Chocdoc Revelling in Rimini

Kerry Beal · January 20, 2020

Kerry Beal · January 20, 2020

Kerry Beal · January 20, 2020

Not a lot of point in buying Rudolph and the Teddy kit

Kerry Beal · January 20, 2020

Anna N · January 20, 2020

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So somebody finally squared the circle?

rotuts · January 20, 2020

@Kerry Beal

thank you for taking Us along on your trip.

I do love catacombs in Italy

I visited a few when I was 10 y.o.

those seemed to have pourer lighting

and Lots and Lots of Bones

many very small

but w pour lighting etc

I do appreciate the time it takes you

to Snap a pic of the Menu's

and I love the pics of the

"" larger Venue "

love the collections of boxes etc

Im hoping that you might get

a few more

~~GoodEats~~

Ultra Exceptional Eats

guessing Italy is not quite

the GTA

I mention this In Great Respect

to both the GTA

and the Mediterranean Culture

of Italy and all the Mare Nosta lands.

JoNorvelleWalker · January 20, 2020

11 hours ago, Kerry Beal said:

Thank you, Kerry, for another rabbit hole. I was not aware of Chocolat Form. It looks like Chocolat Chocolat carries the bottom mold. These molds are a little smaller than I would have liked, however 118x50 seems to be a standard size for Cocolat Form.

Kerry Beal · January 20, 2020

The Pavoni molds are 156 by 78 - 100 grams. Whole variety of new shapes.Here

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Kerry Beal · January 20, 2020

Dinner tonight at Bio Kitchen

Tri2Cook · January 20, 2020

11 minutes ago, Kerry Beal said:

Whole variety of new shapes.Here

I like that "Fragment" mold from the linked page. I don't do 100 gram bars but if it shows up on the chocolat chocolat site, I just might change that and give it a shot.

Kerry Beal · January 21, 2020

rotuts · January 21, 2020

many thanks again for the Menus

do you ask for English or does the restaurant(e)

figure that out for themselves ?

just an ordinary question.

I think the EZ-T gang has to do a lot more marketing

in the Mediterranean Area

what the show just about chocolate ?

no time for Shopping Trips for Cooking Gagets and electrical assist devices ?

Kerry Beal · January 21, 2020

23 hours ago, Tri2Cook said:

I like that "Fragment" mold from the linked page. I don't do 100 gram bars but if it shows up on the chocolat chocolat site, I just might change that and give it a shot.

Apparently they were sold out on day one. We do have a friend who imports the molds. Rodney is going to check with him on the price.

Edited January 21, 2020 by Kerry Beal (log)

rotuts · January 21, 2020

Ive never seen anything quite like this ;

is there Creme Anglais and possibly something chocolate between the

" Bun ? "

of course the real question is what is that ' Top dome ? "

some sort of puffy nut-paste ?

HazelNut ?

always fun hanging around on eG.

Edited January 21, 2020 by rotuts (log)

Kerry Beal · January 21, 2020

It’s brioche with craqueline on top - filled with pastry cream and chocolate cream

Franci · January 21, 2020

@Kerry Beal maybe you could bring back a small tigelliera? It could be quite heavy but I am personally so happy to have one.

Kerry Beal · January 21, 2020

29 minutes ago, Franci said:

@Kerry Beal maybe you could bring back a small tigelliera? It could be quite heavy but I am personally so happy to have one.

Franci, I think I have a similar pan at home already. Our luggage is going to be filled with stuff belonging to Bella as she is moving to Canada!