Lior

okay, thanks. I assume that I can scale it down for smaller amounts? I only need 80g of this syrup!

wow! How do you print on edible sheets?

Is there some formula? Almost double sugar to water? Thanks

It is amazing to watch it turn into a truck!! How do you know what to do in advance! You really have a vision!! Just fantastic!!

should I leave out butter as well? , ! SO much cream can be replaced by the oil? This is great for shelf life! Thank u

I am bumping up this topic again! I have a recipe I want to try that calls for Sryup 30° B. Does this mean 30% sugar and 70% water? I still do not have a brix thermometer...

what if real buttercreams were sprayed with cocoa butter and then dipped?

I will get coolers and ice pacs with the help of our Prasantrin (thanks). I think I will make a few options. The molten cupcake (yum) the nutella and airplane cookie and the regular chocolates in a cooler. I will give some of each to the pilots and see what works well and what is most liked. I am quite curious now what will go well. The pinwheel ganache swiss roll idea is difficult due to keeping the ganache fresh. Somewhere on egullet I recall a thread on these cupcakes. Anyone remember? Or have a good source or recipe? Thank you! Do you think my "experiment" is okay?

went back to look and am amazed once again. Lots of luck!!

with pleasure! Ginger and milk chocolate Ganache (I use Jivara) For a 34cm X 34cm frame of ganache Heavy cream (35-38%) - 335 grams Fresh ginger juice - 60 grams (see below) Inverted sugar 100 grams Jivara 40% milk chocolate - 885 grams Butter 84% fat - 160 grams Bring the cream,inverted sugar, and ginger juice to the boil. Partially melt the chocolate in the micro. Pour a small amount of cream onto the partially melted chocolate. Stir from center to create a glossy "eye" . Keep adding small amounts of cream, maintaining the glossiness and keeping the temp of the ganache above 34.5C . At 35-40 C add the butter. When finished, use a hand emulisifier if needed. Pour into the frame and leave to crystallize for qabout 48 hours at 17 C. This is great if done as layer 2 on top of a mango pate de fruit. Line what will be the bottom with a thin layer of chocolate and cut into squares or rectangles. Enrobe with milk couverture and decorate with a pinch of ginger powder or a small piece of candied ginger. Let enrobed bonbons crystallize at 17 C Ginger Juice Grate a root, skin and all, and then squeeze the gratings in cheesecloth. The juice will drip through while preventing the chunks of ginger from escaping. A juicer can also work - just run ginger through the juicer - this technique works best with large volumes of ginger. Or make ginger juice in a garlic press, since the ginger is too woody to be extruded through the garlic press. In this instance, the ginger should still be grated, to get the maximum amount of juice out. (From wisegeek, but not word for word!) Have fun!

I have a recipe for ginger and milk choc ganache. Perhaps if you like white you can replace or coat in white. It also calls for ginger juice and not candied ginger. Let me know if you are interested!

very interesting flavours! Let us know how it develops! Best wishes!

you are so kind!!! I would go with air mail. And I would go with the size you mentioned and perhaps the smaller size. How many would fit in a 1.5 kilo package do you think? I will give this a try. I googled the y100 (only got that the y was yen when I saw it is a store in Japan!!!-totally cool!). And only if this does not add hassle to your busy life. If it does I will wait till Sept as I don't want you doing last min stress things. Thank you. Very much.

wow! So many options!! I wonder how long they keep the food cool. The Faqs said, of course, that it depends on ambient temp. Does anyone have experience? Would it keep chocolate from melting over a period of 6 hours? Then, the other thought I had, was they would have to be frozen overnight again for the following day, so either someone will have to remember to take them home (doubt it) or a little freezer in the office (there isn't one now). Oof I don't like hot weather! Thanks Karen!

