Lior

I would come to a workshop with him. Absolutely.

Yes! Imagine having all that equipment and climate control... And we don't even have Easter! What a drag!! What am I supposed to make matza shaped chocolate?

I thought I saw him doing that!!!!! Isn't it weakening the heart to watch?? I feel weak when I see such gorgeous work!

glad to hear! I thought that would do the trick! And about his eggs -I also love his work.

He is a member of chocolatelife so maybe through there you can contact Ian.

like a huge kinder egg...

These are great videos. In the third one, Chocoera, you can see how many coats he does on the huge egg-but what is inside it?? Just gorgeous esp for those of you who love airspraying and color!The artisto

Would it have eggs in it?

Yes I have that recipe. But since I had very smooth paste already(I also nearly ruined my food processor the first time around before I got this smooth paste). So now I had to apply Greweling's recipe to an existing smooth paste!! And the oil is leaking!!

Had some left over qumquat peels that I crystalized so I stuck them in a dark bar. It smells of qumquats quite strongly!

Yes I dipped. One layer almond marzipan and one layer pistachio: Some were oily on the pistachio side after dipping. Gotta perfect the p. marzipan recipe!

I want to add it into my pomegranate ganache. I have made small white chocolate bars with strawberry powder and it was well received. It looked pinkl! Van Drunen Farms gives samples and even sent some to me. They were very nice and helpful.

how annoying! Treat yourself to a better model!!

I know how you feel!!Egullet pastry group is the greatest!!

Hi! Do you mind taking photos? I would love to see what it is like! How they set up their tables/stands etc. and of course the chocolates! Lucky lucky you!!

IMO it would be good for marshmellows and caramel as here mosy people say they are too sweet! I can see someone, though, craving more sweetness, if that is the taste he is used to, and that may make him get it somehow, from eating more, or elsewhere, like in tea/coffee. I wonder how it affects the diabetics, as their bodies also react to perceived sweetness, I think....??

I know that when I made a tea cup I had to make a few shells- "shell, let set, shell again, set etc...." otherwise I could not get the molded chocolate out. Same with a big heart that I use. I guess there is a connection between suface area and thickness of shell.

Perhaps you need a thicker shell. Try an extra coating or two/

Here it is!

Impatient me... Okay, so I didn't wait for advice. I can always go and do it another time! I used Grewelings marzipan recipefor pistachios but had to do it a bit differently since I began with this beautifully smooth p. paste. I made the syrup (I used rose water instead of regular) and poured it onto the paste and mixed gently. So I ended up with yummy green sand. I thought I had better food process it anyway even though it was smooth sand. It reminded me of Halvah only from pistachios! So it was still sandy-ish. I added more rose water, eachtime a squirt and processed and then it came together more. I added some vodka-maybe 2 or 3 teaspoons and "walla"! I had a nice green ball of marzipan. It is a bit oily though. I will take a photo. I love the taste but then again I am mad for pistachios.

I am bumping up this topic. I purchased ready made pistachio paste. Just pistachios-like peanut butter-ground up and smooth and also oily. Now I thought to try making the marzipan again using this. It is quite liquidy/ oily. Before I begin are there any ideas, recipes or warnings anyone can offer?

OMG!! I know what I am making for Dinner Friday night!! Thanks! And Sarah dear, if you ever find/buy a persian rice cooker, get me one too and I will reimburse you! And add some chocolates!

Wow! Amazing lady!! I wish I could see some pictures!!

Wow that is sooo nice! Thanks!!

very nice! Iwill try! Thanks!