Darienne

New eG member here. I have just finished reading the 9 pages of this thread and am exhausted just reading it. What energy!! I really do admire those of you with the courage to start out in this business. If I were 30 years younger....???? One thing apparent is that American laws on setting up a food business seem much more stringent that Ontario laws for sure. Our public health inspectors ask for far less than yours do. I think. I could be wrong. The eG forums are amazing! I had never heard the term 'keystone' before...thanks for the meaning...and have still to find out what the BNI is and also what are 'ballotins' and 'Cambro' pans. Don't be concerned...I'll look them up. Good to know that caramels, praline pretzels and marshmallows are less heat sensitive...My son lives in Nova Scotia and I live in Ontario and I want to be able to mail him some chocolate confections in the winter. And what about those bacon marshmallows that Kerry suggested????

Thanks Kerry. And thanks for encouraging me to join eG. That's what I intend to do...go for it!

Hello all, I am a new member of eG and a great fan of the Greweling book, which is THE book as some have said. Slowly I am working my way through this long and interesting thread, along with a number of other long and interesting threads, and don't feel as if I have anything to say until I get further along in my reading. However, there is one question on my mind and perhaps someone could tell me where on this thread I might find the answer. Greweling never seems to use 70% chocolate in any recipe. He states in the intro that he is using 64% dark, but does he say why he never uses 70% at all? I find it wonderful to enrobe sweet centers, to counteract the 'sweetness' factor. BTW, the very best confection I have made to date is Greweling's Montielimar nougat. Joy reigned supreme while eating that nougat which was so perfect in every way. But can I do it again? Definitely a two-person job and I did it with my partner in candy, Barbara. Thanks for any 70% answers.

Hi Emmalish, One thing I did find is that the marshmallows were VERY intense in flavor and sweetness...and I am not a sweetness buff. However, dipping them in the 70% chocolate completely changed the taste. The intensity of the marshmallow was so nicely tempered (ha! play on words...no doubt very familiar to you all) them and they were splendid. I also learned...another learning experience...is that the less icing sugar/cornstarch combo I used with them, the better the chocolate adhered. I am going to try chocolate next. I don't know what this obsession is about, but I am going with it!!!

Thanks for all the replies and welcomes. This is the most fantastic forum I have ever seen and I am overwhelmed by it all...not to mention that I have yet to figure out all the ins and outs of it. I am very new to the confection world and just about everything I make is a first for me. I feel very much the newbie when I read all your posts and see all the confections that you 'whip' off. As for posting pictures...first I have to figure out mostly just how to post. Darienne

Hello all, I am a brand new eGullet member and this is my first post. Recently I have been making fruit flavored marshmallows dipped in 70% chocolate. I had no idea that marshmallows were anything other than those dreadful things in a plastic package. This has been a great adventure for me so far.