Lior

David your chocolates are lovely! The curls are fabulous! The Rose Geranium caramel sounds devine! Do you infuse the cream? Everything is just beautiful!

Juliachildish! I love your name or whatever they are called! I also love your house! I kept going back to look for the details that GFRON mentioned. I must learn to LOOK-if you know what I mean! I did notice the igloo and I think it is just lovely! This is such a lovely activity-to make these gingerbread houses!

Has anyone tried infusing tea, like green tea, for example, directly into chocolate? Is this how it is done?

How about getting this: Take a look at this picture of chocolate coal: shopping.aol.com/santas-chocolate-coal-bag/54716171 Good luck anyway!

Oooh! Thanks! Have you used one? What do you do? Just gently brush the bar? This makes it shinier? What else don't I know!!! I guess a lot!

Hi Mark! I will google this boar's bristle brush-sounds strange!!

Found it - Alice Medrich's recipe. From serious eats. Great!

I love the sound of the almond chocolate Italian one! No flour? That is good for gluten free diets! Do you think you could direct me to a recipe? I guess I could also try googling one. Your desserts look scrumptious and so clean cut! Yum!

Thank you! Does this brush get used on the chocolate or on the mold? I will go look for it on the net. I will let you know if their expert has an answer or suggestion. Thanks again

I enjoyed reading the article very much! Thanks. I recall as I child I would help my granny make not only bubka but bulkalackh. I loved these. They were small babkas- individual little rolls kind of... Always with cinnamon and sugar. Never with chocolate. Best when completely fresh. A day old- sliced and toasted and smeared with butter. Hmmmm!

In case anyone is following this "drama"... I finally received an email from the chocolatform. Apparently they did not get my first two inquiries. I also sent a picture. Marco is sending it to the internal pastry expert (...) And hopefully I will get advice or something. This was one: If you look carefully at the middle section... When enlarged it is easy to see, here maybe not.

Whew! That looks tempting! My family would LOOOVE it for Breakfast on Saturday morning. Perhaps I will do it in two weeks when everyone's home! I bet the kitchen smells great! Nice picture!

everything looks so beautiful!

My son and his girlfriend made dessert- cookie ice crean sandwiches.

Yes. The other day I sat there and watched the chocolate contract and there were certainly parts that took much longer and left marks. Everything was correct-temper, environment, according to the book. I find it hard to believe that I damaged so many molds, however, I cannot say 100% for sure that it is not me-not that it matters-they don't seem to care either way! It is a pity cause their molds arespecial-and go along with my logo theme and all! Oh dear! Perhaps custom made ones from elsewhere... Thanks

Well no matter what I do I have strange marks. I have written to the maunfacturer now twice (chocolatform) to ask if they can advise or help or get me another new mould so I can try with it. They don't answer me. I ordered 20 moulds from them overseas shipping before and they were so friendly and kind that I promoted them to everyone who was interested. Upon examing the moulds carefully (with a magnifier!) I see some odd marks. It may have been me although I do doubt it. I want to order other bars but now I am concerned. Any suggestions? Does anyone use the bars? Thanks!

I have gloves, I guess Latex! But thanks anyway.

I can't wait to try! Do I keep having to clean off my hands? Thank you so very much!

Yes tri2cook! Exactly. I will search for a picture for you Kerry!

It takes a while to melt. You turn it higher even to 55-60. Check every now and then the temp. I turb it on right away early morning and do other things in the meanwhile. When it reaches 40-48 I add the seed. It took me a good few days to get used to using!! I take the bath partout onto the marble to seed and turn the thermosat to working temp. Then when itistempered I put back into the melteing base. That is how I do it. There are other ways- you know I am sure!

Hi. I am looking for a finishing touch for my truffles-lavender ganache. I want a kind of swirl that "drips" down the truffle a bit. Like a tail. Then I thought top it with a lavender flower on top. Anyone know the technique for a tail?! Thanks!

