Lior

Yes I would. I usually do about one part cream/liquid to one and a half chocolate, adjusting for dark, milk and white. A bit less for dark a bit more for white, then the shell fills up nicely and has a flat top and is not too liquidy after setting and not too firm. For firmer I prefer slabbing the ganache and cutting it, so there are a variety of textures involved. Some like it thinner others like it firmer. And the round moulds can be filled with a slighter firmer ganache than the angular cavities., so a real variety of texture as well as flavour can be accomplished by planning ahead! A larger cavity can also have pieces of things in them, such as cut up candied orange peel or roasted nuts chopped etc. A tall cavity can also, for instance have a nut or such plopped in it. Endless options!

I'd worry about getting little holes or spaces that don't get filled up with the ganache, so the shape of the cavity is important, if there are corners or small triangular parts, the ganache should be more liquidy than not.

Hi. Firstly, it is not too firm- I pipe it into my frog shapes- (kinda like the frog's blood...) It is in my kid's line, but adults seem to like it also. I reduce till it is thick and would just burn if I continued reducing. Then I squish it through a sieve so there are no stringy parts. To the puree I add the balsamic about 1 -1 1/2 tablespoons-- according to taste as the strawberries always taste different. Some are very flavorful so I add less balsamic, some are more watery so I reduce more and add more balsamic. Here is the basic recipe: 200 ml cream 38%- long life 100ml reduced strawberry puree 1Tbl Balsamic 360 g White chocolate- I use Valrhona pipe into shells and wait for it to firm up- close and that's it! Good luck!

Hi William! What a nice addition you will make to this great forum!! Welcome! Well my fridge saga: I bought a new upright, glass door fridge-similar to the kind you would find cool drinks in stores. Inexpensive, relatively. I had the technician install a new temperature control and so it wavers around 13-17 C. When it is humid I have an issue with it. It is too humid inside-around 70%. I bought a humidity meter in order to keep check in my basement and fridge. So now I am looking to see if there is a humidity control unit for the fridge! I ignored this issue during the winter as conditions were perfect in my lab all winter. Now of course it is becoming a problem and I need to deal with it. I just have the air cond on now and so it is annoying! I contacted this wonderful man from Chile about it and he takes it all so seriously- he is just wonderful- Ihope we will find a solution! He has a million hobbies and is amazing!! Here I will let you know when I work it all out! Bye for now

Thank you Kerry! I will pass it on! Have a great day.

perfect and beautiful!! Yum!

Hi. I am trying to recall the exact method Wybauw used for those seashells. I remember using the "slamming" method to fill the shells with ganache( not piping...), and then we slammed the two identical molds together. Was this all? This is what made the two halves stick together? DOes anyone remember? Lana asked on the ecole forum and now it is bugging me! Thanks!

totally impressed! Wow.

HEllo!! I spent 3 days in Prague a few years ago- it is a beautiful city! saw a lovely music and light show in the park and of course, the black theatres!! I can't wait for your explanations and all! l'hitraot! (=bye and see you again)

Thank you for such a lovely peak into your life sooooo far away! I wish wish wish we had some thunderstorms!! I think your love of baking and cooking is just phenomenal!! SO thanks again!

How nice to celebrate Passover jsmeeker!! Hope you enjoyed your little celebration. We had 22 or so people at my house- lotsof boys between ages 15 and 22 so they were constantly hungry, I just left out the leftovers during the day and it was delightful to see the roast beef (came out OKAY not great), chicken and matzo schnitzel slowly get less and less. We raised a 5th cup of wine for the kidnapped soldiers who are not free to clebrate this holiday of freedom. It was a quiet few days in my town luckily- but not so quiet in other areas -unfortunately. I wish everyone be blessed Chag Sameach, lots of freedom and peace.

Beautiful demo, Chris!! I love the picture with the towel over your shoulder! I walk around my house like that all the time! Your blog was just lovely and thought out and full of great pictures,sothanks for that and this!!

