keychris

Bit late to the party, but I've always had great success making a whole bunch of eggs and spheres ahead of time and then letting the kids make their own chocolate sculptures, then decorate by piping.

if you absolutely must freeze them, and I'm not sure I understand why you do yet (are you serving them frozen?), try vacuum sealing them so they're not absorbing moisture when you take them from the freezer.

the finish on that is simply gorgeous.

that's a beautiful mold and it's a pain in the butt as it only holds 16 (!!!!) chocolates. You have to have so many molds to do a run of them!

you want to put honeycomb (with wax) into a dough? I'm not sure of the edibility of beeswax, I'm sure it pass straight through but ... I'd rather not.

"The customer is always right"

Have you tried steam? My oven was terrible for holding steam (the front seal is basically gone) but I could get around that by baking loaves underneath a cloche or another bread tin or a cast iron pot for the first 10-15 minutes of my bake. This hugely improved my golden glossy colours on the loaves

Pavoni egg mould - these things are pretty big. I don't think I've ever received an egg this large

... I do that too But it's more because I prefer to keep track of all those minor details and I'm interested to know exactly how much I spend (read: how much I'm losing with this hobby)

heh, yes! I just didn't have any white chocolate tempered up on the weekend A special order for a conference out of state - shipping chocolates at 32C temperatures is fraught with problems

You sure can here in Australia... I just made it a little bit easier Getting lots of people commenting on them so hopefully they're a hit!

I charge $2.50 for mine when I'm selling at markets and whatnot. So, nope I don't think that's expensive

so do you still describe yourself as just a "hobbyist" @kriz6912 amazing as always, thanks for those videos

if they bloom, a liberal coating of shiny metallic powder should fix that

Needed another 5 minutes in the oven, I think. But it's still pretty tasty :D

whoops! Is that unit anything like a Gocco unit?

you won't need the cooling chamber to start at 30C, I wouldn't think. I've not worked with many solid blocks, but you should be able to put them directly into a 15C holding cabinet without needing a cooldown ramp. People who actually do it might have better advice though

coloured white chocolate is my guess @pastryani. just need more colour to make it red not pink

If they are especially cold, you might wave a heat gun over them, but if you heat them too much you're more likely to have too much heat when the chocolate is cooling and it won't set properly (the latent heat of crystallisation + the heat in the mold will knock the chocolate out of temper)

I've been on the hunt for a mirror glaze recipe for a while, any chance you could share one Edit: "on the hunt" really means... vaguely looking every now and then

I wish my manager understood that. "Why didn't you get <x> done today?" "Because you kept me in a meeting for 90 minutes?"

+1 vote for a 9 tray excalibur - I use it for dehydrating, melting chocolate, holding cocoa butter, warming spray guns, making yoghurt, drying kids clothes... the list goes on