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Could be very interesting! Do you have more details to share? Is the thermoformer for sale or just the pre-colored moulds?

Are these chocolates? Beautiful work! Any idea how they package the large 3D chocolates for sale?

How does it taste? Can you use it as a caramel sauce instead? I’d be considered that boiling it 6 times has changed the chemical composition of your original ingredients. Can you try a smaller batch with virgin ingredients and see if they behave properly?

Sorry no photo but wanted to add to the cooked in the CSO information bank... cooked five lobster tails in the CSO and we really liked how they came out. Cut the belly shell but left the tail meat in (for easier removal after cooking), inserted skewers so the tails wouldn’t curl, placed tails on racked tray, and steam baked for 10 minutes at 350 F. Served with melted butter and stovetop mac & cheese.

Excellent! Proof there was at least some hot chocolate under all that whipped cream. Was the cream sweetened?

Uh oh! Hope there isn’t too much to fix and that your show goes well. The breakfast pastries look amazing!

@Kerry Beal best of luck to you. Wishing @Alleguede all the best and hoping Bianca’s parents love him. He is bringing them some kougin amann.... right? 😉

@Shelby thank you for finding & linking to Larry’s obituary. My condolences to Larry’s family & friends. I’ll definitely have a meal in his honor.

Me too!

Just set a price in camel camel camel and buy when/if it hits that price. As you have all noticed, the pricing on the CSO fluctuates quite a bit.

Had Thanksgiving at the in-laws and was not sent home with any leftovers. CSO turkey breast (1/2 a turkey breast with skin & bones) to the rescue! Had a few turkey sandwiches to take to lunch. 🙂

And some pictures of that lasagna...

Those tarts are delicious! I have made them a few times since I had them at a chocolate workshop at NOTL. Excellent reminder that I should make them for an upcoming holiday party (or two).

Yup, that is the way my husband's family likes their fudge, grainy. My MIL can't always get it to go grainy but when she does, that is their favorite.

Some suggestions for streamlining without minimum increase in equipment if you are streamlining you chocolate making for friends / starting to get into artisan professional levels. 1. Purchase Peter Greweling's book, https://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0470424419/ref=asc_df_0470424419/?tag=hyprod-20&linkCode=df0&hvadid=311990507415&hvpos=1o1&hvnetw=g&hvrand=8583461089994955786&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9007564&hvtargid=aud-801738734305:pla-455468897198&psc=1 2. Purchase enough moulds to shell on batch of bon bons 3. Melt & temper twice the amount of chocolate you will need to shell the moulds. This will make it easier to maintain the heat and temper of the chocolate. This "extra" chocolate is not lost, you can use it the next time you make chocolates. 4. Wrap, label, and freeze your chocolates (following Greweling's instructions for freezing chocolates) in small enough quantities that you only need to defrost one box of each flavor to make up chocolate boxes for your friends/customers. 5. Repeat steps 3 & 4 until you have an inventory of flavors that makes you happy. 6. Follow Greweling's instructions for chocolate defrosting & box up your selection of bon bonds. I hope you continue to enjoy making chocolates. Perhaps you would like to join us (dabblers, professionals, semi pro hobbyists, novices, etc.) at the next eGullet Chocolate & Confections workshop... were meeting in Buffalo, New York May 2020. More details to be posted here https://forums.egullet.org/topic/158984-planning-egullet-chocolate-and-confectionery-workshop-2020/.