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Report: eG Chocolate and Confectionery Conference 2011

Confections Report Chocolate

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75 replies to this topic

#61 ElsieD

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Posted 20 May 2011 - 05:31 PM

Kerry, what size are the tart pans? Are they the mini, about 1" ones?

#62 Kerry Beal

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Posted 20 May 2011 - 05:40 PM

Kerry, what size are the tart pans? Are they the mini, about 1" ones?

Yup - those are the ones.

Which reminds me - I'm going to start a thread on tart tampers - I'm not totally satisfied with mine - and need some opinions on them.

#63 ElsieD

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Posted 21 May 2011 - 05:21 AM

Thank you, Kerry.

#64 Chocolot

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Posted 21 May 2011 - 09:15 PM

At the conference, Kerry brought her pottery atomizer and brought extras for us to buy. I got it home and came up with a way to use my air brush to push the air. The first photo is a picture of my air brush--I use a Harbor Freight quick change and the atomizer. I removed the screw on cap and put the end in the atomizer. Short burst of air and this is what I got.

photo.jpg

splatter.jpg

Finished chocolates

photo1.jpg

Kerry is amazing to come up with all these ideas!! A huge thank you again for all your efforts on our behalf.

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#65 Tony S.

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Posted 21 May 2011 - 11:13 PM

After reading through this report, I'm really bummed that I wasn't able to attend. Thanks to RobertM and Chris Hennes for posting their videos. I picked up so many tips in just those 12 minutes alone.

I do have a few questions regarding tabling of ganache. At what point do you begin the tabling process? As soon as the emulsion is formed? Or do you first let it cool below the point where agitation would cause it to separate? I have Greweling's book and the only discussion of tabling ganache is in the piped ganache technique. There he states that after the ganache has cooled to 72F, it needs very little agitation. I would think that what Derrick demonstrated is more than a "little agitation". And I'm curious to know how Derrick used that ganache after he tabled it. Spread into a frame then cut? Piped into molds?

Tabeling a ganache does not effect the texture/grain of the finished product, it has to do with how the fats crystalize, and specifically the cocoa butter which "traps" the flavors within the ganache. This allows greater flavor "explosion" in the mouth.


I'm a bit confused with this because in Greweling's book, he states that tabling ganache causes it to set with a shorter and firmer texture. Also that an over agitated ganache will not have the smooth, creamy texture that is desired. Does Derrick's book, or any other book, have more detailed information on this technique than Greweling's?

Thanks for any insights you're willing to share.

#66 Kerry Beal

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Posted 22 May 2011 - 06:12 AM

After reading through this report, I'm really bummed that I wasn't able to attend. Thanks to RobertM and Chris Hennes for posting their videos. I picked up so many tips in just those 12 minutes alone.

I do have a few questions regarding tabling of ganache. At what point do you begin the tabling process? As soon as the emulsion is formed? Or do you first let it cool below the point where agitation would cause it to separate? I have Greweling's book and the only discussion of tabling ganache is in the piped ganache technique. There he states that after the ganache has cooled to 72F, it needs very little agitation. I would think that what Derrick demonstrated is more than a "little agitation". And I'm curious to know how Derrick used that ganache after he tabled it. Spread into a frame then cut? Piped into molds?


Tabeling a ganache does not effect the texture/grain of the finished product, it has to do with how the fats crystalize, and specifically the cocoa butter which "traps" the flavors within the ganache. This allows greater flavor "explosion" in the mouth.


I'm a bit confused with this because in Greweling's book, he states that tabling ganache causes it to set with a shorter and firmer texture. Also that an over agitated ganache will not have the smooth, creamy texture that is desired. Does Derrick's book, or any other book, have more detailed information on this technique than Greweling's?

Thanks for any insights you're willing to share.

No information in his book (none of the ganaches are tabled in it) and no mention in the recipe that he tabled.

Someone who was there when he made this ganache will have to comment.

#67 Kerry Beal

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Posted 22 May 2011 - 06:15 AM

At the conference, Kerry brought her pottery atomizer and brought extras for us to buy. I got it home and came up with a way to use my air brush to push the air. The first photo is a picture of my air brush--I use a Harbor Freight quick change and the atomizer. I removed the screw on cap and put the end in the atomizer. Short burst of air and this is what I got.

photo.jpg

splatter.jpg

Finished chocolates

photo1.jpg

Kerry is amazing to come up with all these ideas!! A huge thank you again for all your efforts on our behalf.

So we attacked the box of chocolates that Chocolat brought for me the other night! First they are a total feast for the eyes - and everyone we tasted was excellent. Textures are fabulous, flavours wonderful! I'm so lucky to have a box - nah,nah!

#68 curls

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Posted 22 May 2011 - 11:19 AM

Photos from our day at Tomric:

Attached Images

  • Tomric-IMG_2034.jpg
  • Tomric-IMG_2031.jpg
  • Tomric-IMG_2032.jpg
  • Tomric-IMG_2033.jpg


#69 curls

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Posted 22 May 2011 - 11:22 AM

Photos from Derrick's demo:
derrick-demo-IMG_2055.jpg
derrick-demo-IMG_2096.jpg
derrick-demo-IMG_2103.jpg
derrick-demo-IMG_2106.jpg

#70 curls

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Posted 22 May 2011 - 11:25 AM

Miscellaneous conference photos:
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IMG_2061.jpg
IMG_2062.jpg
fuzzy-bunny-IMG_2107.jpg

#71 curls

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Posted 22 May 2011 - 11:28 AM

Saturday's dinner!
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sat-dinner-IMG_2112.JPG
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#72 mkayahara

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Posted 27 May 2011 - 07:38 AM

Kerry, I just remember the bonito flake caramels that were mentioned at the conference... have you posted the recipe somewhere here on eG? If not, could you? :biggrin:
Matthew Kayahara
Kayahara.ca
@mtkayahara

#73 Kerry Beal

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Posted 27 May 2011 - 05:57 PM

Kerry, I just remember the bonito flake caramels that were mentioned at the conference... have you posted the recipe somewhere here on eG? If not, could you? :biggrin:

Bonito Passion Fruit Centers

25 grams sugar
135 grams white chocolate
2 grams bonito
60 grams cream
65 grams passion fruit puree
10 grams glucose
25 grams butter
Caramelize sugar, deglaze with cream and passion fruit steeped with bonito strained out. Pour over chopped chocolate, mix with immersion blender, add butter.

#74 mkayahara

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Posted 27 May 2011 - 06:04 PM

Thank you! I'll give them a try.
Matthew Kayahara
Kayahara.ca
@mtkayahara

#75 Chocolot

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Posted 03 June 2011 - 11:55 AM

Question for whoever -- Matt? made the ginger PDF. Was the Amoretti ginger brown or clear?

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#76 mkayahara

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Posted 03 June 2011 - 12:42 PM

Question for whoever -- Matt? made the ginger PDF. Was the Amoretti ginger brown or clear?

'Twas brown.
Matthew Kayahara
Kayahara.ca
@mtkayahara





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