RanaMN

I poked around and found some more chocolate shops. https://delysia.com/ https://www.goldeneyechocolates.com/?srsltid=AfmBOor6E_YJ4K5iHDtoDwrqNW0SaFOUxvstbN4Wx2UsGJTpWmIZibj_ https://theecuadorianchocolate.com/contact-us/ We have the https://www.swisschocolateshoppe.com/ (Based in SA and Matt, the owner, will be with us but they also set up at Bartoon Creek Farmers Market, in Austin I believe. If anyone else has additional suggestions, please feel free to add them to this list.

I can certainly take pictures or copy a few pages for myself. I just thought that if the book is there, and others want to use or try the recipes, they could too. I might end up doing copies since it's so heavy.

It's by Callebaut. It's almost 600 pages, a pretty large book.

Does anyone who's driving have The Chocolatier's Kitchen book, and would you be willing to bring it? If no one has it, I’ll carry mine in my backpack on the plane, though it’s a bit heavy for that. I'd like to try a few recipes from it.

Thanks, Willow! I'm not checking a bag, so I wasn't going to be able to bring mine—I was planning to try and find it over there. So that's perfect if you're able to bring it!

Which one did you buy? I want one so bad but feel so insecure about buying one.

Fantastic! Thank you so much!

Neither Kerry nor Ruth can bring their AW meter to the workshop. Would anyone else be willing to bring theirs?

Looking forward to seeing everyone in Austin! I’d love to practice making a pipeable marzipan filling with a good shelf life. I’d also love to make a ganache using pomegranate molasses (which is literally pomegranate juice boiled down until it's super thick—it tastes kind of like balsamic). Kerry, will you be bringing your AW meter? I still haven’t purchased one—otherwise, I would!

I have the 8lb one which tells me 1 kg was plenty for that. I didn't buy the small because all I want to make in the melanger is mainly almond and hazelnut praline, and flavor some couverture with coffee and maybe freeze-dried fruit I would think pretty "safe" recipes but haven't tried them yet. Did you try flavoring couverture in there? If yes what was your experience? ( I know people have made flavored chocolates from scratch but haven't seen anyone just flavoring couverture in the thread yet).

I caramelized the sugar to 185C separately. I did not have a gumminess problem with it. I have not figured out the center rod issue yet I am going to call the company tomorrow, as it is now it just works fine but there is that gap between the lid and the bowl and I did get some splatters however I only had 1kg of stuff there ( somewhere I read the minimum was %40) so that might have added to the splatter issue. Not really sure what the issue is with the lid but the machine works just fine. Thank you so much for the link, I am going to order that. This brand takes me back to my childhood, my mom always ordered that from Germany for lemon peel oil.

Jim, when making almond praline, do you use almonds with skin on? Also do you add any flavorings? I made almond praline yesterday with blanched almonds and the end product didn't taste like almonds at all. It tasted like a nut paste with caramel notes but you couldn't tell what nut it is. ( I did roast the blanched almonds until golden or a bit more). I caramelized the sugar as well. Thanks!

No worries. I actually ended up ordering one last week and I just received mine today! I just cleaned it and will start to experiment. I mainly wanted it it to make hazelnut praline. As soon as I received it I wished I bought the 10pound one it's small. But the 10 pound tilting one seemed an awkward shape to store in my basement on the shelf. Also I can't figure out the lit. I will attach a picture. Is that space normal? In Kerry's picture it's seems like there shouldn't be any space. Also whats the red plastic lid for? Anybody knows?

jim, could you please do an update post about which model of melanger you have and whether its worth to buy it or not. I am about to buy one and really hesitating. any input would be appreciated:)