Lior

I have to get the book! When someone comes from the U.S....

Maybe this? wine jelly and I think this one although right now I haven't gone over it to check: wine jelly again

my pleasure: post one and wine jelly: post two

sounds very good. Does it get a thin enrobing? Thanks!!!

There is a thread on thechocolatelife on wine truffles. Someone who made them and gives the recipe and method. I have not tried it yet...

looks lovely- wow!

wow! Thanks for that interesting info ! I don't think I can get those here- although myrtle does grow here... I will ask my beekeeper on Monday when we meet!! Enjoy your honey truffle making!!

Happy to see you here again!

I am sure a Valrhona or Callebaut distributor can send you packets. I getit from Valrhona.

Thanks. This is proving more difficult than I thought! Most of the non chocolate related places I have contacted do not reply! One place refused to sell it to me, saying they only sell within the U.S. due to export regulations. One place seems helpful but give me info thatis not relevant. I asked what 13 gauge was or if they had .5mm and she answered : Dear Ilana, No problem! Ga is the thickness so 8 ga thickness would be approximately 0.1285. We hope you find this information helpful. So I wrote her back again... But for those of you who can use the 800number: Hello Ilana, we have some food grade wire are part number is 70040571. It is a non catalog item. This part number is 8 ga 20 ft long. Just call 800-645-7270 and we can call the vendor and special order you this wire in the size you are looking for. Sincerely, Caroline Shipton MSC Technical dept From the Malinco website: They have it but: Yes I have a $125 min order. For a small of a quantity try nmcmaster-carr supply. Thanks, Jim From McMaster-Carr: Ilana, Due to the ever-increasing complexity of U.S. Export regulations, McMaster-Carr has decided to only accept orders from a few, long-established customers of ours overseas. We are not able to provide a quote nor can we accept your orders. We regret any inconvenience this causes you. Regards, Mike So now I will try David's link. David, do you know what width is good? I think I need .5mm Thanks!!

The site is annoying!! The tropelia is a lower level chocolate- compared to the grands crus. I guess it is like a standard or regular milk by Callebaut, nothing special ... If you are looking for grands crus then I do not know the new kind you mentioned, but I am very familiar with Jivara and Tanariva. Tanariva is a light colored milk with a very caramel or dulce de leche type of taste. Itis wonderful. It is 33% And the Jivara is a darker milk 40% and is also wonderful.

Hi Bob and Sarah! First thank you!! Yes, I rolled the caramelized honeyinto little balls, dippiedin chocolate twice because the honey only wants to find a way out of its little prison, and then rolled in cocoa powder. Lemon thyme sounds PREFECT for honey.I used to grow it, maybe I still have some. I will try. Hmmmm rings the right bell, doesn't it? Oh Bob, you are so wonderful!!...

Okay, so hereis the plain regular honey in a shallow cup. The surface is funny because I sparayed it with cocoa butter meant for marzipan and then waited 24 hours for a thin crust to develop and then I gently coated it by folding chocolate over the top with the dipping fork. and the caramelized honey truffle with a pistachio nut in the center: Now I still have the beehives to do.

Beautiful!! Yummy! And yes, I would use some darker deeper color on top Maybe pomegranate instead of cherry?

Hi. Well yesterday I didn't get around to my beehives. I always plan more than what I can accomplish! But it is a good thng! Because I will make the beehives with the honey ganache as Gap suggested-lovely idea I think. I am still curious about using the fermented honey and whipped creamy honey. I will ask my beekeeper about this. I AM GLAD I LEARNED ALL THESE HONEY RELATED THINGS! I willtake pictures and post as I go along. Thanks so much-mwa!

emily! How funny! YOur cold influencing my honey chocolates!! Very silly indeed!!! There are so many good ideas! I willtry the beehives today. I don't think he has whipped honey. He is a small producer. What is whipped honey? ANd fermented? Gap I love the idea of a simple milk chocolate ganache and then incorporate the honey! Is this for slabbing? Would you add something like a tablespoon or two? I have some avocado honey....I love it... Powdered honey and powdered wine seem very unusual to me. Everything I order is costly when it comes to shipping. Are they natural do you think? Now the english toffee sounds great!I imagine using my avocado honey for english toffee with pistachio nuts on top-yum! Strangely enough english toffee and caramel items are not too popular, like bark. I don't know why. I personally go for bark, bars and crunchy hard things. And yet, dulce de leche is popular. My swans are one of my hottest items!!! So I will keep updating! And thank you all so much I want to make all these ideas and will.

Hi Bob! Well the request was Just Honey. So I did not use chocoalte,butteror cream. I used only honey! Beehives are an option since he may like the beehive look.

will do-thanks!

I will go look at Greweling's recipe! whY DIDN'T i THINK OF THAT-DUH! Milk chocolate honey ganache sounds great! But he wants ONLY honey! So here are today's experiment results: 1. caramelized the honey as mentioned before. I should have oiled the baking sheet I poured it onto... But I managed to stretch and pull and fight and get pinches off. I stuck a pistachio in a pinch of this honey and with very lightly olive oiled hands, I rolled it into little balls. Quite small cause it is sweet. Then I did the trufle thing and dipped in chocolate-dark, and rolled in cocoa powder. They are chewy but don't really stick to the teech very much and they are quite good. I was actually pleased with them!! 2. Poured "straight" honey into tiny little shallow pre molded dark choc cups. Sprayed with cocoa butter thatis really for marzipan and in the meantime thereis a coating on the honey that seems like it will be okay to seal closed. I used these little cups cause they are small, but truffle balls-the pre made ones would be easier to seal-only they are too big. Thesehave to sit overnight before finishing. So tomorrow I will do Greweling's, finish today's work and then decide, or have him decide (?). I wonder if I should let him decide? SO thanks people! Will update later on these developments! Just saw KKLLOOb! Beekeeper!! That is the word!! Now what is fermented honey? I assume you used Greweling's recipe? My dipping fork- my fav broke today and now it has one the one middle tine! I have a ton but it was my fav!!

piano wire for food!

unbelievable! Thank you. Now if I ask for 13 gauge would thatbe good for a white plastic base guitar-do you know? And if so, Ihope they know what 13 gauge is, cause I don't. I will go google it! Thanks

piano wire!! Would that be at a music store? Thank you!

YAY! I have been waiting for an answer-thanks!! I thought of adding c.b. too! In the meantime I am playing around. I caramelized some honey with a few leaves of lemon geranium for a flowery taste. I did it on VERY low heat for nearly an hour. Now it is cooling. We will see. On a search for info I found Burdick Chocolate makes a honey truffle. The person who wrote about it said that it is light colored and could not figure out how it was shaped, dipped maybe and then rolled in c.p. I wonder if he added c.B. I don't know if mine will be pourable as it seems kinda sticky looking!

I have a honey producer (is that the right term?) that want s to give a truffle with honey inside it to his customers. The honey is 17% water. I still need to go to my books to read again about aw but thought to get some input anyhow. He wants to fill a praline with pure honey. I need to check shelf life etc. Would this work? Any thoughts on the issue? Thanks! editted to add: maybe caramelizing the honey? Would it be firm enough to dip?

Thanks. I emailed them and am waiting for a reply.