curls

And don't forget all the EZTemper machines that Alleguede will have. ;-)

I go with option 2 -- the full sheet. Don't always do it... but many times when I am hand dipping candied orange peel or ginger, I put the dipped piece on top of a texture sheet. I have also thought of making pretty chocolate shards for cupcakes or cakes using a texture sheet. I do wash and polish my texture sheets.

Sounds good. Too bad about the guitar... maybe you could ship it to your hotel? If you haven't already, perhaps you could ask your customers what most impresses them about the EZtemper and find a way to demo those items along with your standard demo.

Could you bring a mini confectionery guitar and show them how quickly meltaways set up? Perhaps demo finicky white chocolate ganache fillings that are super simple with EZtemper silk? If you have room -- maybe you could have your EZtemper videos running on a laptop or tv screen at your table.

Some baking for Christmas! Dorie's World Peace Cookies, almond cookies, ginger cake, and peanut butter cookies (enjoyed using my new Nordic Ware cookie presses).

Thank you @ChocoMom! Those are for sales. Family and friends get to enjoy the irregulars and prototypes. :-) The boxes are from Sweet Packaging; very happy with their boxes.

Some of my holiday chocolates and new boxes for the holidays. muscovado salted caramel mint filling coffee ganache marzipan & cherry-raspberry pate de fruit slab marzipan & cherry-raspberry pate de fruit squares ready to be dipped in dark chocolate new boxes! So nice not to have to fold boxes!!! Also made (but not pictured) eggnog ganache, brandied cherry cordial, dipped orange peel, dipped ginger, and peanut butter cups.

Ah, ok. Just checking to see if that was part of your usual procedure! :-)

@pastryani Why did you close the molds with untempered chocolate?

Build it and they will come. :-)

Congratulations on the polycarbonate mold! Were you filling it with solid chocolate or shelling & filling it? While your room is on the cooler side, I don't think that you need to pre-warm the molds. The latent heat of crystallization can really effect solid chocolates... Should not be so much of an issue for shelled & filled chocolates at your room temperature. Follow Kerry's advice next time and let us know what happens.

I have used royal icing for all the gingerbread construction that I have done (two houses and a train). All were transported by car to another location over an hour away... no structural problems. You do have to wait until the royal icing dries (and that may take a few hours) but once it is dry, no problems. As cyalexa mentions, I have also see people use molten sugar to "glue" the pieces together. Might make a prettier join but caramel would also have a humidity issue. Good luck with your gingerbread house!

Are there plans for Friday the 13th too? Want to book the hotel for the right number of days. Interested in the Morato demo but not sure how many days I can swing. Edited to fix punctuation.

Some treats for Thanksgiving... chocolate truffles, mints, and muscovado sugar salted caramels. Will also make some salted pumpkin caramels and I am thinking about trying to make a cranberry or cranberry & raspberry pate de fruit.

Indeed. It will be interesting to see how the show changes without him. Also wonder if he will still be the voice behind Cooks Illustrated.

https://www.bostonglobe.com/business/2015/11/16/chris-kimball-leave-america-test-kitchen-after-contract-dispute/wd7vooqjnDgqNq0qnlmXCO/story.html

Pastryani, I would strongly suggest that you purchase or borrow Peter Greweling's book, "Chocolates and Confections." The book will give you recipes, ratios, and the science behind ganaches, tempering, and so much more.

KAF Sandwich bread. Very pleased with the taste and texture. Thank you Anna N for recommending this recipe.

Saw the 5 Cheese Greek Sprial at Trader Joe's today - http://www.traderjoes.com/digin/post/5-cheese-greek-spiral. Looks good but did not buy it. Has anyone tried it? If so, did you like it?

The following places will ship to Canada or are Canadian Companies, hopefully the Canadians will suggest a few more places for you: http://www.chocosphere.comhttp://www.chocolat-chocolat.com/home/https://www.qzina.com/

Kerry, thank you for documenting your trip. Very cool to see the equipment and layout at the various factories and shops. Hope you are having a great time and selling a lot of EZ Temper units. Are you planning to have an EZ Temper at the May 2016 chocolate workshop? It sure was nice to have around at the 2015 workshop.

Here are more videos with the "giraffing" effect and more http://youtu.be/H8l7yL6tuPA http://youtu.be/IWjLTa0CzNM Again, similar to dejaq's tutorial. (edited to fix links)

Perhaps Tap carries it, http://tap-usa.com. If you need enough of them you can go the custom route.

When I add butter to a ganache, I do not melt it. I start with the chocolate and cream, get those in an emulsion and then add the room temperature/softened butter and stir it in. I tend to mix by hand, starting in the center and working my way out (as Ruth described up thread). If the hand mixing is not working, I may bring out the stick blender. Also, if it won't emulsify, I will slowly add a liquid (something that works with the flavor of the ganache) that contains little or no fat (a similar process to fixing a broken mayonnaise). What happens if you try cutting down the cream in your recipe?

Almond cookies... pre-bake and baked