Chocolot

What about using a silicone mold instead? https://shop.chefrubber.com/products/155/Caramel-and-Ganache-Moulds/

Kerry's link shows it in operation. That one looks just like mine, although the die is smaller.

Ah, the beautiful Lab model Friend machine. Mine didn't have the embossed name on the side. Not sure if that was a newer or older addition. Yes, the plug is for the hopper to heat up so that the cream fondant will move and deposit easier. I never once used the heat. I sold mine years ago, because I just didn't need it any more. It holds 20# of cream fondant in the hopper. You place a latex rubber mat on top of the fondant, and crank the lid down on top. The fondant squeezes out sort of like toothpaste out of the tube x 48. There should be a raised tray under the die on which another tray with parchment or waxed paper sits. As the fondant squeezes out, the wire harp (which has to be adjusted for each die) cuts the fondant at the same time the operator drops the tray away from the cutter. You slide out the paper holding the fondant balls and repeat. Once everything is adjusted, you can deposit a lot of fondant in a short time. The dies come in different shapes and sizes. Each time you change a die, you have to manually change the wires on the harp. Like a guitar, you don't want to break one. Once it is all deposited, then you get to clean the beast. It was a beautiful piece of machinery, and I loved it, but just didn't need/want it anymore. I think I paid $400 for it very used, 50 years ago. Sold it for about the same maybe 8 years ago. The dies are expensive, especially if you have to have them made. Mine came with a too small round, an oval and a large easter egg shape. I had to have the larger round made. It is the only one I ever used. Do you need it? Probably not. Not unless you have a way of making 20# of fondant at a time. How do you do that? With a 2 ft cream beater. How do you fill the cream beater? With a Savage furnace and a large copper pot. See where I am going with this?:). An old time candy shop that still makes cream fondant centers would be about the only place that would use it. I can't think of a use for ganache. It also weights a ton. Typing this up brought back a lot of memories. My arms could still operate it. Muscle memory is still there. Let us know if you get it.

So, Kerry and Anna, what can we expect for your last few days? Cleaning out the fridge? Any adventures planned? As always, it has been a delight. Thanks for taking us along. It's my only "vacation" this summer:)

Looking forward to it. The weekend after Mother's Day has been good, so we can get our production done and then play. Would love to meet and learn from some new experts. I second Kerry with the money. Set it up online and when you are full, you are done. No refunds. The money becomes a huge challenge. Knowing what you have to work with is a big help. Kerry has subsidized the workshops for years, and she shouldn't have to. Provide a list of sponsors with emails, so that attendees can send a thank you to them. It really helps for the next time we approach with our hands out. You have Gaylene and Erika sorta close:)

Not exactly sure what you are looking for, but I will assume you want a deep chocolate flavored fondant butter cream you can roll and dip in chocolate for a bon bon. Having a good thermometer is most important. I might cook it about 2 degrees less if adding chocolate. It tends to be a bit drier. I also add some vanilla. The cooler the fondant is when you start to stir, the smoother it will be. Don't go crazy and wait too long, or it will be miserable to get it to move. You can add more chocolate if you want. Also, adding a bit of coffee tends to boost the chocolate flavor. Use it as part of the cooking liquid. You can also add butter if you want. I usually used 40% cream and figured I had enough butterfat.

So excited to go North with you again!

I have no experience with this, but I would think that this is serious stuff and you should get a paid consultant for it.

You are actually talking two different caramels. The caramelizing sugar one is exactly that-caramelizing sugar. The second method is actually a Maillard caramel-you are caramelizing the protein in the dairy. You get different flavor profiles from each. In my experience, you have to cook the first method to a higher temp to get it to “stand up”. For a sauce or a pipe able caramel, I use the caramelized sugar method. For a stand up caramel, I use the Maillard. Just personal preference. Remember you have to adjust final temp for your altitude.

You should have grabbed Bob. He is the caramel corn master.

Was that just plain chocolate? Beautiful temper.

Do you mind if I post a virtual Show n Tell? I had these all ready to go and now I will have to eat them. This was Rebecca's recipe from last year. Pretty tasty. Jim D got me thinking about marshmallow. This piece was marshmallow and peanut butter gianduja. Splatter was basically leftovers from other spraying projects. Highwest Whiskey's Campfire Whiskey runny caramel. Doesn't show well, but a crowd pleaser. Just know that I would rather be sharing in person than virtual. Enjoy your evening!

Soooo jealous! Keep it coming. I see I have been replaced:)

Why put them in the fridge before filling? I shell, fill, close and then put in fridge for about an hour before popping them out. If you chill first and then leave at room temp, you can have them stick again.