Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Report: eG Chocolate and Confectionery Conference 2011

Confections Report Chocolate

  • Please log in to reply
75 replies to this topic

#1 Kerry Beal

Kerry Beal
  • participating member
  • 9,227 posts
  • Location:Ontario, Canada

Posted 13 May 2011 - 07:57 PM

Well - it's Friday night and we'll all just rolling back to our various homes and hotel rooms. We've been eating all day!!!!

I've spent Tuesday, Wednesday and Thursday running the contents of my house down to Niagara - and wondering how I'm going to get them all home again Sunday evening.

It was a delight to see people again and to see some new faces as well.

We drove across the border in a couple of different cars and I dropped off my charges at Landies Candies. I had a few errands to run so wasn't able to join them there. Apparently they weren't allowed to take pictures.

We had planned to meet at the Anchor Bar for lunch but apparently the earliest reservation was 1:30 so I quickly headed over to Duff's (the other wing place in town) and grabbed up a table for 10 before the joint filled up.

Apologies in advance for the pictures.

DSCN2997.jpg

Gene and Josh (who works for Art and Wilma and attended in their stead)


DSCN2999.jpg

RobertM and Curls - so sorry about this picture - not one of my better ones!

DSCN3000.jpg

Chocolot.

DSCN3002.jpg

Plus one and Connie (another of Art and Wilma's staff)

DSCN3006.jpg

The wings.

DSCN3004.jpg

The fries.

After lunch - off to Tomric to meet with Brian Donaghy to show us some panning and play with the Selmi.

DSCN3010.jpg

Brian starting to pan some cereal.

DSCN3016.jpg

RobertM - cutting his caramel and cookie creation in preparation for enrobing on the Selmi.

DSCN3020.jpg

Brian making some last minute adjustments to the Selmi.


DSCN3021.jpg

Waiting for the goodies to come through the chocolate.

#2 Kerry Beal

Kerry Beal
  • participating member
  • 9,227 posts
  • Location:Ontario, Canada

Posted 13 May 2011 - 08:25 PM

Tomric provided us with a top notch antipasto/cheese and wine spread that I completely missed getting pictures of in the frenzy of mold purchasing that ensued.

We headed back across the border for dinner at Casa Mia where thanks to plus one's connections we were treated to a wonderful sit down dinner. With Claudio and his delightful mom in the kitchen and Laura - the sommelier - to serve us - we could not have been treated better.


DSCN3028.jpg

Our private dining room.

DSCN3029.jpg

Bresoala - hung in the restaurant for 40 days, with truffle oil, arugula oil, fetal peaches pickled in brine and truffle oil, balsamic.

DSCN3033.jpg

Stracciatella with tortellini.

DSCN3035.jpg

Intermezzo - lemon ice with an abruzzi olive oil, sea salt and basil.

DSCN3037.jpg

Cock au vin - parsnip crisp, hand mashed potatoes, carrot turne and pearl onions - there was a bit of mushroom there too.

DSCN3041.jpg

Tiramisu, spiced chocolate cookie, coffee gelato.

After dinner it was time for show and tell - I didn't get pictures of everything unfortunately - but

DSCN3043.jpg

dhardy's orange aero treats.

DSCN3044.jpg

My Thai-one-on's.

DSCN3045.jpg

RobertM's treats he enrobed at Tomric.

DSCN3046.jpg

RobertM's Pina coladas.

DSCN3049.jpg

Chocolot's assortment.

DSCN3051.jpg

DianaM's wonderfully smooth ganache!

#3 maggiethecat

maggiethecat
  • eGullet Society staff emeritus
  • 6,053 posts
  • Location:Chicago Burbs -- West

Posted 13 May 2011 - 09:30 PM

I'm calling the cops. This is confectionery porn.

Margaret McArthur

"Take it easy, but take it."
Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com


#4 lebowits

lebowits
  • participating member
  • 551 posts
  • Location:Olney, MD

Posted 14 May 2011 - 02:40 AM

Wow! All the confectionery looks beautiful! It's amazing to see how far we've all come in a few years. Wish I could be there with you.
Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#5 Kerry Beal

Kerry Beal
  • participating member
  • 9,227 posts
  • Location:Ontario, Canada

Posted 14 May 2011 - 03:46 AM

Wow! All the confectionery looks beautiful! It's amazing to see how far we've all come in a few years. Wish I could be there with you.

