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Chocdoc Revelling in Rimini


Kerry Beal

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So somebody finally squared the circle?

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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@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.

 

 

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11 hours ago, Kerry Beal said:

F6697D0E-13CC-4B13-9DBE-2C7BE9DACC36.thumb.jpeg.89eca8a8ecec0cdfead6a00a31a49da2.jpeg

 

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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.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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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. :D

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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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 ?

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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. :D

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 by Kerry Beal (log)
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Ive never seen anything quite like this ;

 

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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 by rotuts (log)
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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! 

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We were playing with a thermoformer that had integrated cocoa butter transfers - bugs need to be worked out but it shows promise!

 

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Tonight Zanni 

 

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Edited by Kerry Beal (log)
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@Kerry Beal 

 

I already Like all I cans see

 

many thanks for the Menu 

 

nice perhaps in Itaian

 

no mater

 

is on the plate

 

[ed.:  R has not looked up ' On he plate '  in Italian   he is sorry

 

hw only know if in French ....   your EZ-T  Next Trip ? ]

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