http://oi52.tinypic.com/6ozhps.jpg

Recipe:

1lb dark chocolate, chopped
1/2 cup cream
2 tbs butter

Heat cream+butter to boil, reduce heat and dump in chocolate, stir
stir stir until smooth. Pour onto baking pan lined with plastic wrap,
cover with plastic wrap, refrigerate to cold, remove to room temp and
allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
pic), cut into strips, then into individual pieces, form and dip.

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! :-)

Merry Christmas!

John Kuthe..

On Tue, 30 Nov 2010 15:36:06 -0800 (PST), John Kuthe
> wrote:

> Recipe:
>
> 1lb dark chocolate, chopped
> 1/2 cup cream
> 2 tbs butter
>
> Heat cream+butter to boil, reduce heat and dump in chocolate, stir
> stir stir until smooth. Pour onto baking pan lined with plastic wrap,
> cover with plastic wrap, refrigerate to cold, remove to room temp and
> allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
> pic), cut into strips, then into individual pieces, form and dip.

Oh, man.... I haven't done that in years. You're lighting a fire
under me! Wave enough candy recipes under my nose and I'll end up
making something.

Thanks, John.

--

Never trust a dog to watch your food.

On Nov 30, 9:57*pm, sf > wrote:
> On Tue, 30 Nov 2010 15:36:06 -0800 (PST), John Kuthe
>
> > wrote:
> > Recipe:
>
> > 1lb dark chocolate, chopped
> > 1/2 cup cream
> > 2 tbs butter
>
> > Heat cream+butter to boil, reduce heat and dump in chocolate, stir
> > stir stir until smooth. Pour onto baking pan lined with plastic wrap,
> > cover with plastic wrap, refrigerate to cold, remove to room temp and
> > allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
> > pic), cut into strips, then into individual pieces, form and dip.
>
> Oh, man.... I haven't done that in years. *You're lighting a fire
> under me! *Wave enough candy recipes under my nose and I'll end up
> making something.
>
> Thanks, John. *
>
> --
>
> Never trust a dog to watch your food.

See my "Coconuts are DONE!" post:

http://groups.google.com/group/rec.f...efefa8c5bba7f#

John Kuthe...

On Tue, 30 Nov 2010 20:44:50 -0800 (PST), John Kuthe
> wrote:

> On Nov 30, 9:57*pm, sf > wrote:
> > On Tue, 30 Nov 2010 15:36:06 -0800 (PST), John Kuthe
> >
> > > wrote:
> > > Recipe:
> >
> > > 1lb dark chocolate, chopped
> > > 1/2 cup cream
> > > 2 tbs butter
> >
> > > Heat cream+butter to boil, reduce heat and dump in chocolate, stir
> > > stir stir until smooth. Pour onto baking pan lined with plastic wrap,
> > > cover with plastic wrap, refrigerate to cold, remove to room temp and
> > > allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
> > > pic), cut into strips, then into individual pieces, form and dip.
> >
> > Oh, man.... I haven't done that in years. *You're lighting a fire
> > under me! *Wave enough candy recipes under my nose and I'll end up
> > making something.
> >
> > Thanks, John. *
> >
> > --
> >
> > Never trust a dog to watch your food.
>
> See my "Coconuts are DONE!" post:
>
> http://groups.google.com/group/rec.f...efefa8c5bba7f#
>
OMG! I must have missed that one completely... and you *know* how
much I like coconut, I see. LOL! I even have all the ingredients for
that one. Well, truth be known - I have all the ingredients for the
truffles too. Decisions, decisions.



--

Never trust a dog to watch your food.

