RobertM

Saturday nights feast was unbelievable....

Of course, there was time for a #BLB before dinner

Saturday was our typical flurry of activity. There were two or three "breakout" groups going on at the same time as well as individuals working on projects...

A great day Saturday, learned even more, and now, I've got new ideas to order and mull,over on the plane ride home tonight as well as in the days to come. On Sunday, once again Rodney and Kat arrived early and prepared us a breakfast that was, in one word, amazingwonderfuldeliciousinsanelyoverthetop. (Yes, the bottles were leftover from Saturday dinner and we're still there for breakfast....no one availed themselves) It was so amazing that we only left crumbs...and some of us were fighting over those

We played with everyone's "Dream" machine..."The Selmi"....(I can almost hear angelic choirs in the background as I write this)

We learned to make our own colored cocoa butter(s) -

We made, and worked with, modeling chocolate.

The Master Class was a great deal of fun loaded with some great information. Rodney did an amazing turn as our instructor - his knowledge and passion for what he does is truly evident - The amazing thing about working with Chocolate is that there always seems to be something else to learn, which keeps it fresh and fun, and keeps most of us humble

And a little something from dinner last night....my phone was down to 2% charge and I didn't dare try to take more pictures, hopefully someone got a shot of our group....

Cocoa-Hazelnut-Saffron Cream i luckily was able to obtain a jar of this decadent deliciousness....I've had to protect it carefully from doing amHoudini and disappearing

Toasted Maize Praline

Curry and Orange

Soy Reduction and Milk Chocolate and Yuzu Ganache Praline

Ylang-Ylang Orange Blossom Honey

Chocolate Caviar Dessert courtesy of Chef Morato the Caviar is Passion Fruit Caviar, he gave a full demo on how to prepare it and use it.... The dessert itself is a multi layered piece topped with the "caviar"

The room issue finally was peacefully resolved and both parties are completely satisfied with the outcome. It was time to focus on the afternoon demo featuring Ramon Morato. He signed his new book, for those that had ordered it, and was very humble, gracious and knowledgable....he went a little long, but, no one seemed to mind, he held our attention the entire time. His formulas are different, and during the reception that followed we were able to taste them....some amazing combinations of flavors and textures.

Evidently there was an issue with my room, nothing dramatic but, while I sat and waited, and waited ...... and waited, I got a tad thirsty, so, I figured it was time for BLB

I'm at the hotel and looking for a ride tonight if anyone has any sympathy on an old man....either that or I need to start walking soon because it's about 15km (about 9 miles).

It began early early this year for me, up at 2:30 am to catch a plane to Toronto. Choclatier are very, very dedicated group of people. I got in earlier than the "Party Plane" so after I got to the hotel I walked across the street to this Mall of America sized hopping district in search of sustenance. 11 1/2 hours without food was a bit much even for me. Found a cute little salad/sandwich place so I settled on a Caesar Salad and Tomato Bisque Meanwhile, I'm getting dozens of updates from the "Party Plane" and they do look like they started early....

Thai? But of course!

I'm in for the Master class as well.... cant wait to spend time with my chocolate buddies

I'm in if available to me but can allow another to have my spot....

OK....thank you.

Thoughts on if it would be easier to fly into Buffalo or Toronto? Obviously, a rental car will be required either way.

I hope this is appropriate to post here, but I think I've finally been successful on changing the name of the Facebook page to eGullet Chocolate & Confection Workshop, Toronto, 2016