curls

Kerry, good luck with the starch molding. I'll have to try that technique one day. Maybe you can do a demo at the next chocolate workshop in NOTL.

Kerry, those look much better than the first attempt. Did you top them with salt?

DianaM, I was using Whole Foods 365 heavy cream (pasturized and homoginized). Not sure what the fat percentage is but it is your standard US supermarket heavy cream (pours just like milk), definitely not manufacturing cream.

cmflick, I may have discovered the reason for your too soft ganaches. I just made the matcha & pistachio ganache and discovered that the amount of cream called for in the recipe by volume does not match the amount of cream in grams. My 1 1/2 cups of cream weighs 350 grams (not the 390 specified in the recipe). Since you had issues with your ganaches setting up, I used 1 1/2 cups of cream and weighed out the rest of the ingredients. Ganache is setting up nicely (it is quite tasty) and I will pipe it for turffles tonight or tomorrow. Hope this helps.

Hi Patti, no worries. The only muscovado available at the local store was dark muscovado, so that is what I used. I agree, the flavor was wonderful! Great idea to try this with palm sugar. I did have trouble with the recipe, I wound up with an oil slick on top of the caramel. Was able to fix it and it tastes delicious but I am wondering if the problem was my technique or an unbalanced recipe. Were you able to incorporate all the butter?

Kerry, Wow! So, were you able to salvage them and turn them into something beautiful and tasty?

patti_h, did you use light or dark muscovado sugar for these? I'm thinking about trying out one or two of his recipes this weekend.

flourgirl that Maple Walnut Pear Upside-Down cake looks wonderful! Bet it is one of those cakes that is even better the 2nd or 3rd day. Will need to print out that recipe and add it to my files.

Thank you Kerry. Got hubby to photograph it for me! It is quite tasty.

Finally, a weekend with time for me to bake!

Well, no. Liquids and semi-liquids are frequently measured by volume (litres, millillitres, etc.) And let's add Modernist Cuisine to this list. But Modernist Cuisine is not a baking or pastry book and this topic is about Baking & Pastry books in Metric.

Tried the Last Word, interesting and tasty! Tomorrow night, Final Ward. Will add Art of the Choke to the list of drinks to try along with Tipperary. Thank you for the recommendations! Blue_Dolphin, hope you enjoy the Rittenhouse bottled in bond, it is one of my favorite ryes for Manhattans.

Thank you for the suggestions Chris, I have the ingredients for all three drinks in house, this will be a tough decision.

Very happy to find 375 mL bottles of Chartreuse and to add to my collection of amaros! Any cocktail suggestions for someone new to Chartreuse?

Sorry about the Professional vs. At Home confusion, the new cover for the 2nd edition of C&C Professional just makes me think its a new edition of the C&C At Home. The questions that I really meant to ask are: 1. Any plans for a second edition of the At Home Chocolates & Confections book? 2. Is Greweling covering any asian flavors (like William Curley's book or Kee's Chocolates) in the second edition of the Professional Chocolates & Confections book or any other books?

Any plans for a second edition of the Professional Chocolates & Confections book? Is Greweling covering any asian flavors (like William Curley's book or Kee's Chocolates) in the second edition of the At Home Chocolates & Confections book?

There is a blackberry-merlot sauce in Sherry Yard's Secrets of Backing that is wonderful. The book uses the blackberry-merlot sauce as a base for sorbet and pate de fruit. Same book has a recipe for blackberry-lime curd (I haven't made that one yet).

Steve, that's quite a selection of chocolates! They all look great. Which are your top sellers? Do your clients ever make requests for other chocolates?

Lisa2K, wow, that is a gorgeous loaf of bread!

Your Momofuku pork bun's look fabulous. So, is this something that you would make again?

RobertM, Just trying to showcase your fine cinnamon roll filling. May bake some cinnamon swirl bread next time!

Cinnamon rolls

Done following Greweling's instructions? Followed Grewling's instructions but also had the chance to watch Chris Hennes make them at the 2012 eGullet Chocolate Workshop.

Spiced and Dark Chocolate Almond Dragees

Very cool! I am amazed that you made such great spheres with a straw! You'll make a dove in no time once you get the pump bulb.