On Dec 1, 1:10*am, sf > wrote:
> On Tue, 30 Nov 2010 20:44:50 -0800 (PST), John Kuthe
>
>
>
> > wrote:
> > On Nov 30, 9:57 pm, sf > wrote:
> > > On Tue, 30 Nov 2010 15:36:06 -0800 (PST), John Kuthe
>
> > > > wrote:
> > > > Recipe:
>
> > > > 1lb dark chocolate, chopped
> > > > 1/2 cup cream
> > > > 2 tbs butter
>
> > > > Heat cream+butter to boil, reduce heat and dump in chocolate, stir
> > > > stir stir until smooth. Pour onto baking pan lined with plastic wrap,
> > > > cover with plastic wrap, refrigerate to cold, remove to room temp and
> > > > allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
> > > > pic), cut into strips, then into individual pieces, form and dip.
>
> > > Oh, man.... I haven't done that in years. You're lighting a fire
> > > under me! Wave enough candy recipes under my nose and I'll end up
> > > making something.
>
> > > Thanks, John.
>
> > > --
>
> > > Never trust a dog to watch your food.
>
> > See my "Coconuts are DONE!" post:
>
> >http://groups.google.com/group/rec.f...thread/thread/...
>
> OMG! *I must have missed that one completely... and you *know* how
> much I like coconut, I see. *LOL! *I even have all the ingredients for
> that one. *Well, truth be known - I have all the ingredients for the
> truffles too. *Decisions, decisions. *
>
>
>
> --
>
> Never trust a dog to watch your food.

Make 'em both! Why choose?

John Kuthe...

On 12/1/2010 1:10 AM, sf wrote:
> On Tue, 30 Nov 2010 20:44:50 -0800 (PST), John Kuthe
> > wrote:
>
>> On Nov 30, 9:57 pm, > wrote:
>>> On Tue, 30 Nov 2010 15:36:06 -0800 (PST), John Kuthe
>>>
>>> > wrote:
>>>> Recipe:
>>>> 1lb dark chocolate, chopped
>>>> 1/2 cup cream
>>>> 2 tbs butter
>>>> Heat cream+butter to boil, reduce heat and dump in chocolate, stir
>>>> stir stir until smooth. Pour onto baking pan lined with plastic wrap,
>>>> cover with plastic wrap, refrigerate to cold, remove to room temp and
>>>> allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
>>>> pic), cut into strips, then into individual pieces, form and dip.
>>> Oh, man.... I haven't done that in years. You're lighting a fire
>>> under me! Wave enough candy recipes under my nose and I'll end up
>>> making something.
>>>
>>> Thanks, John.
>>>
>>> --
>>>
>>> Never trust a dog to watch your food.
>> See my "Coconuts are DONE!" post:
>>
>> http://groups.google.com/group/rec.f...efefa8c5bba7f#
>>
> OMG! I must have missed that one completely... and you *know* how
> much I like coconut, I see. LOL! I even have all the ingredients for
> that one. Well, truth be known - I have all the ingredients for the
> truffles too. Decisions, decisions.

Who was the queen of truffles around here? It could have been Mimi.
Anyway, I used her truffle recipe about 12 yrs ago and they did not turn
out. I have not made them since then, and I make candy several times a
year. I may try it again.

Becca

On Dec 1, 5:09*pm, Ema Nymton > wrote:
> On 12/1/2010 1:10 AM, sf wrote:
>
>
>
> > On Tue, 30 Nov 2010 20:44:50 -0800 (PST), John Kuthe
> > > *wrote:
>
> >> On Nov 30, 9:57 pm, > *wrote:
> >>> On Tue, 30 Nov 2010 15:36:06 -0800 (PST), John Kuthe
>
> >>> > *wrote:
> >>>> Recipe:
> >>>> 1lb dark chocolate, chopped
> >>>> 1/2 cup cream
> >>>> 2 tbs butter
> >>>> Heat cream+butter to boil, reduce heat and dump in chocolate, stir
> >>>> stir stir until smooth. Pour onto baking pan lined with plastic wrap,
> >>>> cover with plastic wrap, refrigerate to cold, remove to room temp and
> >>>> allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
> >>>> pic), cut into strips, then into individual pieces, form and dip.
> >>> Oh, man.... I haven't done that in years. *You're lighting a fire
> >>> under me! *Wave enough candy recipes under my nose and I'll end up
> >>> making something.
>
> >>> Thanks, John. *
>
> >>> --
>
> >>> Never trust a dog to watch your food.
> >> See my "Coconuts are DONE!" post:
>
> >>http://groups.google.com/group/rec.f...thread/thread/....
>
> > OMG! *I must have missed that one completely... and you *know* how
> > much I like coconut, I see. *LOL! *I even have all the ingredients for
> > that one. *Well, truth be known - I have all the ingredients for the
> > truffles too. *Decisions, decisions. *
>
> Who was the queen of truffles around here? *It could have been Mimi. *
> Anyway, I used her truffle recipe about 12 yrs ago and they did not turn
> out. *I have not made them since then, and I make candy several times a
> year. * I may try it again.
>
> Becca

Try my recipe, it's really simple and I can't imagine it not coming
out good.

