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Matthew, they look great and sound delicious.

jrshaul not sure if you are interested in a ganache for cake or for chocolates but one of these two books should be very useful: "The Cake Bible" by Rose Levy Beranbaum "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" by Peter Greweling You should be able to get both from the library and there are discussion threads about these on eGullet too.

Please update me to a +2.

How are you planning to use this chocolate? Would you like dark, milk, or white chocolate? Is this a one time purchase or will this be a continuing project? I would suggest that you purchase samples of a few of the chocolates that you are interested in and run some experiments.

What do you consider to be a very large amount of chocolate? I have found that if you are planning to purchase less than 500 pounds at a time you will be dealing with a distributor, store-front, or online retailer.

Between the chocolate chip chouquettes and the croquants I might not be able to resist adding this cookbook to my collection. Every thing that you have made from this cookbook looks delicious FrogPrincesse.

Beautiful feet on your macs Simonne! What are the flavors?

Gorgeous bon bons Ruth. Fabulous colors for caramel apple! Who makes that mould?

Thanks for posting that info minas6907. Wish the author indicated where his various photos are being used... would buy some other cookbooks based on those photos.

Mette, that cake looks and sounds delicious. Congratulations on your husband's birthday!

When making a custard ice cream base, I use fresh eggs.

Cute jack-o-lanterns Bob. Think I spy some buckeyes to the right. Did you spray the moulds and then paint the faces after unmolding?

beautiful chocolates keychris. How did you like the flavor of the piece? What are you using for the lime flavor (just juice?)?

I'm planning to be there too. Encouraging a few first timers to come as well.

I'd love to try the raspberry ganache too. Does it use puree? I'm in the market for some molds, and all of yours look very nice. Could you also post the numbers for the fluted one and the swirl? Mesnier's raspberry ganache recipe uses puree and jam. The fluted mould is Chocolate World 1336 and the swirl mould is Chocolate World 1140. You might also want to check out Martellato's moulds, they have a USA storefront now.

So... is it possible to half enrobe with your enrober or did you half enrobe the biscotti by hand?

Thanks Darienne, Diana, and rajoress. The windmill mold is Chocolate World mold 1100. I purchased it from Tomric for those in Canda, Chocolat-Chocolat also carries it. I based the raspberry ganache off of a recipe from Roland Mesnier's Dessert University book. It turned out rather well, still waiting to see if the flavor lasts for two to three weeks or if it fades.

minas6907, beautiful peanut butter honey combs! I have been eyeing that recipe for awhile... how long did they take you to make? I made some more chocolates this weekend: raspberry ganache - fluted top, brown sugar salted caramel - swirl, coffee ganache - windmill, chocolate nougat - rectangle.

Indeed, please post more photos of the wedding cake. And the video too!

Hey thanks. Do you add the chili and salt to the syrup? I add multiple coats of spice mix. First layer is sprinkled on the sugar coated almonds (before the sugar cools completely). Additional sprinklings of spice mix are added when you are adding coats of chocolate to the almonds. When you are happy with the flavor, stop adding layers of spice.

Bob, those chocolates look great! Think you have another batch that should be highlighted in the showroom finish thread.

I really like that almond dragée recipe though I tend to spice the nuts with chili and salt. Yours look wonderful minas6907.

Wow! That turned out great. And the mini-pies or tartlets in the background look delicious. Was the bride impressed? I hope so!

Recipe for the not cinnamon buns please! Did you get a chance to see what other folks made? See anything interesting at an egg other than yours and AnnaN's?

Adorable pigs. Really like the details; fab ears!