RanaMN

Sounds like Rodney has superpowers: he can drag two selmis from point A to point B just like that and make killer pastries. I just can't wait to be there with all of you!

Can you caramelize large batches of nuts in Firemixer 14? If yes is it possible to try that as well?

Kerry is this deodorized cocoa butter? I will take 3 pounds if it is.

Kerry, thank you for sharing details of your past trip. I have a question. We have a trip in the fall for 6 nights. We are flying to Amsterdam and will take the train (or maybe rent a car, not sure yet) to Belgium. We'll fly back from Amsterdam, so we maybe will plan to stay in Amsterdam for a night or two as well. So we will probably have 4 nights in Belgium. I am struggling to choose which cities to visit and whether we should have a base camp or stay in each city we visit. Right now, we are considering Brussels, Bruges, and Antwerp. Do you think we should visit all three in such a short time? Are there any other cities we should consider visiting? Should we consider spending all 6 nights in Belgium only? Any advice you have would be greatly appreciated.

Kerry, do you mean he will send whatever is needed for us to use and check out during the workshop, or will he send whatever we want to purchase? (I've been considering buying something from them for a while now, but I should probably talk to all of you first about what you have, what you recommend for my business model, and whether I should consider a refiner or a panner first.)

Did you experiment more? I have been recently cleaning mine right before capping- I have a very sharp scraper (it's a no-brand one I got on Amazon and I like it better than my CW one) . Most of the cocoa butter curls up and stays on the scraper- after that, I swipe the scraper on a paper towel. A couple of things though I don't have a fuji -I spray with grex- so likely a lot less cocoa butter than yours. Very minimal cocoa butter may get into your bonbons- I don't worry about it but as I said mostly its on he scraper for me.

Hi! Have you experienced more with this? I love it when I make praline and always want to use it straightforwardly- I think when turns into Gianduja the forward roasted nut flavor lessens considerably. Just curious if you experimented with stabilizing it with cocoa butter or blonde chocolate.

Thank you Kerry! Everything that has been mentioned sounds amazing to me: panning, creating bonbons with low water activity, large batches of caramels, or InstaPot candying. I am super duper excited to learn from the giants (in my eyes). Since I am very likely to be one of the most novice— in terms of chocolate— let me know if you want me to bring some of my Turkish cooking experience with me, whether that's to teach a quick couple of mezes (side cold small plates) or just me quickly making them to share for a snack. I don't want to take away from chocolate at all; it's totally okay to say no— just trying to think how I can contribute ....This is my little small novice chocolate gig page—I doubt this, but if you see something on there I could share, I am happy to do that too....Looking forward to meeting everyone. https://www.facebook.com/MoraChocolate

Super excited to join you this year! I can't wait! I have always wanted to be the fly on the wall when I noticed this group is getting together- I can't believe I will be joining you!