curls

Steve, how did you decorate your lemongrass & coconut pieces? My best guess is that you are using templates and masking off section and then airbrushing but I'd like to know what you are really doing to get those effects.

What are you planning to fill your eggs with? Great to see the big bunny next to all your other molds.

Beautiful!

Thank you for sharing the video. Very well done and great to see you making candies.

As Cassie says, lots of places that sell smaller quantities. Unfortunately, the price per box seems to go way up when you purchase in small quantities. Purchasing from package nakazawa seems to be the first price break point, next price break point appears to be when you by a few thousand and go the custom set up box route. Here are a few other places that sell smaller quantities: - www.sweetpackaging.com - www.aspecialtybox.com - www.modpac.com

Great work Pat! Glad to see you posting again and looking forward to seeing you at the 2013 workshop.

Brian has a Guinness Truffle recipe posted on the Tomric site. Haven't tried it yet but I have used his eggnog ganache recipe and that was excellent. http://tomricsystems.com/recipes/guinness-clover-truffle

Welcome jaroj. I don't have an answer to your question about filling chocolates with wine, I am sure that someone on this forum does. Just a suggestion... start your own topic for your question, I think you will get a lot more answers.

passion fruit hearts

I have gotten puree from L'Epicerie. Albert Uster is nearby and I can pick up small amounts of puree from them.

Thanks for the info cmflick, will try the Curley recipe next time.

I started with commercial fruit puree.

I made some passion fruit ganache last weekend. In fact I made three different batches, recipes from Greweling, Notter and Torres. When I tried them last weekend they all had plenty of passion fruit flavor. Tried them again last night and it seems that the passion fruit flavor has mellowed quite a bit and if this continues, soon they will not taste of passion fruit at all. I have not had this happen for any other ganaches. Wondering if anyone else has experienced this and how they fixed the problem.

minas6907 - beautiful confections! Please come to the workshop in Niagara and do a sugar demo; we'll help you with chocolate! keychris - wonderful hearts. Planning to try transfers on the bottom of mine too. They look so lovely. DianaM - I liked Notter's passion fruit formula the best but they were all good.

Tried out three passion fruit ganache recipes for Valentine's Day. The recipes are from Greweling, Notter, and Jacques Torres. Chocolates color coded for identification purposes.

For future reference, you can use marshmallow fluff instead of making your own Frappe. Pretty sure I read that in Greweling's At Home book.

Kerry, for the dinner list, I will be there but I need to talk to my two friends and double-check that they will be there for Saturday's dinner. Will post an update as soon as I know more.

I'm in! Checking with my +2's.

First I want to say that your citrus slices look wonderful; wish I could try some! Your coworkers wife's ideas for table arranging sound good. In this case, what I was referring to with a "static" display, is that someone would look at the candy bar, understand it, pick their candies, and go. With so little variation in color and the symmetrical setup there would be very likely be no need for you eyes to wander about and move from discovery to discovery. I like to set things up so that the whole design is appealing, that your eye goes to one item at first glance but there are other things in the design that cause your eyes to leave that focal point and explore other parts of the design. Also, don't want the focal point to be so strong that you focus only on that one item and disregard the rest. Hope that makes more sense. Also, have a look at the dinner thread ( and ) and you can see how some people approach design on plates and platters (darch, rarerollingobject, and ScottyBoy have consistently beautiful arrangements but different design styles).

Do the items need to be "Medevial Times" themed? If not, I think brownies, cookies, candied nuts, and spiced nuts would be nice snacks. Easy to portion and make in large quantities.

Prabha, nice chocolates and airbrushing. minas6907, the candies that you are making for your friend's wedding candy bar sound wonderful and I am sure they will look fabulous. I just think that your table mockup is a bit too symmetrical and static. Not sure that the flow will work that well either with some items three deep. Have a look at the table setup that gfron1 did for our 2012 Chocolate Workshop... it looked fabulous and worked well too. http://forums.egulle...post_id_1869412 (in case that link doesn't work right, it is post #39 in the REPORT: 2012 Candy and Confection Conference).

I love to make marmalade - don't have time before I head off to SF this week - perhaps I'll bung some in the freezer for that purpose. Freezing them and making marmalade later will definitely work (I have done that too).

When I was in South Florida, we had a calamondin plant and would make a batch or two of calamondin marmalade every year. Wonderful stuff to have around! There are quite a few seeds, Just cut them in half and remove the seeds with the tip of your paring knife.

ElainaA, what a wonderful assortment of holiday treats! keychris, beautiful hearts! What is the filling and which mould are you using?

Don't know if you are still looking at this thread, but I am curious about the chocolates with the orange stripes. Do you mind telling how you made that design? It is very attractive, as is the whole assortment. Jim D. that is actually not an orange stripe, it is milk chocolate. I piped lines of milk chocolate into my molds and then shelled with dark chocolate.