Lior

I use my flops for tastes- cut up bite size-small ones pieces for tastes and I make little truffles of the leftover ganache sometimes also for tastes. I also have the chocolate itself available for tastes - just plain. Here are some pictures of my latest efforts. The Nigiri are made from Tamarind marshmellows, rice krispy treats made from Tamarind marshmellows and the rice K's are w/out any sugar. The strwberry marshmellows are for the s'mores. Strawberry: Tamarind: Nigiri:

Very cute and lots of fun! I like your blog,too!

Did you go to a supermarket at 2 am? It is open? Does it ever close? Good luck with the marshmellows.

Thanks so much everyone! I still get soooo nervous. I guess time and experience will take care of that!

Thanks Kerry amd Jeannecake! I am working on my mini S"mores now- hope they aren't too tiny!!

Well now there is a wine festival coming up next week of Israel wineries and there will also be booths for olive oil makers, cheese makers and chocolatiers. Less failures were experienced this time round. I have to say it is hard making a few thousand chocolates in 2 and a half weeks all alone... I don't enjoy the stress of this. Those are some of what I will sell. And now to get things straight, my youngest daughter is Lior, I am Ilana. I use her name upon request! Here she is in the Ganache Chocolate shirt after waking up all bushy haired!

putting his hot little hands all over the body of my bunny Now that is a great description!!! It sounds incredible. Maybe Vanessa and I will come for intensive lessons at the same time!! I am thinking of coming to the states during winter time. I have a hard of hearing cousin married to one of the same living in Vancouver so maybe I can visit her as well. Then I can show my youngest daughter what snow looks like, see some North American chocolatiers and learn! Last year I visited at this time of the year and went to taste Daniel's chocolates in Rockford Illinois. It was delicious. He has a lovely place there. At this point it is just food for thought! How can anyone not like your fish chocolate! As we say here - Chutztpah! The cheek of it! I got lucky enough to taste some of Kerry's caramels and fruit pate and so I assume that all her products are as good!

How lovely, Kerry! Can you tell a bit about what you did? How exciting and fun. I know exactly how you felt when the cameraman manhandled your bunny!! At the one festival a dirty looking guy walked up to my stand and grabbed a chocolate and popped it into his mouth. When I told him that I serve and package the chocolates (pretending to assume he was still going to pay), he told me it was just a taste! I told him to go to the cafe nearby to taste some of their food too.

Vanessa! Your collection is lovely! So classy! The colors of the box along with the ribbon are deep and luscious and then the gold and browns add so much more depth- just fantastic! Are the gold lines and wiggly curves a transfer sheet? I am really eating them with my eyes. The squares with the gold lines and those with the curvey lines are my favorite! Wow! I would buy that without thinking, in the blink of an eye!

Tri2cook!! You should certainly not be hesitant! Your things are a work of art! So delicious looking and creative! I love your pictures!! Every time!

gorgeous! All those effects!! i still have to learn how to do all that!!!

I have not checked this thread for a few days and I must say I am once again just stunned! Everything is so beautiful and I feel like a kid that wants a bite of each one!! The photography is great and the combinations are amazing-I have none of these books you all keep mentioning! It is more than enough getting it right with chocolate for now!! What I really love is the perfection. I keep telling everyone I know to look at this site and join because I can't stand thinking of what they are missing!! Totally enthralled!

Kerry-so kind of you to share! Do you have any shelf life info? I assume 2-3 weeks? Thanks!

Yes! I also use the wybauw method and have also tried your ideas!! It keeps well but hardens and in the colder months, even without adding more chocoalte, it it too hard to spread without slight heating. I am also looking for a nutella type recipe.

Beautiful work! I love all the detail and self taught! Wow! Welcome to egullet-it really is a wonderful place.

I was also thinking about banana! I thought to reduce puree quite a lot, and then at the end add a bit of fresh banana for taste in thinking that I would over reduce my bananas. Adding some banana liqueur would increase shelf life. I have also been looking for a creme vrulee recipe if anyone wouldn't mind sharing. I have tried a few recipes and it is too sweet... People here don;t want very sweet- I have discovered.

I do that too. Just like making a shell for pralines. Then I "fill" the mold shell, which is the bar, with whatever- even something soft like ganache can be used if the bar is deep enough, then close as usual or add nuts etc to the bottom as Alanamoana instructed.

It looks lovely!! All crowded together!!

I was concerned about water content with just adding some wine at the end. Also, do you think it would be winey enough? I guess one couldn't add more than 3 Tablespoons... I will give it a try. I also thought to get into that niche with local wineries. It seems good as it is by order and consistent! Let me know about yours and Iwill inform you about mine. Right now I reduced the wine (400ml) to 150ml and added some fig concentrate, some cream and a dash of black pepper.

You are right. I don't know if I can find this matcha here though! I bought natural Rice krispies, no sugar as I can't get the regulat Rice Krispies but this is perhaps better as i won't be too sweet. I will do the rice krispy treats with a flavored marshmellow, then the chocolate fish on top. I am selling at a wine festival towards the end of the month. It would be nice to have some of my sushi line ready! I am also doing a wine ganache- still working on that recipe. When I reduce the wine it gets a bit of a yeasty taste which sometimes I like and other times not-how odd! Thanks!

Thanks! perhaps in the marshmellows?

Thanks for the replies. For the rice in the above, I used sushi rice cooked in coconut milk and Tamarind syrup. I also used a bit of ganache in the center-white chocolate with Wasabi, and a few thin strips ofdried ginger and mango. I think I will do Nigiri with rice krispies and marshmellow. I thought about a homemade marshmellow using wasabi or something. Any ideas of what flavor marshmellow would be good? I have a chocolate fish mold and perhaps I could put that on top? Making fish out of raspberry jelly! Do you use a mold to do that?

Yes Iwilltry that next time. I ended dipping the inside out ones in white chocolate to keep it together better-just up to the surface. Despite how awful they looked they were a huge success. It amazes me what the crowds don't see! I need a pasta noodle wringer to get the dough thin enough. I will keep at it! Thanks foryour input Gfron

Shelby-thanks! now Idon't have to search!

Shelby! Your bagels look so good! Perfect color!! I will go search for that recipe. I will make some tomorrow or Friday. Did they taste as good as they looked?!