Elkyfr

Himalayan salt has always seemed like a scam to me, selling it as healthy because it has iodine and regular table salt has added iodine. In the end I think it's because of the pink color, something different... so I wonder how much fake salt they sell like Himalayan pink?

There is a recipe with monkfish and it is called false lobster. It is even shaped like a lobster tail and peppered for colour.

Another transparent can, in this case with custard and strawberries, delicious.

Bobby!

Sweet Kitty

It is Easter Monday, enjoy the day!

Once at school, in the activity we made a tiny hole and emptied the eggs. Then we paint the shells with colors. Egg war looks fun, like Wishbone tradition.

The Boy Who Climbed Into the Moon

@weinoo only for information, the original mamitako from the north of Spain is made only with "bonito", a specific family of tunas.

It is not all going to be bunnies... a giraffe in his sweater, it is cold. Giraffe Napoleón in the sun.

I do not like solid bunnies, those in supermarkets in the uk are hollow. But they still make them with very old metal molds in the USA... I saw the youtuber Hercules Candy making them. I think you could do it like the big eggs, you fill one side with chocolate, wait for it to make a layer, 1 minute, and empty the mold... repeat the process a couple of times. And the same for the other side of the mold. Let it harden and apply to the edge chocolate, and close the two halves to join them. If you do not have the 600 grams, then use less and keep moving and let the chocolate run through all the cavities.

That rabbit doesn't seem to have much volume, I think it might be filling the two halves with chocolate and shavings. And when it's hard, you can join the two halves with hot chocolate, and it would be aligned by joining the two halves of the mold.

Yes, a brunner 121 Sitting Rabbit.

I think it is the classic rabbit, which before was 100% solid chocolate made with metal moulds.

Making chocolate bunnies to give away.

There are videos on youtube of how they buy it in vending machines in Japan, about $8-$10. I bought 10 for £10 on aliexpress... wholesale would be much cheaper. You also need the machine to seal the lid, which they sell for around £700.

It is still a strawberry shortcake, but inside a transparent "cocacola" can... but as I said, I am sure it will cross borders and become popular over time around the world. I would be making and selling it, if I had a store.

Yes, I have copied it from Japan, which is only sold in 3 cities... three weeks ago I posted here the copy with white cream in this thread... and this is cream with chocolate... the same dog with another collar... I do not have patience and I do it quickly, and it does not look so cute.

I have made another transparent tin of shortcake strawberries, but this time with chocolate.

Ham, jamón, the words mixed up in my head.

Slice of bread, spread fresh tomato on top, olive oil and jam on top.

This is the funny backpacking bunny, who loves to travel all over the world.

London United Kingdom... famous phrase from film "Snatch", London... Where?

I am careful not to burn the chocolate in the microwave, I use a silicone container...it melts and I temper it well, the first and second time. The problem is when I want to use it over and over again, because I don't eat it... I recycle the chocolate over and over again, and the microwave modifies it and makes a thick paste. I tried the bain-marie, and I could recycle the chocolate well. So I finally bought myself a small electric warmer that I can choose temperatures for and is perfect for keeping chocolate warm.

This issue was resolved, but it gave me some headaches because I did not understand the root cause of the problem... Microwave burns chocolate. Now I use a cheap heater that works fine.