Lior

Thanks for the interesting info! Enjoy the conference!

Not about placing precisely, but JPW had very simply made himself a utensil that he gently pressed transfers with onto the pralines. I had wanted to take a picture and forgot! It was somethingsoft perhaps a sponge, that he cut into a squarish shape. It was poked onto a short stick and covered with saran wrap or something. I will email a friend and see if she has a pic or more precise info. It worked beautifully. The only solution for time saving perfect precision would be magnetic molds, I think.

Oh dear! Poor you!

Feta sounds a wonderful addition!

clever clever thinking!

Yes the entry is very nice- thanks for the link! I fnd it amazing how so many places of different languages and cultures end up with similar sweets and names!

You have to have their security stick and software.

Just thought it would be fun to share my months favorite. Yo know how certain recipes become popular for a while and then fade away only to be replaced by a new one.... so this is our latest favorite: There are two ways to do it and both are simple. It is extra simple for me as I have the Tehina paste that comes with herbs and all I do is add water- this appears in demo and explanations on my food blog - page 3 towards the end of the page. Otherwise : Tehina about 125 g tehina paste 1/3 cup water- best to use mineral juice of half a lemon 1 crushed garlic clove salt to taste paprika-sweet chopped fresh parsley method mix lemon juice and salt add to tehina. If it seizes no fear! Slowly tablespoon by tablespoon add water. Add 1 TBL, mix it in then another. Soon the tehina will change color to whiter and then you just keep adding till you get your desired consistency. SOme like it runny almost like a thick salad dressing, some like it thicker. Taste and add paprika or salt or whatever to your taste. Add parsley. If you want green tehina add a lot of finely chopped parsley. You can also add olive oil to taste to replace some of the water. Eggplant method 1 2 medium eggplants or 4 small ones. Roast eggplant directly on high flame about 20 mins each side till skin is really burnt. Make a lengthwise slit on each eggplant and pour in tehina. Top with a bitof olive oil and eat with a teaspoon. Eggplant method 2 Slice eggplant into quite thin slices and place in baking tray. I spray the bottoms and tops of the slices with olive oil spray. Roast in oven till brown. Turn slices over and roast till brown. Take out of oven. Now I slice 2 tomatoes. I place one slice eggplant in baking dish, put a tomato slice on the top of it and then place another eggplant slice on top of the tomato slice- like a sandwich. So fill up the baking tray with lots of these sandwiches. Pour the tehina over everything so all sandwiches get a nice share. Bake again till hot and eat! Delicious if you like eggplant. This is my preferred method. And it is healthy too! By the way you can replace the eggplant with cauliflower pieces. Tell me if you enjoyed it!

Moran's Krembo recipe – not exactly the traditional cookie base Krembo For the cookie base: 70 g dark chocolate callets 90 g butter 120 g of hazelnut praline or halvah 100 g rice krispies For the creamy marshmallow part: 5 smaller or 4 bigger egg whites 1/2 cup sugar 1.7 g gelatin powder + 1 Tbl water 1/2 tsp vanilla extract Coating: 100 g cocoa butter 400 g dark chocolate Method: For the cookie base: Melt the chocolate and the butter together, mix and then add the praline and then the krispies. Be careful not to smash them! Roll out to about 1/2 cm on a tray, and refrigerate. When cold use a 6cm ring cutter to cut out circles. For the creamy marshmallow part: Warm the egg whites and sugar in Bain Marie until thesugar melts. 60C probably should not be passed. Pour into mixer and whip to a foam that is almost stable and shiny. Melt the gelatin in the water- it can be hot but not too hot and add while whipping, also add the vanilla. Put all into a piping bag and pipe onto the cookie bases. It is nice to leave a "choop-chick" that pointy part – like in the picture of the mallomar! Put in freezer until next stage is complete. Coating: Melt the cocoa butter to a liquid until all lumps are gone. Pour onto chocolate pieces/callets and mix till smooth. Dip the Krembos upside down and put onto a sheet or cooling rack. Keep in fridge for 24 hours and then they are ready. It is supposed to be heaven! Next I will write up a more standard recipe.

The mallomars look fascinating! I make a S'more and now I will think about trying the mallomar shape- it is cute. Thanks for the link!! Thereis a soft biscuit/cookie in teh Krembo bottom- look a the video again and you will see it in the process. Parallel to this thread, someone in our local thread just published a recipe - how odd! I will translate it and publish it. I also thought the boxes were a riot!! It was discussed how a kid would feel ifhis mom sent him one for a treat with his lunchbox! Wonderful? Special? Embarrassed? Be back later with the recipe!

What is a mallomar?!

Well according the video above, they were originally from Denmark! So I am sure they are at least similar!

Here we call bonbons- enrobed or molded chocolates filled with ganache or whatever- pralines. Different terms in different places. Hazelnut paste, usually carmelized is called praline with the french accent over the last "e" (prah- liney") Truffles are round and either smooth or rough.!!

I had to add this since Krembo was discussed!! It is a Krembox that a design student designed especially for krembo. Krembo Scroll down to see it enlarged. Once again, pictures speak more than words...