Remember, refrigerate the ganache to get it to set up, then bring back
to room temp for working it into pieces.

John Kuthe...

On Wed, 01 Dec 2010 17:09:36 -0600, Ema Nymton >
wrote:

> Who was the queen of truffles around here? It could have been Mimi.
> Anyway, I used her truffle recipe about 12 yrs ago and they did not turn
> out. I have not made them since then, and I make candy several times a
> year. I may try it again.

I think Chris posted a Kay Hartman recipe yesterday. I've made
chocolate truffles in the past (no booze), but it wasn't a recipe I
found in rfc. They weren't hard to make and they were *really* good.

--

Never trust a dog to watch your food.

On 11/30/2010 11:44 PM, John Kuthe wrote:
> On Nov 30, 9:57 pm, > wrote:
>> On Tue, 30 Nov 2010 15:36:06 -0800 (PST), John Kuthe
>>
>> > wrote:
>>> Recipe:
>>
>>> 1lb dark chocolate, chopped
>>> 1/2 cup cream
>>> 2 tbs butter
>>
>>> Heat cream+butter to boil, reduce heat and dump in chocolate, stir
>>> stir stir until smooth. Pour onto baking pan lined with plastic wrap,
>>> cover with plastic wrap, refrigerate to cold, remove to room temp and
>>> allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
>>> pic), cut into strips, then into individual pieces, form and dip.
>>
>> Oh, man.... I haven't done that in years. You're lighting a fire
>> under me! Wave enough candy recipes under my nose and I'll end up
>> making something.
>>
>> Thanks, John.
>>
>> --
>>
>> Never trust a dog to watch your food.
>
> See my "Coconuts are DONE!" post:
>
> http://groups.google.com/group/rec.f...efefa8c5bba7f#
>
> John Kuthe...

Oh my. I'm going to put on weight this christmas...better get to the
gym now.

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

> On Tue, 30 Nov 2010 15:36:06 -0800 (PST), John Kuthe
> > wrote:
>
>> Recipe:
>>
>> 1lb dark chocolate, chopped
>> 1/2 cup cream
>> 2 tbs butter
>>
>> Heat cream+butter to boil, reduce heat and dump in chocolate, stir
>> stir stir until smooth. Pour onto baking pan lined with plastic wrap,
>> cover with plastic wrap, refrigerate to cold, remove to room temp and
>> allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
>> pic), cut into strips, then into individual pieces, form and dip.


THat sounds fantastic and easy. Now I want to do it. Can they be made
with liqeur I wonder? And what would be the change in proportions?


--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

sf wrote:
> > Heat cream+butter to boil, reduce heat and dump in chocolate, stir
> > stir stir until smooth. Pour onto baking pan lined with plastic
> > wrap, cover with plastic wrap, refrigerate to cold, remove to room
> > temp and allow to fully warm, unwrap top, invert onto MARBLE SLAB
> > (shown in pic), cut into strips, then into individual pieces, form
> > and dip.

How do you dip them and get coverage where your fingers are?


--

Reply in group, but if emailing add one more
zero, and remove the last word.

On Dec 2, 5:02*pm, "Tom Del Rosso" > wrote:
> sf wrote:
> > > Heat cream+butter to boil, reduce heat and dump in chocolate, stir
> > > stir stir until smooth. Pour onto baking pan lined with plastic
> > > wrap, cover with plastic wrap, refrigerate to cold, remove to room
> > > temp and allow to fully warm, unwrap top, invert onto MARBLE SLAB
> > > (shown in pic), cut into strips, then into individual pieces, form
> > > and dip.
>
> How do you dip them and get coverage where your fingers are?
>
> --
>
> Reply in group, but if emailing add one more
> zero, and remove the last word.

