Chocolot

Good point! I sanitized it, but SS would be better.

I finally found a good solution to thick, separated praline paste. Have you ever opened the tub only to find oil on the top and thick solid goodness on the bottom? I have and couldn't find a good way to get them mixed back together. Tried food processor, mixer, and elbow grease. Today, I am proud to announce the new and improved praline mixer:-) It may look like a typical paint stirrer, but it is in fact a praline stirrer. You start out slow and remember to keep the mixer on the bottom, and never in the air. It was not running in this photo. No paste wasted. I usually end up with some on the bottom that just refuses to come out. After getting it all nice and smooth, I scoop into deli containers in the amounts I usually use at one time and freeze. This keeps it fresher and it doesn't settle. One of the real benefits is that when you are finished, there is a beater to lick:-) I picked it up at Lowe's for about $4.

If you want light colored caramels, cook them as fast as you can without scorching. You won't give the Maillard reaction a chance! Also, don't use any baking soda as this will cause the mass to darken and increase Maillard. If you need more standup quality, reduce the glucose as this causes cold flow and/or increase the milk solids.

Beat until you can't beat anymore. The marshmallow will climb your beater(s) and it will be lukewarm. If in doubt, spoon a little out and see if it sets. If not and you can still beat more, do it. (Don't burn up your mixer:)

Try beating longer.

I think Kerry meant layered bars not laminated. Peter said new book will have 100 more pages. He is a really nice guy.

Those look just like mine:-)

Made my own peanut butter and made these "pucks" today.

VERY nice!!

Donna, I like that the Bakon looks like it uses standard hotel pans. Mol d'Art doesn't. It looks more flexible with the pan assortment.

Thanks. Honey ganache.

These are what I spent all day making. Cute, but labor intensive.

Very nice!! You've come a long way in a few short weeks:-)

The Perfect is usually pretty good about no tails as long as I remember to turn the detailer on:-) It is more of a problem with milk chocolate that is cooler than normal.

It doesn't mean it:-)

Jess, your caramels were one of the highlights for me! Plus, you told us where to get yuor "secret" ingredient, which I have ordered.

Residence looks good to me.

Thanks Jess--those were great. Kerry will have to post her lemon curd recipe, but I just took her batch and let it sit (covered) during lunch, then ladled in some tempered white chocolate. I couldn't tell you how much. I just poured and stirred. Guessing maybe not quite half and half. I actually shouldn't have put the last bit in as it was just starting ti break.

Oh my--is Gary still alive???

I am finally able to post. Kerry Kerry and Bob Bob Kerry and Ruth BBQ joint Steve making chocolate granite Mette piping shamrocks Meet and Greet Rob working on sculpture Joe's cool frame thing-he just adds more sheets to make it taller

Had a fabulous time!! It was great being with other people who share your passion. I don't know about the rest of you, but I have people in my life that don't really "get" my passion:-) I arrived on Wednesday so I could do some site seeing. Thanks to Bob and Kerry I had a wonderful time. We arrived for our White House tour that Bob had arranged with one of his friends that work there. Unfortunately, we were at the gate and they moved everyone several blocks away and we had to wait for some unknown reason. After 2 hours, we decided we had other things to do. We did get some pix. Unfortunately, I can't seem to upload them. Maybe someone will help? We then went to wine country and did some touring and checking out some wineries. Bob took us to a unique BBQ place that was very tasty. Dinner in Old Town Alexandria and back to the hotel. Next morning, Curls, Kerry, Mette and me got together for an all day adventure. We started out at Albert Uster, went to DC for lunch at Poste, shopped at Cowgirl Creamery and Co Co Sala. While there, we talked our way into the back room to watch them make their chocolates. None of us had ever seen a shop trim the feet off their chocolates, but they did. Hit a liquor store-Ace Beverage, another confectionary Artisan Confections (where we also got the back room tour). Donna (Curls) is one impressive driver. She drove us around in a huge Excursion and handled it like it was her Porsche TT. We got caught in traffic and didn't make it to the dinner at the Asian restaurant, but we made it to the Meet and Greet. Many, many impressive chocolates. We had also shamed Bob into making caramel corn for us:-) Very delicious! This is one nice community of people. We talked and talked and talked. Saturday, was the big day we had been waiting for. Bob did an amazing job organizing and hauling his entire candy room to Stratford. We had several melters and each got filled quickly. Joe did some fun ganaches and then we got our hands in the chocolate. Rob (Gfron1) showed us how to do a chocolate sculpture with Steve's help. Steve made chocolate granite for the base of the sculpture. Steve also showed us some fun airbrushing techniques. He melts his cocoa butter in a dehydrator and it keeps it warm--brilliant idea. Kerry was doing many demos in the other room as has been previously reported. I watched her make a fluffy pistashio nougat in the Thermomix. I think Kerry can do anything she wants in that nice machine. I didn't see everything that was happening but what I did see was great. Everyone was helping each other and learning. We had some newbees (Heather) who doesn't own an apron and is more familiar with delivering babies than cooking, but she was here to learn. It was so fun to watch her succeed and have a smile on her face the whole time. For those of you who didn't make it, you should have tried harder:-) Looking forward to next year. I'll try to figure out how to post the photos. It keeps telling me I have failed--not a good thing. Another huge thanks to BOB--love ya.

Just left Albert uster. 9211 Gaither road Gaithersburg, md 301 258-7350

So glad you got your chores done:)

Kerry--have you been shopping at the thrift store again?:-)

Are there small pieces of nuts that could be the seed. What about stirring? When do you add the nuts?