Absolutely fabulous recipe- tried it today and will become my favourite!
 

Hi there

Not been here for a while (more house reno )

Hey Judy glad to hear you have a second bowl! 

Your output will be mega-galactic   

I really enjoy my second TMX bowl too (and today I also got a second bowl for my Kitchen Aid, in glass- really cool)

In my opinion, MOTM is the best of all the recipe books Gabry - worth buying for sure.  I love the ones with pictures of every dish but MOTM has more appealing recipes.

Thanks for that Judy Floors sanded and polished, so can play again 

Will get the book soon

Lovely idea Thank you!!

Hi Kylie

I'm in the Hills too (Mitcham Hills)! Looking forward to hearing how you will settle into your new role!

All the best

Hi Quasar
TMX is unlikely to able to keep the temper in a straightforward way as the minimum temperature (37c) will melt the "seeds" of the cocoa butter
I use Callebaut dark 53 (tempers at 31 C) mainly but need to keep the tempered choc in the oven at 30 C on the defrost program if I have to keep the temper. That would have been a good thing to discuss at a demo.
I would imagine that  if you were trying to keep the temper with TMX you might need to possibly use the largest amount of  couverture that you can fit in the bowl combined with Micryo and heating at 37 C in intervals  Somebody else done this?
 That I would really like to know
Do you do chocolate stuff?

The delivery demo (just you and the consultant) that shows you what to do to clean the TMX properly, how to dismantle it and what not to do etc- IS VERY useful.

Now I am going to say something possibly controversial... just my opinion, so please don't shoot 

In my modest opinion, the "party" demo is not that impressive. It's a number of basic recipes that you can pick up on the internet (the Canadian ones especially) or from this forum (in fact, I have seen far more sophisticated stuff on here). For instance I asked the consultant to try to tailor to my party needs (I was interested in pastry, sauces and chocolate) and also all my friends attending are very competent cooks and entertainers.

Also cooking classes available here are all "Back to basics" 

In the UK there are masterclasses available, even at chef's level, something that I have not been able to find here in Australia.
The Bimby forum counterpart in Italy runs online masterclasses (not had time to suss things out on that one), and the French and Spanish books are really on another level.

  Holey maloney! I am feeling argumentative today  Maybe it's the floor sanding I have to get up and do 

Don't have Meat on the Menu- is it worth getting?
Sounds delish