Chocolot

Anna N is a smart lady. She doesn't have to do the work, or consume the calories:-)

Greweling also does a lot of meltways and fruit jelly's.(He doesn't like to use French terms like Pate de fruit). If the chocolate is overpowering the flavors, why not try a more neutral chocolate? Also, you could adjust the formula and use white chocolate.

You just saved me a bunch of money:-) I looked at my receipt and they charged me for 2 bags!! You may wonder why I didn't catch it, but I was in a hurry and had a gift card and it was all play money to me.

Very interesting. I just bought 10K of 815nv from Gygi and with my discount and no shipping, I paid $147.00!!!

Where did you find it at that price?

I think it is Guittard Signature, not select. Signature is a good chocolate for hand dipping, but not thin enough for shelling. Yucatan is likewise, ok for hand dipping, but not for shelling. These are mid-range chocolates. They are ok, but certainly not high end, but then neither is the price.

Amazon just told me they have shipped the new book and I should have it next Tuesday. Yippee!!

Donna, Martellato 1600 Chocolat-chocolat

Tried out my new molds today. Caramel Apple Ganache

While in Vancouver, be sure and go to Granville Island. In the public market is ChocolaTas. They make them in Abbotsford. Very good chocolates.

I'm planning on being there.

I like the Thermopen too, but they also make several other styles. http://www.thermoworks.com. I have a thermocouple unit with changeable probes. It is a scientific instrument, not a kitchen gadget. They are pricey, but worth it. I also use an infrared gun for chocolate work and to get close in cooked syrups. The people at Thermoworks are very helpful if you call.

Grewelings Gianduja Duo

If you just want a little bit, go to Walmart. It is in the baking aisle.

I did this yesterday with a dozen eggs. First two broke before I got the hang of it. It works great!

Add some water and place over low heat to dissolve the sugar crystals. Recook to correct temperature. I have doubled and tripled many fudge/fondant/caramel recipes without a problem. If you have a pot large enough, a big enough heat source, and a large enough cooling surface, this shouldn't be an issue.

I find that if the chocolate is over, or under tempered, it will do this.

Wow, those look beauteous!!

Not long-maybe 15 minutes. Probably not enough time to dry out.

I have only made layered PDF's at Callebaut, but they had us put a silpat over the first layer to keep it from drying out while preparing the second layer. Not sure if it is necessary or not.

Kerry, you are the only person I know that would take three different types of pectin along with them:-)

I'm no mathematician but I think you just divide the 468 by 81 and you get 5.8 times the smaller recipe.

Peter would be proud:-)

Kerry, Peter would be soooo disappointed:-)

I have kept it for up to 9 months without a problem. Might last even longer. Thaws rather quickly.