We hope you have a good weekend at the farmer's market Steve - wish you were here too.

#6 lebowits

lebowits
  • participating member
  • 551 posts
  • Location:Olney, MD

Posted 14 May 2011 - 04:46 AM

Kerry - I want to hear more about your "Thai-one-on" pieces... sounds really interesting.
Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#7 Lior

Lior
  • participating member
  • 2,119 posts
  • Location:Ashkelon,Israel

Posted 14 May 2011 - 05:16 AM

looks so enticing! If recipes or ideas get shared perhaps some are willing to share with us?? Have fun!

#8 Beth Wilson

Beth Wilson
  • participating member
  • 276 posts

Posted 14 May 2011 - 06:30 AM

I love it! Everything looks fantastically delicious! Want to be there so bad, but will have to make due with your great pictures..Have a great weekend!

#9 Chocolot

Chocolot
  • participating member
  • 419 posts
  • Location:Ogden, Ut

Posted 14 May 2011 - 03:04 PM

Having a great time. Kerry is AMAZING!!! You can't imagine the amount of work she has done for all of us.

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#10 ElsieD

ElsieD
  • participating member
  • 750 posts
  • Location:Ottawa, Ontario

Posted 14 May 2011 - 06:12 PM

I really, really, really wanted to be there and had planned to be there but life intervened. I plan on making it next year. Everything looks so beautiful. Sounds like a good time is being had by all. Love the pictures - keep 'em coming!

#11 Kerry Beal

Kerry Beal
  • participating member
  • 9,227 posts
  • Location:Ontario, Canada

Posted 14 May 2011 - 08:23 PM

Kerry - I want to hear more about your "Thai-one-on" pieces... sounds really interesting.

Steve - it's Greweling's Dark and Stormy base with kaffir lime leaf and lemongrass. Quite tasty.

#12 Kerry Beal

Kerry Beal
  • participating member
  • 9,227 posts
  • Location:Ontario, Canada

Posted 14 May 2011 - 08:30 PM

looks so enticing! If recipes or ideas get shared perhaps some are willing to share with us?? Have fun!

Ilana - I'm going to leave the posting of what they learned today to the other folks - I found myself running around a bit and only learned one thing! I learned that from Ruth (chocolot) and that is that there is a little piece on my guitar that slips in in front of the hinge to stop the frame from falling out of the hinge. Never even knew it existed!

And thank you so much for sending goodies for us again! I'm going to post the pictures here of the wonderful gifts that Ilana sent along for us to enjoy at the conference.

DSCN3076.jpg

DSCN3077.jpg

Thank you so much Ilana - they will be much enjoyed.

#13 Kerry Beal

Kerry Beal
  • participating member
  • 9,227 posts
  • Location:Ontario, Canada

Posted 14 May 2011 - 08:57 PM

So today started early - Ruth, Bob and I ran over to the college first thing and met with Chef Storm to start getting things ready for the day.

I must confess I was a bit distracted and wasn't as good a picture taker as I should have been. In fact I realize I didn't get a single picture of the finished dinner items tonight - except as applied to my plate. I'm counting on others I saw wielding cameras to post links to flickr files so we can all enjoy.

Here's what I did take pictures of -

DSCN3055.jpg

Derrick explaining crystallization.

DSCN3060.jpg

While that was going on in the chocolate lab - I was in 'supervising' Dave, Mike and Rebecca preparing our dinner.

DSCN3062.jpg

The roasted veg being prepared.

DSCN3065.jpg

Two of the multitude of chickens they roasted.

DSCN3066.jpg

The portabello mushrooms with their topping of sauteed garlic head into the oven for roasting.

DSCN3067.jpg

The two huge prime ribs start their journey.

DSCN3068.jpg

Our fresh Ontario leg of lamb.

DSCN3072.jpg

Szechuan peppers and balinese long peppers pounded to season the lamb.

DSCN3073.jpg

Following their seasoning - the lamb was studded with garlic and rosemary.

