may have a bit of a "shell" on top but you can warm with a heat-gun and stir it in - if done right it should still be in temper and ready to use. Also, if you use the machines as melters (put in tempered chocolate callets, set to working temperature and leave for 24 hours to melt), I think you can get away with giving it a good stir and it should be ready to use.

Hi David, no better ideas for a jig, I would have gone with the same method. Out of interest, what type of wire are you using for the cutters? Previous posts I have read said piano wire - is that what you'll be using? Gareth

David, I would really appreciate your thoughts as you go and any updated technical info, designs etc that you want to share. My brother-in-law is very handy at building things but has never seen a guitar cutter in his life. I'm in the process of finding pictures, diagrams and the like and then we are going to sit down and see if he can build it. Gareth

David J, how have you gone with your project. Any updates on designs or particulars for those of us looking at building our own guitar cutters? Gareth

Robert - I haven't tried it yet, but hopefully soon

Robert, was El Ray the company you mentioned as worth trying for their white chocolate?

I was making strawberry truffles for Christmas and had about 100 things all going on in the kitchen at the same time - I overboiled the strawberry puree (while reducing it) and the bowl disintegrated into it. DOH. There were no other strawberries in the house, I couldn't leave to buy more and it was the last day to finish things. Solution: my wife's homemade strawberry jam was used instead and the chocolates became "Emma's Strawberry Jam" truffles.

Hi All, I made 500'odd pieces of chocs for our big family Christmas lunch - and the evening of leftovers. To stop people trying flavours they don't like (I didn't think that was possible with chocolate ) I made the following tasting menu.

Well done Alan - it has been great reading your posts on various chocolate forums and I wish you every success with your new venture.

I've managed to find some invertase at a local cake decorating shop and I'm keen to give these liquid centres a go as soon as possible (weather temps permitting). Just a quick question I couldn't quite clear up in my own mind from reading the previous posts - is invertase an invert sugar? For instance, I see a lot of recipes that call for invert sugar as an ingredient. Can I just use invertase? Or is invertase combined with sugar and that creates invert sugar?

Thanks Patrick

Hi, I started buying my chocolate for the Christmas "production" this weekend. I was also able to find some Hazelnut Praline Paste (Sevarome Ref: PFS.SK001.3048) - imported from France. It is a 1kg tin and ingredients are 50% roasted hazelnuts and 50% sugar - so far so good. I haven't been able to purchase praline paste before so brought it home and noticed a couple of warnings back in the apartment: - Professional use only. Do not sale (sic) to the final consumer. - Dosage g/kg = 120 I am not a professional chocolatier so I wanted to know why there were warnings and dosage levels. Praline paste seemed like a good thing to put on pancakes (as well as my planned chocolate applications) . . . but maybe not?!?! Also, does the dosage mean a maximum of 120g of praline paste to 1kg of chocolate? What can happen if the limit is exceeded? Thanks in advance for any help

I'd also like to hear from anyone who has read any parts of this book. Does it cover chocolate/confectionary making (ie., pralines/bon-bons/truffles) or is it more about decorating cakes/pastries with chocolate?

very jealous Kerry And thanks for sharing your notes Kerry/Ruthie - its great to hear what he had to say.

I know the Essential Ingredient in Melbourne sells polycarbonate moulds. It also sells premade fondant, marzipan, corn syrup and candied fruit/peel among other things. They stock Callebaut, Lindt and Kennedy & Wilson couvertures.

How much liquor is normally added to the fondant to make it turn liquid? For instance, I have just bought some pre-made fondant (usually I make my own but will be pressed for time over Christmas), if I used 500g of fondant, how much say, Bailleys, would need to be added to allow the liquid to form? Does it rely on alcohol content?

Well, I've only been working with chocolate for about 2 years now. It started off as making very simple truffles at home and gradually buying books, learning more and, perhaps hardest around where I live, obtaining the correct ingredients and equipment (nearly all my equipment has been ordered on the Net from overseas). I've managed truffles, nougat, marshmallow, caramels etc and am working more with moulded chocolates at the moment (I successfully used my new magnetic moulds for the first time this weekend). I'm the first to admit though that 2 years is not long in the chocolate world so I still have plenty to learn. (I'm going to a 5-day chocolate school in January).

Thanks everyone for your responses - plenty to work through and I'm always keen to add another book to my collection

Thanks Patrick - I have tried searching the forum but had no luck. What are the ratios normally. Ie., if I make some fondant, could I add honey (which I believe is a natural invert sugar) and combine/flavour and then put into moulds? How much honey should I add to, say, 100g fondant to cause the mixture to break-down? And how long should I (try) to leave the chocolates before eating to have the effect take place?

Hi to All, I have been reading the chocolate/confectionary related posts for a while now and have finally gotten around to upgrading so I can start asking some questions! Something I have been wondering is what makes the liquid centers in moulded chocolates? (eg., a lemon myrtle or violet cream where you bite into it and a "syruppy" centre runs out). Is it something I can make at home? Is it a fondant that has something added to make it form the liquid? Any help appreciated