RobertM

Just tried out the EZTemper for the first time. I needed a small amount of white chocolate (approx 200 gems) to temper to use as a decoration for some enrobed pieces. After melting the white chocolate - which is an all organic chocolate - I added about 1 gram of cocoa butter from the EZTemper and in seconds the white chocolate was tempered perfectly....it was the easiest tempering I've ever experienced. When I decided to get one, I envisioned using it for my ganaches and meltaways and even small amounts of chocolate for hand dipping, but now I will be using it for tempering smaller amounts of chocolate for decorations... Consider me impressed!

Sunday was a day to "play" in the kitchen. Everywhere you looked people were immersed in activity. Ruth was doing a demo on hand dipping; Kerry was doing a demo on the EZTemp; Steve was doing a demo on decorations; Curls was doing a demo on ganache development; and on it went throughout the day. Mark even showed up for the day, giving us the benefit of his expertise. He even showed us his tabling technique. I was so busy, I forgot I had a camera, so, the only picture I got was Ruth showing us how to use a guitar - in which her technique to determine proper tension on the wires was confirmed - (the "strings" all play the same note)

Sunday was a day to "play" in the kitchen. Everywhere you looked people were immersed in activity. Ruth was doing a demo on hand dipping; Kerry was doing a demo on the EZTemp; Steve was doing a demo on decorations; Curls was doing a demo on ganache development; and on it went throughout the day. Mark even showed up for the day, giving us the benefit of his expertise. He even showed us his tabling technique. I was so busy, I forgot I had a camera, so, the only picture I got was Ruth showing us how to use a guitar - in which her technique to determine proper tension on the wires was confirmed - (the "strings" all play the same note)

Keychris - good question, we also brought that up. Mycryo has much larger crystals and as a result it doesn't melt/blend well into the untempered chocolate. Mine EZTemp is already in temper and provides the correct crystals at a temp that allows it to melt totally and completely into the untempered chocolate.

In my way to the conference this morning I saw this license plate in front of me - and after our discussion at dinner last night I had to post

Before dinner Kerry gave her basic tempering class giving way for major time to play tomorrow

Santosh

What an amazing, amazing day with Mark and Santosh Mark showed us a most delicious Croquant and a Laminated piece while Samtosh showed a delicious savory piece and another with Mango

Saying hi to good friends and meeting new ones....

Soon we were fighting typical DC Friday night traffic to Occoquan, VA for our Meet and Greet/dinner. This year, Ashley wanted to host it at The Bottle Stop where she is the chef.

But, soon we were making a nougat and a caramel. That Hobart has been used by my family for more than 35 years....I recently had some repair work done on it, I was praying that it would work. Which it did! A little small for the batch though....

...and even more discussions

Mark was very generous with his time and knowledge, it seemed we spent the first hour (plus) just asking questions which lead into discussions which lead into more questions.

We will officially kick off the weekend with dinner at The Bottle Stop in Occoquan Virginia, beginning at 5:00 p.m. After dinner we will continue the meet and greet with the chocolate exchange and mold exchange. For those of you arriving early you can all arrange and gather together to do a tour of the areas chocolate shops... Here are some of the recommended ideas Artisan Confections 1025 N. Filmore St Arlington, VA Artfully Chocolate 2003a Mt Vernon Ave Alexandria, VA Schakolad Chocolate Factory 1750 Crystal Drive Arlington, VA Feel free to do a google search for more ideas, take pictures to add to the report.... See everyone at dinner tomorrow

The hope was to have the meet & greet at the restaurant - because the hotel wanted a huge amount of money for a room - (unless someone wants to volunteer their room for it)

We are a fast week away from the fun - We've got some amazing things planned for you this coming weekend, be prepared. When is everyone arriving to DC? (Yes, I know - those of us who live in the area are already here...) I just got an email outlining A Chocoholics Guide to Northern Virginia - If anyone is interested and will be around, I'll make a few phone calls and those who are around on Friday could use the guide as a means to a Friday Field Trip Thoughts?

I need to know if any of those who are local would like to invite their spouse/significant other to dinner on Saturday night at Culinaria. I need to give them a final head count soon. Of course, that would incur an additional $35 charge

Registered: RobertM Kerry Beal Chocolot Gwbyls Curls +2 Tikidoc Mike McCarthy Lebowits Ashley Chocquette +1 Rebecca Woo John DePaula Mike Peterson Chocoera +1

Registered: RobertM Kerry Beal Chocolot Gwbyls Curls +1 Tikidoc Mike McCarthy Lebowits Ashley Chocquette +1 Rebecca Woo John DePaula Mike Peterson Chocoera +1

We are getting close to our get together - if you are going to submit a formula to share with the group please do so by May 1, that way I can have time to copy them and get them put together in a cohesive manner. Don't forget to start going through your molds to bring with you for the mold exchange/sale -

Registered: RobertM Kerry Beal Chocolot Gwbyls Curls +1 Tikidoc Mike McCarthy Lebowits Ashley Chocquette +1 Rebecca Woo John DePaula Mike Peterson

Um, Friday - no, I don't have any update yet - I've forwarded your request to our chef. YEAH the melter....

For those coming from a local distance (or those driving with an "empty" trunk) are there any attendees who can volunteer to allow us to use some of your equipment? Table Top Temperers? Guitars? Heat Guns? so forth and so on?

Last year in Las Vegas we did several new things with the group. People brought molds they had and were no longer using and we did a Mold exchange. In addition we also had attendees submit a formula they wanted to share with the group and "published" them in our notebook/handouts. Since the conference is only 7 weeks away I would like to get your feedback - would you like to continue these things? Can you respond and let me know for the group what you think? Thanks

Registered: RobertM Kerry Beal Chocolot Gwbyls Curls +1 Tikidoc Mike McCarthy Lebowits Ashley Chocquette +1 Rebecca Woo John DePaula