dhardy123

I use Paprika on my iPad. It is pretty good and can create recipes by inputting a webpage address.

Check your PMs Dave, is this the book that you referred to above? http://www.amazon.co...44738044&sr=1-2 Yep!

Check your PMs

I have Genin's Chocolate Book and he gives a recipe for Chocolate Caramels in there. They taste very good. I tried making a passion fruit/mango caramel using his recipe but substituting the purees and cocoa butter for the chocolate. It tastes very good and I got rave reviews. Unfortunately I've never tasted his caramels so I can't compare.

Yep, Peter Grewelling's book is very detailed:

Darienne, I put malt vinegar on fries when I'm eating fish. It reminds me of the beach....but that night I was in a ketchup mood

Here are a few pics from 3 weeks ago:

or you can buy this one: http://www.bedbathan...sp?SKU=17592912 for $40. I have used it ALOT with hard candies and it never fails to make excellent cotton candy. You really should check it out. If you do want to make home made cotton candy, Sugar Baby http://www.amazon.com/Sugar-Baby-Confections-Candies-Delicious/dp/1584798971/ref=sr_1_1?ie=UTF8&qid=1340515453&sr=8-1&keywords=sugar+baby has recipes for it, and you can see an example on it's cover. I tried it and its alot messier than the machine.

It did make a delicious raspberry jam, maybe for some PB&J truffles?!

I made 2 batches of PDFs recently and both times they turned out more like jams than jellies. The Apple Pectin I was using was from Matisse. So I went over to Kerry's house to see what I was doing wrong. We made 2 batches of raspberry PDF, 1 using my Matisse apple pectin and 1 using her pectin. Everything else was the same. We were both surprised at the differences. The Matisse pectin resulted again in a jam consistency while the pectin Kerry had produced a perfect PDF. I have included pictures of the PDFs. We were both surprised that there are different types of apple pectin. Beware when making your own PDF!

I was just in Montreal 3 weeks ago and in addition to APDC, Schwartz's and Marche Jean-Talon, I would recommend L'Express on Rue St Denis for classic bistro dinners. For a cheap chicken rotisserie place (you can eat outside at the nearby park), try Rotisserie Romados on Rue Rachel. And of course for breakfast, you MUST go to Beauty's at 93 Ave du Mont-Royal Ouest for a good, old fashioned breakfast. For a great Montreal bagel, go to St-Viateur Bagel Shop at 263 St-Viateur West. Lastly, Juliette et Chocolat is a great place to go for chocolate desserts and coffee.

Thanks for the invite...it was very interesting....I will be renting that machine out in December!

Don't fill up on the bread and salad!

I've ordered it but it isn't shipping until April 10th. I will let you know more about it after I receive it.

I'm in! Let me know if you need any help.

I will be in the Overland Park, Kansas area at the end of April and was wondering if there are any great chocolate shops and/or patisseries that I should check out while there. Thanks In Advance!

Oh ok that makes sense. Thanks for the info

I have a recipe that wants me to make a ganache by warming up almond cream and pouring it over chopped chocolate. Does that make sense? Isn't Almond cream similar to frangipane? I can't see it being liquid enough when heated to make a ganache? Or is there another type of almond cream to use? I don't think I should use Almond Milk as it is used in another section of the recipe

While its not marshmallows per se, the "Baked" guys do a rice krispie treat using sugar, water and corn syrup that works just like marshmallow sticking the rice krispies together

I have the ebook for each chapter and it is a typical ebook. It suits me just fine and I don't think anything has been left out.

Here are the chocolates I did for Christmas 2011: Top (L to R): Caramel, Passionfruit/Mango, Dipped Cherry, Frangelico Bottom (L to R): Candy Cane, Buckwheat Beehive, Grand Marnier, Peanut Butter Meltaway

Other than the green tea meltaways, has anyone tried other meltaways using white chocolate?

Nope, just used truffle shells

(left) Sour Cherry & Habanero Pop (sour cherry ganache, spicy cherry pate de fruit) (middle) Salted Caramel Pop (right) Pear Pop (pear ganache, pear pate de fruit)

Orange Walnut Opera: Almond Plum Bar: Pistacio Sour Cherry, Orange Pomegranate, Chocolate Dolce de Leche Tarts: Mont Blanc with candied chestnuts: