Lior

Hello. I have been away for awhile and it is nice to be back!! I have a prospective client who gives flight lessons to the public, and offers romantic flights etc. He wants to finish the experience with some chocolate. Two hearts and two planes. Or any other romantic/airplane idea. I cannot find plane molds. I need something that can be filled around 10-17g. All I found was a two piece plane that is too large and a nice small one but it has other vehicles in the same mold! Does anyone know of something? Does anyone have a good idea? He would need 100 boxes of 4 pralines monthly so PVC isn't a good option. Thanks!!

Hi. Yes it is solid- all those kiddies ones are solid. I often decorate him with buttons with the tip of a paint brush dipped in a different chocolate color and I put a drop in each ear- it adds a lot! Well Ilovekids so I have fun with this!- I'll see if I have a photo. I got all these kiddie ones from ipfco in India, and they were kind enough to allow me to use some of their pictures. I don't know about where you are, but here it is more expensive than ordering from India and paying shipping. They also did my logo mold for me- oh and the kiddie molds are pvc and so is my logo. www.ipfco.com. Arun is the guy you need-he is great.

mrose also has a bonbon... btw, all blue words are links...

Thank you so very much! I am still fixing it up, sorryfor any mistakes... Anyone is welcome to play editor...

Thank you for showing that lovely swirl on the good one. I have been after a swirl like that for a while!! Remember Kerry?? How did you do it? I use those melters also. I also melt overnight- I melt to 58C then I take the tray out of the melter and place it on the cold stainless/marble, stir a bit and then seed. I think it takes about 20-30 mins depending on the qauntity. While doing this I remember (or forget) to set the thermostat to my working temp. I use a digital thermometer cause the one on the melter is not accurate or digital for that matter! I always always test my temper before beginning any real work.

Thanks!

Today I took my american guests to Jerusalem and Mini- Israel. We ate at a lovely vegetarian place. The food was interesting and tasty and the view of the old city outside the window of our table was perfect. Here is a site that shows some ofthe food, the table and view. T' anim or figs

There is a picture of the jachnoon, pot and tomato on my blog. It is a yemenite food. And I think you can do the silverfoil thing. I would use a small deep one rather than a large shallow one since you can layer them - the bottom layer is usually harder than the top one.

Oh good. Thanks again for the advice. That is what I assumed! The neatural tendency of things to go where you'd rather they didn't...

Hi Pam. Well you need a baking dish like the one in my blog- with a lid that closes well. You lay the jachnuns around the bottom and then another layer right on top. You add washed eggs. You can butter the dish all around but the jachnuns should have enough butter in them so they won't stick anyway. Bake on low heat- 100=110 C for 9-12 hours- all night. It is eaten for breakfast-usually traditionally on Sat morning. Yemenites grate fresh tomatoes- like you would grate a carrot- add slat and any seasonings you like-paprika, etc. You eat the jachnun warm with the cold grated tomatoes. Chopped cucumbers and tomatoes and peppers with olive oil on the side and even cottage is the typical way. They need to be a deep brown but still soft and not crunchy. It may take 2-3 goes till you get it right exactly. An hour less or more, slightly closer to 110 or to 100... The smell when you awaken in the morning is devine. Sometimes the pieces on the bottom get too hard and crunchy. A solution isto pad the bottom with slices of buttered bread and then put the Jachnun on top of this. Again the temp depends also on the time you wake up. Later wakers=lower temp... Good Luck

Okay- thanks! WOuld it be a mistake to dip in chocoalte the following day? WOuld the caramel start flowing off the apple?

Hi! I want to make some caramel apples for the weekend coming up. Now I was wondering what caramel would be appropriate? The same as for the snickers bars? I then want to dip in chocolate. ANy decorating ideas, successful tips or "caramel for apples" recipes? I thought to do it with my nieces who are visiting for a few weeks from the states. What is popular to put on them? Nuts? You don't really see these here. Thanks!

Thanks again for the great and patient explanations! And much success onthe retail store! What are you selling? I assume related items...

I am speechless! Wow! Thanks! Now I have to go back and read it all again! Itis very tempting! I want fresh berries!!!!

I glue my marshmallows on to the graham cracker with a thin layer of chocolate. Perhaps this separates the marshmallow from the cracker? Anyway, Sebastian your black raspberry marshmallows look really tempting. I looove that color!! Can anyone straighten out my berry knowledge for me? Mulberries. blackberries, raspberries, black raspberries... Are there any others to add to my confusion? What are the differences?

yes those I know- thanks though for the lovely explanation- but what about fondant as on menus in restaurants. It is a melted chocolate type of cake- called Fondant. Do you also have this use of fondant?

My local forum is discussing fondant. It also has confusion. What is it to you?

Kerry ! Now look what you've gone and done! Mystery pretzels ! Really!!

Thanks so much!

before and after pictures. They usually rise better... oh well...

So hereis the method is pictures: eggs beaten with the oil and the yeast packet- just noticed the similar type of cake on the packet picture!! 200g soft butter eggs, oil and water kneaded: covered:

excellent- thanks!

This is pretty traditional to most Ashkenazi Jewish households (east European mostly) Simple and fabulous 1 kg flour 50g fresh natural yeast 1 cup sugar 3/4 cup lukewarm water 4 room temp eggs 200g room temp butter 10 tablespoons oil a pinch of salt Put all in large bowl and knead till it doesn't stick. This takes about 5 minutes Allow to rise for 1 and a half to 2 hours covered and in a warm spot. Divide into 4-6 pieces,knead and roll out to a rectangle like shape piece by piece. You can use different fillings. This is what we do: piece 1: spread with chocolate spread like Nutella. Piece 2: same as piece 1 but add pecans or walnuts- roasted not salted Piece3: cinnamon and sugar Piece 4: same as 3 but add the nuts again After spreading with whatever, roll up entire rectangle and then slice pieces and lay them on their sides so they look like snails- streudals. Place them one touching the other in the baking pan. I use a large aluminum cake tray. The must be snug up against each other. Continue in the same fashion for all pieces. All should be in one tray snuggled up against each other. Bake at 150C until a lovely light brown. Check if the dough is baked. To serve they easily come apart into their individual pieces. It is quick and easy. They go fast in my house. I put them in the oven after the dinner comes out. They are ready when dessert comes around after some chatting around the table. I will take pictures- I am now waiting for the eggs to be room temp!

How nice Kerry! I will try getting the magazine- any links to it?

Great! Lucky you!! I agree on the ganache types! Also, perhaps some tips on precision placing of transfer sheets as in the discussion thread page 3 of enrober questions. Marmalade and Lloydchoc hadissues that were interesting IMO!! Thanks!