Comments on: Chocolate Bouchons by Sweet Melissa

By: cherryo, yvr

cherryo, yvr — Fri, 13 Nov 2009 03:07:23 +0000

Game ako BettyQ! Would love to have a cooking party… As for baking ensaymada, how many dozen are we talking about? I can ask my Italian-Cantonese neighbor – they love Banana Bread, Chinese Lumpia and Pinoy BBQ so there is a good chance they will like ensaymada too. Warning lang, we have a humble respectable kitchen but no Viking stove (yet?)… Teka, pero papano yung eyeball ninyong mga “inner circle” MM peers??? How do we get a hold of the MM fans Canadian Westcoast Chapter?

By: betty q.

betty q. — Thu, 12 Nov 2009 17:05:33 +0000

Cherryo…How about having an XO making day …maybe have Zoi, Onie, Pinky?, CWID and others…then that solves your giveaways for Christmas! …we could have an ensaymada baking day too but unless you kow your kapitbahays (so we can use their oven), one oven will not suffice to bake all those ensaymadas.

By: cherryo, yvr

cherryo, yvr — Tue, 10 Nov 2009 18:03:36 +0000

BettyQ: Thank you: I really appreciate the tips! I will try to check Attison’s here in Richmond. If not, a trip to Chinatown is always welcome. Mapapabili ako ng lengua if I go. I love the Dollar Meat Store there because they will clean and skin the ox tongues for you. Friends and family love Lengua con Champignon pero I try not to cook it often due to medical concerns. As for the fleximoulds, what brands do you recommend? Neat to have a license to be able to buy wholesale!

Also wanted to THANK YOU again for all your FABULOUS recipes! I am a recent Market Manila and BettyQ FAN (as well as Maria Clara’s especially after reading her very ingenious way to cook Puto Bumbong). It is apt to say “I worship the ground you (pl.) walk on! =)” I will be trying out your XO sauce, ube puto and other recipes very soon. Hope to be able to meet you (pl.) someday.

MM: Looking forward to your holiday posts especially the December 12th eyeball with your fans who have achieved the “inner circle of trust”! I’m sure we will all enjoy the event vicariously through your posts.

By: betty q.

betty q. — Tue, 10 Nov 2009 17:47:20 +0000

Cherryo: I saw it a while back at the Dollar Store near Michael’s in Coquitlam. But the store is now closed. You can try the one in Coquitlam Centre. But if you go to Chinatown on Keefer St between Gore and Main,,,,there are alot of kitchen wares stores there. They have a variety of moulds though in random pcs. But you don’t need those timbale moulds. I have baked them in those fleximoulds. I can get you different shapes and sizes from a wholesaler if you want. I much prefer to use those flexi moulds for it bakes evenly….no overbaked sides!

Yes, it is really difficult to kick the choclate addiction UNLESS you bake EVERYDAY!….which is what happened to me. I cannot believe that I didn’t even take 1 BITE of the pasalubong I brought !!!!

Farida: I am out of commission for now ….going back up North again in a few weeks and will spend quite a bit of time there helping a friend start a home based business and teaching her what I know for there is not that any places there that you can buy quality cakes and desserts.

Libay…you might want to individually wrap those bouchons and then freeze them. When you want to eat them….let them come to room temp. and zap it in the microwave for no more than 8 seconds. BUT YOU HAVE TO SCRAPE AS MUCH AS YOU CAN …the icing suagr on top before you freeze them.

By: Artisan Chocolatier

Artisan Chocolatier — Tue, 10 Nov 2009 09:54:50 +0000

Libay, Shelf-life is no more than 5 days. We don’t use any preservative