RobertM
-
Posts
946 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by RobertM
-
-
A Huge Thank You to Ruth, Kerry and Rodney!
Pulling off an eG Chocolate Workshop is no small feat—trust me, I know! The planning, coordination, and behind-the-scenes logistics are immense. Add in the distance between Ogden and Austin, (not to mention Canada) and the challenge becomes even greater.
That’s why Ruth, Kerry, and Rodney deserve a huge round of applause for their incredible dedication and hard work. Not only did they bring this event to life, but they also generously shared their knowledge, expertise, and passion every step of the way.
Thank you for making this workshop such a sweet success and for continuing to inspire and connect our community through your efforts!
#chocolot #thechocolatedr #EZtemper #goutier
-
7
-
1
-
-
I’m searching for an appropriate caption…..Enrobing into the Sunset?
And in the end, the Love we take, is equal to the Love we make…?
You can take the chocolate away from the chocolatier, but you can’t take the chocolatier away from the chocolate?
-
10
-
-
-
Everyone was extremely giving of their knowledge and background. As a direct result, we had a high amount of productivity. It just goes to show what a few, like minded people can do in a relatively short period of time. What you see here was mostly produced with 1 1/2 days
-
9
-
4
-
-
-
-
Another fun, amazing group of people. Spending (quality) time with friends of many years and meeting new friends.
The people at TCF were amazing and very generous opening their new building to a bunch of confection minded people, learning, learning from and teaching each other the things we know (or think we know….lol)
we also had an amazing number of sponsors who, as usual, are very generous with their products. Without our sponsors, weekends like this would be almost impo
ssible
-
7
-
-
Friday….started with breakfast at the hotel…
**please note** pastries were NOT supplied by Rodney
-
5
-
1
-
1
-
-
That book is huge. i brought it to last years workshop. I drove to last years workshop and I had to get a new shock absorber on the wheel where it was packed….there is no way I’m packing that in my suitcase…..
-
1
-
1
-
-
12 minutes ago, RanaMN said:
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.
Funny, I brought mine last year and Bernie “tried” to take take it home….lol….
-
1
-
-
1 hour ago, Chocolot said:
If you haven’t made your hotel reservations yet, our special rate goes off on April 25.
I best get my you know what in gear…..
-
I grew up eating Eccles and these look absolutely amazing
6 hours ago, Pete Fred said:Eccles cake, so called because they originate from the town of Eccles in the northwest of England...
It's a (rough) puff pastry traditionally encasing spiced (Zante) currants, which aren't readily available here, so I used regular raisins instead.
-
1
-
-
Count me in!!
-
1
-
-
Sorry I’m late to the party, this is what I use. Best spray I’ve ever used
-
1
-
-
We are having a roasted pig for NYE. Invited several couples over, everyone brings an appetizer or a dessert and their own beverage of choice.
-
7
-
2
-
-
On 12/1/2024 at 12:30 PM, TdeV said:
Yum! Do you have a recipe for this, Robert?
Sorry I haven’t responded sooner, I was on vacation and didn’t see your request.
This was from King Arthur
https://www.kingarthurbaking.com/recipes/easy-pecan-pie-bars-recipeEasy Pecan Pie Bars….
hope it’s ok to put the link up….
-
1
-
-
Pecan Pie Bars. Very easy, very rich, very calorie
dense
-
6
-
3
-
-
Before I got a full size slab of marble I would go dumpster diving at the local marble/stone fabricating companies. They always had cutouts from sinks (etc) from kitchen work. Some companies will sell the cutouts and polish them, others just say take what you find. On those that haven’t been polished on the downside (back side) I bought some cork and glued it to the backside.
-
1
-
-
Yesterday was an anniversary of something important to me so, I made a dessert that has been intimidating me for 25+ years….HA….I succeeded….
Apple Squares
-
8
-
7
-
-
17 hours ago, Jim D. said:
About making dulce de leche. I never felt confident enough to do the submerge a can of sweetened condensed milk in water technique. So I used to pour several cans into a pan and leave it in the oven until it was a rather dark brown. It was delicious, BUT it sometimes took 3-4 hours at 400F. Then I discovered La Lechera dulce de leche. Open a can, add some sea salt, and heat it, and it's ready to go. I cannot tell any difference at all between "homemade" and La Lechera--and there is no risk of DDL on my kitchen ceiling.
I’ve been boiling those cans for 50+ years and never had an issue. Of course, never open a hot/warm can of DDL just out of the boiling water (as my college friend did) as you will have a ceiling full of DDL (as he did). Out of the water and into the refrigerator….
-
1
-
-
Headed off to a Potluck tonight and decided to make a Coconut Cake. Fingers crossed it tastes good
As it’s for a party, I will try and remember to get a picture of a cut piece….
As you can see, they chopped the (you know what) out of the cake
-
10
-
2
-
-
Lemon Bars with a little meringue for fun
-
9
-
3
-
-
I made a large Eccle today, turned out pretty decent. I think I was kind of skimpy on the filling, or…I just made it to large….
-
5
-
1
-
-
Put me “on the list”
-
1
-
Report: eGullet Chocolate and Confectionery Workshop 2025
in Pastry & Baking
Posted
Jim’s, would you be willing to share, (reshare) the formula?