Chocolot

Some colors take more heat than others. I would turn it to about 92-95. I have had butter floating on top, given it a shake and all is well. Don't over think it:)

Pretty sure it was Dulcey. I think it is a requirement to eat them straight out of the bag, road trip to not:)

Was the disc an oval shape? Sure sounds like Valrhona Dulcey to me:) Valrhona is French.

The now famous package of cream cheese. It was indeed a HR Miracle, thanks to Deryn and Matt! I took down 3 more boxes of cream cheese, but someone else will benefit from those. The small critters on the package are very interesting. Matt FD'd Black Forest Gummie Bears. They are really good. They are gelatin based. I had him do some cinnamon bears which are corn starch based. Those were a fail--just tasted like really old, stale ones. The Gummies are very light and airy. The fruit flavor really comes through. Thanks to HR, Deryn and Matt.

No need:) I'll take more down tomorrow. Enjoy it!

I have also baked white chocolate until brown, but it just isn't the same as Dulcey. Valrhona says that they came upon the idea by accidentally leaving wc in a bain marie overnight and that was the start. It has taken years to perfect it. It has a salty flavor that they say is natural--not added. It is very thin and difficult to enrobe with. The stuff I made was ok, but just not the smooth lovely stuff that Dulcey is. $12 a lb is a bit steep, but I only use it for one piece, so it doesn't break the bank. Let us know how your experiment goes.

Matt, Did you find my cream cheese? If so, I will be down Tuesday morning.

Good point!! I really didn't try it before FD. If I cook my own, I then become a meat processor and have a whole new set of regulations!

The bacon that I had Matt do was interesting. I bought pre-cooked bacon (health reg's). After FD, it was very crisp and the flavor very bland. I needed it to put on a maple ganache chocolate. It worked well for that, adding the look and the crunch. Didn't particularly taste like bacon, but worked for my purposes.

I too have used both methods. When I put the foot down first, I don't use warm chocolate, but let it cool to about 90F, untempered. I can get a thinner layer that way. I use freezer paper and spread on the plastic side. I use the same temp chocolate if putting it on after. I want to get a very thin layer on, so it doesn't break wires.

You better find it:) How did the cinnamon bears turn out?

I already make a pumpkin-caramel ganache. One of my favorites. I'm thinking of ideas to use FD cream cheese in chocolates. Cheesecake, obviously.

Perfect sells sections of the belt material. They also have instructions. You have damaged too many links to repair, IMHO. Looks like something got jammed.

I have some bent links in mine. I bought some extra belt material to fix, but I'm too chicken to try it! I figure bent is better than what I would do to it. I have used a rubber band in place of the detailer belt. Works fine. Good luck.

Thank so much. I'll probably be in sometime next week.

I question the use of amarena cherries. The ones I have are canned in a heavy syrup. The moisture from the cherries will adversely affect the fudge unless you are able to dry them out first.

What is your altitude?

Just wondering what kind of birthday surprise Anna has in mind for you today?

Do you already have a customer base? Will the attendees be familiar with your products? Basically, it is a crap shoot. You just never know how much you will sell or what. What sells really great on day one, hardly moves on day two. Do you have a plan for what is left over?

Today was play with ganache day. I had some ganache that was FD. It has habanero in it. Dry, it was tasty with some heat--about the same as when it was fresh. I pulverized in the TMX and added a little water and stirred. The color is much lighter than when fresh. Wonder if I put too much air into it? The reconstituted ganache is much hotter than when fresh! I know that freezing can increase spice, but it is strange the the dry ganache didn't seem to have too much heat. I think the texture will be ok. There is just a small amount, so I will keep an eye on it and see what happens.

Matt, I love the idea you told me about where you FD baby food in ice cube trays so that when you are out and about, you can just add water and feed the baby:)

Good to have you around, Matt. Ill be stopping by soon:)

So what is the advantage over ghee or clarified butter?

So did the butter work?

Grewelings recipe is excellent and I recommend it highly. He uses fresh mint and invertase. It takes a few weeks, but it softens beautifully.