DSCN3080.jpg

Meanwhile back in the lab - Dave makes a tasty batch of Lemon-pear william pates de fruit.

DSCN3082.jpg

The gang sits around discussing what they have learned.


DSCN3089.jpg

The only successful picture I took of the food at dinner - as I mentioned earlier I'm counting on others to step up and add these in. Actually I did take a picture of the soup, and I'd only had one glass of wine - but it was sadly out of focus. But look at that glorious yorkshire pud!


DSCN3094.jpg

DSCN3090.jpg

A couple of pictures of some of the gang enjoying their meal.

#14 Mette

Mette
  • participating member
  • 299 posts
  • Location:Copenhagen, Denmark

Posted 15 May 2011 - 02:42 AM

Everything looks brilliant and so much fun. Glad you guys are having a good time

#15 Kerry Beal

Kerry Beal
  • participating member
  • 9,227 posts
  • Location:Ontario, Canada

Posted 15 May 2011 - 03:06 AM

Just want to let everyone know who is booked in the Hilton Garden Inn - when you check out - make sure they remove a daily fee called the 'Destination Promotion Fee' from your bill. I have spoken to them about it and they have assured me that it will be removed from the bill of anyone in our group. If you had a bill under your door this morning - stop at the front desk and make sure they give you an amended bill.

#16 Lior

Lior
  • participating member
  • 2,119 posts
  • Location:Ashkelon,Israel

Posted 15 May 2011 - 04:24 AM

:wub: :wub: :wub:

#17 1stRndKo

1stRndKo
  • participating member
  • 1 posts

Posted 15 May 2011 - 04:28 PM

Best food and company. Learned a lot about molding, and ganache. Learned I am a better chocolate panner then a chocolate molder for now. Going to practise a lot at home. thanks everyone for the tips.

#18 Kerry Beal

Kerry Beal
  • participating member
  • 9,227 posts
  • Location:Ontario, Canada

Posted 15 May 2011 - 04:35 PM

Best food and company. Learned a lot about molding, and ganache. Learned I am a better chocolate panner then a chocolate molder for now. Going to practise a lot at home. thanks everyone for the tips.

Josh - I suspect you'll be an excellent molder in no time - and a great source of support for a number of potential panners in eG land.

#19 DianaM

DianaM
  • participating member
  • 271 posts
  • Location:Ontario, Canada

Posted 15 May 2011 - 05:09 PM

What an awesome weekend! Kerry, thank you so much for organizing the conference, and thanks to everyone for being so welcoming and helpful with newbies like myself. :smile:
I'd be more than happy to share what I have learned. I have a couple of pages of notes, I'll get them in order and post them a bit later tonight.

Diana

#20 Kerry Beal

Kerry Beal
  • participating member
  • 9,227 posts
  • Location:Ontario, Canada

Posted 15 May 2011 - 05:21 PM

Another rather pathetic picture day. Funny how much more organized I am when I have Anna along to point me in the right direction.It was cold in the lab yesterday and even colder today - at one point I could see my breath in the air!

DSCN3107.jpg

We almost all dressed a little warmer today - Brittany, our student volunteer, was double chef jacketed. Here we have Sue Casey - apron under winter jacket - keeping her coloured cocoa butter warm on one of the warmers (normally it would stay liquid at room temperature for a few minutes at least) so she can make some transfer sheets.

DSCN3109.jpg

Proof that Connie actually can and will do dishes!

DSCN3103.jpg

Gene juggling - gotta watch how far you tip it in one direction to scrape or the chocolate will flow out in the other direction.

DSCN3099.jpg

Some experiments with grain alcohol and coloured powder to decorate some chocolates - not all together successful.

DSCN3100.jpg

Bob again - cutting his caramel and pressing on his nuts. (she says with a completely straight face)

DSCN3097.jpg

Theresa applying some almonds to a nice big slab she'd made on top of a very artistic painted transfer.

I can't believe I didn't get any pictures of anyones fuzzy bunnies - hope someone does and posts them.

