Link to the Company Working on the Cure

You're not kidding. I've been keeping an eye on this company the past year. Unfortunately, I read in the paper last week that the FDA delayed marketing some type of asthma medication they were working on, and Tanox stock dropped about 40 percent. I believe they halted trading too.

thanks for that link. I will be watching it carefully as well. RYANSMOM, this is off topic, but could you share your chocolate making secrets? Nicholas loves it and I have often wondered if it would be difficult to make things for him...melt hershey kisses or bars or something...thanks..

Noslo,

Sorry it took so long. Some boards I only check out occasionally if I have time. There really is no secret to working with chocolate except to know it's really "temper"mental. The book, "The Art of Chocolate" by Elaine Gonzalez is extremely helpful. She explains the various types of chocolate as well as the all-important art of tempering. I wouldn't even dare try to temper the stuff on my own like with her bowl methods, so I bought the machine discussed in her book. Check out [url="http://www.chandre.com"]www.chandre.com[/url] for the Sinsation home tempering machine. It's somewhat pricey, but I justified it by knowing that I would use it forever. In her book, she has really good recipes for truffles and other goodies. She also writes about chocolate clay which is indispensable to me because of my interest in cake decorating. Her book is pretty much plain English.

So, my truffle recipes come from her book. The nougat for my Milky Way and 3 Musketeers bars comes from Todd Wilbur's copkyat recipes book(s). (Those two recipes come from that book, as well as Twix bars but you have to make your own shortbread for those.) You can check them out at [url="http://www.topsecretrecipes.com."]www.topsecretrecipes.com.[/url] You'll need a heavy-duty stand mixer for the nougat, however. The caramel for my Milky Ways, regular plain caramels, and chocolate caramels is posted somewhere in the Snacks, Recipes, board quite a while back by someone wanting caramel recipes.

Buying tempered chocolate can be tricky too. You have to research companies because all chocolates are different and you want to inquire about peanut-free lines/chocolates too. Of course, you can't buy chocolate in the summer either because melted chocolate is out of temper.

Sorry this post is so sloppy and rambling. My kids are getting up and I'm trying to write this post quickly. If you have more questions, just ask and I'll try to reply ASAP. I try to look sooner.