Lior

You said it!!! Well I thought to offer him 2 mini bottles with 2 flavours. He thinks one nicerbottle one flavour... Here are the pics!! I put the cooler next to my 200gr jar of tasters choice to give size relativity(!)-yes American coffee here is prized although we have great "mud" coffee (Turkish maybe it is known as?) and my cell also to show how teeny the gel pacs are. and my mini 60ml bottle (2 fluid ounces):

So anothger update in case anyone has been following this thread and of course for all those who have helped! I received a package from our Prasantrin all the way (for me) from Japan! I got 5 adorable little cooler bags and a bunch of cute mini mini pacs of cooler gel, the size of my cell phone or smaller! It was quite an excitement as it has Japanese writing on and I felt as though I could be in a Japanese store! The clerk announced at our little local post office that it was from Japan and everyone around came to look!! I had to open it right there! So a big huge thank you to Rona!! Have a lovely break wherever you are! I will take some pictures of it all later on. I got samples of the liqueur which is very tasty and I bought little bottles of 60cc and a 60cc injection in order to fill them up. The pilot wants a more romantic styled mini bottle as this is just a tiny bottle square shaped. I liked the simplicity but he wants something more sensual. So I need to look again-erggh! The more sensual ones are of course more expensive and he limits my budget! Everyone wants miracles!! I will go and look and maybe find something. I will also take photos of the bottle!!

OUCH!!!!!!!!!!! My teeth ache- I knocked them on the computer screen

perhaps the makers of these molds should be made aware of such problems?

this is true, but then again, even though I do not go for artificial anything, once in a while for a kid to get a special birthday cake/cookie seems okayish. Some kids have all sorts of colored lollies and sweets at birthdays, so just the cake or cookies is not too awful. I wonder if there are natural colors available. The sugar is also an issue.

oh great, Ihave a french press! I will go and read that thread-just the season for cold coffee! I think I will try a whiskey and coffee ganache.

It sounds so delicious! I thought about using a hazelnut oil-steal some right off my bucket of praline... Kerry, was the coffee like a regular cup that you could drink or was it concentrated? Is a cafe filtre pot a regular filter drip type?

Ok got it, thanks all so much. And Kerry, a special thanks. I will get to my experiments and see what happens!

The cookie puzzle is out of this world! I want that! The kids must go wild when they see this!! Just great!

Thanks Kerry! "use the interference powders dry on the surface of unmolded chocolates" I don't get this one!! I assume it can only mean chocolates that have been taken out of a mold? To decorated a finished chocolate?

Thank you pastry girl! And HQAntithesis! Is interference color metallic color? So for a dark chocolate I should first have a white choc layer as pastry girl did. Thank you so much!

sorry this came twice!I now received mycompressor-just a cheapy 35$ ordered from badger but not a badger. So I want to try airbrushing this week. I am feeling hesitant. I went overall the threads Icould find and came up with this: 1. Some people spray plain cacao butter first - Does this not leave a cloudy layer? Does it make a difference of any sort? 2. Either first or after cb layer, spray one color and let set well 3. Spray a second color? Or should some in between layer be used? 4. When and how should I use the silver interference layer? 5. Spray a white layer if I will use dark chocolate? 6. Use dark chocolate for shells. I tried to search for all answers and got muddled. Anyone care to list their steps? Pastry girl: when you did your green marbles, you wrote, swipe with green (I also want to do this method) and then white chocolate swipe. Is this white chocolate or white cb? I passed this picture onto our forum here and everyone was shocked and has never seen anything like it. Well this technique is not known here. Thanks

I now received mycompressor-just a cheapy 35$ ordered from badger but not a badger. So I want to try airbrushing this week. I am feeling hesitant. I went overall the threads Icould find and came up with this: 1. Some people spray plain cacao butter first - Does this not leave a cloudy layer? Does it make a difference of any sort? 2. Either first or after cb layer, spray one color and let set well 3. Spray a second color? Or should some in between layer be used? 4. When and how should I use the silver interference layer? 5. Spray a white layer if I will use dark chocolate? 6. Use dark chocolate for shells. I tried to search for all answers and got muddled. Anyone care to list their steps? Pastry girl: when you did your green marbles, you wrote, swipe with green (I also want to do this method) and then white chocolate swipe. Is this white chocolate or white cb? I passed this picture onto ourforum here and everyone was shocked and has never seen anything like it. Well this technique is not known here.

a little update. The mess that I made was covered and put in the fridge. I always do this when I don't know what to do!! I took it out today, and thought to bring it to room temperature and take a look once more. Lo and behold it stabilized, was smooth and shiny!! No coagulated bits of whatever! I couldn't believe it. I took a few tablespoons out and added a bit of olive oil thinking to get it a bit more fluid. Both are good consistencies, tasty but not "wow! That is scrumptious!" I went to my Recchiuiti book remembering that he has odd recipes. He has a few drinks with alcohol. But no shelf life. I decided to email him. He was so kind and answered me and thought a drink or spread was good. He said he would be happy to work it out with me! Now I am not sure what I will ask!! On another note, I find a winery here that makes chocolate liqueur, dark, milk and white. All natural and all have at least a one year shelf life. Storage of 10-26 max C. The dark has no milk or cream products in it. But the others do. I wonder how he did it? On Friday I will go to the winery and taste and buy.

fantastic! I want the book!!!! Was it difficult? Do you think it can be made somehow into a bar?Thanks for a great picture!

