curls

Thanks for the clarification Jim. Great to have the additional detail -- definitely belongs on eGullet. I'm wondering, would it be easier for you to get a custom 4-piece box? If so, then perhaps you could purchase a new off-the-shelf mold that will be easier to work with and meet your other bonbon making criteria. It is always interesting to see the unexpected ripple effect of our choices. 🙂

Jim, I'm puzzled by your post are you agreeing or disagreeing with my post? I was answering @pastrygirl's question about whether CW2207 and CW1157 produce the same shape and I said that they are not the same and provided the specs and links to those moulds on Chocolate World's website.

Here is a link to the CW2207 it is not the same as the CW1157. The CW2207 does not have a corresponding 1000 series mould. It looks to be a bit flat on the top. https://www.chocolateworld.be/winkel/moulds/frame-moulds/CW2207 Cavity length: 30 mm Cavity width: 30 mm Cavity height: 19 mm Cavity weight: 14 gr The CW1157 is the same as CW2472 https://www.chocolateworld.be/winkel/moulds/frame-moulds/CW1157 Cavity length: 30 mm Cavity width: 30 mm Cavity height: 25 mm Cavity weight: 17 gr @Jim D. not sure if you have contacted them but Chocolate World does make custom moulds. https://www.chocolateworld.be/blog/vormen/exclusieve-vormen Per the linked page, the minimum number of moulds for a custom order is 50.

Ouch! I'm not looking into restocking until autumn. Wondering how much I can charge for chocolates and still retain my customers. Also wondering if there is going to be a wave of closures for the small and mid-sized chocolate shops. 😞

Such a mitzvah. I need to remember these frozen crock pot meals if there comes a time when I can help a friend.

Yes, I went there for dinner and had a delicious meal! I think it was on the final day of the workshop. Would love to go back with a group and explore more of the menu.

Yes, I checked the book preview and book index on Amazon, looking forward to reading the book. Couldn’t you add the mixins using the Creami’s mix in cycle?

Enabler! Couldn’t resist this time; I ordered Dana Cree’s book. 😉

Picked a peck of peaches at one of the local pick-your-own farms. Today's peaches are Ernie's Choice, a very tasty yellow freestone. Also picked a few blackberries and raspberries.

I sampled the mango Fruitero ice cream tonight and am in complete agreement with you. Planning to go to the store tomorrow to stock up on passionfruit and coconut. Will probably pick up some more McConnell’s ice cream too. This summer is made for enjoying frozen desserts.

Stopped by the thrift store at my mom's retirement community and picked up a few things. This fun glass platter for $4. I think that it is for deviled eggs and that is my plan for it. Two vintage CorningWare pieces for $6 each.

You could also go with one of the compressor ice cream makers. They have come down in price and I see several on Amazon around $200. I currently use the Ninja Creami. I also have a Cuisinart ice cream maker, the type that uses a pre-frozen canister. I don’t make large quantities of ice cream or sorbet so these options work very well. If I need to make a lot, I’d look into a compressor ice cream maker. @weinoo posted a link to the one he uses a bit earlier on this topic.

Sale runs thru 16 July.

Well, now I’ll have to try the coconut too! Please report back on the mango and the guanbana.

@JoNorvelleWalker thanks for recommending Frutero, I hadn’t tried it before. I went to Whole Foods today and got the Frutero passion fruit and mango flavors. Also picked up McConnell’s double peanut butter chip and vanilla flavors. When I got home, I sampled the Frutero passion fruit and it is yummy! Nice and creamy with good passion fruit flavor. Will probably return and pick up a few more pints while this sale is running.

Baked a Dutch apple taart last night. Combination of my Mom's recipe and Cees Holtkamp's recipe (https://youtu.be/C5YzHQMxo1w?si=B-u69vcWtWI5Hmin). Thrilled with how it turned out. Spoiler alert for raisin haters -- this taart / pie contains apples and raisins. 😉 pre-bake and pre-lattice after the bake slice!

Trader Joe's cheese blintzes with a sauce of strawberries and sour cherries.

It has been awhile since I've baked sourdough bread. This one just came out of the oven and it is singing to me. 🙂

A reminder, we have a sourdough discard topic! Great place for ideas and to share information. https://forums.egullet.org/topic/160766-sourdough-discard-recipes-bakes-and-cooks/#comment-2247526

Thank you for sharing your recipes and methods on Instagram! So, how did you like the flavor combination of strawberries and matcha? I’m not a fan of every matcha dessert but I do enjoy some of them.

One of my favorite TJs cookies. Once open, I store them in a ziploc freezer bag and haven't noticed a change in texture.

My tart cherry tree is doing better each year! Today's harvest. 🙂

Photo with tape measure, ~8 inches. It looks new; not seeing any of the wear that I see in your picture. @Kerry Beal is this one of your spatulas?

Kerry I got two blue Thermoworks items from the give away on the last day of the workshop. One blue silicone brush and one blue silicone spatula. Send me your address and I'll mail them to you. No idea where the other three spatulas went. Perhaps they went into a spatulas container at Cake Collective?

I think you might have! I think that I picked up some Thermoworks brushes and spatulas during the give away. I do remember some Thermoworks silicone tools on the table. Will check my workshop luggage when I get home