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Kerry Beal

Chocdoc Revelling in Rimini

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7 hours ago, Kerry Beal said:

Apparently they were sold out on day one.


Ah well, temptation removed... for now. :D


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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2 hours ago, rotuts said:

@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 ? ]

Amsterdam next month

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4 hours ago, Kerry Beal said:

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

 

8CF10A97-A261-43DE-B193-24763867B9F5.thumb.jpeg.871cafcf6c2ba426745128717f4ecb25.jpeg

 

 

Could be very interesting! Do you have more details to share? Is the thermoformer for sale or just the pre-colored moulds?

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6 hours ago, Kerry Beal said:

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I think I just lost consciousness there for a moment. Do you know the flavour of the ice cream sandwich @Kerry Beal

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7 hours ago, curls said:

Could be very interesting! Do you have more details to share? Is the thermoformer for sale or just the pre-colored moulds?

The thermoformer is for sale - it's around 3000 euros - I believe that Lesepidado makes the sheets for you. I'm having a little trouble determining if they also sell the printing systems so you can make your own sheets. Looks like they sell other printers but the cocoa butter one is a little different. The thermoformed is another company - I've lost track of his card - I'll get that again today.

 

They can't/don't put white behind - I can't determine if it's can't or don't. I think you could spray the white yourself behind with a spray gun - but likely not before the thermoforming process. 

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IMG_0090.jpg.79411648ba028f762f636b6574afe447.jpg

 

 

IMG_0091.jpg.706d01c39abff25eefbabe51eaa8176f.jpg

 

 

 

I'm quite excited by this - a fellow dropped around on the first day talking about things he was making for magnetic molds and similar. He said he'd bring me a sample to take home and play with. He didn't show up again until yesterday but he brought along this rather heavy stainless mold. The inside has a flexible piece of some sort of plastic onto which you pour and scrape off one colour of chocolate - then back with a contrasting chocolate. He can make these mats for standard magnetic molds as well as you can see on the catalogue. Essentially it can place a raised version of your logo on the top of your chocolate. The very heavy stainless mold he brought me yesterday will make a little chocolate plaque to place in a dessert. 

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E38F83B7-34BA-472F-96BE-AD79EE6446D1.thumb.jpeg.867664e70b594b53fc22b3fd98b51478.jpeg

 

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Breakfast at the cafe in the grocery store that is everywhere - Conad (now known as Conrad by all) - the other night the lights on part of their sign was out. Sadly I was too slow to grab a picture of ‘nad’.

 

The booze is also available this hour of the am

 

 

 

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looks good.
 

are the sandwiches pre-made ?

 

like the idea of a breakfast of a

 

Ham and Swiss Croissant 

 

w a small Courvoisier .

 

an enlightened approach tp the mornings travails 

 

just kidding 

 

sort of

 

a zillion years ago in France , one might stop at a bistro-bar

 

in the early morning

 

and have an espresso , a boiled egg that was kept in jars on the counter 

 

you helped yourself , and small cognac.


Edited by rotuts (log)
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5 hours ago, Kerry Beal said:

The booze is also available this hour of the am

Such heathens, those Italians. Here in Ontario we know that booze with breakfast is the devil’s playground. 

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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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Back to B’s family for dinner again tonight. It was just Bhavani and I until @Alleguede and B returned from packing suitcases - so all the put away food returned.

 


 

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was given a lovely parting gift

 

 

 

 

 


Edited by Kerry Beal (log)
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20 hours ago, Kerry Beal said:

The very heavy stainless mold

 

Why, exactly would you want those qualities in a chocolate mold?

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3 hours ago, pastrygirl said:

 

Why, exactly would you want those qualities in a chocolate mold?

That is a very good question. I think the important part would be the insert. This particular mold has knobs on the bottom with interfere with it lying flat when molding as well. 

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what are the machines ( ? ) in the last picture above ?

 

what a fantastic trip.

 

thank you for taking the time to share

 

and the various menu's

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1 minute ago, rotuts said:

what are the machines ( ? ) in the last picture above ?

 

what a fantastic trip.

 

thank you for taking the time to share

 

and the various menu's

That’s Selmi’s bean to bar line at Vechi Chocolates 

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Thanks for sharing all the great photos of your trip.  I've been enjoying them with great envy!

 

25 minutes ago, Kerry Beal said:

On the way to the airport we visited here

Do they sell suitcases at Eataly World?  Seems like it would be a good business.

 

If I'd seen your pictorial on that Lurisia Chinotto, I would have purchased the bottle I was eyeing at an import shop the other day.  Next time!

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