curls

I've seen soft caramels and fudge at many farmer's markets and ocean-side vendors. They keep their product in the shade but I have not seen them using refrigeration or other cooling methods. So... it is possible... will need to test with your recipes. They are far less heat sensitive than chocolates but if the day is hot enough you still may have issues. Too bad you can't sell ice cream or frozen yogurt.

I can usually find Droste cocoa in the supermarkets near me... it is a Dutched cocoa. Also if you can not find it locally you can always order online, King Arthur Flour has a number of cocoas available.

Adorable turtles!

Prabha, if you want to go the confection route for the summer, why not try some of the following: salt water taffy, fudge, marshmallows, pate de fruit, lollipops, and caramels.

Jim D. are you sure that your block of Callebaut milk chocolate went out of temper? Other than having problems tempering a new batch of milk chocolate were there any signs of temper loss on the Callebaut block (bloom / color change)? I am wondering if you problems tempering were due to the Chocovision machine and room temperature or if it was truly caused by lack of tempered seed chocolate. As you have probably discovered, just because the Chocovision tells you your chocolate is tempered, does not mean that it is tempered (it may need more time and agitation before it is in temper). Just something else to consider.

I liked the ChocoTransferSheets but did not do a side by side comparison with the transfers from Chef Rubber. I did take home samples of each so when I have a moment I'll compare the two. Thank you very much for all the samples. Thanks to Kerry and all her helpers for putting together such a wonderful event!

Photos of some of the chocolates we made at the workshop. Everyone took home a fabulous selection and we still had plenty to share with Niagara College. <br />

Some more photos from Art & Wilma's wonderful shop, Chocolate FX, in Niagara-on-the-Lake.<br /><br />

Sometimes pectin can take a while to set up. I have had jam that was at just right when canned become very firmly set a few days later. <br /><br />I no longer add commercial pectins; I bought Ferber's book and use her methods. Great results every time.

8:30. There will be breakfast stuff so no need to eat first. I have asked Chris Hennes to send out a PM with my cell number and e-mail on it. Wonderful! So looking forward to this, glad this week is finally here!

What time should we get to the college Saturday morning?

Thank you for the information; I'll make a note of that in my book.

minas6907, lovely caramels and Turkish Delights. For the Turkish Delights, whose recipe did you use and what kind of starch did you use?

My friend and I will be at Friday's tour of ChocolateFX and the evening show & tell. We would also be interested in restaurant recommendations.

Beautiful stuff Erika! Hope you can join us at the workshop.

Looks like you and Anna N are having fun again. Beautiful pottery at patris's house. Have fun with Bob at PMCA.

Cellar Tracker does let you add wines to the database, the selection grows as people enter their data.

I have tried the Valrhona Tanariva Lactee and the Jivara Lactee. I really like the Jivara Lactee and tend to use it for all my milk chocolate ganaches and shells. Both of these milk chocolates are on the less-sweet side of milk chocolate.

rajoress, what a wonderful selection... that would be appreciated at any occasion, not just Passover. Not a leaden cake in sight.

Ruth, they look great! How do you like the flavors?

Kerry, beautiful eggs!

Like DianaM, I use a sharp x-acto knife, self-healing mat or wooden cutting board (which ever is most accessible) and a straight edge with the cocoa butter side down. I cut strips and then make the individual cuts. Have not had any problems with the cocoa butter rubbing off.

No masking in involved. I first spray the green down on one end of the cavity. That is a short burst just to give a small area of color. Then I spray the yellow moving from behind the green towards the center of the cavity. Finally, I spray the white over the whole area. I need to make sure that I cover the rest of the cavity down the sides more completely, but I also don't want to waste cocoa butter given how expensive it is (and not nice tasting). Oh, and the "stripe" is just milk chocolate that I piped across the mold, dropping some in a line through each cavity. I rather like the semi-random nature of the path it takes. Steve, thank you very much for the detailed explanation. Did not realize that the "stripe" was milk chocolate, thought it was red colored cocoa butter. Some very interesting effects.

Now that triggers fun childhood memories. Dots!