Gwbyls

Count me in for Thai! So excited for this weekend with all of you!

Soma and pizza for me. Glad to hear there will be a panning machine. I was going to ask. Looking forward to seeing everyone!

Saturday dinner for me too. Itinerary sounds good! Thanks Kerry!

Bah! Can I un- like this?

I'm in!

Well congratulations! Sad you wont be there though.

They look great Keychris. I had the same question on the marbled effect. I would love to know. Thanks.

I have the same compressor Jim. This is my question as well. I would love to find something that works with my compressor. I will investigate and let you know what I find out.

Dang girlfriend! They are so beautiful!!! Awesome job! Love the mango chili on the left. Looking gooooood. So very impressed! Your flavors typically are so amazing that Im sure your experiments will turn out awesome! Nice job Willow!!!

I would love to have this recipe as well. If you can't post it, would you please PM me?

I will be looking for a roommate.

YetiChocolates, I have been using it a lot more now that I am home! Feeling more comfortable with it and I too LOVE how fast I can temper! I have decided to give up the "pay my dues" mantra and now say "hell, yes!"

Bob, I pulled out my notes and this is what I wrote: Moulding: 80F General purpose room: 70 - 72F Storage: 65F Refrigerator: 50F Not sure that I have been paying much attention to my room temps as of late!

What a fabulous time with fabulous people! Thanks for letting me tag along! Looking forward to May.

Beautiful Rob! Thanks for sharing.

Kris, please do tell! These are beautiful!

Thanks Gap, Keychris and Kerry. I'm sure you are all correct. It was older chocolate that I had in the melter, let cool (without tempering), and when solid, I placed on parchment paper. So . . . now, is there anything I can do to correct this chocolate? Warming it up to 120F doesn't seem to get all the little lumps out, not sure I want to strain it, I will use the immersion blender again making sure to keep it deep in the chocolate, at this point is it salvageable for covature or do I need to use it for ganache or throw it out?

Wondering if someone can help me out. I have been tempering my chocolate in a Mol'd art for some time now making small batches for molding or dipping chocolates. The night before I plan to work, I turn up the heat on my dark chocolate to 118 F, then in the morning I begin tempering. I have noticed some small granular pieces of chocolate that don't seem to melt out. When I squish them between my fingers, they are soft and not hard pieces. I thought that by raising the temp a bit more, I may melt these pieces out, so I pushed it up to 120F. Still have the granular pieces. I decided to temper it the best I could and pour it out to use for ganache and start over again with new chocolate. Things were going well but a few weeks ago I added some of the granular chocolate into my current batch wondering what would happen, and now I have granular covature once again. I thought I had read somewhere that I should take the immersion blender to my covature to work these bits out. So I did that yesterday, and now I have air bubbles everywhere! It is hard to tell if I got all the grains broken up due to all the air bubbles. I just kept stirring yesterday trying to release the bubbles, but would like to get to work today. So my questions are: What are these grains and how do I get rid of them? What do I do to eliminate air bubbles? Thanks in advance!

I didn't know this post existed! Well count me in as well! Looking forward to it!

Those are so adorable Kerry! Way to come to the rescue.

I plan to be there!

Bob! Super excited for this new addition! I love CoCo Sala! So excited for the upcoming workshop. Thanks for all your hard work putting this all together.

Keychris, how are you getting the look of your zebra looking hearts? If I were to guess, I would think you are using chocolate, drop some drops in the molds, then tipping your mold to one side, then the other? Is this correct? I love the look you have achieved! Beautiful work!

I plan on coming! Looking forward to it. Willow, maybe we can room share again!

After more research, I have decided to pack the chocolates in an air-tight container, place in a vacuum seal-able bag, then just seal it closed without using the vacuum function. It seems like the vacuum is too strong for any of my containers and I am unable to control the strength. My plan is to then refrigerate them for 24 hours, then freeze. When time to take them out, I will refrigerate for 24 hours, bring to room temp for 24 hours before opening them. Does this sound right? Thanks again!