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  1. I also think it would be do-able in a dome, but you would have to go very slowly, so may not be worth it. Was very simple with the half sphere. It was adherent when pressed firmly to the mold, but not so sticky that it would stick where you didn’t want it to. I just ran my fingers over the tape after application. I think this particular stuff is pretty forgiving. I messed with a bit of the tape and do not think it would leave any adhesive on the mold.
  2. The tape I used. it looks a lot like the tape Jim used (Martha Stewart stuff) but I don’t know if it’s the same. This tape is plastic-y, not paper, and slightly stretchy. It is easy to apply, and because of the stretch, you can even do gradual curves with it. I just pressed it onto the mold and made sure it was tightly applied, then sprayed my cocoa butter. Since I used 3 colors, all but the last color were totally set when I removed the tape, but it still came off cleanly.
  3. I’m not sure if this is the right thread to share this, but I have seen a number of people posting in the past about tape that one could use to get an even, sharp stripe on bonbons. I have not seen a solution (correct me if I missed it) but I think I found the magical mystery tape. I spent some time perusing amazon and found a Scotch product called “artist tape for curves” and picked up a roll. This is the result. I’m also trying out these new cheap Amazon molds, so I took the photo before unmolding (I’m going to fill them tomorrow), in case they don’t release well. But the tape did it’s job well.
  4. Do you know the policy on kids in the kitchen? Considering bringing the 12 yo if allowed. She’s getting into the chocolate thing, and I will be visiting some family in Buffalo area.
  5. Was that the gorgeous blue one with the stripe that got everyone obsessing about masking tape? I think this may be a slightly plumper almond, but quite similar.
  6. Almond-shaped mold I’ll play with it this weekend. Just got molds today. They are a bit lighter than the ones I have from the North American companies but no scratches or cracks.
  7. I just bought three of the inexpensive molds made in China from different sellers on Amazon. They ranged from $12-18. Will post once I am able to give them a try, hopefully this weekend. One of them is fairly close to an elusive almond-shaped mold that was discussed here before, as well as a heart mold and a half sphere. I’ve come to the conclusion that it is fun to have a selection of a few interesting molds for making novelty chocolates (like the big dragon or the cute frogs and horse heads), but for the bulk of what I make, I need to choose a few simple shapes and get several molds of each. As as far as suggestions for newbies (for the record, I’m probably one small step above that category - been at it for a while but very limited time to play), if you are serious about making chocolates, as either a hobby (like me) or a business, I would recommend the EZTemper as soon as you can justify the cash outlay. I have always had very inconsistent results with tempering, even when I was meticulous about temperatures. Since getting the EZTemper and getting some reliably sourced cocoa butter for silk, I have not had a bad batch (knock on wood). I would have avoided a lot of frustration by getting it earlier, and would have made a lot fewer chocolates suitable for the “back room” thread.
  8. Jose Andres Made in Spain: Spanish Dishes for the American Kitchen
  9. I'm making some chocolated for Valentines Da, and so far I've been really happy with how they are turning out (thank you EZTemper). A couple of friends of mine work part time at a local cidery, and they asked me to make some chocolates for gift baskets they are offering for Valentines Day. This one does not photograph super well, it's more sparkly in real life. It's filled with apple caramel. This one is bourbon and dark chocolate ganache. I think this is the first time ever I have had multiple molds in one day without a single chocolate that didn't stick!!! I'd love to take the credit, but I think the EZTemper is responsible. Regardless the people at the cidery were thrilled.
  10. I think it may have been from the previous trip to Las Vegas. I load recipes I like into a program called "Paprika" and didn't note the date. I'll PM you the recipe. Not sure of the protocol for posting...
  11. I only have an n of 1, but the French style caramel worked. It was a recipe I had in notes from Las Vegas. The only unusual additives were the cocoa butter, and a little citric acid, I assume for tartness, since the recipe is for a fruit caramel. The recipe was cream, sugar, and glucose cooked to 110C, then add fruit purée (or in my case, apple jelly) and butter. The recipe called for bringing it up to 118C then adding the cocoa butter and a little citric acid. To make a pipeable caramel, I just brought it back to 110C. It was a perfect consistency for piping once it cooled down, and it wasn’t at all greasy. I let it sit overnight in the molds before capping off, and so far no leaky caramels. I did have several rejects due to colored cocoa butter sticking (I suspect having the 12 year old polish the molds may have been the problem) but no leaking. The flavor is quite close to the original, but creamier in both taste and texture, not as much a flowing caramel as my original recipe. It’s much softer than a cut caramel, but somewhat set, not the “run down your chin” kind. This is the same recipe Curls used for the cassis caramels, I think.
  12. I justot mine. Downloaded the app, but all I see are recipes. The “one top” button supposedly at the bottom is not there. Help!
  13. I had a BUNCH of leaky ones last time I made it, but admittedly, I had not done any chocolates in a while, so user error was a distinct possibility. I have noted that that recipe does tend to sometimes get a bit oily, so when I made some caramels (not in chocolate) for a gift last night, I used the French caramel recipe I had from Las Vegas, using the apple jelly (warmed so it wasn't chunky) in place of the fruit puree. The flavor was very similar to my original, but with more creamy flavor and great texture, and the final product, although firmer than I would use in molded chocolates, was not at all greasy on the outside. I think I may play with cooking that recipe to a lower temp (current recipe is 118C/244F) to get something pipeable that would remain at least very soft and possibly slightly fluid in the bon bon. I'll let you know how it goes. If anyone out there has used the recipe I am talking about, the French one that has a small amount of cocoa butter, in molded chocolates, what temp do you take it to and how were your results?
  14. Glad to see the apple caramel is still on the menu, Jim. Did you find any secret ro preventing the leaks?