Darienne

Beautiful

Just looked up Greweling's method again. I think his chilling of the nuts offers the same effect as Recchiutti's cocoa on still warm nuts. The nuts go into the tempered chocolates, then you add an amount of cocoa, plunge your hands into the mess, and slowly separate the nuts by the action of your hands and the cocoa. I don't have the book with me in Moab, so I can't tell you how much he adds to how much nuts. It works well. You finally shake the cocoa covered, chocolate-coated, sugared nuts in a sieve and then eat. Very nice combination. No doubt either way would work. I really like the coffee can on the electric drill panning technique, but I think I'll stick with Greweling or Recchiutti. Thanks

Well, first I had to find out what a 'china cap' was. OK. Thanks for the information.

This recipe, given to me by a Japanese Canadian friend, isn't made with popcorn, but small round Tostitos and if you want to be popular, try making this one and giving it to friends: Tostitos Kakimochi 20 oz small round Tostitos 1/4 pound unsalted butter (I use salted) 1/2 cup corn syrup 1/2 cup sugar 2 tablespoons soy sauce 2-3 tablespoons black sesame seeds Melt the butter on low heat. Add sugar, syrup, soy sauce and sesame seeds and mix until the sugar is melted Place ½ the Tostitos in large bowl, add ½ the syrup mixture and slowly mix thoroughly, trying not to break chips. Put into a large greased pan. Repeat with the remaining Tostitos and mix well. Bake in 250 degree oven for 1 hour. Mix every 15 minutes (do this or your snacks will stick into one big clump.) Turn out the chips onto a large surface and try to separate as many as you can during that short period between burning your fingers and the time the chips are too cool to separate. As soon as they no longer stick to each other, store them in an air-tight container...if they last long enough for storing them at all. Add shredded nori (seaweed) or rice seasoning for different flavors Yummmmmm

A terrific story and very interesting to read. It seems to me that one of the most important factors in starting a new business...been there, done that...is the courage to hold on when it all looks pretty discouraging. This you have done in spades and come through the other side. Congratulations!

Hmmmmm..... I suppose the freight charges wouldn't be all that much extra from Quebec to Utah, as from Quebec to Ontario. Why didn't I think of that?

A friend would dearly love to make chocolate-coated coffee beans and I had to tell her that I didn't know how to do it without a panning machine. I did tell her about Recchuitt's method to coat hazelnuts and said we could do that, but then the coffee beans end up coated also in cocoa...which is alright by me. Any other method short of dipping the beans one at a time Thanks

If I can have only one mold...this is the one. It can be used right side up or bottom side up. I can't find an American source for this one which is from Chocolat-Chocolat in Quebec. If someone can't tell me where I can find this one...or one pretty much like it...in the US , I'll just have to wait until I get back to Canada to order it. That's two of it. Thanks.

Welcome to eG, Nawtees and thanks for your post on molds. I am really looking forward to learning more about these mold making processes you use.

When I was a little kid, my Mother used to make what she called Beaver Pudding, a tomato and cheese souffle. It had eggs, which were separated and bread crumbs too. I loved it. She never gave me the recipe and I have never found a recipe called Beaver Pudding online. Has anyone ever heard of this recipe? Does anyone have an excellent tomato and cheese souffle dish?

Again my thanks for all the answers. I haven't made up my mind exactly what to buy, but I am feeling less intimidated by the enormous selection now.

I am trying not to get too excited as you directed, but I think I might show this one to Ed, my DH, who can build anything. Thanks for telling us about it.

Thanks emmalish. One more answer to one more question. I downloaded the demo and will look it over more carefully to try to understand the whole process.

Thanks ejw. I found the kugelhopfs and the cherry and ruled them out. As I read the replies and go back and look at the websites again, my mind is becoming a tad clearer as I realize that partner and I would like to start with a mold which can be used with both sides up, like a snobinette. Questions: as long as I am being a nuisance and asking questions: -why do confectioners either use or not use the silicone molds? - what exactly is 'magnetic' about magnetic molds?

