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 Workshop 2014

Report

  • This topic is locked This topic is locked
134 replies to this topic

#31 curls

curls
  • participating member
  • 390 posts
  • Location:Northern Virginia

Posted 20 May 2014 - 03:57 PM

Many, many thanks to Ruth and Rob for planning this wonderful workshop! Thanks to all of our sponsors for lunches, samples, and all that you provided. And a big thank you to Jean-Marie Auboine and Melissa Coppel for their instruction and the generous use of their amazing facility.

 

photos of some of the chocolates, confections, and participants

 

IMG_3380.jpg IMG_3383.jpg IMG_3398.jpg IMG_3403.jpg IMG_3417.jpg IMG_3448.jpg IMG_3451.jpg IMG_3458.jpg IMG_3463.jpg IMG_3465.jpg IMG_3469.jpg IMG_3476.jpg IMG_3484.jpg IMG_3494.jpg IMG_3298.jpg IMG_3312.jpg


Edited by curls, 20 May 2014 - 04:01 PM.

  • Smithy, gfron1, Lior and 1 other like this

#32 Kerry Beal

Kerry Beal
  • participating member
  • 9,887 posts
  • Location:Ontario, Canada

Posted 20 May 2014 - 06:15 PM

The quote of the day - "it's only my opinion - but it's right"!  

 

IMG_0434.jpg

 

Some packaged items getting ready for delivery.

 

IMG_0437.jpg

 

IMG_0439.jpg

 

IMG_0440.jpg

 

IMG_0443.jpg

 

A variety of finishing techniques for the enrobed items. 

 

IMG_0453.jpg

 

Some of the panned products from the course that Robyn took just previous to our weekend.

 

 


  • Lior likes this

#33 Kerry Beal

Kerry Beal
  • participating member
  • 9,887 posts
  • Location:Ontario, Canada

Posted 20 May 2014 - 06:27 PM

DSCN2715.jpg

 

One of the components of the bon bon that won Melissa 'Chocolatier of the Year'.

 

DSCN2718.jpg

 

Assembling the bon bons.

 

DSCN2725.jpg

 

Backing off with acetate.  

 

DSCN2739.jpg

 

Two spray techniques - dégrader and an unnamed technique with a central colour different from the edges.

 

DSCN2741.jpg

 

Bruno - being Bruno!


  • Chocolot likes this

#34 Kerry Beal

Kerry Beal
  • participating member
  • 9,887 posts
  • Location:Ontario, Canada

Posted 20 May 2014 - 06:35 PM

Dinner at Honey Salt.

 

DSCN2742.jpg

 

DSCN2744.jpg

 

The bread basket contained some lovely little cheesy flat breads - the highlight of the meal for me.  

 

DSCN2745.jpg

 

Quinoa salad.

 

DSCN2746.jpg

 

Meatballs.

 

DSCN2747.jpg

 

Pizza with artichokes.

 

DSCN2748.jpg

 

The shrimp pasta dish.

 

DSCN2749.jpg

 

Curry.

 

DSCN2750.jpg

 

Cauliflower - opened up a discussion of the eG Roasted Cauliflower for those who hadn't made it before.



#35 RobertM

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

Posted 20 May 2014 - 06:35 PM

BRUNO!!!!
  • gfron1 and curls like this

#36 Kerry Beal

Kerry Beal
  • participating member
  • 9,887 posts
  • Location:Ontario, Canada

Posted 20 May 2014 - 06:37 PM

A couple more pictures of JM working his hard candy.  

 

DSCN2752.jpg

 

DSCN2753.jpg

 

DSCN2754.jpg

 

 

 

 



#37 Kerry Beal

Kerry Beal
  • participating member
  • 9,887 posts
  • Location:Ontario, Canada

Posted 20 May 2014 - 06:45 PM

Saturday night dinner in the cafe in the hotel - so exhausted we didn't want to drive anywhere.

 

DSCN2756.jpg

 

Prime rib for Ruth and I.  

 

DSCN2757.jpg

 

Pot roast for Casino Cassidy.  

 

 


  • Chocolot and curls like this

#38 Kerry Beal

Kerry Beal
  • participating member
  • 9,887 posts
  • Location:Ontario, Canada

Posted 20 May 2014 - 06:49 PM

Tomorrow evening I'll go over the notes I went through on the plane - put the recipes and techniques in my cookbook and share the pearls with you.  



#39 minas6907

minas6907
  • participating member
  • 642 posts

Posted 21 May 2014 - 08:32 AM

Does anyone know where a device to crimp the hard candies can be found, like the one in Curls picture? Ive been looking for something like that for a while now!

Edited by minas6907, 21 May 2014 - 08:33 AM.


