RobertM

That method can work well, you are really not taking the chocolate out of temper by slowly melting it as you are describing. The issue is that you have to be sure your "start" chocolate is in good temper. Do yourself a big favor and practice, practice, practice tempering your chocolate....it will save you headaches in the future.

richichi - we still haven't finalized any of the topics for the Friday class but in general, I would say if you've had some experience working with chocolate, tempering, you'd be ok in the group. It's not designed for beginners or only those with MOF Once we finalize topics I feel safe to say you can then make a decision about the Master Class

richichi - the conference is open for any member to join us, but there is a cost associated with the conference itself. Therefore, anyone paying for the conference can attend. (costs will hopefully be posted in the near future). Travel and hotel costs as well are the responsibility of the attendee. With that said, we'd love to have you Bob

tanya_Simone - Welcome to eGullet - If you are the least bit curious about confectionery work I would urge you to take a look at the threads for the previous eGullet Confectionery Conferences - It's a wonderful opportunity to meet, discuss, question, learn from some wonderful and talented people. The next one will be in May 2015, just outside of Washington DC. Bob

Conference YetiChocolates GWBYLS Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gwendolyn Gfron1 (if life allows) Tikidoc Matthew Hayday Sarahdwyer Ashley Waters dhardy Sue Casey Carsondial Bradchoc rhartley Markwightman Master Class YetiChocolates Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gfron1 (if life allows) Tikidoc Matthew Hayday Sarahdwyer Ashley Waters dhardy Sue Casey Carsondial Bradchoc Markwightman

Hi Mark and rhartley - You'll both be welcome to join us!!! rhartley - are you interested in putting your name on the Master Class?

ConferenceYetiChocolates GWBYLS Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gwendolyn Gfron1 (if life allows) Tikidoc Matthew Hayday Sarahdwyer Ashley Waters dhardy Sue Casey Carsondial Bradchoc Master Class YetiChocolates Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gfron1 (if life allows) Tikidoc Matthew Hayday Sarahdwyer Ashley Waters dhardy Sue Casey Carsondial Bradchoc

I will be traveling the next few weeks and may not have access to a computer to update this on a regular basis - rest assured I'm NOT ignoring you or the conference - Conference YetiChocolates GWBYLS Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gwendolyn Gfron1 (if life allows) Tikidoc Matthew Hayday Sarahdwyer Ashley Waters dhardy Sue Casey Master Class YetiChocolates Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gfron1 (if life allows) Tikidoc Matthew Hayday Sarahdwyer Ashley Waters dhardy Sue Casey

We are trying to get the school for the weekend after Mother's Day - so that would be (tentatively) May 15, 16 & 17, 2015

Just to be clear folks - these are not commitments to attend the conference/master class, merely the gathering of interest levels. Conference YetiChocolates GWBYLS Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gwendolyn Gfron1 (if life allows) Tikidoc Matthew Hayday Sarahdwyer Ashley Waters dhardy Master Class YetiChocolates Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gfron1 (if life allows) Tikidoc Matthew Hayday Sarahdwyer Ashley Waters dhardy

Ashley is helping me put this together and has some wonderful ideas! She has contacted a lovely little restaurant in Occoquan about hosting us for dinner on Friday night and they would be thrilled to have us all for a meal. Conference YetiChocolates GWBYLS Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gwendolyn Gfron1 (if life allows) Tikidoc Matthew Hayday Sarahdwyer Ashley Waters Master Class YetiChocolates Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gfron1 (if life allows) Tikidoc Matthew Hayday Sarahdwyer Ashley Waters

Gwendolyn: We would love to have you join us, no need to be a lurker with us! The location is going to be outside of Washington DC (approx 25 miles south). Stratford is a culinary school so there would be little need for you to bring "personal" equipment unless you wanted to. Several people bring their own tools (dipping forks, molds, etc) but that is up to you. This past conference we had a Mold sale/exchange/swap and if there is enough interest in doing so again, then for sure we can arrange that. Cost is going to depend on several factors and as soon as we can nail down everything then I will be posting that information as well. Conference YetiChocolates GWBYLS Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gwendolyn Gfron1 (if life allows) Master Class YetiChocolates Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Matthew Kirshner Gfron1 (if life allows)