How very kind and lovely! SORGHUM COOKIES 2 cups brown sugar 1 cup sorghum molassas 1/2 cup water 1 cup shortening, full and heaped a bit 2 eggs 5 tsp baking soda 1 tsp grated nutmeg 1 tsp ground cinnamon 1 tsp ground cloves Add enough bread flour to make a dough that is stiff enough to roll without sticking Cream together the sugar, molasses, and shortening. Add beaten eggs. Dissolve baking soda in the water, then add into creamed mixture. Gradually add dry ingredients (spices and flour) until you have a dough stiff enough to roll out. Chill for an hour, then cut in shapes and place carefully on baking sheets. Bake at 350°F for 10 min or so and check. Also, it is noted that Sorghum molasses are what is needed to get the best taste. You can ice the cookies. Well hope that works! Sounds right... Good luck and merry xmas to you and yours!

I posted a recipe for donuts, called here Soovganiot) which are eaten during our holiday season. I posted it in the food traditions and culture forum - in case you are interested! Bye!

It is nearly Hanukah here and the traditions include eating food fried in oil to emphasize the story of hanukah and the connection to oil. For whoever is interested: About Hanukah So, our newspaper had a confiseur make 19 different donut (soovgania) recipes and the best one was published. I will translate for you: Ingredients: 2 and a half cups of sifted white flour 6 tablespoons sugar 1/2 tsp salt 50 grams fresh yeast (the freshest you can find) 3/4 cup lukewarm milk 2 Tablespoons melted butter 2 egg yolks 1 tsp real vanilla extract Canola and olive oil for frying powdered sugar Jam or whipped cream or Dulce de Leche For the filling: An injection without the needle from a pharmacy or a pastry bag with a very thin tip. Method: 1. Crumble the yeast into a bowl. Pour the lukewarm milk onto the yeast and add 1 and 1/2 tsp sugar. Mix a bit and wait about 10 minutes. If there are children at home, call them to see. 2. Put the flour rest of the sugar and salt in a bowl. The next step can be done by hand or in a mixer. Make a hole in the middle of the flour mixture and pur the yeast mixture into it. This is only if you are doing it by hand. By mixer use the kneading attachment. Add the yolks, the vanilla, and the butter. Knead well for at least 7 minutes. The dough must be soft, comfortable to knead and pleasant to the touch. 3. Put the dough in to a bowl and cover with a towel and leave out for 4 hours. The dough needs to rise a lot and double itself. Have the children peek every now and then. 4. Roll out the dough with a roller on a floured surface- lightly floured-make sure it is lightly floured. Roll out to about 3 cm. With the help of a cup, cut out circles. The cup;s diameter should be 8-10 cm. Similar to a plastic cup diameter(the kind used once and then thrown out). Roll each circle into a ball, a smooth one. (You probably should oil your hands a bit). 5. Allow the balls to rise for about 20 minutes, and in the meanwhile heat up the oil. Fry one suvganiah for a trial run. It needs to have a bit of foam like stuff around it and turn golden almost immediately, but not burn or get dark golden. I suggest putting the suvganiah in very hot oil and then making the flame lower so that the inside will cook and the outside won't burn. Each suvganiah needs to be in the oil for about 4 minutes. 6. Take out of oil onto a papertowel to absorb the oil. 7. When the suvganiah is not hot enough to melt your thumb, fill with jam. If you want to fill with whipped cream wait until the suvganiah has cooled down. Sprinkle the tops with powdered sugar. 8. In order to fill with jam or Dulce de Leche, use the injection or pastry bag. For the whipped cream a squeeze bottle will do. You can even cutinto half and make like a sandwich with the whipped cream. Fillings: Jam or Dulce de Leche, ganache, whipped cream with 2 tablespoons of powdered sugar, or one tablespoon fruit filling or a teaspoon of instant coffee. Enjoy!

I thought you may give me this answer. My issue is that I am filling them with a nutella like chocolate spread, so itis not really hot-just barely warm. Thanks a lot anyway!