Dipping loop!

John Kuthe...

On Tue, 30 Nov 2010 15:36:06 -0800 (PST), John Kuthe wrote:

> http://oi52.tinypic.com/6ozhps.jpg
>
> Recipe:
>
> 1lb dark chocolate, chopped
> 1/2 cup cream
> 2 tbs butter
>
> Heat cream+butter to boil, reduce heat and dump in chocolate, stir
> stir stir until smooth. Pour onto baking pan lined with plastic wrap,
> cover with plastic wrap, refrigerate to cold, remove to room temp and
> allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
> pic), cut into strips, then into individual pieces, form and dip.
>
> Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! :-)
>
> Merry Christmas!

You'll keep a pot of dipping chocolate on your back porch like that
yet you find a marble slab helpful in this situation?

Is that a baked enamel urinal screen under that marble slab? I do
believe it is!

-sw

On Nov 30, 10:52*pm, Sqwertz > wrote:
....
> You'll keep a pot of dipping chocolate on your back porch like that
> yet you find a marble slab helpful in this situation?
>
> Is that a baked enamel urinal screen under that marble slab? *I do
> believe it is!
>
> -sw

No Christmas Candy for you, Squertz! You've been a very bad boy!

John Kuthe...

On Tue, 30 Nov 2010 21:04:27 -0800 (PST), John Kuthe wrote:

> On Nov 30, 10:52*pm, Sqwertz > wrote:
> ...
>> You'll keep a pot of dipping chocolate on your back porch like that
>> yet you find a marble slab helpful in this situation?
>>
>> Is that a baked enamel urinal screen under that marble slab? *I do
>> believe it is!
>
> No Christmas Candy for you, Squertz! You've been a very bad boy!
>
> John Kuthe...

Really, what *is* that under the marble? Or what do you *think* it
is?

-sw

On Dec 1, 9:11*am, Sqwertz > wrote:
> On Tue, 30 Nov 2010 21:04:27 -0800 (PST), John Kuthe wrote:
> > On Nov 30, 10:52 pm, Sqwertz > wrote:
> > ...
> >> You'll keep a pot of dipping chocolate on your back porch like that
> >> yet you find a marble slab helpful in this situation?
>
> >> Is that a baked enamel urinal screen under that marble slab? I do
> >> believe it is!
>
> > No Christmas Candy for you, Squertz! You've been a very bad boy!
>
> > John Kuthe...
>
> Really, what *is* that under the marble? *Or what do you *think* it
> is?
>
> -sw

An old kitchen table! Stained wood top, no finish other than stain.

John Kuthe...

On Wed, 1 Dec 2010 10:33:48 -0800 (PST), John Kuthe wrote:

> On Dec 1, 9:11*am, Sqwertz > wrote:
>> On Tue, 30 Nov 2010 21:04:27 -0800 (PST), John Kuthe wrote:
>>> On Nov 30, 10:52 pm, Sqwertz > wrote:
>>> ...
>>>> You'll keep a pot of dipping chocolate on your back porch like that
>>>> yet you find a marble slab helpful in this situation?
>>
>>>> Is that a baked enamel urinal screen under that marble slab? I do
>>>> believe it is!
>>
>>> No Christmas Candy for you, Squertz! You've been a very bad boy!
>>
>>> John Kuthe...
>>
>> Really, what *is* that under the marble? *Or what do you *think* it
>> is?
>>
>> -sw
>
> An old kitchen table! Stained wood top, no finish other than stain.

It looks like it had several old finishes to it. It's not very
appetizing looking.

-sw

"John Kuthe" > wrote in message
...
> http://oi52.tinypic.com/6ozhps.jpg
>
> Recipe:
>
> 1lb dark chocolate, chopped
> 1/2 cup cream
> 2 tbs butter
>
> Heat cream+butter to boil, reduce heat and dump in chocolate, stir
> stir stir until smooth. Pour onto baking pan lined with plastic wrap,
> cover with plastic wrap, refrigerate to cold, remove to room temp and
> allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
> pic), cut into strips, then into individual pieces, form and dip.
>
> Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! :-)
>
> Merry Christmas!
>
> John Kuthe..

