Lior

Thank you so much! I ATE your words!! I hope one day I will be able to taste all these amazing sounding chocolates!!!

Thanks for that interesting article and foolow up by Art! I am also interested in shelf life and WIlliam Curley's truffles!

beautiful photos!!! And ideas!

well well Andie!!! Thank you ever so much!! Now I will also pasteurize all my eggs!!

Absolutely fascinating! Thank you so much! I know we cannot get liquid egg in our supermarkets! And my carton only said how long the eggs will be fresh at refrigeration. So I assume they are not pasteurized, since no one eats raw or undercooked eggs, as instructed by news and various sources of info. I will try the pasteurized method-sounds simple. Lana thanks again!!

Thank you for all the info-everyone!! I know what the process of pasteuration is (Louis Pasteur etc!!), obviously for milk and dairy. I just don't understand how it can be done to an egg. If you heat it enough to kill bacteria, wouldn't the egg get cooked? I now have to find out if our eggs are. Are your supermarket eggs pasteurized? Does it say this on the carton? I will go look at mine. And now to that list of edible flowers!

wow. I am sorry to ask but what is a pasteurized egg? How do I know if my eggs are pasteurized? Thanks!!

This is true even with egg whites? Perhaps powdered egg whites? Did one of the sites give a recipe for this or for gum arabic-I guess I need to go back and look again!!

wonderful!! thnkx! The last site u gave says that these shouldn't be eaten?? The other sites say they last for a few months up to a year. Now is this in terms of color or edible? Do you know?

Yes food safe! cb spray I got mine from chocolateworld... I spray marzipan before enrobing as it helps prevent leaks. And thin fillings like honey.

ugh! I can't believe they use junk!! Nope, not for me!! Doing it by myself sound very interesting! I will also go buy pansies and violas. DO you have a method/instructions? Maybe we could start an online making crystallized flowers "crystal off" ! I read up about it once, but eggwhites? Is that ok?

Hi! Thanks! I did contact them and they sent me their wholesale list. The flowers are gorgeous but PRICEY!! I thought to use petals like on candiflor's site as it may be less pricey. Perhaps I should just order from sweetfields...

I have sent 3 emails to this company with no response! Candiflor Does anyone else have a source? Does anyone order from here? Why don't they answer emails!!!

Hmmm my post didn't work-I will try again. KErry, very interesting!! Now I really want to try but I have tons of enrobing to do today...

I have a can of cocoa butter that is usually used for spraying marzipan. I spray thin fillings with it-even plain honey let sit over night and have no problems closing. Super easy-no equipment.

I wonder if this would work: Pour/pipe in one color - half to three quarters filling up the mold. Then using a piping bag with a different color, stick the tip inside the poured chocolate and squeeze while moving the tip around in some random or not design, finishing at the top of the mold (which is actually the bottom) Kind of like the almond butter cups that Kerry gave us a link for (Schmidt's demo in the bowl thread).

Thank you Kim-so the toffee is like english toffee. I guess here we call butterscotch caramels and toffees are chewy and often fruit flavored.

Lana! You always find these intriguing pieces!! If you get the chance, take a picture of the whole bar-ok? Looks really nice!

Jgarner53!! Those are just beautiful!! Andthe filling-butterscotch? looks divine!! What is the difference between caramel, butterscotch and toffee?? Here toffee is chewy and caramels are hard sucking candies or liquidy filling. It is like pralines/bonbons or nougat/gianduja-everywhere it has a different meaning!

I demo - ed this (kind of), a while back. I think they are the same as cinnamon rolls. Sometimes I fill with cinnamon and sugar, sometimes I add nuts, other times I use chocolate spread as a filling and sometimes I add nuts to that! Bulkalakch

I think they seem wonderful. I bet these factory products were originally homemade/baked (even hot dogs) and factories did their thing and reproduced them. So it is going back to the wholesome good ole days. Re icing in piping bags- I saw this gourmet store a few weeks ago that had all kinds of "sets" of food for putting together at home. For example: dough rolled out and cut into the correct shapes, fillings in a containers, ganache/glaze/frosting in piping bags - all sets were in a nice box with instructions. They had this for pies, pastries and pastas. People were buying them left, right and center. It reminded me of the time I went to our town's best bakery to buy Rogelach for the weekend. They had sold out and only had unbaked ones. I told them I would love them that way. I got a discount and baked them at home-fantastic IMO. Now they sell them also unbaked! Thanks for the icing recipe!

sounds fabulous!

Can you give me a recipe for that frosting? Doesn't have to be exact. Is it put on afterwards? I have not had a pop tart and I will make them for Sat morning family breakfast!!

You gave me a giggle when you told about your wife eating the chocolates! I had all sorts of honey and chocolate experiments going on a while back, and wanted to see how the various chocolate and honey bonbons hold up over time (2 of each). When I came to check they were all gone... Hubby found them delicious!

cool! thnx