#21 mkayahara

mkayahara
  • participating member
  • 1,835 posts
  • Location:Guelph, Ontario

Posted 15 May 2011 - 06:07 PM

Thanks so much to Kerry for organizing a fantastic weekend, to the college for hosting us and cooking a wonderful dinner, and to everyone else for coming together and sharing all your knowledge and experience! It was great to see everyone again, and to make some new friends, too. I learned tons, yet again, and had a great time at it. My pate de fruit still needs work, but it's good to know that I wasn't doing anything fundamentally wrong.

I have a whole lot of photos to go through, but thought I'd share a couple of initial ones here.

First, by Kerry's request, a pic of the bunny she helped me flock:
Flocky the Bunny.jpg
Thanks, Donna, for letting me use that mold.

Here's my husband Matt capping off his shell-molded lemon caramels:
Matt Capping.jpg

And here's what they looked like as they were being unmolded:
Knocking Out.jpg
Matthew Kayahara
Kayahara.ca
@mtkayahara

#22 DianaM

DianaM
  • participating member
  • 271 posts
  • Location:Ontario, Canada

Posted 15 May 2011 - 09:12 PM

Those fuzzy bunnies sure looked great. What a cool idea to use the airbrush to create texture.

Here are a few things I wrote down, though probably most of you already know this stuff:
-melting point of Beta V crystals=34 degrees; melting point of Beta VI=36 degrees
-a centre with Aw=0.75 will have a shelf life of 3 weeks
-if you want to create nut-based products, use white or milk chocolate; when dark chocolate is used, fat migration might result
-according to Derrick, ganache should always be tempered
-granite versus marble for tabling: Derrick prefers granite; he also prefers slabs which are 1-inch thick, they hold the cold better, to allow the tabling of successive batches of chocolate
-I’ve seen everyone use infrared thermometers, and I can see why: the wire of my probe thermometer always gets in my way when I’m working
-according to Derrick, molds should never ever be washed, as the minerals in water destroy them; when I try to buff them after washing, the mineral particles from the water scratch them and make them dull after a while. Neither should the molds be stored with chocolate on them, says he; they should be cleaned by heating the chocolate residue with a heat gun, then wiped with a soft kitchen cloth.
-to ensure that transfer sheets adhere, a small square sponge can be used to gently push the acetate onto the surface of the chocolate
-after casting the shell, Derrick places the mold on parchment upside down, waits until the chocolate crystallizes, then turns them right way up and proceeds with filling; however, I've seen beautiful, even shells made in the class by placing the molds on their side to crystallize
-he says ganache should not be left un-enrobed for longer than 3 hours; if left overnight, it will accumulate dust, spores, bacteria from the air
-glucose can be up to 15% of a recipe; invert sugar can be up to 8% of the recipe
-for centres made with passionfruit, lemon, lime, water activity is not a big issue, since the acid in these fruits will invert the sugar in the recipe, and the centre will be more shelf-stable (did I get this right?)
-honey is not an inver sugar, it is a semi-invert sugar
-the best kind of invert sugar is the one that comes as an opaque paste; it should be used within 6 months, or it will ferment

Looking forward to the rest of the pics!

#23 Lior

Lior
  • participating member
  • 2,119 posts
  • Location:Ashkelon,Israel

Posted 16 May 2011 - 01:06 AM

some good info-thanks!

#24 MelissaH

MelissaH
  • participating member
  • 1,330 posts
  • Location:Central New York via NEO, CO, Pittsburgh

Posted 16 May 2011 - 06:08 AM

It looks like you all had a terrific weekend. I wish I could have been there too, but I had two other places I needed to be. So I'll just look at the pictures, and live it through those.

MelissaH
MelissaH
Oswego, NY
Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

#25 Kerry Beal

Kerry Beal
  • participating member
  • 9,227 posts
  • Location:Ontario, Canada

Posted 16 May 2011 - 06:24 AM

For anyone interested in the Griptastic closures that I brought to close the piping bags - they are available from Pansaver.com. I can't actually see them on the website but when you contact them they should be able to point you to them. Note they also have 4 mil boilable sous vide bags in 250 quantities.

#26 RobertM

RobertM
  • participating member
  • 453 posts
  • Location:Northern Virginia

Posted 16 May 2011 - 10:43 AM

First and Foremost, Kerry merely affirmed what a truly amazing person she is this past weekend. She did an AMAZING job at organizing an outstanding weekend, there was a direct correlation to the amount of work and effort she put into the weekend and what people were able to take away.

