pastryani

AMEN!! I used to love decorating cakes but definitely don’t miss the anxiety that goes along with the whole stacking part of it.

Lol my pleasure. Missed you at the workshop this year.

Jim - if you're looking for a smaller round cutter, it looks like there's a 1/2" metal one available: https://www.bakedeco.com/detail.asp?id=432&trng=fgle&gclid=CjwKCAjw9e3YBRBcEiwAzjCJuq4O4zynb7L7wA6ksb_eElxsxIcAMQQMA4ECPpRYwnNnK0iunglDpxoCk8EQAvD_BwE

Jim - this might be a silly idea, but instead of cutting the cookies when warm, could you bake them in a silicone mold that was the size of your bonbon? So if your bonbon was square, then maybe you could use something like this: https://www.amazon.com/X-Haibei-Square-Chocolate-Silicone-Supplies/dp/B06VV32WZ1/ref=sr_1_3?ie=UTF8&qid=1528441125&sr=8-3&keywords=small+silicone+molds+for+candy&dpID=51HFDjZ84eL&preST=_SY300_QL70_&dpSrc=srch I’m not sure how easy it would be to portion out the dough into these squares though, so it might actually be more troublesome than your current method.

@keychris and @jbates - thx for the pics. They both look like this CW 1854 mold: http://www.chocolat-chocolat.com/home/chocolate-molds/c378160713/c378157546/p17741070.html The one I’d posted about is by Cabrellon and is very similar, but instead of half spheres it’s got domes. I think I like the CW one better.

Next time don’t throw them out. A giant pop rock could make for an entertaining (and really sweet) bath bomb.

This was my second time attending. I learned that pop rocks are fussy little buggers. They can stop popping soon after contact with a ganache. The ones I had were still going as of last night, but it’ll be neat to see at what point they stop. I learned that I will likely never attempt making marzipan again. It was a very lengthy process and I’m all about instant gratification. I learned that I have very little self-control when it comes to acquiring new tools for playing with chocolate. It went like this: “not gonna buy a melanger, no space for a melanger, no use for a melanger, etc etc...”. And then after Friday’s class: “What can I get rid of to make space for my new melanger?” It was reinforced just how friendly, kind, and knowledeable folks were. It was really nice to get to know you more. A very special thanks to Kerry and Rodney for coordinating such a feat. The prep involved for the workshop alone is impressive, let alone the master classes and all the other details. I mean Rodney brought and set up an ENROBER for goodness sake! @Kerry Beal & @Alleguede - your effort and expertise is truly appreciated. Happy chocolating, all!

Did you show them your badge?? Sorry about the bowls.

OMG those chickens are EVERYTHING!! And I love that mold! Nice job, Matt!!

True, probably an illusion. They look like spheres, but if I squint in just the right way I can see little domes on top, in which case I’ll pass on this one. Update: I got confirmation that these are indeed domes. Clever optical illusion, Cabrellon!

This is less of a “name that mold” question and more of a “how would this work?” question. I’m referring to this bubble bar mold: http://www.chocolat-chocolat.com/home/chocolate-molds/c378160713/c378157546/p16471988.html The spheres on top look like full spheres, and I’m just wondering how that would work (ie - how the chocolate (with spheres) would come out of the mold). I hope that makes sense. :-)

Hi folks - I was scheduled to go to the group dinner on Saturday night but can no longer make it. Is there anyone who might be looking for a dinner spot? Update: spot taken!

Lol, spoken like a true Doctor!!

Brand new, never used silicone molds for baking cakes, cakelets, entremets. There are 6 available, each with a different shape. I’ve described them below and there are pics for your reference. ==================================================== VOLCANO - There are 28 cavities/forms shaped like volcanoes with an indent measuring almost ~1” in diameter. Each cavity form is ~2.5" in diameter at the bottom, 1.5” in diameter at the top, and 2.75” in height. TIERED CAKE - There are 24 cavities/forms shaped like mini tiered cakes. Each cavity form is ~2.75" in diameter at the base, ~2” in diameter at the top, and ~1.75” in height. WOVEN SQUARE - There are 24 cavities/forms shaped like woven squares. Each cavity form is ~2" in length and width x ~1.5" in height. Brand or make unknown. Molds are a little dusty from not being used. WAVE - There are 25 cavities/forms shaped like wavey rectangles. Each cavity form is ~3" in length x ~1.5" in width x 1.3" in height. INDENTED DOME - There are 24 cavities/forms shaped like domes with a small indented circle measuring ~1” in diameter. Each cavity form is ~3" in diameter x ~1.25" in height. OFFSET SQUARE - There are 35 cavities/forms shaped like offset squares with an indent measuring ~1” in diameter. Each cavity form is ~2" in length x ~2” width x ~2" in height. ==================================================== I purchased these when I was in pastry school because I thought “entremets, what fun!”. And then I got into chocolate and you know the rest. ;-) Brand or make unknown. Molds are a bit dusty from not being used but are new and have never been used. They can be used in a temperature range of -40°F to 446° F (-40° C to 230° C). The overall size of the whole molds are ~15" in width x ~23" in length. I’ll sell each mold for $40 USD OBO, or $220 for the lot of 6 (plus shipping, unless someone going to the chocolate workshop in NOTL is interested in which case I’ll just bring it with me). DM me if you’re interested. Thanks!

Ah Jim, you're sweet for not singling me out. . Well, now I know! Will miss you at the workshop this year.