Thank you so much!!! I am indebted to you for directing me towards specific molds at a specific company. You are a doll! Just what I needed in the midst of my confusion. I know in time it will all become clear, but just now it is overwhelming. I looked at the molds and thought that they or some of the other ones in this catalog might well do. Have to start somewhere. Thanks again.

Thanks. That's a good point. So make that two molds times two. So, if you had only two of only two molds which ones from which distributor would be the most useful?

We are in Utah until early January with a lot of chocolate couverture coming on Tuesday and I still own no polycarbonate molds. I have just spent more than an hour looking through the dizzying world of chocolate molds getting more and more confused and less and less directed. I would like to buy just three polycarbonate molds to start and have them sent here. If you could have only three to begin with, what would you get and from which company? One pallet, and one or two not to elaborate molds which could be filled with creams, etc. Or a bar type. I have a polycarbonate 3D bunny and a lot of hobby molds which predate my eG days, but it is way past time to get serious about the mold buying. Some direction please?

Gotcha and thanks. Another learning lesson. Of course. It might explain why there are no recipes for syrup calling for 'chocolate' per se.

Perhaps it is anathema on this list, but I know that you can freeze cream. I have frozen whipping cream and used it later, although of course you cannot whip it.

This is for my DH who loves chocolate syrup on frozen yoghurt. In the olden days I used to make syrup with cocoa, but now the boss would like his syrup made with real bittersweet chocolate. Fine. But so far my attempts at chocolate sauce have ended up hardening when it meets the cold frozen yoghurt. And of course, it hardens when put into the fridge. Then it has to be rewarmed...but still hardens on the cold dessert. I don't mind the hardening, but Ed does. How does one make a chocolate syrup which is thick and rich and chocolately enough, and still it stays in a semi-liquid form when it meets the cold frozen yoghurt?

Greweling has a recipe for frappe and it doesn't take cream at all: dry albumen, cold water, glucose syrup and invert sugar...and I don't know what it is either.

I don't know about the anchovie part of it... ...but I do love those big preztel rods....coated in caramel...and then dipped in chocolate. Now that's a snack! Starbucks carries them and so does another candy store near where we live in Canada, but you can't beat making them yourself!

Here's the actual recipe given to me by one of the women: Ingredients: 1 20 oz. bag small round Tostitos ½ cup butter ½ cup corn syrup ½ cup granulated sugar 2 Tablespoons soy sauce 2-3 Tablespoons black sesame seeds Cooking Instructions: Melt butter on low heat and then add sugar, syrup, soy sauce, and sesame seeds and mix until the sugar is dissolved. Place ½ the Tostitos in large bowl, add ½ the syrup mixture and slowly mix thoroughly, trying not to break chips. Put into a large greased pan. Repeat with the remaining Tostitos and mix well. Bake in 250 degree oven for 1 hour. Mix every 15 minutes (do this or your snacks will stick into one big clump.) Turn out the chips onto a large surface and try to separate as many as you can during that short period between burning your fingers and the time the chips are too cool to separate. As soon as they no longer stick to each other, store them in an air-tight container...if they last long enough for storing them at all. Add shredded nori (seaweed) or rice seasoning for different flavors.

I don't know if I am allowed to add a salty snack which starts with a corn chip and then you add stuff. It's called Tostitos Kakimochi and it's a North American version of a Japanese snack. It was first served to us by a group of Canadian-Japanese folks who were taking a workshop from my husband and me. You start with small round Tostitos and add a syrup of sugar, corn syrup, soy sauce, butter, black sesame seeds and Japanese nori. Yummy. Bake in the oven. I made a huge bowl for a Pot Luck event today and they were all gone before I knew it. I put out lots of copies of the recipe and they were all taken too. You definitely cannot eat just one.

Thanks so much. It's always a treat to get a really good and proven recipe.