John, thanks for those tips on slabbing ganache and backing the molded chocolates. That's exactly the sort of information I was hoping to get out of this conference! Now I just have to buy some rulers.
One thing we noticed when unmolding our chocolates was that some of the backs didn't really adhere to the shells, and it was suggested that you could remedy this by hitting the filled shells with a heat gun before backing them. What do you think of that technique? Is it acceptable, or poor form?
And Steve, I would certainly be interested in attending next year if I can, and I'm hoping I'll have gained a fair bit more experience by then. Obviously, this year's location was much more convenient for me, but I don't object in principle to flying through DC.
Edit: And thanks to everyone for the great photos! I don't think I captured anything that hasn't already been shown, so I'll leave the photos to those with the better cameras and photography skills.
I'm going to be getting some rulers cut at the metal supermarket for Kyle - let me know if you want me to get you some too. I'm also going to get him a sink cutout for a marble slab - let me know if you want one.