Chocolot

You are actually talking two different caramels. The caramelizing sugar one is exactly that-caramelizing sugar. The second method is actually a Maillard caramel-you are caramelizing the protein in the dairy. You get different flavor profiles from each. In my experience, you have to cook the first method to a higher temp to get it to “stand up”. For a sauce or a pipe able caramel, I use the caramelized sugar method. For a stand up caramel, I use the Maillard. Just personal preference. Remember you have to adjust final temp for your altitude.

You should have grabbed Bob. He is the caramel corn master.

Was that just plain chocolate? Beautiful temper.

Do you mind if I post a virtual Show n Tell? I had these all ready to go and now I will have to eat them. This was Rebecca's recipe from last year. Pretty tasty. Jim D got me thinking about marshmallow. This piece was marshmallow and peanut butter gianduja. Splatter was basically leftovers from other spraying projects. Highwest Whiskey's Campfire Whiskey runny caramel. Doesn't show well, but a crowd pleaser. Just know that I would rather be sharing in person than virtual. Enjoy your evening!

Soooo jealous! Keep it coming. I see I have been replaced:)

Why put them in the fridge before filling? I shell, fill, close and then put in fridge for about an hour before popping them out. If you chill first and then leave at room temp, you can have them stick again.

Yup, it was the Winery not Cannery. Didn't we eat at an Irish pub, too? Irish Harp? Too long ago:)

How about going to The Cannery? We ate there last time and I think it was pretty good.

Glad to hear it!! I made the Leaf Croquant that Rebecca showed us in Vegas. While it is delicious, the edges are a bit shaggy. I was debating about bringing them, but now I will. Thanks:).

Is your ganache room temp?

That recipe is from Grewelings at Home book, but he cooks to 238 and uses 1 T lemon juice, not two. I would do it exactly like Greweling says and see if you like that. I have used this recipe for classes, and it has worked well. We have to adjust for the altitude, but the Certo works well when used as he instructs.

I have used both glass and plastic deli containers. With glass, you need to adjust the temp down. With the deli containers, you adjust up. I think it might be problematic to have a lot of different size and material containers in at the same time. I usually put the deli container in overnight, then transfer to the SS containers. I bought bulk CB, melted, tempered and poured into deli containers for storage. Very easy to just pop into the EZ.

Is there a smell or taste to them?

Agree with Bob. I got one of the first ones. Don't know what I would do without it. If there is a con, it is having to buy cocoa butter, but in the end, it is worth it.

https://www.vandrunenfarms.com/ I have had good luck with them.

I actually do a lot of shipping. They seems to arrive in good shape. Nothing like being totally enclosed in plastic, but no complaints. Paper cups come in many sizes. You just need to find what works for you. I also custom designed my boxes to fit my product. If you use paper cups, start by spreading the stack with your two thumbs, then with one hand, just peel them off the bottom of the stack with thumb and middle finger.

Thanks Curls. We decided early on, not to have plastic trays. I'm mostly happy with that decision, but trays are better for shipping. I wouldn't mind paper dividers, but not a fan of the plastic.

Not really sure what I'm looking at, but a few observations: Molds filled too full, ganache not allowed to setup overnight. Colors are fun.

Hi Anna, It will be good to see you again. I'm still thinking about what to make:).

Can I just say that anyone not signing up for the Saturday dinner is making a huge mistake???? That is a highlight of the weekend. I really am not a mushroom fan, but I love the mushroom soup! Everything is fantastic.

Are you going to have a Fuji there for sale?

Count me in for all:)

Have you tried adding the butter before the end of the cook? I add it at about 10F before end temp.

Passionfruit is $86 for 3K. Mine is on order. Will be in mid March. Tried these at FFS in January. Absolutely love the passionfruit!