Rajala

Yes. That's exactly what I'm saying. I'm not sure silly is a word that would offend someone, that's not the intent (English is not my native tongue), but in my mind I would _always_ help someone with anything, if I could. But, to each their own.

That's just silly. But some people are.

You really should pay attention to the negatives. I only ever read the negatives to see what kind of negative reactions there are. Most of them are just silly complaints, but that issue with the warranty raises a red flag.

That sounds very strange indeed, and I wouldn't call her a good sales rep either. I get a bit frustrated when people/companies act like this. I hope I get famous one day, just to be able to blow them of when they want something from me, when they didn't even talk to me earlier. Well, not really. But you understand what I mean.

What about this one? https://pavonitalia.com/professional/en/pc21-praline-moulds-innovation-pc21-99482.html Pretty tall, should be able to fill in.

I asked the only local Valrhona supplier I know off, and they don't know when these will be available. I'm gonna get a bag of the Yuzu version, when they're available. Love me some citrus fruits.

Hehe, that's nice of them. I actually got a reply on Instagram from someone working for Barry Callebaut and I also emailed on of the local sales rep, he was super helpful actually. I guess it's a mindset. But Varlhona are trying too hard to be "fancy", you know? It feels so incredibly strained, in a bad way.

Looks great! Damn you sun, I want to do some chocolate as well but it's too warm in my kitchen.

Varlhona = the aholes of the chocolate industry. I can't even ask them for distributors of their products. Pardon my language there, but they're really on of those companies I really dislike. The image they're trying to have is so silly.

I'm curious to try this out, even though I'm not a big fan of Valrhona and their pricing. Which one should I try? Passion fruit or strawberry? Yuzu would be the first choice, but since it's not available...

Probably long. The two new flavors aren't even listed at my distributor. But it seems like they were announced only like a week ago. So if I get it right, it's basically white chocolate sans milk and fruit instead?

You can find a PR from May here; https://dam.valrhona.com/m/452fa1de6e171e10/original/ And a YouTube video here;

I recall the apple flavor being pretty strong, probably because of the extra flavoring - yes. There's a small family owned business in my city, that make these flavor enhancements (not Sosa ), and I sometimes use them combined with the real fruit or berry.

I made an apple bonbon (recipe by Coppel) once with a little cookie in it, and people loved that as well. Need to try it a bit more. https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/ApplePieBouchee_enoc.pdf - Recipe if anyone's interested.

My kitchen is usually 63-65, but now it's like >77 which makes chocolate work a pain.

Ah, there's so much in that book. I always forget. Hazelnut soft nougat is probably like drugs for you.

I've never done nougat. Are we talking about the french one? That white chewy stuff with nuts and/or other things? I don't have any good frames for that kind of things, but more reason to buy I guess? What about pouring a nut paste into a nougat while mixing it in your blender? That should work, right? I've seen people using chocolate, to give it a chocolate flavor - obviously.

Citrus pectin seems to work well too. Might need to increase the amount with 10-20 percent though (that's just a guess,) the product isn't as solid as you'd want it to be. My lemon pate de fruit is extremely sour though. Might be good that you can only handle to eat one piece without waiting an hour or so before you eat more.

Yeah, much easier to get them without skin straight away. But the price I paid for these skinned ones were so good that I couldn't say no. And it's not that tedious to remove it, it's not pistachios.

Yeah, that's what I do as well. A few of them rolled a way on my countertop last time, and I discovered that it was extremely easy to get the skin of when they were completely cold. I haven't tried again in a while, but I'm going to try to leave them for a few hours to cool down next time. Most of the time I read instructions, I get the impression that I should just let them cold for a short while, but maybe it's just lost in translation for me.

Haha, I just found a bottle of Karo light corn syrup in my pantry, stowed away in a corner. Best before April 2018. I guess that's safe to use. Problem solved for now.

Not sure how important it is in that recipe though, maybe it'll do fine with glucose. I have no problems with trying and failing

I'm in Sweden. There are some syrups you can get here, but I'm not sure how close they're to their American counterparts.

Have you tried it? What's a good replacement light corn syrup? Glucose? Corn syrup isn't something that's very common over here.

I'll read it. Thanks!