#40 misstenacity

misstenacity
  • participating member
  • 458 posts
  • Location:New Mexico

Posted 21 May 2014 - 09:47 AM

So, did anyone try the chocolates with durian filling?  I loved the warning sign.   :laugh:

 

I *just* ate mine, and I thought the ganache had a fruity/ripe aspect to it but it was not at all challenging. Actually the durian chocolate pieces were big (2" x 1" or so) and I stopped halfway because it was quite sweet. And some of you know me to not get over-sugared easily. :-)


"You can't taste the beauty and energy of the Earth in a Twinkie." - Astrid Alauda
---------------------------------------------------------------------
Food Lovers' Guide to Santa Fe, Albuquerque & Taos: OMG I wrote a book. Woo!

#41 rotuts

rotuts
  • participating member
  • 5,747 posts
  • Location:Boston MA

Posted 21 May 2014 - 10:04 AM

Many thanks for taking the time to share.  esp. the Food.

 

i know very little about making chocolate treats, but have always enjoyed these 'blog-gets'

 

now then :

 

B.Potato.jpg

 

are those two baby scoops on top of the potato what I think they are ?  is there melted cheese

 

under those Mounds ?

 

:biggrin:   glad to see a bit of Green next to it.

 

a recent "Food Unwrapped " show  from GB, S3E7  'easter special'

 

looked at Flavonols and Chocolate.  this is in chocolate you can get in GB. only one from Belgium

 

had a significant amount.

 

there there is this:

 

http://www.thechocol...8963:Topic:3401

 

Ill still eat the TJ's Dark  just in case.

 

again  thanks for sharing.

 

:biggrin:



#42 Darienne

Darienne
  • participating member
  • 4,719 posts
  • Location:Rolling Hills of Cavan, Ontario

Posted 21 May 2014 - 10:27 AM

Might have missed something, but could someone tell me about the black shirts?


Darienne


learn, learn, learn...

Cheers & Chocolates

#43 Honkman

Honkman
  • participating member
  • 324 posts
  • Location:San Diego

Posted 21 May 2014 - 10:28 AM

Well you have certainly dined at two of the top Asian restaurants in Las Vegas in Raku and Lotus of Siam.  If you go back, Lotus has a crispy rice dish, (which I can't define by name), that is outstanding.   Now I'm looking forward to some sweet confections!

 

Nam Kao Tod - should be ordered every time at LOS

#44 gfron1

gfron1
  • eGullet Society staff emeritus
  • 4,372 posts
  • Location:Silver City, NM

Posted 21 May 2014 - 10:28 AM

Does anyone know where a device to crimp the hard candies can be found, like the one in Curls picture? Ive been looking for something like that for a while now!

I remember that Jean Marie bought that device 5 years ago in France.  I haven't seen one around, but I bet it could be made without too much trouble by someone with the tools.


Chef, Curious Kumquat, Silver City, NM


#45 gfron1

gfron1
  • eGullet Society staff emeritus
  • 4,372 posts
  • Location:Silver City, NM

Posted 21 May 2014 - 10:30 AM

Might have missed something, but could someone tell me about the black shirts?

A sponsor bought chef jackets for everyone embroidered with the eG logo.


  • Allura, quiet1, emmalish and 3 others like this

Chef, Curious Kumquat, Silver City, NM


#46 curls

curls
  • participating member
  • 390 posts
  • Location:Northern Virginia

Posted 21 May 2014 - 12:08 PM

Does anyone know where a device to crimp the hard candies can be found, like the one in Curls picture? Ive been looking for something like that for a while now!

That tool is a Marzipan Roller Board
http://www.pastryche...ARD_p_1073.html

I think gfron1 is referring to another sugar tool that Jean-Marie had custom made... I'll post a photo of that item today or tomorrow if someone else doesn't get to it before me.

#47 minas6907

minas6907
  • participating member
  • 642 posts

Posted 21 May 2014 - 12:14 PM

That is very interesting. Was that piece being used to crimp the hard candies? Over the years I've thought of different ways to do that for hard candies, but alas, I am not skilled with metal! Any pics of the other tool that got custom made?

#48 RobertM

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

Posted 21 May 2014 - 12:17 PM

Sweet Ruby Janes was the first stop on our Thursday tour, they are in Henderson, NV about 15 minutes from the hotel.  They gave us a lovely tour, talked about their business and then we shopped, which I'm sure increased their typical Thursday salesIMG_2419_resize.JPG IMG_2410_resize.JPG IMG_2411_resize.JPG IMG_2413.1_resize.jpg IMG_2415_resize.JPG

 


  • emmalish and rotuts like this

#49 rotuts

rotuts
  • participating member
  • 5,747 posts
  • Location:Boston MA

Posted 21 May 2014 - 12:20 PM

This is all so wonderful  

 

many thanks !


