Rajala

Okay, sign me up! It'll be fun to meet people who like to make some bonbons (and similar.)

Haha yes, it's Lotte!

Got it! How likely is it that the dates would change or similar? Just thinking about potential personal financial loss here. That sounded way more serious than it is, but you get what I mean, flight tickets etc. 😅 Just remembered that I've met a person who works at Barry Callebaut in Canada. Maybe she works there? Would be fun to say "hello," totally random hah. Edit: nope, she works in Toronto

Would be fun! When is the deadline for confirming attendance?

Do you accept international visitors?!

It'll last about a week (I can see that the recipe instructions will tell you two though), based on the amount of cream and water in the liquor or replacement. Doesn't really look balanced for long shelf-life that recipe. But let's see if we can get some more input. From what I've gathered, you really need quite a bit and very strong alcohol to improve shelf-life in a considerable way.

If shelf life isn't an issue - you can just replace it with cherry juice, puree, or similar.

Regarding my latest little creation. I think it could be called "chocolate praliné". At least that's as close as I get. It consists of cocoa beans, caramellized sugar, half a vanilla bean (the scraped part) (i grind this into what resembles dry biscuits as the cocoa beans start to release some of the cocoa butter),add somewhat melted browned butter and mix it more, tonka is added with some sea salt, and finally hazelnuts. I did it in this order as I want the cocoa beans, vanilla and sugar to be mixed into as tiny pieces as you possible can - so I later could add hazelnuts and better control how much fat to release from them. Maybe I can do it in a different way, but it felt like a somewhat good way?! It's one of the best things I've ever made. I really love how I just went "let's try this," and it turned out bloody amazing.

Hanna Assarsdotter did this very well, I really adore her rhubarb one. Check this one out: https://www.instagram.com/p/Bh1ZJhxjNwr/ and how-to here: https://www.instagram.com/p/BiJ2NQwjtZ_/?img_index=1

You're very welcome. Well, I'm kind of tired of airbrushes haha. Right now I'm thinking of what you can do except just blasting a mold with cocoa butter. 😅

Yessss. I saw someone using a Dremel to make a "swirl" in their mold once, I tried that only to discover that force of something spinning could to other things. https://www.instagram.com/reel/DRHqsfxjC2k/

New bonbons. I don't know what to call the filling. It's a praliné, but it's not? It's "duja", but it's not? It's under investigation, will update you once I've figured it out

I have too many books already. 😅 No FOMO here, unless there are substantial additions/changes.

Interesting. The chocolate pictured on its cover is a new one of my memory serves me right. So at least one new recipe?

I haven't met Kerry, but Luis is amazing - I'm not surprised. Attended a class with him in May. I'm sure you're amazing too, Kerry.