Chocolot

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.

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.