The picture is of selek or chard. I just wanted to see if chard was lsayne by showing the picture. The text claims only chard (selek).

so interesting! I will do it. It sounds good with colors -to intensify. Thanks!

so do I understand right that I can spray into the mold? Well I will try to get this and do it. Why "back"spray?

Yes. When standing in front of them to worl, you place the bonbons on thevelt first, which is to your right! I didn't even think about this... Now that you say it, left to right seems for a leftie, no? Odd!!

I am trying to recall the things I saw from the printer... I will find out to make sure. About the coco butter airbrushing: They had premixed cocoa butter with colors in jars that fir directly onto their airbrush gun. They keep all of these bottles in the warmer so they are quite liquid. I think even too warm. So we attached them to the airbrush gun and in a 3 sided "box" to contain the spray from getting everywhere, we sprayed. We began to spray left of the mould- which sat on a table in the 3 sided box- and finshed right to the mould- the same way as wen you decorate a bonbon with lines of chocolate in a piping bag. If you don't get me- let me know!!!! aNYWAY, THEN WE TURNED THE MOULD AROUND so bottom shells- those closestto us, are now on the top- farthest from us and once again sprayed. Then we applied the gold dust. I think the cocoa butterwas too wet and we should have waited to apply the dust.

I don't know what it is! I must say that the salesmen there were very preoccupied and were not very helpful. They were ou tof stock on their new Maya line and I had wanted to get a few of the little squares for origin chocolate tastings. A lot of their molds are now available in a smaller size- insteadof 11-15g they have the same shapes in 7-9 g. The quality of printing looked good in the samples. It is edible ink not cocoa butter though.

What a good idea. I could use that on my S'mores! Thank you! Would it shine up a dull area like on Marmalade's showpiece?

Has anyone heard of a can of spay that sprays clear cocoa butter? What would it be used on/for?

Great!! That will get you into things!! If you can, please take photos and notes!! Don't be shy about it as I was first time around. Have a great great time!!

A few more pictures: Here JPW is holding that enrobing tray and either taking it away or bringing it back: decorating with cut up transfer sheets Here he is shown cutting the paper- always becareful not tocut the belt-lift the paper up, then cut!! night!!

Here is a picture of the caramel/coconut ganache: It sat outside all night and the next morning I piped it into the shells. The second day, as I said was way too full and stressful. We enrobed in milk what should have been in dark due to no time and the dark enrober was always occupied. Did anyone watch the I love Lucy utube video? This is what happened to us. Four of us helped each other enrobe and decorate and even that was crazy. One time our pralines fell off as we had no "enrober tray" to catch them! Or too many were place on the belt and they fell over each other as they came off. It was VERY annoying. And we had the "nicknamed" chocolatier yelling at us to move our butts. I actually came "home" to my hotel that night very frustrated. I was picked up, according to my plans, by the taxi which took me to Antwerpen in order to get to Chocolate world in time on the following day. I flew home that same day so I wanted enough time there. The driver - who works for Callebaut -was annoyed at me for being "late" out of Callebaut, as he had two others in the taxi who had a plane to catch on the way to Antwerpen!! I tried to explain that our course ended late - to no fault of mine- hah! Then he drove like mad to the airport. I got to my hotel- an Ibis, and my room was more a closet than a room! Do you know what it is like sitting on a toilet with your nose 2 inches from a wall?!! And after such a day?! I went down to the bar and ordered a bloody mary which I drank ALONE in my room. SO I do suggest asking about the syllabus before hand- if you take any course! Well enough complaining! Now about the enrober. We used two, one for milk and one for dark. It required at least two people- one for placing the pieces nicely on the belt, and one for taking care of them as they come off. Now, to place then, always place points facing the chocolate "curtain" as this aids in their leaving the belt and being "dragged" onto the paper, without a foot. When a set come off onto the paper, the procedure is to stop the paper from rolling, even though the belt continues moving. You need to lift the paper slightly from the belt and cut it. Then you need to slide this paper, hopefully with the help of another person, onto a tray that is attached to the belt but can be removed. This must be done gently as the pralines are still wet and any fast movements will cause a chocolate foot. Then the tray is lifted off and the paper with the pralines is placed onto another tray on the counter. The enrober tray is then put back onto the enrober for the next set. Always do only two or three pralines at first to check that all is in good order. Pictures to explain: First only a few to make sure is is correct- sorry about blurry photo! Here is where you place the pralines pointy part first: Here JPW is showing the paper by pointing his finger. His other hand is showing the funnel part that blows air on the praline just after it has gone through the "curtain" of chocolate. This air blow/flow blows extra chocolate off the praline. From there it is dragged onto the paper: Here you can see him showing the removable tray: The milk chocolate enrober- a bit different: A clearer picture of the firast few tester pralines: Going through, being blown, going out: One set- correct number of pralines: Fresh out, onto that paper: As they come out you begin decorating them. This can be witha dipping fork, a transfer sheet, or anything. Before enrobing: The caramel/coconut shells: Ilze's and Jasper's lovely work: My favorites, before enrobing: Our "group". Without cap- Ilze, behind is Jasper, next to Ilze is me and then Yael and then Rupa. Somehow Elenice was not in this photo