Spring

Id like to chocolate coat coffee beans, any tips?

Have you called: http://www.mrcake.co.il/ http://www.saar-surprise.co.il http://www.bakers.co.il/ ?

Thanks Kerry, I had a feeling it was a melter. In my case its this or nothing as its the only one Ive found here (israel) and its too expensive for me to order from abroad. Id rather get nothing than rubbish

Has anyone heard of the CALORIBAC melter or temperer (Im not sure which, in some places Ive looked its listed as a melter and in others a temperer)? Thanks in advance

Youre most welcome

Got my copy today, what a lovely book. Its just a shame that all the recipes dont have photos Not sure what Ill make first, its v exciting

The cream would look nicer. I was thinking about the overall look and decided that with your packaging white or cream would be most suitable.

You could place the chocolates (inside the box) on red tissue paper and then just have a bit more around the hearts so they wouldnt rattle about in the box, theyd be artfully nestled in tissue paper and it would also look nice. You could have the 2 oplanes in the centre of the box and the hearts on either side

ipfco have one weighing 16g http://www.sugarcraft.com/catalog/candymol.../M-vehicles.htm http://www.candylandcrafts.com/Catalog/miscellaneousm5.htm http://www.streichs.com/cgi-bin/streichs/K...tml?id=THnrHRRe http://customchocolateshop.com/9015349.html hth

Hi Lior Your website is lovely, really professional. I noticed one tiny mistake in the truffle recipe 4 lines from the bottom where you wrote 'roast' insteat of 'toast'. Hope this isnt a petty correction

DesertCulinary, Mini Banana Whoopie Pies, these look beautiful, perfect. Where id the recipe from?

Mette and tammylc: Thank you SO MUCH for these links, the boxes are just what Im looking for. Im in Israel so the choice here is limited, it seems Ive got no choice but to order from abroad.

I have looked at loads of sites and hundreds of boxes but havnt found what Im looking for, maybe someone here could help. A simple cardboard box with a window in the lid. This I beleive is the best type for what I want. The cardboard gives structure and protection to the chocolates/bonbons and they can be seen through the clear window. Id be so grateful if anyone could suggest to me where I can get such (apparantly exotic) packaging.

I love the gloved finger one and the single colour sprays. You have been busy!

[Moderator note: The original topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)] I got my book yesterday OMG this is not a book, this is The Book. What a fantastic birthday present to myself, I am (almost) speechless. Ive tried 2 recipes and cant wait to try more. I highly recommend it. If anyone is interested in chocolate sand confections they must get it. I will post photos later. Heartfelt thanks to all of you who recommend it

dystopiandreamgirl: Oh its just beautiful! I havnt seen such beautiful redcurrents for years (when I was young we had lovely big bushes in our garden) It sounds divine

What about this company? http://www.homechocolatefactory.com/

The pinched bag/sack might have been a soft caramel James bond man was milk tray "And all because the lady loves milk tray..." I think its a lovely idea

Tri2Cook: ive just done some research (is it obvious I have FAR too much time on my hands?) and the conclusion - in laymans terms - I personally have drawn is: you wont die from it unless you stuff your face with it. SO, Ive decided that the solution is to make the cherry pit icecream so disgusting no one will eat lots and therefore you wont be put away for murder. WHen I was a kid Id eat apricot pits (fat kids will eat anything) and it didnt kill me (although it still might ) As Im sure youve discovered opinions on the net are divided, with no real proof either way. Potatoes are poisoness too but one would have to eat tons to get the effect of the poison. Yes, its tricky. If it was up to me Id perhaps eat it myself in relative moderation and serve it to people willing to take the risk (getting them to sign a form beforehand that they are aware of the risk and in case of organ failure/death etc they do not hold you responsible) It sounds gorgeous btw

Well, thanks to this thread and all the lovely photos I couldnt withstand temptation any longer and have just ordered the book!!!

Tri2Cook: what does it tast like? do you boil the pits and use the 'pit juice'? or crush them?

Here is a recipe from a book my mum bought from the milkman years ago in London, it was produced by the milk marketing board of england and wales Milk Fudge 1/2 pint milk 1 3/4 granulated sugar 1/4 lb english or welsh butter (naturally) 2 tsp vanilla essence

Lisa2k: there really isnt a recipe. I melt the chocolate and then mix in nuts, cereals, coconut, cocoa nibs, basically anything remotely edible. If I want them to be more chocolate than 'health bar' (i cant say that without smiling) then i put in less. If Im feeling virtuous (ha!) I mix in as much 'stuff' as I can bearing in mind it has to have enough chocolate to stick together. Sometimes I put so much in it neads a little reheat to warm the chocolate up. Then I put it in a mould (lid of cd box) press it all down, put in freezer a little until its set a bit and then put the top layer (white choc) on and then put in the fridge. I think they are best after a day in the fridge and allways eat them straight from there. I use the cocoa nibs in cookies a lot and they are jsut indescribably perfect, you must try it hth

Would I need to get both or could I use the pyramid for both internal flavour and decoration and the fleur de sel the same?[Moderator note: This topic continues here, Cooking with "Chocolates and Confections" by Peter Greweling (Part 2)]