Conference YetiChocolates GWBYLS Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits Master Class YetiChocolates Kerry Beal Curls Chocolot Beth Wilson Pastry Girl Mette Lebowits

Conference YetiChocolates Gwbyls Kerry Beal Curls Chocolot Beth Wilson Master Class YetiChocolates Kerry Beal Curls Chocolot Beth Wilson

Conference YetiChocolates Gwbyls Kerry Beal Curls Chocolot Master Class YetiChocolates Kerry Beal Curls Chocolot

It's time to start planning the next Chocolate and Confectionery Workshop. The 2015 Workshop is planned (again) for the Northern Virginia (Washington DC suburb) area. I'm working with a friend to help me out this year. We are working on obtaining the Stratford Culinary School again for the conference and hope to have the location approved and locked down in the near future. I have a guest instructor lined up that everyone will truly enjoy, but until we have contracts in place, I'm not letting that cat out of the bag. We also have tentatively lined up a Sugar demo for Sunday morning for those that would be interested in that aspect. This is just to announce that there will be a 2015 conference, so please start letting me know if you plan on coming (and/or are interested in joining us). Further details and information (costs/dates/etc) will be announced as we finalize them. When you indicate your interest would you also please let us know if you would be interested in a "Masters" class, similar to what was arranged for the 2014 Conference? If we obtain enough interest in such a class we need to assure we can get the kitchen space for an additional day - please don't forget that would also incur an extra added expense for those attending the Masters Class. Watch this space for exciting breaking news as it develops

Agree with Chocolot. Lecithin will help your fats emulsify but won't extend your shelf life. Add it with your fats. Not knowing your product or formulation, I'm going to assume that toffee baked popcorn is what I call caramel corn. To extend shelf-life you're going to need packaging with an excellent air/moisture barrier. Cello-bags; plastic are excellent options!

I use a steamer with a hotel pan covering the butters. I can keep my butters, my airbrush etc in there and keep it all in temp. I just set my steamer at the right temp over night and in the morning everything is all melted. Easy.

The only thing lucky about me was finding some Amish to build my idea's on the cheap - somehow, I don't think there are many Amish in Israel....but, one never knows....

My reasons for posting my table is to show you what else you could do with your space - that table could be almost any size - and because it's on wheels, it's so easy to move it around to accommodate my work needs. As to the refrigerator - I use the freezer for some of my ingredients - I use the refrigerator for cooling my molded pieces, for my butter, cream, etc. but that's about it. A quick chill unit. My daughter has other ideas for it though - it seems to be her beer cooler as well. I admit, I've been known to test one or two of her beers for consumability - I wouldn't want her drinking bad things...I'm sure you understand. I had open shelving on the walls at one point, but didn't really like it. Messy, dusty - I'm supposed to get my cabinet I designed for my guitar in a couple weeks. I'll post pictures of that too if you want. I promise to get them right side up

Pictures of my table.....

Lior, here are some photos of my kitchen. I used to have open shelves but didn't like them, so IKEA had these that I love. I designed the table, which is on wheels, so I can move it to open up my space when working. It holds a ton of bulky supplies; one end has a bookcase for my reference materials; the other end has a sliding door cabinet that holds my caramel cutter safely away. The top is marble. Two big drawers that hold almost all of my tools.... I keep cardboard on the floor, easy, easy cleaning

....let's not forget the perfectly tempered cocoa butter sitting in a one of a kind machine at (was it 32?)

...JMA also cleaned/polished his molds with isopropyl and cotton pads...

One of the things I came away with is the comments made by both Jean-Marie and Melissa regarding creating an individual style. To paraphrase, they both said that anyone can follow a recipe and make a nice piece of chocolate, but that you need to develop your own style, your own sense of your identity. Just my opinion - but, I'm right BRUNO - where did he go now???