Hello. Well what I did was get the phone numbers of other chocoaltiers that were participating and I asked them. But there was no real definite answer as no one knew exactly how pieces they sold the previous year and how many they had left over. So I went for it and made 1000 pieces total per day. That was just the bonbons,not bars or bark etc. I had leftoverand froze them in vacuum packed bags. You see, some kinds sold out, some not at all. This way I did not feel nervous that I may run out- I had a few festivals within 2 months, and each was 2-3 days. I will be happy to share how I organized and took if you want. Enjoy it and try not to get stressed- believe me I know how you feel! Lots of success!!!

Okay, thanks! Is it considered to be a good and tasty cut? Thanks Anna!!

Okay here it is called "Viesbraten" I have no idea what that is in English! Hereis a picture of the cow and its cuts- it is # 19.the cut #19

I feel your home! It looks so , so uhm, welcoming to come home to type of house/home- a place people live in and laugh and cry and gather. Definitely my type of home!! I love it's irregularities like a powder room off the kitchen. Send my regards to Mr. Kim!!

when.... you rely on a fellow egullet for instructions on a roast and not on your Jewish mother!!! Who has been making roast all her life!!!

Thank you thank you thank you so much!!! Passover is coming close and I keep checking to see if there is an answer!!!! Now I have 24 people so I bought about 6.5 kilo (I guess you are into pounds??) And I don;t care about the cost of the thermometer, only the nearest place to get one is in Tel Aviv-an hour's drive.... I will try. So it is uncovered all the time? Does it sit on a rack to drip or in a pan? Last time I made it I browned it on the range...! Then I put it in a dutch oven covered... Bad??? The ovens here are so small Ihope I can get it all in!!! Thanks!!!

Hi. I am known to be a great cook by my family and friends, although I am sure none of them are any where egullet standard!! So I need advice. My roast beef, which I never taste of course, doesn't always come out perfect. Last time is was too rare and everyone sat around waiting for the beef!! I would love advice or a recipe please. I don't have a meat thermometer! Thanks!!

Mr. Kim’s two cents: So, if Mrs. Mike is nervous and scared just writing about her food this week, imagine MY trepidation as I look ahead to trying to keep up with her this week. You should just TRY being the only person in the house WITHOUT a gastric bypass when Kim starts working her kitchen magic. I mean, someone has to eat what she can’t. So I wage a constant battle not to eat myself into a fleshy imitation of a Macy’s balloon. Okay, battle may be too strong a word – I don’t resist Kim’s culinary wiles too vigorously. I am glad to be along for the ride this week, and based on the menu and Kim’s likely portion sizes, I look forward to a new wardrobe by the time she’s through blogging. Do they even MAKE grown up clothes in Size Husky? I just went back and reread everything! I really like how nice Mr. Kim is and how much he enjoys your cooking! It is nice to be so supported! Good for Mr. Kim!! Now I am waiting to spend the week with your family!

Hi! I was also born in the wrong decade! I should have been born either long ago of some time inthe future. This periodin history is a hard one for women in my humble opinion! I love all your cookbooks and am looking forward to the week! Thanks!

Okay- got it! I wanted to know how you got such a even and flat top! If it isn't liquidy it is not always perfect-at for me! I amglad you like them! Have fun at teh bbq! Thanks

I was just thinking that some strawberries lack taste- as many modern fruit and vegies do. Even flowers seem to have lost some of their smell! Perhaps that is the problem!

looks great! Did you put a silpat on the top too? to keep it flat? How do they taste? Your blog is just lovely even if I am a vegetarian/no pork anyway person. Totally fascinating to see life from a different perspective. My husband is an engineer- IAI- and his organized ways are so much like yours I am stunned. I am unfortunately only desperate to be organized... I am the "it's an organized mess" sort!!!

I agree. My old fashioned banana cake is a loaf with no icing...That is FANCY~