curls

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!

First time trying out King Arthur Flour's recipe for cinnamon bread. Quite tasty; this recipe is a keeper.

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.