curls

Ruth, I had forgotten that JMA did marshmallows... I'll review my notes and use the microwave for reheats. Was the marshmallow the layer on top of the gummies?

I would like to fill some chocolate shells with marshmallow. Anyone have a good recipe? Can I use Greweling's recipe? Any changes necessary to convert a slab marshmallow recipe into a pipeable marshmallow recipe?

You can order it from Chocosphere... Dulcey is available in a 70 gram bar to a 3 Kg bag. https://www.chocosphere.com/default/catalogsearch/result/?q=dulcey

salted pumpkin caramels (inspired by a recipe on Food52) My first time making them, I think that they are quite tasty!

Beautiful copper preserving pot Okanagancook! How many quarts does it hold? P.S. I have that kitchen timer too!

Thanks for the advice boilsover.

Andie, thank you so much for your advice!

For jam and jelly making I am considering upgrading from my current set up and getting a maslin pan or copper preserving pan. Unfortunately I don't have access to either one of these to try them out before purchase. Is one better than the other for jam making? What are your experiences using either or both vessels? Thank you for any information you can provide.

Welcome Thanks for the Crepes! Looking forward to your posts.

Are you sure that your cocoa butter is in temper? If it was truly out of temper, the heating, cooling, and shaking might not have brought it back into temper. Maybe try re-tempering your colored cocoa butter using some tempered & uncolored cocoa butter as your seed. Good luck!

Try using the back tip of a spoon to pry the lids open. Has worked for me when I couldn't find a church key and doesn't mangle the jar lid.

Kerry got to use her freeze drier! Seriously, I was wondering the same thing.

Non-scientific answer on invertase... it liquifies the sugars. So, using invertase on a chocolate dipped peppermint patty will give you a texture similar to an After Eight Mint. Not using invertase, you will have a peppermint patty. Invertase is used for most cherry cordials. The filling starts out as a solid then converts to a liquid center. For the scientific explanation, check out the recommended Grewling cookbook.

Yum! Mango lassi chocolates.

sour cream coffee cake

Shelby beat me to it, I also wanted to know if you could make freeze dried ice cream. Looking forward to your reports on your experiments!Hope your freeze drier is working soon.

Thanks Anna N, a reason NOT to eat raw cookie dough. As always, eat at your own risk.

Raw cookie dough, with raw flour, can be quite tasty. I would try the recipe as is before going the roux route. The recipe recommends storing these truffles in the fridge, not at room temp. You could always freeze them to increase your shelf life window.

I also recommend Kees chocolates and JB Prince. You may also want to check out Dominique Ansel's Bakery (I haven't had a chance to visit but it is on my list of places to visit the next time I am in NYC). Dessert Bar ChikaLicious is also very good (they are a small restaurant that serves a three course dessert menu).

I am planning on being there. Interested in sugar work and also interested in a masters class.

What do you like and what do you dislike about your current vanilla pudding recipe? What are your goals for this new vanilla pudding recipe?

So sad to see that you are out of Apry. Hope you can restock soon.

What type of cherries do you have? Cherry ice cream would be nice. Or cook up the cherries, thicken with some cornstarch (or your favorite thickner) and top ice cream, yogurt, custard, etc. with your cherry sauce.

That unit looks like a re-purposed yogurt maker; it could work. Many people here use an Excalibur dehydrator to melt their cocoa butters. I use the microwave method (just don't use a lot of colored cocoa butter). Congratulations on your engagement and upcoming wedding!

A new link to the Jacques Genin caramels... still in French. http://www.duracuire.fr/les-caramels-mous-manguepassion-jacques-genin/