curls

Indeed! Happy Pi Day. (Now why couldn't I find this topic yesterday!)

Strawberry yogurt pie for 14 March. Disposable tin since it is going to hubby's office.

@Tri2Cook Chocolate World makes a few half egg molds. I have their 2006 mold. Can be used as a single or a double mold. You should be able to get them at Tomric or Chocolat Chocolat. And definitely check around on prices... I'm seeing big price differences on Chocolate World molds between the different vendors. I was lucky enough to buy my egg molds used. :-)

@Anna N I hope today's breakfast was better than yesterday's. Will keep an eye out for your next post.

Jim D. I had tempered milk & dark chocolates in melters. Since I was using dark chocolate as my base, I filled a pastry bag with milk chocolate. Then ladled up some dark chocolate, piped in milk chocolate, swirled chocolates in the ladle, poured into the mold. Not much milk chocolate in this mix, so dumped all the extra chocolate from filling the mold back into the melter with the dark chocolate. If you have a good sized pastry bag, the chocolate stays in temper for quite a while. When it gets too cold, put it aside (for reuse later) and fill a new pastry bag or coronet.

Peanut butter hedgehogs and coconut bunnies. Will start on the hollow bunnies this week.

Also, trying out some Easter eggs. Rather happy with how they turned out. :-) almonds, dried cranberries, and candied orange peel in a dark chocolate egg

Playing with the marbling technique. Think I'll add some white chocolate to the mix next time.

For most of my collection I like to use 10 to 13 gram molds. Easter calls for larger molds... my filled molds for Easter are 24 to 27 grams. It only really starts to matter when you need to deals with packaging and sales. If you are doing this for fun, I wouldn't worry about it too much. Where are you located? There may be some shops nearby where you can look at the molds and get a much better idea of the finished sizes.

I'm also in the camp of offering them coffee/tea/fruit juice and some store bought cookies/biscotti. You can do more when they visit you the 2nd time for your longer visit & meal.

@pastrygirl what are you filling your eggs with? Very pretty eggs and cute bunnies. :-)

Currently I'm a maybe for Morato. What time is his class/demo?

I'll PM it to you, it is by weight in his cookbook.

@Kerry Beal have you tried Pichet Ong's choux recipe? I remember that there were a few people on eGullet who really liked it.

They look nice @fandi1. What are the flavors?

@lebowits at some point Selmi added 220 single phase as an option. I don't remember when they made the change but see the specs here http://tomric.com/chocolate-equipment/selmi-equipment?product_id=3471.

I don't have any of the items I mentioned but they are in my dream chocolate space along with a cooling tunnel and a walk in cooler to store chocolates. You may also want to consider a spray booth area if you airbrush colored cocoa butters. Do you use a mixer for making marshmallows and nougats? I have an old KitchenAid and live it but would consider the Bosch mixer (http://pleasanthillgrain.com/bosch-mixer-universal-plus?_vsrefdom=gpshop&gclid=CLjNqJT8kcsCFQouHwodLBcJLA) if I needed a new one. I think @tikidoc has the Bosch, along with a few other eGulleters.

So sorry to hear this. Thank goodness you and your family are okay! Wishing you all the best. As far as new stuff... it would be great to be able to get a Selmi (or three - one for each chocolate), some marble countertops, stainless steel countertops, a robot coupe, and a FireMixer.

Couldn't resist any longer, pre-ordered the book from your site @gfron1. Looking forward to trying out some of your recipes and hopefully dining at your place some day (Silver City or St. Louis). Any way to convince you to add Northern Virginia to your book tour? See your planning on New York... Virginia is kinda close. ;-)

An update... I ordered the part that JohnT found (http://www.searspartsdirect.com/part-number/4176266/0011/665.html). It does fit and the food processor will close and run with some attachments. Since it is a 9-cup bowl vs the 11-cup bowl that came with the food processor, the new bowl is not tall enough to work with the attachments that work at the top of the bowl (shredding discs, julienne discs, etc.) works just fine with attachments that work at the bottom of the bowl (blade, dough blade, etc.). Anyway, this should keep me in operation for a while longer. Maybe someday I can upgrade to a Robot Coupe!

Bittersweet, I like and dislike this! Wishing you the best of luck and hoping to see you at next year's conference.

Indeed. Yet at the time when I bought the KitchenAid food processor there were many quality issues with Cuisinart. Unfortunately you have to check the product reports every time you buy an appliance to check what is currently the best model with the least number of issues. All the good brands have their ups and downs.

@kbjesq so sorry that you have the same problem with the food processor bowl. Have you had yours for a long time? I can't remember when I bought mine but I think that I have had it for over ten years. Suspect that my unit is well out of their warranty period. Looks like JohnT has found a supplier for the part if you would like to replace yours.

@JohnT that might be it. Thank you very much!!! Looks like the bowl you found may be a 9-cup bowl vs the 11-cup bowl that I currently have but per the link that you provided, it should still work with my food processor! I have so many attachments for this unit, that I don't want to buy a new one if I can avoid it. Will give this replacement bowl a try. Thanks again!

Thanks Kerry. I am not sure... it doesn't list my model as one of the ones that it can replace and it is a slightly curved bowl (mine is straight up & down). But if it fits in the key areas, maybe it would work. Maybe I need to pick up some potential replacement bowls at a store that is good with returns and see what else might work. Also considering using a food grade epoxy to get some more life out of my existing bowl.