curls

Wow, that was some stubborn colored cocoa butter! Glad you were able to get it out of your moulds. I like the fish mould — would you mind sharing the mould number and manufacturer?

Congratulations Rob!!! So glad that you can start Bulrush! 🎉🎉🎉 I’m looking forward to dining in your restaurant. Always wanted to try your place in Silver City — the logistics for St. Louis are so much easier.

I've been a bit busy... not too much time for cooking or posting photos but here are a few photos from a dinner in July. Beef is from Costco -- forgetting the name of the cut right now but it is quite tasty and makes for nice fajita style preparations.

Here is another link to those moonstruck chocolates https://www.craftbrewingbusiness.com/news/pass-fail-moonstruck-chocolates-beer-truffles/ definitely a mold of some sort for the bottle cap - they all look the same and have the crimping. Wonder if it is a two piece chocolate or one piece. I have found images where it looks like people were able to remove it from the chocolate.

Thank you for the information @jmacnaughtan! When I read your original post, I misunderstood and thought the chocolatiers were handing out a month's worth of chocolates as free samples. I am glad to learn that is not the case.

@jmacnaughtan do you know I what the expected benefits are for the exhibitors? Increase in sales, name recognition, etc.?

A classic and delicious filling.

Kerry they are beautiful! What did you fill them with?

@weinoo you should swing by DC and try it out! Let me know if you do & we can get together for cocktails.

@chefmd and I met up at @Hassouni place today and enjoyed some wonderful cocktails and snacks! If you are in the area and like good cocktails, go visit. The bar snacks are also very tasty. @chefmd took a few more pictures so hopefully she will add them later. I had a picture of the menu that included our cocktails but it is too blurry to read! most of the menu the main bar our drinks bar snacks: Hummus bi Tahina and Levantine Flatbread with Labneh curls, chefmd, and Hassouni

@Kerry Beal thanks for figuring this out and giving us clues to figure out the technique for ourselves. I like this one a lot! When I have some play time I’m going to try making some prints & see what I can do with my moulds.

@tikidoc I haven't checked their catalog, but maybe you can get the powdered colors from Albert Uster...?

https://www.washingtonian.com/2018/07/26/take-a-look-inside-the-green-zone-dc-middle-eastern-cocktail-bar-adams-morgan/ Still trying to find the time to check out @Hassouni's new place. It is getting lots of great press!

Thank you for blogging. Like many others I always enjoy reading about this trip. Wishing you safe travels home & hoping you can return soon.

@pjm333 everything you post is lovely but those lemon meringues are calling my name. 😃

Kerry, what did you fillings did you put in those chocolates?

Looks like Chef'd is out of the meal delivery business. https://www.supermarketnews.com/deli/chef-d-back-business-not-e-business

Welcome Kate, glad to have another DC area person on eGullet!

Thank you. I have a bottle of the Bols jenever that I don’t know what to do with — may try Anna’s Kindred Cocktail approach. I like the Dutch jenevers neat but the North American Bols jenever doesn’t taste like Dutch ones. 😞

How did you like this one? Worth repeating? Any other suggestions for the North American style jenevers?

Thank you @Kerry Beal, yes, that is what I was asking. This is a forum and traditionally people post some details and/or questions when they post. I was attempting to find out why@Jamal12‘s was posting all these photos without descriptions or questions. I am not offended by your posts — I want to know more about them and the person posting them.

Ok. What are the fillings? Do you have questions for us (what is your reason for posting these photos)? Have you started chocolatier training? What source recommended that Hershey's baking chocolate and/or cocoa powder + cocoa butter can be used instead of couverture?

To answer that question, we'll need to see a whole tray of chocolates all showing the same technique and finish level & a shot with one cut open. It does look interesting. Perhaps it truly belongs in the chocolates with a showroom finish thread. 😉

@Jamal12 are these solid pieces or do they have fillings? What chocolate do you use?

Sorry I can't join Anna for drinks tonight -- no cream in the house. Congratulations on another finished bottle.