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Report: eG Chocolate and Confectionery Workshop 2014

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#61 RobertM

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Posted 21 May 2014 - 01:15 PM

Saturday brought Jean-Marie.  Hard filled candies; Gummies, with a marshmallow backing (not store bought)...and some wonderful off the cuff discussions about business in general.  That alone was worth the price of admission. 

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#62 RobertM

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Posted 21 May 2014 - 01:19 PM

Hard filled candies - sugar work - an awesome demo with some ideas for "home" work...

Jean-Marie had an antique sugar work machine in his lobby and I asked him if he used it, he smiled and told Lionel to go get "it" and Lionel brought  back a new machine.  Hand cranked, with different dies that can be switched out to make different shaped sugar work...now that would be fun to have

 

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#63 RobertM

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Posted 21 May 2014 - 01:21 PM

Lionel and his wife of 4 months....

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Edited by RobertM, 21 May 2014 - 01:22 PM.


#64 RobertM

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Posted 21 May 2014 - 01:29 PM

We were going to hold our reception by the hotel's pool, underneath the clear skies of Vegas with the bright neon lights shining off the delicate bon-bons, but Vegas was having a heat wave (yes, even in Vegas) and we didn't think that everyone's chocolates would make it very long under 95 degrees.  So, we switched up the plans and moved the party to a room, which eventually spilled out into the hallway. 

Door Prizes (donated by our very generous sponsor's) were given out - I wasn't quick enough with the camera to get everyone's picture with their booty - IMG_2552_resize.JPG IMG_2553_resize.JPG IMG_2554_resize.JPG IMG_2555_resize.JPG IMG_2556_resize.JPG IMG_2563_resize.JPG

I think we shut it down about 3:00 a.m.  and got up the next morning to do it all again....

 


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#65 RobertM

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Posted 21 May 2014 - 01:39 PM

One of the amazing side effects of attending the conference is the ability to meet and get to know some truly amazing people.  The level of creativeness shown by the attendees never ceases to amaze me, regardless of whether they are professionals or hobbyist.   One such eG friend, Ilana, hasn't yet been able to make it to a conference, but has often sent us some things to share during the reception.  She's a great friend and this year, she sent us a T-Shirt from her business in Israel.  We took these to show her, that she was with us in spirit.  Can't wait until she is able to join us for a weekend

 

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#66 RobertM

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Posted 21 May 2014 - 01:41 PM

Finished Gummies - Some people went all "GaGa" over them

 

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#67 RobertM

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Posted 21 May 2014 - 01:48 PM

Sunday was dedicated to playing in the kitchen and Melissa came in to show us some additional decorating ideas -

Jean-Marie stopped in on his "hog" - we cut the nougat and caramels from Friday and Saturday as well - Lionel stopped in for a visit; the Giant Squirrel made an appearance;

 

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#68 RobertM

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Posted 21 May 2014 - 01:51 PM

...and then it was over.  We said our goodbyes, see you next year, and before Ruth and Kerry went, they attempted to channel Casino Chrissy and, like her, pay for the trip at the slot machines....

 

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#69 Kerry Beal

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Posted 21 May 2014 - 02:00 PM

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 :

 

attachicon.gifB.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:

Sour cream indeed - with cheese under - and bacon!


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#70 rotuts

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Posted 21 May 2014 - 02:02 PM

missed the Bacon.

 

Wow !



#71 Kerry Beal

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Posted 21 May 2014 - 02:06 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

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aW was 0.96 actually - almost water!



#72 Kerry Beal

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Posted 21 May 2014 - 05:10 PM

So Melissa and JM had two different methods of mixing ganache.  Melissa had chocolate and liquids at 35º C before incorporating.  Also she stated that not melting the butter was just old fashioned and that ganache was fine with the butter melted in with the liquids.  

 

JM espoused the method that apparently Valrhona is using these days - add a bit of the 35º C liquid to the melted untempered chocolate at 32º C expecting all the fat to split out - then gradually introducing the remaining liquid until an emulsion is obtained.  In JM's words - "it will look like you fucked up the recipe until it comes back".  The theory being that you get better homogenization of 'all' the fats if you separate them out first.  Ganache should be 34º C when done.  

 

They used a shit load of sorbitol in their products.  They preferred sorbitol over glucose in bon bons because it doesn't change the texture (glucose making a centre more chewy).

 

When making a curd - heat to 82º C - not to 85º C - it will split at 85 but not at 82.  Apparently Morato explains why - haven't had a chance to look it up yet.

 

Centers that will be cut need at least 18% cocoa content.

 

Software to calculate aW - Prochoc or L'Envers des Matieres (available from Libraire Gourmande).

 

aW of 0.62 to 0.65 will give a shelf life of 3 months.

 

Powdered dextrose (aka powdered glucose) is used on a silpat for rolling out nougat instead of rice paper.

 

If recipe calls for silver gelatine - and you have gold - use 5% less by weight.

 

Hot water will fix a split ganache.

 

Yogurt powder will clump if you heat it.

 

Ganaches with egg yolk use invert sugar to reduce aW.

 

To make a pipeable  PDF - take 100 grams of fruit puree with 30 grams of sugar, blend with 1 kg of PDF until light and fluffy.

 

Pectin - green=slow set=jam=thermoreversible

           - yellow=amidated=apple=PDF=non thermoreversible

           -NH=thermoreversible=glacage or nappage

 

And "it's only my opinion - but it's right!"


