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What about making the finished chocolates ahead of time and freezing the chocolates? I have had great success with this. Freezing procedure: box tightly. Wrap well in clingwrap. Fridge 24 hours. Then into freezer. To unfreeze: From freezer, into fridge for 24 hours. Then out and sit at room temperature for 24 hours before taking the clingwrap off.

Maybe different in US, but in Australia, glucose syrup can also be made from wheat. Could you just use wheat-derived glucose instead of corn syrup?

Kerry - what polishing agents are you using to polish and then seal the product? You seem to be getting a good shine on them.

I think I remember reading about someone converting a plastic cement mixer for panning as well

Could you brush it on once the caramel has set - or is it a soft caramel?

I like it. Lots of technical stuff as well as recipes.

I've made a lot of chocolate from scratch. You can do it with a cheap wet grinder (this one for $211 works very well - http://www.amazon.com/Premier-Wonder-Table-Grinder-110v/dp/B004OPIBV2 - it's what I use). Chocolate Alchemy and Chocolate Life are two websites that have a lot of information on making chocolate from scratch. It is possible to get icing sugar without starch, but you if you're using a wet grinder, you can just use normal sugar (or blitz it first to make a finer particle size and then put it in the grinder). Using a liquid sugar is very tricky and probably not the easiest place to start. Anyway, if you are interested, I'd recommend reading the boards over at Chocolate Life and Chocolate Alchemy.

I've seen cocoa butter being tabled (as you would with chocolate) to bring it back into temper. I know its not ideal to have to do this all the time, but maybe you could do it with this batch to bring it back to a proper temper?

Jim - it's not a strength thing or (usually) a chocolate thing. One steady swipe holding the mould horizontal (place one end of the mould on your melting tank that you're scraping into if you can, or on something to hold the mould in place). Hold your scraper at 90 degree angle to the mould and swipe across in one smooth motion. It doesn't need to be quick, but should be a consistent speed (don't stop along the way).

Alternatively, go to a laser cut shop and have them cut it for you from food safe plastic. I did that and got 2 sets of 4 (15mm, 22.5mm, 30mm and 37.5mm) for a pretty reasonable price

In ideal room temps (18-22C), a test sample should set in Dark: 5 mins Milk: 6-7 mins White: 7-8 mins Airflow over the sample can help as well (eg., a fan or air-conditioner blowing air over the sample) As said above, there are variables around this but I find these pretty good indicators. You can use the fridge as well for a temper test, but it is not ideal: put your sample in there, leave it for a while (5-8 mins) and take it out. If you push it with your finger and it squishes, it's no good. If you push it with your fingers and its hard, it is probably OK to go. Being based in Australia, I have to do this at times when the kitchen is warm.

FWIW, that is a pretty consistent recipe across a number of famous pastry chefs - I've done classes with an MOF who uses it, been told Lenotre uses it, know two top Australian pastry chefs who use it and (obviously) Pierre Herme uses it. No-one I've spoken with seems to know who originated it, but Lenotre school seems to be a pretty good guess.

If you're talking smaller eggs, gianduja is always a winner.

For Christmas, I tend to make in October and freeze.

I'm also based in Melbourne and feel your pain coming into Easter. I think air con is a must if you're hand dipping. I've found I can table temper if my room is below 24, but it is better around 22. Moulded chocolates and moulded figures can be done close to that 24 mark because you can use the fridge to "force" the issue - done properly it wont impact the final product. I've found with hand dipped, however, cooling them in a 23-24 degree room just hasn't been quick enough (maybe a fan over the top would help that though?). Air con, however, makes everything work a lot easier - especially because you can utilise the cold parts of the room (in front of the airflow) when needed. FWIW, in previous years before I had access to air con, I did have to give chocolate making away over these warmer months or else use a friends house which had air con (they would be out for the day and return to a clean kitchen and some free chocolates, so it was a win win). Also, I have a feeling you need about 18 to crystalise a slab of ganache in normal time - so it might take longer in 23. Some slabs can benefit from time in the fridge.

Kerry - let us know what you think of it . . . I've printed out the recipe as something I think I'd like to try (and eat)

In my experience, you really need to check the ingredient list to know for sure (that probably doesn't help you). In theory "pistachio paste" is "pure pistachio paste" made from only ground pistachios. If it doesn't have the word "pure" in front it may or may not include vegetable oil or, possibly, (bitter) almond extract or sugar - neither of which I've ever understood. Similarly, pistachio butter may include oil or salt or may be "pure pistachio paste" from only ground nuts - it just depends.

Seed should be 25% of what you have melted. Ie., if you melt 1000g of chocolate, you need to seed with 250g of additional chocolate, giving your total amount as 1250g. I don't seed much anymore, but do it with callets to get an even melt. If the last few bits don't melt in, I use an immersion blender to incorporate.

Just to add to Edward J's comments - I do this freezing/unfreezing process a LOT and have never had a problem. I do not vacuum pack my chocolates. I put in a cheap tupperware container ($2 box holds 70 truffles) and wrap in a few layers of clingwrap/gladwrap/plasticwrap. Otherwise follow exactly the same process.

Yep - scratches will cause sticking and marking. I'd send them back

Basil for me

I do the same as pastrygirl re atomised glucose (or powdered glucose) although I use in a 15-20% range. I also use invert sugar for the same reason - about 5-10% of the sugar. Invert sugar is sweeter than normal sugar if sweetness is an issue for you. I get my powdered glucose from a healthfood store.

Apologies. He originally published his English book on just the internet and it was available for free download. Now that there is a hardback edition, it looks like you can't download the PDF of the book anymore. If you are looking at books though, this one is great as well for explaining why ice cream (and other frozen desserts) work the way they do and what different ingredients do. http://www.amazon.co...a/dp/0470118660

If you would like a very comprehensive source for all things ice cream, download this book http://www.angelocorvitto.com/ingles/libro/pdf.html Long and involved, but it clearly explains everything that goes on with ice cream and how to adapt to your own recipes

I think it's nougatine on top of a chocolate plaque/rectangle