Chocolot

I have never had any go bad and I've had some colors for years.

I am a novice, but I just followed the directions and it worked. 50 minutes did the trick. I think it probably could have had a little less and still been ok. I have only made 2 cheesecakes in the IP, but I like a creamy mouth feel, and I think a little less time works too.

Today I made Peanut Butter Cheesecake, recipe courtesy of http://www.pressurecookingtoday.com/pressure-cooker-peanut-butter-cup-cheesecake/ I am a new Prime Day IP owner:)

Today I made a Peanut Butter Cheesecake, recipe courtesy of http://www.pressurecookingtoday.com/pressure-cooker-peanut-butter-cup-cheesecake/

That would work. You want to have as small amount of liquid as possible when you add it. You need the liquid at first to dissolve the sugars, but at the end, not so much.

Why don't you cook the caramel near the final temp, then add the pineapple. This will reduce the temp with the addition of liquid. It won't take long for it to cook back to final temp and you won't have to worry about cooking out the flavor or scorching.

I have a long ruler like tool that i got at Harbor Freight. My contractor watched me one day and told me it was like working with cement. the more you mess with it, the more bubbles you get. Also, he told me to zig zag across the ganache and that keeps it from dragging along, like cement. I zig and zag about 4 inches and close together.

With a reading that high, you can't legally sell it. (At least in Utah). It would mold very quickly. I guess if you were going to consume within a few days, it wouldn't be a problem.

I'm guessing you want to eat at Hell's Backbone Grill in Boulder, Ut. Fantastic food and great scenery. hell's backbone grill Not really near Moab, but in the middle of nowhere southern Utah. Worth the visit!!

We had a drawing for donated items. Here are some of our happy recipients. Matt got the chicken that we all wanted! A huge thank you to our sponsors: Cocotransfers, Chef Rubber, Design Realization, Chocolat-chocolat, Fuji, Cocoa Barry. Kerry, who did I miss?

Sadly, I'm at the airport and had to leave my old and new friends behind. As usual, Kerry put together an awesome weekend. The food was amazing as was the company. I hope everyone learned a lot and will plan on Vegas next year. Thanks Kerry and Rodney!!

Just a few shots of our play day. #egtoronto

Breakfast by Rodney.

Kerry teaching tempering.

I prefer ala carte as well.

I told you it was only an inch:)

They are only an inch apart on Google:)

Exactly. that is what inspired me:)

Here is the second tray. This time I only used white and dark. The checkerboard one is interesting. Probably couldn't do it again:)

Had time to do a little experimenting today. Layered white, milk and dark. Each egg looks different. I'm showing just as they came from mold. Below is what the edge of the bowl looked like after pouring.

Why are you using both corn syrup and invert? That is a lot of added sugars.

Everyone is different. I like molds that hold about 11 gms. Some of mine are smaller, some larger.

I am a firm believer that the chocolate temper is more important than the CB temper. If your chocolate is in good temper, you can get away with a lot with the CB.

Me

I have several sizes. another thing we have been doing, is placing the cupped chocolates on a thin cardboard and then in a ziplock bag. We layer 3-4 bags in one large snapware. That way, we can pull out just one bag of what we need rather than the whole tub. If I have headroom, I wad up parchment paper to take up the space. On condensation, we are fortunate to live in a very dry climate at 5000 ft. I still wait until the container is at room temp before opening, but have been known to just open right from the freezer in an emergency. have not had a problem with sugar bloom.