Danimal10

Has anyone else made Greweling's caraschmallow recipe? I tried making it last week, but it seems confusing as it has you make the caramel layer and then add the marshmallow layer on top. Lastly it has you make a rice krispie/chocolate layer that's supposed to go under the caramel. I was able to put the caramel marshmallow layer on top of the rice krispie, but it seemed complicated. However, they turned out to be very tasty. Has anyone made these or something similar? They were also difficult to cut with the different textures. Any tips on cutting marshmallow and harder layers at the same time?

My wife loves See's Milk Buttercream chocolate truffles. https://www.sees.com/chocolate/soft-centers/milk-chocolate-buttercream/209.html?cgid=chocolate-cream-soft I can find many vanilla buttercream recipes, but not one for chocolate buttercream. Does anyone have any recipes they could point me to that would be a similar center?

Kerry, if you've got some extra lying around I'd love to give one a try.

I usually only temper 2-4 pounds a few times a year. I was looking for a smaller model, but the mol d'art 3kg is almost the same price. Is there a smaller chocolate melter with accurate temperature control? I've used a hot pad for melting. What heating pad did you use?

I am looking to take my home based chocolate hobby to the next level or at least make bigger batches. I'm debating between the Krea Swiss Chocmelter 6kg and the Mol d'Art 6kg melter. I'm leaning toward the Krea Swiss as it is digital and sounds like it melts faster, but there aren't many reviews out there. I saw from their Facebook that Kerry Beal used one at the Toronto Chocolate show. Can anyone tell me if they have any experience with the Chocmelter, good or bad?