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#73 curls

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Posted 21 May 2014 - 05:46 PM

This gadget

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can make these shapes (and I think it can make a few more, depending on which "plate" you put in) - should be used with hard candy without a filling but for the demo we used the strawberry filled hard candy

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#74 Jim D.

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Posted 21 May 2014 - 05:47 PM

Kerry,

I had to laugh at the Jean-Marie/Valrhona method of mixing ganache--causing the fat to separate out deliberately.  I don't know if you remember or not, but you and I discussed difficulties I had with Valrhona's Opalys white chocolate and its tendency to split in a ganache.  So now when I encounter this supposed failure, I can just say it is the way it was meant to be!

 

Jim Dutton



#75 Tri2Cook

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Posted 21 May 2014 - 05:56 PM

Hey Kerry, the pipeable PDF is as simple as it appears? No tricks to it that weren't needed in the notes for those who saw it being done?

 


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#76 curls

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Posted 21 May 2014 - 06:07 PM

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.

 

Got it. Will be interesting to see what Jean-Marie's new toys are 3 years from now! Had a look at your blog posts from 5 year ago, lots of great information!


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#77 Prabha

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Posted 21 May 2014 - 06:23 PM

Thanks for all the great pictures and info! Wish I was there!

 

The Valrhona ganache method is interesting. Did you try it yourselves?



#78 Kerry Beal

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Posted 21 May 2014 - 06:27 PM

Hey Kerry, the pipeable PDF is as simple as it appears? No tricks to it that weren't needed in the notes for those who saw it being done?

 

There were two pipeable PDF's made - one that went in Melissa's bon bon - used pectin NH.  The other as above.



#79 Kerry Beal

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Posted 21 May 2014 - 06:27 PM

Thanks for all the great pictures and info! Wish I was there!

 

The Valrhona ganache method is interesting. Did you try it yourselves?

Nope.



#80 Kerry Beal

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Posted 21 May 2014 - 06:28 PM

Oh yeah - and they wash their molds in the dishwasher with soap!  Sacrilege!


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#81 Kerry Beal

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Posted 21 May 2014 - 06:44 PM

Dinner at the Vietnamese place (name unknown to me - address unknown to my GPS).

 

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Summer rolls - grilled pork and shrimp. 

 

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Banh xeo with fixings to roll up with it.

 

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Short ribs in caramel sauce.

 

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Gaylene's very hot noodle dish.

 

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Sarah's Bun  

 

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Bob's Bun bo Hue (I think)

 

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Dave's pho and bun.  

 

 



#82 Kerry Beal

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Posted 21 May 2014 - 06:55 PM

The morning of our departure I had breakfast with Bob and Ruth in the the casino cafe.  For me Eggs Benedict on a biscuit instead of an english muffin.  

 

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And of course the necessary green!

 

 



#83 lebowits

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Posted 22 May 2014 - 06:28 AM

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

attachicon.gifIMG_2467_resize.JPG

attachicon.gifIMG_2468_resize.JPG

Aw of 0.63?  That should give you more than 6 months of shelf life!  Aw of 0.85 will give you 8 - 12 weeks.  ;-)


Steve Lebowitz
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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"

#84 Kerry Beal

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Posted 22 May 2014 - 06:33 AM

Aw of 0.63?  That should give you more than 6 months of shelf life!  Aw of 0.85 will give you 8 - 12 weeks.  ;-)

It was 0.96.



#85 RobertM

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Posted 22 May 2014 - 06:56 AM

Kerry, thanks for correcting the Aw on the yogurt Bon-Bon ... I'm correcting my notes .... Sorry for the confusion it's caused...

#86 RobertM

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Posted 22 May 2014 - 11:42 AM

One of the things I came away with is the comments made by both Jean-Marie and Melissa regarding creating an individual style.  To paraphrase, they both said that anyone can follow a recipe and make a nice piece of chocolate, but that you need to develop your own style, your own sense of your identity. 

 

Just my opinion - but, I'm right

 

BRUNO - where did he go now???


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#87 minas6907

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Posted 22 May 2014 - 12:17 PM

Can someone say mor about the gummie with marshmallow backing? Those looked cool! And they released easy from the silicone mold? Were the molds lightly oiled or anything before depositing? What did the gummie and marshmallow formulas look like? And they adhered together pretty well? Sorry for all the questions, I just havent seen that before, very cool, I wish I went!

#88 Lior

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Posted 22 May 2014 - 12:20 PM

I am shocked to find this. Photos of my T-shirt!! My gosh. You are all so humble, waiting for me to find this. I seriously don't cry easliy, but this just shocked me. I am speechless. I am touched and I guess that is why the tears came. Thank you sounds awfully empty, so please accept it with a lot of feeling from my heart. xx


Edited by Lior, 22 May 2014 - 12:22 PM.

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#89 lebowits

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Posted 22 May 2014 - 01:41 PM

 

I am shocked to find this. Photos of my T-shirt!! My gosh. You are all so humble, waiting for me to find this. I seriously don't cry easliy, but this just shocked me. I am speechless. I am touched and I guess that is why the tears came. Thank you sounds awfully empty, so please accept it with a lot of feeling from my heart. xx

 

We're all looking forward to the day when we can all meet you in person!


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Steve Lebowitz
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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"

#90 Kerry Beal

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Posted 22 May 2014 - 02:33 PM

Took the words right out of my mouth Steve - one day!


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