tag:blogger.com,1999:blog-34927862.post1748335202005515475..comments2024-03-14T01:30:53.723-07:00Comments on Cooking With The Single Guy: The Price of Labor and Love for Dulce de Leche ChocolatesSingle Guy Benhttp://www.blogger.com/profile/02496236420566420946noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-34927862.post-83903482454877323302009-01-29T20:30:00.000-08:002009-01-29T20:30:00.000-08:00I found your blog searching "making chocolates" on...I found your blog searching "making chocolates" online. You look like you are pretty skilled. I thought you and your readers may be interested in a how to DVD for making dipped chocolates (www.making-chocolates.com). I put the URL under my name so you don't have to type it in.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-34927862.post-68587518654128039572009-01-29T04:21:00.000-08:002009-01-29T04:21:00.000-08:00Oooooh, they look delish! It is quite the pain to...Oooooh, they look delish! It is quite the pain to make them. I have the molds and even just making them without any filling is a laborious task. You're awesome for doing the filled ones!Palidorhttps://www.blogger.com/profile/04944977412578181586noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-81311761127236012122009-01-28T12:56:00.000-08:002009-01-28T12:56:00.000-08:00Heck Chef Ben, those looked awesome, I would have ...Heck Chef Ben, those looked awesome, I would have paid to have some sent to me :) (now having a craving chocolate day...all your fault!)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-34927862.post-29645790030779452852009-01-27T20:42:00.000-08:002009-01-27T20:42:00.000-08:00Oh, I probably could have made a pretty penny. Too...Oh, I probably could have made a pretty penny. Too bad I ate them all already! Argh! This is why I'm always poor. :(<BR/><BR/>"Loretta," thanks for explaining tempering. I forgot that it's important to make the chocolate look so nice and silky. So I guess that's worth all the trouble to get that right consistency, because I have had chalky chocolate and I don't like it!Single Guy Benhttps://www.blogger.com/profile/02496236420566420946noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-59442595431600842972009-01-27T10:24:00.000-08:002009-01-27T10:24:00.000-08:00yes chef ben your chocolates look beautiful! i to...yes chef ben your chocolates look beautiful! i took a chocolate truffle class years ago which gave me an appreciation for all the effort required... that dulce de leche did look good enough to eat out of the can!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-34927862.post-7421143817466558752009-01-27T04:57:00.000-08:002009-01-27T04:57:00.000-08:00You should probably mention that you need to seed ...You should probably mention that you need to seed chocolate with chocolate that's already been tempered.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-34927862.post-19879982485477304942009-01-26T14:58:00.000-08:002009-01-26T14:58:00.000-08:00I would definitely pay $8 for each of those, great...I would definitely pay $8 for each of those, great job! And even despite the difficulty in photographing those beauties, they were still delicious-looking and gorgeous enough for me to drool like a panting dog at my screen.Passionate Eaterhttps://www.blogger.com/profile/14492203392706191554noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-9245803237451744122009-01-26T07:12:00.000-08:002009-01-26T07:12:00.000-08:00Thanks for the post Ben. This year we're in a spac...Thanks for the post Ben. This year we're in a space that's about 10 times larger than last year, so the Chocolate Salon attendees will have plenty of room to move about comfortably. We've also added Rigolo Cafe from Laurel Heights in SF, which will sell bargain price sandwiches, etc. for people who want to eat a little lunch, etc. while at the Chocolate Salon (http://www.ChocolateSalon.com).<BR/><BR/>Thanks also for mentioning the tupperware. That was a new development from last year, and it was never seen in other cities like Chicago, LA, or Seattle. This year we're posting signage that anyone reported to be hoarding chocolate will be "exiled" from the Salon. It is very uncool to do so.<BR/><BR/>We've also added three new things:<BR/>Chocolate Art Gallery, a Chocolate Wedding, and A Chocolate Film Festival. The SF Chocolate Salon Film Festival can be seen on TasteTV on Comcast On Demand (Ch 1 - Get Local - TasteTV), and we have an open call right now for video entries.TasteTVhttps://www.blogger.com/profile/06722711815891790504noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-31058880031570001832009-01-25T15:24:00.000-08:002009-01-25T15:24:00.000-08:00Oh, yum. YUM. those photos have me drooling. now I...Oh, yum. YUM. those photos have me drooling. now I have to make some, just to see what they taste like. Oh and hey: the reason you must temper chocolate is that if you don't, it just won't set up again. Or if it does, it'll look all chalky and awful. Tempering ensures you get that nice sheen once your chocolate hardens, and a satisfying snap when you bite into it. congrats on making your first filled chocolate candies!Call Me Lorettahttps://www.blogger.com/profile/11661699178382279660noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-3038048510091773092009-01-25T12:50:00.000-08:002009-01-25T12:50:00.000-08:00Can you save one of the chocolates for us?!? Prett...Can you save one of the chocolates for us?!? Pretty please?!?David K. and Ann C.-K.https://www.blogger.com/profile/02049631545625007698noreply@blogger.com