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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.

Indeed, please post more photos of the wedding cake. And the video too!

Hey thanks. Do you add the chili and salt to the syrup? I add multiple coats of spice mix. First layer is sprinkled on the sugar coated almonds (before the sugar cools completely). Additional sprinklings of spice mix are added when you are adding coats of chocolate to the almonds. When you are happy with the flavor, stop adding layers of spice.

Bob, those chocolates look great! Think you have another batch that should be highlighted in the showroom finish thread.

I really like that almond dragée recipe though I tend to spice the nuts with chili and salt. Yours look wonderful minas6907.

Wow! That turned out great. And the mini-pies or tartlets in the background look delicious. Was the bride impressed? I hope so!

Recipe for the not cinnamon buns please! Did you get a chance to see what other folks made? See anything interesting at an egg other than yours and AnnaN's?

Adorable pigs. Really like the details; fab ears!

Any pictures or stories from Saturday's potluck?

squares are spiced mango domes are brown sugar & rum salted caramel

While you are in the Netherlands you should try to go to a pannenkoeken house, this is a type of pancake (almost crepe like in thickness and about 14 inches in diameter) served with savory or sweet toppings. Pannenkoeken are eaten for lunch or dinner, not breakfast. You should also go to one of the many Dutch Indoneisain take-out or sit-down restaurants. The raw herring and smoked eel (gerookte paling) are wonderful. I don't know if the herring will be in season when you are visiting. If there is a festival in town, you should try one of the many Dutch versions of doughnuts or fried dough, oliebollen, appelflappen, and poffertjes. There should also be wonderful french fries with fritessaus (a mayo type sauce). Have some cheese (Lots of varieties. Whichever type you select, get it as a "farmer's cheese" this is how they label most of the raw milk cheeses.) and some licorice (there are so many types of licorice... double-salty, salty, sweet, children's licorice) while you are there. If you like marzipan, stop by one of the local bakeries and pick up a marzipan pastry. The pastries tend to contain a lot of one of the following: almonds, fruit, or whipped cream and sometimes combinations of those ingredients. Hopefully some of our members from the Netherlands will add their suggestions as well. Have a wonderful time!

Kerry, that looks quite interesting. Did you try a slice?

They all look wonderful! Love the frogs and the "eggs"

minas6907, what pretty wedding candies!

If it is just a layer of pate de fruit, I just coat it in sugar. I enrobe it in chocolate if I make a layered pate de fruit, so... a slabbed ganache and pate de fruit, marzipan and pate de fruit, these I would enrobe in chocolate. Don't have my books with me right now but I am pretty sure that Grewling, Wybauw and Curley all have recipes that combine a layer of pate de fruit with another layer of ganache or marzipan. Try one of their flavor combinations and see if that works better for you.