AnythingButPlainChocolate

If you can get your hands on a plant or two they grow like wildfire and I've been pulling them out of my lawn like weeds! Thanks for all the suggestions so far, I think I'll work my way from the top down!

The raspberry season is in full swing and I'm picking kilos of them, some are used fresh, frozen etc, but now I have a glut of jam/jelly and I still have huge amounts of Seville Orange marmalade. What can I use it for, confections, baking, I'll have a go at anything!

Does anyone know of any giant bar moulds available? When I say giant I mean a single bar larger than 12 inches or so. Thanks.

A little, but my neighbour is fluent!

How is this years farmers markets working out for people? I'm just about to start a couple of different ones (1st time, so excited), any further advice from a few years worth of learning and hindsight?

Thanks Kerry, I've taken a note of quite a few of her recipes to try already. I'm looking for something to supplement the chocolate during the warmer months, hence the query. I tend to lurk more than write and have "borrowed" many of your and Andiesenji's ideas (and end up pining for random gadgets like the couscousiere I'd now love). I know this is off topic, but I rarely seem to remain on topic, so thanks for everyone's suggestions.

Thanks, I've got that one, and also love the Key Lime Pears in Chocolate Obsession, I just thought I'd see if there was anything else out there.

I'm looking for some good books on candying and drying fruit (for later dipping in chocolate, but that's an aside). What books would you suggest? I've got a few recipes that I use, but want to expand my offerings. Thanks.

I do too, last year they went a bit mental and were almost an inch thick and made you cry as you chopped them...

I've seen adverts recently for frozen jacket (baked) potatoes. Surely a combo of par-cooked in microwave then finished off in oven for a crispy skin is almost as quick and significantly cheaper?

I'm after a mandolin for slicing (hard-ish) fruit, so a standard mandolin won't be wide enough, and although I love the look of the Bron, I can't justify the cost. I need something that is adjustable (the fruit needs to be thinly sliced) but also wide and cost effective, does anyone have any suggestions? I'm based in the UK so may have to consider shipping costs on top of price.

It's a shame such beautiful things are such a pain... I'm not sure I'm willing to suffer that much for fashion, thanks all

As we all know, some moulds de-mould better than others, some always end up with bubbles, others sometimes just mould thinly due to their shapes. I'm about to purchase quite a few new moulds and was wondering if anyone has any experience with the Prvoni Innovation moulds (page showing the type of moulds I'm looking at), good, bad, indifferent? I'm trying to find a set of moulds that are modern/contempary for some unusually flavoured chocolates. Thanks!

Same here, I really wanted to come along this year. I'll start saving the pennies for Niagra.

Hi, I won't be able to make it this year, I had my little one the end of January and my body (and sleep patterns) hasn't recovered enough yet for a transatlantic flight sadly. I would love to be there this year, but hopefully next year will be more do-able for me, I might drag all the boys along (inc hubby) on the pretence of a holiday at the same time (or get my company to pay for a "conference"). I look forward to reading all about the conference though!

It's looking like I'm not going to be able to make it this year (sadly) as my little one is due within the net 2 weeks and my other half has just been told he's going to be made redundant, so we're going to be very cash strapped (and in my case also very tired!). I would have loved to come along, but it looks like I'll have to save the pennies and try for next years conference (hopefully hubby can look after the little ones and I'll grab a flight). Sian

My own weight in confectionery books. Bless Amazon's Wish List...

Good luck, it's a bit too late for me to offer advice now. Hope it goes/went well!

If you feel really flush the UK Amazon site has a copy for £1,965.00 plus shipping...

Hi Kerry, thanks for the reply. Do you still use/recommend the Fuji that you were using for airbrushing?

Hi all, I've been reading lots of threads from the forum about air compressors and vacuum sealers for cakes and chocolate work, but a lot are a few years old now. I want the vacuum sealer for freezing ganache for later use (as I believe Kerry mentioned in a previous thread) and the compressor/air gun for spraying coloured cocoa butter for moulded chocolates. I've read through the threads and ended up with sore eyes, so thought I'd just come out and ask. What would you recommend is the best on the market for about £200-£300 ($300-$450) each? I want something that is robust for my business, but nothing too fiddly. Thanks!

Thanks both, I've managed to find it online for delivery! I've been trying to find them fresh and had no luck looking for Key limes, Mexican limes or West Indian limes (I'd even contacted a few West Indian delis in the area). I want as authentic a product as possible and now I'm a happy bunny again!

Hi, does anyone know where I can get either key limes or key lime juice in the UK? I'm guessing online or mail order as I doubt there's anywhere in Bristol. Thanks

I've been freezing eggs for re-use for years as well, ideal for using in baking, normally (as Edward J said) in small batches of about 4 for defrosting purposes (I never re-freeze eggs so more would be a waste).

I grow them at home, and I find that certain types of potato are more susceptible than others to various diseases and fungal infections, of all the stuff potatoes seems to get hit with, it's one of the nicest and easiest to deal with. Glad I could help.