Chocolot

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.

I use Snapware. They are airtight. I do the normal fridge then freezer and reverse to use.

Me too!

It just seems to lay down way too much color. I went through a bottle of cb too quickly.

Thanks. I have a Fuji system. If I turn the air way down, it splatters nicely.

Raspberry Lemonade Hazelnut Gianduja

I bought the Husky (Melissa uses them). Came 2 to the set. One is hvlp. Don't like them. Wastes too much color. A smaller gun like Willows makes sense.

Use Grewelings Cream Caramel recipe. It is pipe-able.

Sugar caramelizes at 300F, so you aren't going to be able to stop it. If you take it slow, you can lessen the amount of caramelization.

Just bought my tickets:)

The orange ones he sprayed through a cooling rack to get the grid pattern. The purple ones he sprayed, then took a small sponge applicator (like a Q tip) and squiggled it. Back sprayed with second color.

Been playing with hearts. These are just plain dark chocolate, tempered with EZtemper silk. I think I am liking these:) My son-in-law is an artist and said he wanted to come play. This is what we came up with. Just trying out things. He has never played with cocoa butter before.

I just talked to my web hosting guys. They said they had a problem earlier, but it is fixed now. Ruth

I just checked on my end and it is ok. www.chocolot.com correct? If you can't get it, just call me and I'll take your order on the phone. 8014755050.

I had to wait until Kerry was in another country to post these:) Kerry and me after private tour of Guittard Chocolate. Kerry at Fine Chocolate Industry Association Elevate Chocolate Showcase. Kerry and Alleguede demo'ing EZ temper.

Kerry with Tyler Florence

You would need a projector also:)