Lior

Hi! A while back Jeff (marmalade) mentioned he has a chocolate store in Ecuador Marmalade called Gianduja. My husband was there for work related reasons so I contacted Jeff and he happened to be in Guayaquil at the same time for the cacao conference,. How lucky! I asked him to bring me a bunch of chocolates and some bars. The bars are made with nacional or arriba cocoa from a farm around the area of Quevedo, Ecuador, 70%. I have tasted the little squares which are passion fruit caramel! Here are some pictures: The bar on top of his box: Up close: His chocolates: Up close: Some origin bars my hubby bought elsewhere: I hope Jeff will tell us the ganaches. I know the hearts are Gianduja. In a week or so he will be in SIngapore and I am sending our own AmritaBala some chocolates and she will send me a macaron! If you see this Amrita I will be Pm-ing you soon!!

Thank you soooo much Lapin d'or!!

I will be happy to get all the details. When I return with the info I will post.

Hi Vanessa. Just wanted to let you know that I got samples of the storage boxes and trays and am very satisfied. My only issue is "tallish" truffles - hand rolled sometimes come out a bit tallish- and larger bon bons- like the mouse or frog. Did you have a problem fitting anything into the plastic trays? I assume I could always package the problematic ones as I have in the past... They were very efficient and also sent a catalogue. Thanks for sharing this info!!

Hello. We were shown them in Belgium at Callebaut in a course and were told that ch world carries them. I don't yet have one so I don't really know about how it works. However I will be in Belgium again at around June 11-15 and at chocolate world. I can ask at the course and at choc world if you want. Perhaps the place that carries them may also have info. I would guess colored cacao butter is injected into the empty ink cartridge and them you print on plastic acetate sheet that is safe for food. Let me know if you want me to find out. I am sure I will now ask anyway in case I get one one day when I have extra funds!! All my best in the meanwhile!

This one uses cacao butter to print. I know chocolate world has them but I don't know where else.

recipe #2 above! Even has ground almonds-similar to an almond macaroon perhaps...

I asked the chef how much water is needed for the gelatin (recipe #1) and he said 1/4 cup.

Let us know how it turns out. If you need more recipes there are tons here where Halvah is very popular!

I'm jumping this to a separate topic after a week or so of it being in the make your own liqueur thread - perhaps it went unnoticed. I am looking for a really good liqueur made with quality chocolate. Can anyone refer me to a book, recipe or site? TIA oops, I also wanted to know if there are different kinds as I read about creamy ones and bitter ones with the cacao bean... Never had this or seen it so I would love some explanation if someone has the patience!!

1. 2 eggs 2 Tbl sugar 1/2 tsp gelatin 100g Halvah 50g white choc 250 ml cream whip cream to a light foam. whip eggs and sugar. melt cho andt hen mix with crumbled halvah. mix till smooth. Warm up gelatin with some water in micro till melted. Add the halvah mixture and gelatin to the eggs by folding. Fold this into cream. Put in fridge for 5-6 hours and then decorate with chocolate sauce. 2. 100g halvah 100 g almonds 6 egg yolks 100g sugar 500ml cream toast almonds till golden. cool and then grind in food processor. add chalvah to food proc and grind till it is all homogeneous and then move to a bowl Whip eggs with 50g of sugar and carefully fold into halvah mixture Whip cream with remaining sugar and carefully fold into halvah mixture Put into serving size bowls and freeze for 1 hour Put in fridge for half an hour serve If you want more choices let me know!

I bought custom made moulds from India and I know they have the polycarbs- importedfrom Europe, of course, as well as other equipment. Arun is your contact guy, super nice:Here. I hope this helps!

just great!! clever you!!

Fantastic idea!!Vanessa I keep going back to look at your beautiful products!!

The lemongrass mango cheesecake is my style and looks just lovely! A big congrats to Patrick and much success over the next phase of his young life!

Hello. I am looking for a tried and great chocolate liqueur recipe. I can't seem to find one that usesreal and good quality chocolate. Can anybody help here? Thanks!

Lovely! COngratulations! I am not sure I understand what the boxes with the morror effect are, but it looked just great! Bet you are glad it is over!

Thanks! It did seem so!

Thanks Sebastien and ejw50- it is my pleasure!

Hi! here is a of an interview with Anna Shea. She seems lovely! Her chocolates also do. I notice her spraying made bonbons towards the end- does anyone kow what exactly this is? Has anyone had her chocolates? Also she packages them by hand-literally, and in a different way with a little piece of paper or tissue or silk paper.

Thanks! Is it all natural??

Thanks Cakewalk -Yes, today was a great day here and thanks John!

Thank you!!I appreciate all your support- every time- and all your advice!

Well thank you. I was sorta surprised cause I am so new and still working out my recipes and all- and besides, you all have a big part in this- especially Kerry, but also Mark and John as well as others. I think it is also because of the couverture... I would probably say "recommended" but hope to live up to Sandra's recommendations! Sandra lived in Israel for a year and now her and her husband will go to Germany for 5 years. She interviewed me and tasted some of my chocolates and did the same to countless others! Great job! As Ashkelon was not exactly the best place to be at the time of the interview (if you gather what I mean) I was interviewed over the phone and met at another colloeague's place in another city a few weeks later and so I brought some chocolates with! Thanks again!

Oh that is what I figured- thanks so for sharing every time without fail! You are amazing. How many times have I told you that? I hope lots!