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  1. Life has been crazy. A dear cousin passed away. My youngest son needed help moving downstate. MIL had a bad stroke. ( Incidentally, that happened the same day I had taken dinner over to them, with 2 pieces of that dark chocolate cake with the marshmellow buttercream. ) I've taken a month off of work - because I just needed a break, but every moment is filled with stuff to do. I've not been in the chocolate shop much this year, but will get back to it- even if its just to clean and organize. Nice to be back.
  2. This is just not fair. How can one pick a single dessert?!!!! I mean...for me, there is the seasonal aspect...Strawberry pie,. Raspberry pie. Blueberry pie, apple pie, pumpkin pie....then there are banana splits---which are done on a spontaneous whim. And then the newest addition ..... dark chocolate cake (made with a cup of strong coffee), layered with marshmellow buttercream, and covered in semisweet chocolate ganache.
  3. This looks like something from ASpecialtyBox.com I use a quite a few of their products, and do recall seeing packaging very similar -if not exactly- like this on their site. Very classy.
  4. Both. The one in the photo doesnt show it, but I also affix some crushed Maldon salt flakes to the edge. 😃
  5. I failed to get the flavors listed. Red domes are Strawberry Margarita. Used the Valrhona inspirations for that. The hearts wgold are Strawberry Baileys in milk chocolate. Blk/wh cube is a mudslide in Carmelia. Yellow/white are Pina Colada. Teal/silver dome is White Russian. Orange yellow is mango layered w passion fruit ganache. Then caramel hearts and cubes. Also did a vegan mixed berry with Felchlin's osa filling compound ...pale pink. The hearts wtransfer sheet are Earl Grey.
  6. aspecialtybox.com has bon-bon trays with a clear protective cover that fits right over the top of the bon bons. I've used them in the past for the spheres, but not all that practical if you're doing different shapes. Worth checking out though.
  7. Follow up pic... Red one is milk chocolate. Green one is 62%.
  8. If anyone is looking for a palatable SF chocolate that is easy to work with, I just tried out the Felchlin Milk Chocolate SF and the 62% Dark chocolate SF. Goodness gracious! We have a winner! Well, two winners. One of the pharmacists I work with is diabetic, and asked if I could make some milk chocolate ones for her. She didn't want any flavors added, so I just a made a nice soft ganache with heavy cream and butter. I added just a pinch of espresso powder and vanilla bean to the cream just for a slight difference in flavor from the shell. I also have a dear friend who wanted SF milk chocolate so she got some out of the batch, as well. And, she wanted dark chocolate SF for her sisters. I added a bit of peppermint oil and creme de menthe flavoring to the DC ganache. So, it's a chocolate mint but a very pleasant- not over powering one. As far as casting the moulds, the viscosity of the chocolate was fantastic. I cast each one twice because the first layer looked very thin. They both took on the colored cocoa butter perfectly. All of the pieces released, with no problem. I'll see about adding pics when I have a minute. Really just wanted to let you all know that the Felchlin is outstanding if you're in the market for a good tasting SF.
  9. So, I have the Pralus Pyramid - which is a compilation of 8 or 10 different single origin chocolates. They are identical in formula, but use a different single origin cacao for each bar. And, if money is of no concern...well, that's good. The squares are pretty small- - just a couple ounces each. But, I think you can get larger sizes. There are some drastically different flavor profiles in there - so you might want to get the pyramid, taste, then decide which ones would work best for your client. Having said that, Felchlin is one of my absolute favorite brands. And, AUI has a very nice selection.
  10. Just reading this over a month later - regarding the tape. I bought some some cheap, narrow tape at a Michaels craft store, and some that I found at Wallyworld. Both worked fine. Using the rubber-tipped gum stimulator (dental tool), I found it remarkably easy to press the tape smoothly into the molds and get the sides to stick in there nicely. I tried it in the dome mold, and then did the yellow cars with black racing stripes. Its a little time consuming, yes. But, that dental tool works really really well. HTH. \
  11. Christmas cake for the kids and grandkids...White chocolate cake. Raspberry filling. buttercream icing. decorated with fresh raspberries, pomegranate, and rosemary sprigs.
  12. Winter 2019 Collection by Chassell Chocolate 😃
  13. @Tiffany B ASpecialtyBox has some boxes/inserts that are pretty similar to what you've got there. Not the actual pattern, but the style is quite close from what I can tell. FWIW, their rigid boxes are top notch, and the price reflects it. Sometimes though, items do go on sale. (They kill me on shipping, but I still order my premium corporate gift packaging from them.)
  14. This is the first time I've done stripes- and they ended up on a car. Its meant to be a replica of a classic car that my friend's husband owns. She asked me to do a dozen of these for his 80th birthday... Edited to add that the colors are from Roxy & Rich - Yellow Chrysoberyl and PIrate Black.
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