lambrecht gourmet

kerry, they referred to your suggestion of dusting toffee with cocoa powder. Do you do this while the toffee base is still hot or wait until it cools?

I know pop rocks in chocolate is the latest fad, but I want to make some for a young adult group who would love them. However, I tried using them (they came out with a peppermint flavor this year) in a white chocolate ganache and while it tasted fine, they didn't "pop" at all. Anyone have tips or recipes they could share?

I have a Gami Tempering machine I just recently purchased. It is wonderful, I might add. However, I have some vintage Christmas and Easter molds I have been playing with. Does anyone know the correct technique for using these old molds? I have tried filling the mold completely. I have tried pouring in chocolate and rotating around many times and pouring out excess. Each time, the chocolate figure comes out of the mold easily, but they all seem to crack. Sometimes in half, sometimes just a piece. Any suggestions?

Thank you so much for the advice. I'll try it your way next time.

My wife was sweet enough to seek out and purchase several antique European chocolate bunny molds for Easter. I finally took the time to look at them to see how to use them. Does anyone have the technique for making these cast items? I played with a couple of them, but didn't know what to do for hollow vs solid, etc. I made a few solids and they were ok. Poured in the chocolate and used a vibrating table, etc. Tried to make a hollow version, but they seem to crack or not be thick enough for a base. Do you pour in chocolate and let it sit for a period of time and then empty? Any help would be great. They really are beautiful and would love to make them for next year.

I'm sorry, but don't go by nutrition numbers or serving size at top recipe. As I mentioned, it makes about 36. Sorry, but that is just a recipe program I use and I didn't change the figures.

This recipe is based on a recipe given to me from the Rimrock Restaurant in Whistler Canada. It was originally for making in a springform pan, but I now use a pan of individual mini-bundt cakes as they are the perfect size. Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 Ounces BROWN SUGAR 16 ounces butter 16 ounces cream 12 ounces dates 2 teaspoon soda 20 ounces boiling water 4 ounces butter -- melted 7 ounces brown sugar 2 teaspoon vanilla 2 each egg 14 ounces flour 1 1/2 teaspoons baking powder boil first three ingredients together for 5 minutes or until it starts to brown and thicken slightly. pour 1/4 cup of sauce into each container. Heat oven to 350. pit dates (I buy pitted to save time)and chop up and place in bowl of soda. pour hot water over and allow to cool. combine butter, extra sugar and vanilla and beat until the mixture is creamed. add egg and stir in the date mixture. mix together the flour and baking powder and fold through until everything is incorporated. Pour about 1/3 cup of batter into each container(will be very watery batter-don't worry). Turn oven to 300 (if convection-315 if regular) bake for about 30 minutes or lightly crusty on the edge. Take out of oven and invert on parchment paper to cool. To serve, place some reserved sauce on a plage, put cake on top and microwave about 1 minute until sauce is hot and bubbly. You can also warm cake in micro and then heat sauce in pan and ladle over too. This makes about 35 cakes. Recipe divides in half nicely. minutes. serve hot with reserved butterscotch sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 709 Calories; 37g Fat (45.4% calories from fat); 5g Protein; 95g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 428mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 7 Fat; 4 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

I have a wonderful recipe I got from a restaurant in Canada, but it is not wt... just a normal recipe but scaled to produce a larger quantity. If you are interested, I would be happy to email you :-)