  • Smithy likes this

#50 RobertM

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

Posted 21 May 2014 - 12:22 PM

A light snack at Suzuya Pastry & Crepe.  No one wanted to really "eat" because they knew what was awaiting them at Lotus of Siam

IMG_2420.JPG


  • rotuts likes this

#51 RobertM

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

Posted 21 May 2014 - 12:31 PM

A few of us left the last stop on the tour (Patisserie Manon) and headed out to Red Rocks Canyon for some sightseeing

 

Attached Images

  • Red Rocks Canyon.jpg
  • IMG_2426_resize.JPG
  • IMG_2424_resize.JPG


#52 RobertM

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

Posted 21 May 2014 - 12:38 PM

Friday morning we convened at Jean-Marie's and spent the day with Melissa Coppel, The Chocolatier of the Year.  She walked us through the piece she won with "Nombre Receta"IMG_2444_resize.JPG IMG_2432_resize.JPG IMG_2434_resize.JPG IMG_2438_resize.JPG IMG_2439_resize.JPG IMG_2441_resize.JPG



#53 gfron1

gfron1
  • eGullet Society staff emeritus
  • 4,372 posts
  • Location:Silver City, NM

Posted 21 May 2014 - 12:41 PM

That tool is a Marzipan Roller Board
http://www.pastryche...ARD_p_1073.html

I think gfron1 is referring to another sugar tool that Jean-Marie had custom made... I'll post a photo of that item today or tomorrow if someone else doesn't get to it before me.

The white cutting board material "cigar roller" that he used to cut the hard candies is what I'm referring to.  I noted it in my blog 5 years ago because just like his new toys, he was going on and on about it being his new toy then.


Chef, Curious Kumquat, Silver City, NM


#54 RobertM

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

Posted 21 May 2014 - 12:42 PM

The finished bon bon.  (I like how she said Bon Bon...but I digress momentarily)

This had a fruit compote (reversible PDF) and a yogurt ganache - the shelf life was not very long at all.  I believe when we measured the aW it was somewhere around 0.63

IMG_2467_resize.JPG

IMG_2468_resize.JPG



#55 RobertM

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

Posted 21 May 2014 - 12:49 PM

We then moved onto a "Lion Bar"....a formula that Jean-Marie developed to remind him of a bar back in France that he ate as a child.

You start with Rice Krispie Treats...and for RKT's, use large, store-bought marshmallows, because they work the best.  Don't use your own marshmallows.IMG_2473_resize.JPG IMG_2470_resize.JPG IMG_2472_resize.JPG



#56 RobertM

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

Posted 21 May 2014 - 12:52 PM

We made Lemon Ganache Marzipan which was delicious -

IMG_2479_resize.JPG IMG_2474_resize.JPG IMG_2475_resize.JPG IMG_2476_resize.JPG IMG_2477_resize.JPG IMG_2478_resize.JPG



#57 gfron1

gfron1
  • eGullet Society staff emeritus
  • 4,372 posts
  • Location:Silver City, NM

Posted 21 May 2014 - 12:53 PM

Here's my blog post from the first workshop: http://blogquat.blog...feuilletes.html

 

and the toy in question.  He also pulled out an "antique" which was the crank machine.

Attached Images

  • candy9.jpg

Chef, Curious Kumquat, Silver City, NM


#58 RobertM

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

Posted 21 May 2014 - 12:55 PM

Then, we all got a bad case of Spray Booth envy - cabinets to warm 4 or 5 spray guns, cabinets to keep your coco butter warmed to the perfect temp, a booth like no other - they use more colored cocoa butter just to clean out their gun than I use in an entire production run....

IMG_2459_resize.JPG IMG_2460_resize.JPG IMG_2465_resize.JPG IMG_2464_resize.JPG

 



#59 RobertM

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

Posted 21 May 2014 - 01:02 PM

If having a bad case of paint booth envy wasn't enough - then we shown the enrobing room(s).  The cooling tunnel is so large that they keep it in two rooms.  This also facilitates different temperatures in the enrobing room and the tunnel room.

Melissa also shared some decorating ideas...

IMG_2492_resize.JPG IMG_2498_resize.JPG IMG_2493_resize.JPG



#60 RobertM

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

Posted 21 May 2014 - 01:09 PM

There was also a discussion about putting a foot on our slabbed ganache (Melissa calls this a Chablon - pardon my spelling)

We all fell in love with Melissa's guitar -

IMG_2483_resize.JPG IMG_2484_resize.JPG IMG_2485_resize.JPG IMG_2486_resize.JPG IMG_2487_resize.JPG IMG_2488_resize.JPG







Also tagged with one or more of these keywords: Report