Made it to Niagara-on-the-Lake late Thursday and spent some wonderful quality time over a cup of tea with Kerry in the lobby, discussing the upcoming events and had the opportunity to meet Chocolot. I'm not sure what it is about Chocolate, but it just seemed like instantaneous friendships were going to be developed.

Friday, we headed back across the Border to Buffalo to meet Larry from Landies Candies. Some confusion occurred, but, what's life or a conference without a little confusion? (Note to self, when the owner tells you to park around the back in the parking lot, follow the advice and don't walk all around the dang building) We made it to Landies, met up with Josh, Connie, Gene, Plus One and Chocoera and introduced ourselves to Larry, who proved to be a wonderful host and very willing to share his knowledge and experiences. Luckily I asked if we could take photographs, instead of just plowing ahead and starting to photograph everything in sight. We were nicely informed that no photography was allowed to occur in the factory and we all gladly kept our camera's pocketed.

Because May isn't their busy season, there was one line working, which Larry gave us a detailed tour of, a whole-nut cluster line that he designed and built/had built out of non-traditional methodologies, letting us all know that the answer to a confectionery problem may not rest in the hands of the "experts". The design and functionality of a system often depends on the inherent creativity of the person with the need. (Necessity is the Mother of Invention). And, creativity is not a sole function of the product, but sometimes the production of the product.

Larry showed us a video of a one-shot machine and his wrapping/packaging processes. We also toured the kitchen area where Landies produces some of the best Sponge Candy in the country. Large Savage Stoves and larger copper kettles filling huge "tubs" with the sponge to allow it to set and await cutting and packaging. Landies cuts their Sponge candy in a special room, devoted solely for that purpose. The room is equipped with a healthy faucet system that allows for easy clean-up of the sticky mess left over from the cutting process. Landies cut's their Sponge by hand - labor intensive? Increased time for production? Yes, but also a much better end product -

Thank you Larry for hosting us and allowing us the opportunity to share your business.

As you've read, the Anchor Bar was not open, so, after a few wrong turns and a phone call later, we all ended up at Duff's (see photo's above) for Wings, Beef on Weck, salads, fries and more.

Running late, we dashed off to Tomric to meet Brian and do some shopping. The folks at Tomric also proved to be fantastic hosts, welcoming us with open arms and the offer to purchase some stuff at a decent discount (Selmi's not included.)

Tomric and Brian allowed photo's, so out came the camera's, and the questions flew faster than the photographs were being taken.

Brian first did a panning demo using some everyday products (puff cereal)in the Selmi Comfit to show that literally, almost anything can be panned. We discussed raisins, nuts, and of course things like cereal. Requirements for cold air, keeping the product to be enrobed tumbling to allow for a proper coating of chocolate on the product itself. We were told that it would be noisy, but all in all, it wasn't that bad and discussions did occur throughout the demo.

IMG_1494.JPG
The Selmi Comfit

IMG_1496.JPG
Brian working his magic

Then, while Brian was putting the Selmi enrober together the lovely folks at Tomric put out some wine, cheese and deli meat platters - (which I failed to photograph)
IMG_1504.JPG

I brought something I've been working on and Brian was gracious enough to use those pieces in the demo as well as provide his invaluable assistance in a few other production issues I had
IMG_1505.JPG


after being enrobed
IMG_1507.JPG

Brian was stupendous and more than willing to share his insights, knowledge, thoughts and skills. Now, if I can just get Santa to make an early delivery of a Selmi this year and arrange to have Brian over for a week or two to teach me how to use it....


My mind was sufficiently overwhelmed by this point and that point I forgot about the camera for the remainder of the night -

We dashed back to go to Casa Mia where we were treated to a wonderful meal (see above), excellent wines and topped off with the chocolates that we all made to bring and share with the other confectioners -

When I returned to the hotel for the evening, both mind and body over-filled I got a message from the Front Desk that there was a package for me. ????? Confusion reigned and much to my surprise

IMG_1509.JPG
Lior sent us some lovely gifts to let us know she was thinking of us - how awesome, that because of a little thing like Chocolate, we have discovered friends from around the world who are SO kind that they do wonderfully amazing things like this?

