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Kerry, so sorry to hear that Dave the chef had a stroke. Hope he feels better soon!

Jim, you can also search the Chocolate World site for molds and filter the results by a various criteria http://www.chocolate...=praline moulds. If Tomric does not have the mold in stock or in their online catalog, just give them a call and they will order it for you. Looks like they have quite a few 13 gram molds, also a lot of 15 gram molds.

I am in Staunton, Virginia (moved back to the family home after 50 years in Boston--so quite an adjustment). After renovating the house, I needed something to do, thus chocolate. Welcome Jim D.! Staunton seems like a wonderful area; I went to their Hot Glass Festival this year; great glassblowing studio and gallery.

What kind of tempering machine are you using that your chocolate goes out of temper so quickly?

A few chocolates for Thanksgiving. Bourbon ganache, soft caramel, PBJs, and peanut butter cups. Pardon the smudges, truly not visible until I photographed them!

So, how was the show?

I'll second the recommendation for Restaurant Eve and suggest that you go to the Bistro side vs. the Tasting Room. Since you have a car, if you can, get a reservation for Komi in DC. If you are interested in cocktails, PX and/or the bar at Restaurant Eve are a must. Also, there are a lot of great Ethopian restaurants in DC. Hope you enjoy your visit.

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.