John, sorry if this is a dumb question but what are you dipping them into?
milk chocolate? I don't see anything mentioned in the recipe. Thanks!

On Dec 1, 8:05*am, "Kody" > wrote:
> "John Kuthe" > wrote in message
>
> ...
>
>
>
> >http://oi52.tinypic.com/6ozhps.jpg
>
> > Recipe:
>
> > 1lb dark chocolate, chopped
> > 1/2 cup cream
> > 2 tbs butter
>
> > Heat cream+butter to boil, reduce heat and dump in chocolate, stir
> > stir stir until smooth. Pour onto baking pan lined with plastic wrap,
> > cover with plastic wrap, refrigerate to cold, remove to room temp and
> > allow to fully warm, unwrap top, invert onto MARBLE SLAB (shown in
> > pic), cut into strips, then into individual pieces, form and dip.
>
> > Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! :-)
>
> > Merry Christmas!
>
> > John Kuthe..
>
> John, sorry if this is a dumb question but what are you dipping them into?
> milk chocolate? I don't see anything mentioned in the recipe. Thanks!

Compound coating. I've sampled a variety, and now I buy my covering
chocolate from Chocoley.com. I use their Bada Bing Bada Boom dipping
and enrobing formula, the dark chocolate:

http://www.chocoley.com/badabingbada...ingformula.htm

I cover other things in their milk chocolate enrobing chocolate, in
fact I need to place an order as soon as I figure out how much more I
need.

Chocoley.com's is really the best compound coating I've found. No
tempering required, it's very forgiving and works very nicely. And
tastes really good for compound coating!

John Kuthe...

On 12/1/2010 12:32 PM, John Kuthe wrote:
> Compound coating. I've sampled a variety, and now I buy my covering
> chocolate from Chocoley.com. I use their Bada Bing Bada Boom dipping
> and enrobing formula, the dark chocolate:
>
> http://www.chocoley.com/badabingbada...ingformula.htm
>
> I cover other things in their milk chocolate enrobing chocolate, in
> fact I need to place an order as soon as I figure out how much more I
> need.
>
> Chocoley.com's is really the best compound coating I've found. No
> tempering required, it's very forgiving and works very nicely. And
> tastes really good for compound coating!
>
> John Kuthe...

Looks good. I have never tried that brand, I usually use Wilson's Candy
Melts. I have several packages that have been sitting there waiting for
me.

Becca

On Wed, 01 Dec 2010 17:15:44 -0600, Ema Nymton >
wrote:

> On 12/1/2010 12:32 PM, John Kuthe wrote:
> > Compound coating. I've sampled a variety, and now I buy my covering
> > chocolate from Chocoley.com. I use their Bada Bing Bada Boom dipping
> > and enrobing formula, the dark chocolate:
> >
> > http://www.chocoley.com/badabingbada...ingformula.htm
> >
> > I cover other things in their milk chocolate enrobing chocolate, in
> > fact I need to place an order as soon as I figure out how much more I
> > need.
> >
> > Chocoley.com's is really the best compound coating I've found. No
> > tempering required, it's very forgiving and works very nicely. And
> > tastes really good for compound coating!
> >
> > John Kuthe...
>
> Looks good. I have never tried that brand, I usually use Wilson's Candy
> Melts. I have several packages that have been sitting there waiting for
> me.
>
Do you have any unsweetened cocoa powder? I like to roll my truffles
in that.


--

Never trust a dog to watch your food.