I am glad to hear. Did you try it with a layer of fruit de pate-mango? Or for yourself-ginger pate?!

Here is something I asked for once for a colleague of mine. I do not have her recipe (...) but helped her out with the issues. Perhaps it will help you: Dear Ilana, Thank you for visiting the National Center for Home Food Preservation website. Question: Hello, I have a recipe for a chocolate spread containing chocolate, cream, invert sugar, glucose, sugar and butter.I usually boil the jars before canning the chocolate. Sometimes I find a little mold on the top after a short time. Should I wait for the spread to cool before closing the jars? Should I turn the jar upside down to make a vacum? What could be my problem? Our Center's expertise is in the area of home food preservation (including home canning) for consumers, in quantities suitable for consumers, and using ingredients and equipment available to consumers. These items are definitely available to U.S. consumers, and may be available to consumers in other countries. 1.This (includes a recipe) to one of our factsheets on home canning chocolate sauce, which explains the relevant issues: Chocolate sauce/spread, depending on the ingredients, is usually a low-acid food. A safe canning process (i.e. time-temperature of heating in a canner) must be scientifically determined independently for each recipe. Most dairy ingredients like milk, cream, half-and-half, evaporated milk etc. are also low-acid foods. The presence of dairy products makes the heat process development difficult, because these ingredients deteriorate quickly on contact with heat, develop rancidity, change color, odor, appearance etc. If a product like a chocolate sauce was home-canned (theoretically), it would need to be pressure canned, and the extensive heat treatment involved would cause deteriorative changes in texture, flavor & quality. Consequently, there is no USDA/Cooperative Extension home-canning recommendation for chocolate sauce. So, for home use, we recommend making the product up fresh to eat immediately, or freezing it, as in the link above. 2. This is a factsheet that explains issues related to development of home canning processes, and why it may not always be possible to home can a product that is commercially available: http://www.uga.edu/nchfp/publications/nchf...ckgrounder.html Since you are seeing mold growth, mold spores are present in the product and/or jar surfaces and/or headspace and have access to oxygen, which is why you are observing their growth in the product headspace. There also may be other microorganisms present and capable of growing, depending on your product characteristics. You will have to 'develop' your product and process so as to make it shelf stable (free from microbial growth) when stored at room temperature. Home canned products do not have added chemical preservatives like some commercially canned products do. However, if your product is for commercial sale, you may be able to add a preservative that will prevent microbial growth including mold development. You will, however, be subject to the regulations in your country, and you will need to determine what these are i.e. obtain a list of allowable preservatives and levels. You can find your Country's food agency using this link: This You will have to investigate your options - perhaps added preservatives and the use of heat. Without testing a product (which we are not set up to do) it is not possible for us to make recommendations. The manner in which you fill the product into the jars and jar closure options are also varied, and will be linked to other food safety interventions that you may incorporate. In other words, this process in not easy, and you may need the assistance of a product development specialist who is able to analyze the product and your process. 3. USDA/Cooperative Extension home canning processes are developed using the interventions of pH (acidity) and heat (heating the food before it is filled into the jars, and heating the jars [with lid and screw band in place] in a canner). Consequently, vegetative microbial cells are destroyed, and resistant bacterial spores are either destroyed or prevented from germinating. This is what keeps the food safe and free from microbial growth resulting in spoilage or food poisoning. This is crucial in any shelf-stable preserved food. 4. If one uses the USDA/Cooperative Extension endorsed methods of home canning utilizing Mason jars and two-piece lids, the oxygen-containing air in the (product and) headspace is driven out during canning, and the lid 'seals' developing a vacuum seal. This prevents further contact of the product with oxygen. The currently available lids seal automatically as the product in the jar cools. Additional information about this process is available in this publication 'Principles of Home Canning': http://www.uga.edu/nchfp/publications/usda...an_guide_01.pdf]Here Hope this helps a bit!

Has anyone made Wybauw's chocolate spread fat based recipe? I based my recipe on his and now I am wondering... he has 1000 g praline to 250 g dark chocolate and 250 g butter. Does this seem right?

The pectin usually gets heated quite hot. Iwonder how that gelee was made? Iread today on some news that a new chocolate with less calories and does not melt was made. Sounds yucky. Someone must try the pectin-perhaps with cocoa powder?

Now that is innovative!! I will experiment. Now I experimented with my fondue/spread according to the above recipe. I was heavy handed with the cherry heering liqueur ( grrrr why did I do that?!) and it separated andwhen I emulsified it, it became coagulated- littel crumbs of fat or something and is impossible to fix!! Now I have about 300 or so grams of a mess and don't think itis good for anything. Mabe I will add pectin to it!! Wouldn't it burn the chocolate BTW?? I don't see how it is possible??

good to know-thanks

what's on you mind ejw50?? Got me curious!! And kerry, yeah, that does sound nice and very logical!!

Based on an existing recipe I came up with this,which I thought to try today later on or next week. 250 grams hazelnut praline 65 grams chocolate 64% 50 grams butter 10 grams oil teaspoon or so of water (?) for spreadability maybe? I thought to try a batch and to half add add the water and to the other half not. This is to replace some of the liqidity of cream or butter water. DO you think it sounds feasible? I could even use something else for liquid like a liqueur... Thanks

Thank you. I thought that may be it!

Oh how wonderful!! I am so excited for you-are you? Good luck for your first day!!