curls

Thank you @Kerry Beal; room reservation made and no issues using the conference code!

I followed your links and those are both open bottom molds. When you are done making your bunnies they will have open bottoms. Fill the bunnies with whatever items you would like and then close the bottom. I’ll check for a video later today and post a link of how this is done (or maybe someone else will get to it first). Cute bunnies! some 3D mold filling videos: https://youtu.be/2MyjCoKX_IE?si=OiAX_Pp04sSxEQfs https://youtu.be/kDMEg_ny9JA?si=Iu8D4ntkNsJYd2Yz https://youtu.be/UTnz3fGfrL0?si=UBIX_NcYIwLnOsqJ

We're going with easy snacks. Utz potato chips with sour cream & onion dip, shrimp & cocktail sauce, spanakopita, and for dessert Klondike ice cream sandwiches. May add some carrots, celery, and pickles to the mix.

Looks delicious! Please share the recipe.

Congratulations to Maddie! Will miss both of you. Would be great if you could work in a short trip to the workshop.

@minas6907 has done starch molding - they advertised they sold some starch imprinters in 2018. https://forums.egullet.org/topic/156525-starch-imprinters/#comment-2149346 There was some discussion of starch molding in this topic, https://forums.egullet.org/topic/84503-alcoholliqueur-filled-molded-chocolates/. Are you currently starch molding? Fondant fillings can be deposited into chocolate molds... might be easier and less messy than dealing with trays of corn starch. Good luck in your chocolate and confection journey. Please post some photos of your work.

I’m planning to be there. Willing to help.

My reasons are the same as pastrygirl. I tried this approach on my brandied cherry cordials because they have a filling that is fluid. Previous attempts to cap these chocolates with the standard pouring chocolate method have not been consistently successful and some attempts have been extremely frustrating. I have lost more than half a batch of these cordials to leaking bottoms. Using the chocolate acetate method worked a lot better. Still a few leakers but it was around 1/8 of the batch. This makes me hopeful that with practice this will be the method that I use for capping liquid fillings. It is also appears to be a key technique for some of Luis Amado’s decorated shells. I envision using it on some of my chocolate Easter eggs… lace chocolate shell, light fillings. Could be fun. 😀

I like to steam cook lobster tails in the CSO. Have done that in the shell and also with the meat sitting outside of the shell. I haven't tried sous vide for lobster tails.

It will be a while before I bake the Anello di Monaco but I will definitely report back!

I am curious to try this recipe for Anello di Monaco that Pasta Grammar says is similar to panettone but much easier to bake. https://youtu.be/ghJoo2XV63Q?si=RHAEOwpxlJa7VTud Link to the recipe -> https://www.pastagrammar.com/post/anello-di-monaco-recipe-how-to-make-italian-christmas-cake

Enjoying the most delicious panettone that I have ever had from @Alleguede - Goûter Patisserie! There is no going back to store bought panettone!

@Kerry Beal nice bon bons! Was wondering when I would see your Christmas chocolate post. Will you be doing any of your large hollow moulds this year?

Just in case someone else needs this or I need to view it again, I found a video of Luis Amado capping chocolates using an acetate sheet covered with chocolate. I tried this out and it worked quite well. I even made less of a mess than I thought I would! https://youtube.com/shorts/WdfBJ69kPk8?si=aHH_6LMOUhUV8fHY

Does anyone have a video link of using an acetate sheet to cap a liquid filling? The links listed above are no longer available. I would like to try this technique soon to cap some brandied cherry cordials. The last few times that I made the cherry cordials I lost too much of my batch to leaks. Hoping this technique solves the issue.

It is doable. It will be much more pleasant if you can live somewhere else while your kitchen is being remodeled.

FYI there is a stainless steel version of the micro batch bowl & stones even though I don't currently see it on their website. There are a few pictures of it in the 2023 eGullet Chocolate Workshop report. https://forums.egullet.org/topic/165289-report-egullet-chocolate-and-confectionary-workshop-2023/?do=findComment&comment=2388574

That shouldn't be happening. How much product are you grinding? I'm guessing you are running it with too little product. Try running a larger batch and see if that resolves your issue. We have tried many of those melangers at the eGullet workshop and they do a great job. Also, I think that the micro batch kit bowl and stones would work on your grinder model. If they do, you could work with small amounts and not have splattering issues.

November chocolate selection. Dark chocolate with the following fillings: coffee ganache, caramel, fig preserves & port ganache.

Baked some brownies today. Had some leftover raspberry ganache that I added to the base recipe, very happy with how they turned out. Nice fudgy brownie with a hint of raspberry.

As Kerry has said, "none of us get out of this alive" but I was hoping to see Anna back posting on eGullet. I have enjoyed so many of Anna's posts and it was wonderful to meet her when she was helping Kerry with the eGullet Chocolate Workshops. Thank you Kerry for the links, I plan to go down those rabbit holes to enjoy and remember all the stories that the two of you have shared with us. My condolences to Anna's family and friends. She was an amazing woman and the world will not be the same without her.

Cool to see him using the same melanger that many of us have gotten from Premier. Interesting flavors and some information on recipe development. @Kerry Beal while their chocolate looks well tempered, they could probably use an EZ Temper to help with their workflow. 🙂 https://youtu.be/E2g-QZG4Vbg?si=pyK4eF2uxU1LTluj

Charelston and Petit Louis Bistro are both Cindy Wolf restaurants. There are a few more restaurants in her restaurant group https://foremanwolf.com/properties/. I haven't has a chance to go but know that her restaurants always get great reviews. I would recommend Bo Brooks for crabs - a wonderful crab house in the Inner Harbor but they closed earlier this year. Harbor Place in the Inner Harbor is not what it once was -- in fact, the mall is a ghost town now, https://www.msn.com/en-us/news/us/ground-lease-move-is-step-to-revitalize-harborplace/vi-AA1a4ndA?ocid=socialshare If you like trains, the B & O Railroad Museum is a must see. https://www.borail.org/

What flavor of ice cream was this? Do you know how they make the design on the cone? Is the cone flavored too? It looks intriguing and delicious!

Thank you. I ordered the one that I linked to above for $215.