I'm still trying to shake the cobwebs out of my mind from driving half the night last night and little to no sleep
I hope Friday made sense, I'll post my report on Saturday when I've had additional time to re-coup

#27 Chocolot

Chocolot
  • participating member
  • 419 posts
  • Location:Ogden, Ut

Posted 16 May 2011 - 12:44 PM

I can only agree with everything said above. Kerry is the most hard-working, creative, thoughtful person I have ever met. She put this whole thing together, took a week off from work, worked all weekend (creating nothing herself) just so we all could have a great experience. The facility was fantastic (could have had the AC turned down a little:-)

One of the things I learned this weekend is that you don't all have to do things the same way. Each of us, including Brian at Tomric and Derrick from Callebaut, did things differently and had opposing opinions of things, but both make wonderful confections. We all develop our own style and that doesn't make it right or wrong, it just makes it ours.

It was so great to meet like-minded people. We all had an instant bond. Bob helped with the organizing and was a great chauffeur, even with his harem at the border. He also makes a mean caramel. The food was amazing. Kerry had everything planned out. We had breakfast and lunch laid out for us and then the two fantastic dinners and wing lunch. I got to put faces with names--I was so wrong about Curls. I thought it would be a bald man, not a curly haired young woman!

On Saturday most of the day was taken by Derrick. He showed us several ganaches and talked about chocolate tempering or pre-crystallization. He also showed what not to do in the Thermomix. It was a treat to have him there to help and answer questions. The rest of the day and Sunday was play time in the kitchen. Kerry showed us some of the magic the Thermomix can do and she made a ganache with the ice wine syrup Lior had sent. She also caramelized sugar and made a caramel that David Hardy turned into a wonderful Creme Brulee bon bon. Matt made an apricot-ginger PDF that was really good. We cut the ganaches Derrick had made and everyone got to practice dipping and decorations. Some were more successful than others. That was one of the real treats--trying it out with others input. Curls had molded a flop-eared bunny and Bob suggested freezing and making it a velvet bunny. It turned out sooo cute. Kerry brought her Fuji gun--actually, I think Kerry brought everything she owns!! It is amazing. I am trying to keep up with Kerry on toys, but I have come to the realization that it isn't going to happen. Bob made a couple of batches of caramel in a $40 electric Presto cook pot. Never would I have thought of that, but it works great.
Gene brought his Little Dipper to learn how to operate. He was turning out some nice bon bons on Sunday, as was everyone else.
I should have known I would need a larger suitcase than the one I came with! Kerry and Bob worked with suppliers to bring us samples of chocolate, colors, flavors and more.

A huge Thank You to Kerry and Bob and everyone who helped make this a fun weekend.

Attached Images

  • IMG_0657_2.jpg
  • IMG_0680.jpg
  • IMG_0660_2.jpg
  • IMG_0673.jpg
  • IMG_0667.jpg
  • IMG_0666.jpg
  • IMG_0662.jpg
  • IMG_0659_2.jpg

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#28 Beth Wilson

Beth Wilson
  • participating member
  • 276 posts

Posted 16 May 2011 - 01:00 PM

I love the pictures, and I am in agony I couldn't make it... Now about that caramel in the presto pot...I think I read somewhere on a thread on how someone did caramel in a small electric deep fryer pot and I scored one on a trip to a second hand store just for that reason! I have never had the nerve to try it out though..

Robert, can you share your technique and recipe? Is the presto pot on the small side? My little electric fryer is, I think it is called a frybuddy, probably because it is only big enough to cook up a few frys, but I got it to try out caramel.

#29 dhardy123

dhardy123
  • participating member
  • 162 posts
  • Location:Ontario, Canada

Posted 16 May 2011 - 02:36 PM

My biggest wow factor was the difference in taste between a tabled and non tabled ganache. I was so surprised at the better taste of the tabled ganache.

#30 Beth Wilson

Beth Wilson
  • participating member
  • 276 posts

Posted 16 May 2011 - 02:45 PM

If there was a huge difference in the taste was there also a big difference in texture?





Also tagged with one or more of these keywords: Confections, Report, Chocolate