Jim D.

I have seen this from @pastrygirl: and am wondering if others have possible sources for custom molds (I have not had any success getting a response from Tomric on another custom project). Thanks for any help.

So, Kerry, what is your thinking on that size? You and I both have the Paasche (with its needle of just over 1mm). That seems to me a big difference, but when I watched the Martone videos, he was getting Fuji-like spray from his Grex airbrush. Maybe, in this case, size doesn't matter?

Yes, that is a warm temp for spraying. Which Grex do you have? I couldn't find any images of Martone using the Grex (now I realize that I should have eaten in Joel Robuchon's restaurant when I was in Vegas).

Having recently seen the Fuji sprayer system (which uses a turbine rather than a compressor for air supply) in action at the chocolate workshop in Las Vegas and decided it would be overkill for my somewhat limited production (and very large for my limited space) but remaining dissatisfied with my Paasche siphon-feed airbrush, I continue to look at other options. Today on Chef Rubber I came across the Grex LVLP spray gun, which uses (I think) a standard compressor (I already have an Iwata SmartJet Pro compressor). According to Kerry Beal, the Fuji system used at the workshop had a 0.8 needle; the Grex as sold by Chef Rubber has a 1.4mm needle (up to 1.8 is available from Grex)--but I am not sure these sizes are comparable as the systems are different. My current Paasche has the HN-5 needle, which is 1.067mm, so I am concerned about going to a smaller size needle. The Grex system appears to be less cumbersome than the Fuji, and supposedly an LVLP gun has less overspray than the more common HVLP. The specs on Chef Rubber say that it "accepts colored cocoa butter, chocolate, glaze, egg wash" and, like the Fuji, has a "pattern shape adjustment knob," which I assume means it can do speckling (at which the Fuji is very good--it earned oohs and ahhs at the workshop). I like the fact that Grex targets its products to food decoration as well as to painting (there are quite a few relevant videos on its website). Is anyone familiar with the Grex spray gun?

I felt exactly the same way. But today I saw that pipeable marshmallow is included in the 2nd edition, and that is something I am looking for. I'm just not sure that justifies another $50 chocolate book.

Does anyone know the ways in which the first and second editions of Greweling's Chocolates and Confections differ? And for those who has seen both, is purchasing the second one useful? I have encountered one example on eGullet in a reference to pipeable marshmallow being included in the 2nd edition.

Jin makes most of those to be used as decorations on desserts, especially at the big hotels in Las Vegas. She spoke at some length on the difficulties of transporting them from her place to, for instance, the Bellagio. The marble/wood grain piece was a transfer sheet that she made. I agree that the grain is probably too large for the pattern to show up on a bonbon, but it was quite beautiful and I plan to try to make the grain "finer" so as to be usable as a transfer sheet for chocolates. If anyone remembers the eGullet thread on achieving a marbled look by pouring chocolates of different colors from a bowl into molds (which took incredible coordination and a large amount of chocolate), this is a much easier way of achieving something similar.

@Daniel D I don't know the brand name. The product is sold in small bottles (I assume from larger containers imported from France) by La Cuisine, and most of the ones I have tried I like very much (apple, pear, apricot). I heard of the place in Rose Levy Beranbaum's Cake Bible, where she writes of the apricot essence from this shop, and I then discovered the other flavors they carry. According to Rose (and who would question her?), they are "steam-distilled."

I have discovered that, when sprayed on, red cocoa butter does not show up as expected on dark chocolate. If you finger-paint red (and thus get a thicker coat), it is closer to looking red. The only solution I have found for the spray-painting issue is to add a layer of white on top of the red; then the red looks right. Learning about how the various colors behave has been a challenge. White and yellow (contrary to expectations) are closer to opaque, whereas dark green and red get muddied. Orange works well, as do light green and light blue.

That sounds logical, given the slightly "fuzzy" edges of the stripes. Tape would ideally give a sharp edge, and I have seen examples on eGullet that achieved that effect. When I experimented with painter's tape (just to see what would happen), cocoa butter seeped under the edges of the tape, so that could also explain the edges in the example.

I could well be wrong, but my guess is that this is another example (a dazzling one) of someone using tape to mask off sections of the cavity and then spraying in stages. Achieving stripes has been a frequent question on eGullet. I recall that Pastrygirl recently used painter's tape to get a stripe on an egg. At least two other contributors said they had found tape certified to be food-safe (one of them, @Dallas, stated: "I use a low tack, paper material tape...its kind of like masking tape, but has a very low tack (no residue) and uses either an acrylic or epoxy type of adhesive, which is suitable for direct or indirect food contact." But he never posted the name of that tape.) I found a promising tape at a Michael's craft store, but it wouldn't stick to polycarbonate. No matter what tool you use, it's very labor-intensive work (to state the obvious).

Ruth, I don't know whether you need a head count of those wishing to attend the Thursday dinner at Lotus of Siam, but if you do, I would like to be included. When you have time: As I know of at least one additional workshop participant since the most recent list, it would be useful to have an updated list. Thanks, Jim D.

@Patrick S, I had exactly the same experience with the magic cake. Everything happened as it was supposed to, but all I could think of after eating it was "This is what magic tastes like?" I love custard, but did not find this cake appealing. I always wonder what I did wrong when so many people rave about something (such as this cake), but your experience appears to confirm mine. Would you mind if I sent you a PM about your macro lens? I have had no success with mine--people on eGullet get better photos with their smartphones than I do with my $$ lens.

