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@gfron1 congratulations and best of luck in your new digs!!! Did your buyer purchase the restaurant too? What will happen to the Kumquat after you are gone?

Since I am not currently interested in airbrush work my vote is for the gift certificate since it won't add to the cost of the conference. But I'm not sure that the reduced price Fuji option would change the conference fee? If there is no cost difference, I am fine with either decision.

Website has an update and the new date is March 2017. http://modernistcuisine.com/2016/04/modernist-bread/?utm_source=Email&utm_medium=Campaign2&utm_campaign=Modernist%2BBread%2BAnnouncement

New bundt pan and new recipe. Need to tap / bang the pan a bit harder next time to get rid of the air bubbles but really liked this brown sugar sour cream bundt from KAF. Served it with a sour cherry & strawberry sauce.

If you usually serve traditional matzah, yes, they'll notice! Also, the TJ crackers are probably not kosher for Passover.

If there are items that don't want to come out, you can put the mold in the fridge for 10-15 minutes and then try to get them out again. If they are still stuck, into the fridge again. Eventually they should come out without banging them out. Could try the freezer too, might lead to condensation issues but less mold washing.

Thank you for doing another blog! Glad to hear that you now have a bigger kitchen and countertops at the right height for you. Those countertops look very interesting... are they a local stone? Not to interject too many social questions but are you still living with your parents or would it be ok for a single female to be living by herself in this part of Equador? So what fruits are in season now? I heard you mention figs!

Hollow chocolate bunnies in milk chocolate & dark chocolate.

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.