RobertM

Do you get Workers Comp for reporting your trip to the Great North?

First off Tartine is a typo...it's a Tanzanie Tart....the original formula is a Tanzanie & Cola Chocolate tart. the base layer is a Chocolate Pate Sucree (how do I make accents marks?) that is delicious...I will be using it on other things as well. then, a layer of caramel....the version in the formula was a bit soft for me (or, I messed up which is more likely the case) and I wanted a more stand-up caramel so, I used my own. Then a layer of Tanzanine Dark Chocolate Ganache...and since I hadn't touched the bag I picked up at the demo I thought this would be the ideal desert for a recent dinner party... pit was topped with a chocolate hazelnut streusel except I had no hazelnut flour on hand so I used almond flour....so, it's really a chocolate almond streusel.... everyone seemed to enjoy it.....

Tartine Tart,

I would like to,extend my thanks, and gratitude, to Kerry for her amazing work coordinating an amazing weekend! . It was, and continues to be, her vision that formed our workshop and takes us where we are going. thanks to Rodney, Kat and Jess for being such amazing hosts and hostesses - you made us all feel like we were "home" the very moment we entered the shop. Your efforts behind the scenes did not go unnoticed. I feel,as though I have made new lifelong friends. Rodney, thank you for sharing your knowledge and expertise! I learned many new things this past weekend - thanks to you!

I think you're right - I didn't see any PDF

Sunday was a day filled with experimentation; lessons, such as "capping" and finishing the panned goods...

Sunday began with.....more amazing pastries

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