On Dec 1, 8:16*pm, sf > wrote:
> On Wed, 01 Dec 2010 17:15:44 -0600, Ema Nymton >
> wrote:
>
>
>
> > On 12/1/2010 12:32 PM, John Kuthe wrote:
> > > Compound coating. I've sampled a variety, and now I buy my covering
> > > chocolate from Chocoley.com. I use their Bada Bing Bada Boom dipping
> > > and enrobing formula, the dark chocolate:
>
> > >http://www.chocoley.com/badabingbada...ingformula.htm
>
> > > I cover other things in their milk chocolate enrobing chocolate, in
> > > fact I need to place an order as soon as I figure out how much more I
> > > need.
>
> > > Chocoley.com's is really the best compound coating I've found. No
> > > tempering required, it's very forgiving and works very nicely. And
> > > tastes really good for compound coating!
>
> > > John Kuthe...
>
> > Looks good. *I have never tried that brand, I usually use Wilson's Candy
> > Melts. *I have several packages that have been sitting there waiting for
> > me.
>
> Do you have any unsweetened cocoa powder? *I like to roll my truffles
> in that.
>
> --
>
> Never trust a dog to watch your food.

Rolling in cocoa is another way of finishing truffles. I have never
done that, I always dip mine.

John Kuthe...

John Kuthe wrote:
> Compound coating. I've sampled a variety, and now I buy my covering
> chocolate from Chocoley.com. I use their Bada Bing Bada Boom dipping
> and enrobing formula, the dark chocolate:

As a candy maker once said to me, that's not chocolate.

As a matter of curiosity, have you tried Merckens? (Not "chocolate" either,
of course.)

On Dec 1, 8:00*pm, "Janet" > wrote:
> John Kuthe wrote:
> > Compound coating. I've sampled a variety, and now I buy my covering
> > chocolate from Chocoley.com. I use their Bada Bing Bada Boom dipping
> > and enrobing formula, the dark chocolate:
>
> As a candy maker once said to me, that's not chocolate.
>
> As a matter of curiosity, have you tried Merckens? (Not "chocolate" either,
> of course.)

Yes, after a local shop stopped carrying what I'd normally bought, I
sampled a variety of different compound coatings, and found Chocoley's
to be the best. The priceyest too! And while nothing except pure
roasted cocoa nibs ground into chocolate is really chocolate, compound
coating are made with real chocolate with different oils added to make
them easier to handle and set up again after being heated to melt
without having to go through the tempering process you'd have to go
through with pure chocolate (sugar added or not!)

John Kuthe...

John Kuthe wrote:
> On Dec 1, 8:00 pm, "Janet" > wrote:
>> John Kuthe wrote:
>>> Compound coating. I've sampled a variety, and now I buy my covering
>>> chocolate from Chocoley.com. I use their Bada Bing Bada Boom dipping
>>> and enrobing formula, the dark chocolate:
>>
>> As a candy maker once said to me, that's not chocolate.
>>
>> As a matter of curiosity, have you tried Merckens? (Not "chocolate"
>> either, of course.)
>
> Yes, after a local shop stopped carrying what I'd normally bought, I
> sampled a variety of different compound coatings, and found Chocoley's
> to be the best. The priceyest too! And while nothing except pure
> roasted cocoa nibs ground into chocolate is really chocolate, compound
> coating are made with real chocolate with different oils added to make
> them easier to handle and set up again after being heated to melt
> without having to go through the tempering process you'd have to go
> through with pure chocolate (sugar added or not!)
>
> John Kuthe...

I know what coating is, John. Personally, I use tempering machines these
days. There's a big difference between cocoa suspended in vegetable oil and
couverture.

John Kuthe wrote:
>
> http://oi52.tinypic.com/6ozhps.jpg

What's the hoop-like tool called?

On Dec 1, 5:19*pm, Mark Thorson > wrote:
> John Kuthe wrote:
>
> >http://oi52.tinypic.com/6ozhps.jpg
>
> What's the hoop-like tool called?

A "dipping loop". I made several of different sizes out of coat hanger
wire for dipping different sized pieces. You can buy commercially made
ones too.

I use a flattened stainless dinner fork for dipping the English
Toffee. Gives 'em that ridged effect:

http://oi53.tinypic.com/10gwvvb.jpg

:-)

John Kuthe...

On Wed, 1 Dec 2010 15:30:32 -0800 (PST), John Kuthe
> wrote:

> I use a flattened stainless dinner fork for dipping the English
> Toffee. Gives 'em that ridged effect:
>
> http://oi53.tinypic.com/10gwvvb.jpg

Oh, dang... they look *too* good!

--

Never trust a dog to watch your food.