dhardy123

Jim I noticed you mentioned you needed a moisture trap for the compressor? If so how easy was it to add to the compressor/air line? Do you have the instructions that they sent you?

Yes it all looks great. I subscribe to the online lessons and videos. They are also really well done. She just had Melissa Coppel demonstrating a moulded bonbon in one video. She gave some interesting tips for spraying molds

@ChristysConfections I think I've seen Dextrose at the Bulk Barn

Yes it was from the Savour School that I learned the technique using multiple piping bags

Beautiful chocolates Jim. Can you please share with me the marbling effect on your molds? I am aware of the marbling technique using multiple piping bags with different colors in them to marble a mold. Is there a different technique?

Hi Jim I just bought this exact same setup including the same compressor. However I only have the 0.5 nozzle. Grex said that should be sufficient for spraying chocolate. My new equipment won't be here for a few more days. Please let me if you've discovered any tricks or fails using this setup. Perhaps you could take a video of your setup while spraying some molds Thanks!

@sartoric Yes I was there for a month. I ate at some great places. I went to Ponducherry for a weekend and walked around their market. I also did a cooking course with "Storytrails". Had many great dosas and lots of spicy food

Sounds like a great time. I'm sorry I missed it this year. Kerry, as usual, sounds like she put on an excellent workshop!

Hi All I will be in Chennai for a month in April. I would like to experience all of the culinary tastes Southern India provides. Do you have any must-go-to restaurants? Must eat foods? I have to say, as a Canadian, I like spicy food but probably cannot handle very spicy food. I am also interested in pastries/cakes/cookies so if there are any must try desserts let me know. Also are there any cooking classes i could take at night or on weekends while there? Thanks in Advance!

Hi Kerry I will definitely be in for all of the events, including the Ramon demo.

Les vergers Boiron has put out a new iPhone/Android app for all of their recipes, including a lot of PDFs. You can find the link here: http://www.my-vb.com/en/news/read/109-Les-vergers-Boiron-mobile-application-A-100-practical-application-for-Pastry-Chefs-Chefs-and-Barmen.html

I am interested in both the conference and the master classes. Thanks

And have you tried making the flan yet?

Try doing the corn out of the husks and directly on the grill. Baste with butter every so often.The corn is done when the kernels start popping! Its my favourite way

Wybauw has a Banana Ganache in his 2nd book that I have used before. It uses puree however

You can use it with expresso when making Tiramasu

Nice Kerry I make my own butter alot too using 35% cream. I know European butters are around 84% while here in Canada we are around 81%. Do you know what the % would be of home made butter?

My favorite cheese shop!

Nope, other than I couldn't select "Canada" from the dropdown list. I think everything else went through OK

OK signed up

It looks like "Van Over's Best Bread Ever" is coming out to an e-book sometime in 2013...

You gonna come? Yes most likely. It is our long weekend here so that helps!

Exciting!

Nope, that is the best thing about aerated chocolates. You don't have to bottom them as you start with tempered chocolate. I did this using an iSi whipper:

I agree with Lisa. Do an aerated chocolate but you can use an iSi whipper