The planes are small. So liquid could be an issue. Coolers are a good idea but there are no cheap stores here and I do not knowwhat a collapsible cooler is. I will google it. It could work, unless the cooler stays all day on the plane-I will ask about this. A jar of nutella type with 2 plane shaped shortbread cookies does sound nice, with a flat wide and small knife. I would need to make some compact package for jar, cookies and knife. Thank you all so very much. You guys are so helpful and great. When all is decided I will photo it. This past month I bartered with the pilot- chocolate for flights! My 3 oldest kids are all summer babies, so one had an "extreme" adventure of half an hour on an air motorcycle (they are probably called something else in English!), the second will soon have 3/4 hour private flight lesson, and my daughter and her husband will get a romantic flight. So I am true to cacao bean Maya trade!!

The problem is a few pilots, a few planes, so controlling the heat is an issue. I would need a small cooler on each plane, with ice for each day.... Bite size tartshells with ganache sounds really nice, only I supply them the amount needed once or max twice a month so correct storage... So I should use the meltiness to an advantage. I like the cello ice bags-what an idea. Even for customers who buy a box of chocoalte, walk to a hot car, drive home... need a way to keep it cool. Did it not leak? Now I really understand the genious behind the m&m's!!!

hmmm. sounds sensual. But would strawberries or other fruit hold up to heat of a half a day? What else could be dipped? I guess the spread recipe would be quite melty so it is like a fondue... Also, I usually send off about once or twice a month delivery. So fresh fruit would not be good. Thanks tho, any other idea?

I have a client who gives my chocolates out to his customers. He has a small air company that offers flight lessons, scenic flights or romantic flights during the sunset, over the beachfront, Jerusalem etc. Being so hot, the pilots keep the boxes in their office in a little fridge. But when they bring a few boxes (for the next few flights) to the plane, it quickly melts as the plane has been waiting in the hangar, under the hot sun and until it cools down, it takes a while. Then the loving couple get melted liquid chocolate, which they can't even smother on themselves as they are in the plane with the pilot! We tried various solutions but the ins and outs ups and downs ruin any effort made. So I was asked to make chocolate that is already melted-some kind of a drink. I cannot have cream as it would go off in the heat. I thought of suggesting a spread like nutella (but I would need a little knife and something like a cracker as well). Any ideas would be really good.

Van Drunen farms gives samples and are great to work with.

Exactly- the cream does cut flavour and so does chocolate though! An orange truffle sounds very nice. This Sunday morning I tasted my spiced tea olive oil water ganache before having anything to eat or drink. I was able to taste the spiced tea and olive oil much better. It is the consistency of a chocolate pudding, so it is for moulding. For cutting-no way. Pastrygirl! I thought you meant both together! Here I was thinking olive oil flavored with peppermint, instead of the usual Rosemary or chilies or herbs stuck in the bottle of olive oil!! Putting mint leaves into the oil...

Would the powder dissolve? It would not be grainy? There is also freeze dried powder - could even be added to the chocolate coating.

sounds very intriguing! With perpermint liqueur and possibly olive oil!! You could have a very interesting caramel there!! How funny that we are all on the same wave!

It sounds a bit similar to mine. I used a bit more water and a bit less oil. And adding alcohol has some water as well, but also alcohol, which also has sugar... Which Greweling recipe? Of course, if you want to tell! Now water can also be replaced with juice-or not?

And here my Saturday is more finished than yours!! If I could only wrinkle the time and jump over to Canada I would get a looong Saturday! Great to have a water ganache friend join in on the fun!!

I was bored this saturday afternoon so I decided to experiment with a water ganache. I used manjari chocolate, water infused with spiced black tea, and olive oil,sugar and honey. weight and percentage Chocolate 100g - 46.7% water 70g - 32.7% oil 30g - 14% 1 teaspoon sugar about 7g - 3.3% 1 teaspon honey about 7 g - 3.3% according to my calculations ( ) : total sugar content = 20% total water content = 33.35% total fat content = 32.68% According to that excel, I should raise sugar and lower water. However, my fat content is quite above the minimum and has no milkfat. The ganache tasted nice while still warm, although I am not sure if the spices and tea carried through enough. I am waiting for it to cool. I used an emulsifying blender. Any thoughts? Anyone else want to try with me? What should I try next? Try with milk chocolate?