You are correct, the two molds have the same dimensions. The one you pointed out holds less (obviously) because of the indentation. In any event, whether 7g or 10g, that is a small piece of chocolate. As keychris wrote, we just need someone to make the quenelle shape in a larger size. I haven't yet tried to "glue" together two halves of this type of mold. I assume one would make each half separately, close each, then melt the feet to stick them together. Or perhaps there is a better way?

I like that mold too, but although the pieces are considerably longer than the original one, they are only 7 grams.

Just for the record: The chocolatier in the video did reply to my query and gave J.B. Prince as a source--it's the same Chocolate World mold that Lisa Shock mentioned. I was disappointed to see that the mold produces 10g chocolates, rather small compared to my other molds.

@Lisa Shock, I think you are correct. Interesting that it comes from Chocolate World; I missed it on their site because it doesn't qualify as an egg (the category I was searching). Thanks very much.

Here it is:

I came across a useful video on decorating chocolates that features the mold below. As far as I can judge from a frame in the video where the person is holding one piece, the cavities are about 1 1/2" long. The holes in the mold show that the pieces can be formed with a matching mold as an (somewhat elongated) egg but also work as a single mold. Several people responding to the video have asked the origin of the mold, but the chocolatier has not answered. I have scoured Bakedeco and Chef Rubber (two places she mentions as general sources for products) and looked under eggs on Chocolate World and on Chocolat-Chocolat, with no luck. (I should add that Chef Rubber's website has been under reconstruction since last fall, so polycarbonate molds are not listed--they sent me a list of what's available.) Chocolat-Chocolat has an egg mold with 16 cavities, but the shape does not appear pointed as does the one in the video. If anyone comes across this mold, please let me know.

@DJ Silverchild: I don't know how adventurous you are or where you are located, but, in view of your physical limitations, you might want to try Pomona's pectin--I have become a recent fan. It is made in the U.S., and I don't know if it's available elsewhere, but you could look for a low-ester pectin (activated with calcium). There is a recipe on the Pomona's website that I have used frequently. Cooking time is just long enough to bring the ingredients to a boil. You can test it by putting a dab on a plate and chilling it for a bit, and if it doesn't set up to your liking, you cook it some more (I believe the limit for cooking time is 5 minutes, after which the pectin breaks down). It is a forgiving kind of pectin that appears, in my experience, to stand up to much more abuse (such as melting and resetting). The minimal cooking also preserves more of the fruit flavor. I have used Boiron purées and also those I make myself.

Thanks very much for that answer. It's exactly what I needed to know.

@David Ross, I'm planning to try your lemon bars, which look wonderful. Assuming I use your recommended 9 x 9 pan, about how many servings do you think the recipe would make? Thanks.

@LS-Chocolade, Strikingly beautiful eggs. Do you mind giving us an idea of how you went about achieving the look?

"There is a shuttle that is less than $10 that will take you to the Tuscany. Looking forward to meeting you and tasting some if your tasty treats." Ruth, Thanks for all the helpful answers, just what I wanted to know. Just a couple of followups: Will the shuttle specifically be marked for the Tuscany, or is it a multi-hotel arrangement? I wonder if you will find my "treats" so "tasty" when they have been melted. How did you and others get your confections safely from the airport to the hotel? Jim

Thanks, @Chocolot, for the schedule of events for the workshop. I have a few questions. Those of you who have been to previous workshops, and especially those who were at the previous one in Vegas, will already know the answers to much of what I am asking, but this is my first time at a workshop (and also first time in Las Vegas). I’m posting the questions rather than using PM in case there are others with similar questions. 1. It’s great that we are going to Chef Rubber on Thursday, May 18. Is the time for this visit known at this point? 2. At the previous Vegas workshop there was a long list of confection-related places that might be visited. I don’t know how many of those the participants actually went to, but are there any others that are “must see” (besides Jinju, which is on this year’s list)? I don’t know the geography, but is it possible there might be free time in the morning or early afternoon to take in other places? 3. For transportation to the various locations (Chef Rubber, Lotus of Siam, Melissa Coppel’s, etc.): If we don’t have a car, do we just grab cabs, or are there likely to be rides from other workshop participants staying at the Tuscany Hotel? 4. For the meet & greet on Friday evening, I can’t quite imagine eating dinner after gorging on chocolates. Is the session likely to last beyond the stated 7-8 p.m. time frame? Any possibility of moving the event to a later time—after dinner? And a more essential question: Do previous participants have suggestions for transporting our chocolates? Even in carry-on luggage, conditions will be difficult, and I see that Vegas is likely to be between 90 and 100 degrees while we are there. We all know the melting point of chocolate. How was it done last time? 5. For breakfast before the workshop sessions, is the café in the Tuscany OK, or are there other places nearby? 6. I noted that last time there was a group dinner on Saturday night, but this time we are on our own. I am also staying over Sunday night, so have two dinners to think of. I have spent time reading reviews, and they offer the usual confusion: for every outstanding review for a restaurant, there is another that is really negative (even for Giada’s place!). In general I would like to try something interesting and exciting, but $200+ for a meal is more than I want to spend, and that price is not all that unusual for the Strip restaurants of famous chefs—not to mention the difficulty of getting a seat for one person in the higher-end places. Surely there must be chefs doing good things at a price for ordinary mortals. What are some good sources for reviews? (I have read Epicurious, TripAdvisor, and Eater, but some of them are limited in the number of restaurants covered.) Any guidance would be appreciated. Thanks in advance for any help.