Chocolot

They offer 3/4, 1/2 and 1/8 inch washers. You can combine as needed. I have also used SS washers to get a closer size. I use the 6 inch blades so the caramel doesn't creep as much.

Sounds like we make about the same size batch:-) I have a jib crane that we can use if only 2 of us. I prefer to have 3 people. Like you, two lift and pour, and one (me) spreads. We line up 6 full sized sheet pans, cover with dry roasted almonds and pour and spread.(they just walk down either side of the tables). Top with dark chocolate and a sprinkle of fleur de sel. When not using the nuts, we pour into sheet pans, spread and score. I have hand dipped and then rolled in chopped nuts, but that is too time consuming. I just got word that my enrober is being shipped! I will then have a whole new set of questions:-) BTW, my husband splattered some hot toffee on his wrist. He will have the scars forever. The important part is he didn't drop the kettle:-)

Most toffee recipes are for equal amounts of butter and sugar. I was just saying that I make rather large batches and it works to score it that way.

RobertM has the right idea. Pour your batch on sheet pans--marble cools it too fast. Use a roller knife or if you are really fast, use a pizza wheel. Score the cooling toffee. When it is cooled, it will snap on the score marks. If you mark it too soon, the lines will fill in again. To prevent this, you can sift cocoa powder on the slab before scoring. The cocoa settles in the marks and lets it snap on the line. I do 12# of butter and 12# of sugar batches all the time. I usually pour onto course almonds and cover the toffee with chocolate and fine almonds and break apart. If I am going to enrobe, I score and snap.

Sure don't have all the answers, but a Callebaut Ambassador told me to just go to Home Depot and buy an oil-less compressor and put a moisture filter on it. I bought one for about $150. It puts out more air than I will ever use. The small compressors only allow you to spray one or two molds at a time. With mine, I can spray all day. I change the moisture filter when the color of the beads change. It is noisy, but I usually turn it on and walk away. When I go to use it, it is full and it rarely comes back on while I am working. I also keep ear protection within reach. I might add that I look smashing when spraying---hairnet, ear head gear, apron, gloves, and mask:-) I was prepared to buy a very expensive compressor from Chef Rubber, when I was told to do it this way. It might not be totally legal, but I have not had any problems. Harbor Freight stuff is all made in China. Some of it is better than others. Their airbrush kit is very good. $10 and you get 5 bottles and 5 lids that exchange with Badger, with a quick-change gun. Good luck.

I just made some with the pressure cooker technique. It is a lovely dark brown color, similar to peanut butter. The texture is very firm, like stiff peanut butter. Is this correct? What do I do with it now? It is really good eaten with a spoon with a sprinkle of grey salt:-)

Honey should work.

No direct answer, but a business man I highly respect once told me to NEVER go into a space that has failed in the past. He said your chances of failing also increase.

You can also use a needle, like a darning needle to make the cuts. It leaves a very small, clean cut.

Don't know where you are coming from, but there is a Chuck-a rama in St. George.

They sell them in Moab, Darienne, you just didn't go to those places:-) A little north of I70 in Santaquin, is the Family Tree. They have huge ones they call Elephant Ears. For those not familiar with "our" version, it is simply fried bread dough. Similar to Navajo fry bread, but not cooked in lard (hopefully). Most places that serve breakfast will have them. Slather on some honey butter and you have your heart attack just waiting. Johanna's has good ones, too, but it is in the Salt Lake Valley and too far from I70.

Steve and Katie are really nice people. I have known them for several years. The show doesn't teach much, but it is nice to see some of the work they produce. Their shop has been VERY busy since the show has aired.

Bring this older topic up again. I have been looking at a Perfect. Anyone have new information about reasonably priced enrobers?

I second the suggestion for the Marché Jean-Talon. It is in Little Italy and we stumbled on to it accidentally . It is a wonderful market.

Each mold has 12 impressions. I started out with 6 but added 4 more this year. You can never have too many molds!!

Here are my Easter bunnies. White are passionfruit marshmallow, milk are gianduja and dark are manjari/madagascar. They are just looking for a good home.

Are you using the same chocolate each time?

I'm guessing you cooked it too slowly. Pot might have been too small and you cooked too slow to avoid boiling over?

A strange little question--are all the strings on the guitar supposed to play the same "note"? I'm wondering if I have them all tightened about the same and how do I tell?

Here is where you can get the mikado's. https://www.auiswisscatalogue.com/593002/2_CHOCOLATEMIKADOS.html

Looks great, Kerry. Your lighting looks really good and bright.

I used the Nov 29 recipe. I think I will try the Nov 10 recipe next time.

Very interesting recipe. I cooked to 121C. (actually 242F for my altitude) They are perfect texture. I think I got the caramel too dark before adding butter and cream. The texture is very smooth and tender. It all but dissolves in your mouth, leaving a very clean feel. There is a slight bit of flow, but not much at all. I would like more of a dairy taste as these are mostly a burnt sugar taste, probably because I over did it. I also think I can taste the lecithin. What would happen with less?

I agree about the thin layer. Another thing you can do it put the chopped nuts in a deep-sided bowl or baking pan. Push nuts to one end, leaving a thin layer of nuts on the "thin" end. Place your dipped truffles on the thin layer of nuts. Before they set up, take a spoon of nuts or have a helper cover the coated truffles with another layer of nuts. You keep doing this building up 2 or 3 layers of truffles. You work your way to the center of the bowl or pan. when you run out of nuts and the truffles are set, gently shake the pan and the truffles will magically rise to the surface and you pick them out and place in cups. You keep repeating this and you will have them done in no time. I used to have my children do this for me. My son would play bulldozer with the nuts and then forklift driver. Hey--it worked!!:-)

Wouldn't the wire that Dedy supplied with the guitar be the correct wire? I haven't tried it again as I don't have time right now. I'll get out my trusty knife for the one cut that is missing.