Lior

Failures are so frustrating! But, make it again and itwill taste that much better!!

Even though I'm no pro I trydiffferebt things! Maybe you can too? And then post pictures for other lurkers!!

Thank you to all for the citric acid/tartar and sour salt info. I will try 3/4 tsp next time. Mow I want togo to that link aon marshmellows and realted questions/answers. Thanks all!!

Thanks! I emailed Dedy but they never got back to me. Neither did chocolatform about my mould problems (the cooling marks on my bars!) Why don't they get back to their customers?! SO thanks- quite highly priced. I did like the multi praline cutters available at Dedy. Almost like my idea...

I love sachlev! It looks delicious, especially in those fluted cups. ← Hey Rehovot! Toda!! (thanks!)

With the fruit marshmallows, try adding a bit of citric acid - probably available as 'sour salt' in your neck of the woods. ← Would that be "lemon salt" by any chance? And how much do you think for a full batch of marshmellows? Boy! I use the lemon salt to take the stone off my electrical kettle. Now, I know you don't call it "stone" but I can't remember the word! Maybe limestone?! I will try it next batch!

let us know how it goes and don't forget pictures!! Good Luck!

Wow those caramel marshmellows really look great-perfect!! I had some kids taste the strawberry marshmellows-I cut them 3.5 cmX3.5cm -so they are not too big and the 10year old girls loved the cloudy feel and texture but claimed they are too sweet. Perhaps the sweet tooth is less here?? Is there a suggestion on how to somehow cut sweetness? I was quite disappointed. I think with the graham crackers and chocolate they are less sweet.

Oh one more comment! Notice one measly half a strawberry on my cheesecake? Everyone picked them off and gobbled them!

That would be great! I can't believe you have been doing this for only two years!! It would be nice to have an egullet pastry meeting one day - with lectures/demos and hands on. A few days in a hotel, mixed with some relaxation, dinners, etc!! We are from all over the world! Wouldn't that be interesting?!

Okay, I admit it. I am totally full of burning desire to eat my screen. Everythingis amazing!! The christmas cake is out of this world! The pistachio dessert is a work of art! Wow! You would be famous here there is no doubt about it. My humble but tasty (as usual) creations:The first is "Sahlav" pronounced with a guttural "h"!!! It is kind of like a hot pudding I guess, originally from the orchid plant (Sahlav). The second is a fridge cheesecake.

It has 3 front parts of the squirrel on it and 3 back sides of the squirrel on it. so I could use the method Gap mentioned. Here is a pic of the mold Thanks all!!

I want to bite the computer screen!!

You are welcome! I never get tired of watching others work! It still seems odd to mix the two kinds of choc together. Maybe I should try- to see the taste.

I see now. The problem? I have only one mould!!! I guess I will have to use Gap's suggestion until I get another! Too bad the guy in Mol D'Art didn't tell me!!! You live and learn!

I sent my forum friend all the comments and I will let you all know the final results. Thanks so much-as usual! You are all fantastic!

I am confused big time. Maybe it is the glass of wine I am sipping on for the last hour while cooking our sabbath meal! I can only get the two parts together after I take them out of the mold. By then both sides are hard. Rubber bandsor clips will not work after the chocolate is demolded. It is like the molds of half spheres that you need to put together to make a circle after demolding.

So I asked her and she wants or did (?) to make the ones that look like @ this sign, which by the way is referred to here not as "at" but "shtreudel". I guess the result is like a cinnamin roll swirl but filled with ganache and so she things 1:1 would be too runny??

They come on a regualr flat polycarb mould just like the regualr praline moulds so I can't clip them.

Your s'mores look great!! The thing is I need to sell mine so it has to be packageable and etc. For home yours are definastely the correct combo!! Thanks for sharing.

oooh! Do you have a picture?? Sounds interesting! Of course, I bet it is a real treat for those around!! Thanks!

I see thanks. What do you use to cut them with? I also prefer dark chocolate but thought the exact same thing- traditionally they are made with milk choc. I also am trying to figure out the melty burnt marshmellow taste.

I don't know where that came up with this recipe or what they planned on doing with the dough-I will ask but I assume to roll up. Thanks for the reply!

Hi! I told my local forum members to check out egullet but I guess English is a problem for some! I promised a forum member I would ask for him. So here is the question: Someone made ganache from 400ml chocolate (part supermarket that was a bit grey and part Callebaut...) and 100ml cream plus one tablespoon of honey. The ganache looked great and shiny and normal. Upon spreading it on yeast dough that had risen on the counter, not fridge, the ganache seized or became solid and hard. I thought that there was too much chocolate and thaT THE TEMP DIFF BETWEEN THE GANACHE AND DOUGH COULD BE A PROBLEM BUT THE GANaCHE WAS ROOM TEMP AND SO WAS THE DOUGH. Any explanations would be nice. Thanks!!