RobertM

Just re-reading previous posts and noticed your refrigerator - with your tools on the door of the unit. Assuming you use magnets to adhere them, what an amazing concept! Do you have any issues with the tool and magnet coming off the fridge in one piece? Yet, another idea from you that I plan on stealing....

I'm fine with the Residence. I'll vote for that option.

At the Conference/Workshop Curls asked if she could come over and try out the JKV using some of her molds for Easter, which she did yesterday. I think the results were wonderful, I had a great time with her and here are the results. We did have some colored cocoa butter issues on the bunnies - sad to say....

Kerry What kind of pectin are you using in the PDF?

Count me in -

Count me in for next year, I'll sign up when the "Plan" thread becomes official

That was a variation on a Hella (Fine Chocolates 2: Wybauw)but I omitted the vanilla bean, used pure vanilla at the end and substituted Xtabentun for the anise liquor.

I learned the "concept" of Hand Dipping chocolates. I say the concept because it's obvious that it is an art that must be practiced, practiced, practiced. Everytime I watch you do a PDF, I pick up something else in addition to the last nugget I learned. I continue to try and learn to expand my thoughts on flavor development, and not to think just inside the box of a specific formula but to expand those combinations and experiment with new things - lemon curd/white chocolate with raspberry caramel? Who would have thought - but delicious.

Tikidoc; there are many things you can do to your caramel formulation. Are you using Karo in your formula? One thing to consider is that for every degree you increase your cook to you boil off 2% of the water in your caramel.

While we were busy creating and learning about different confections, here is a peek at what was going on behind the scenes... To the right of the picture are Chef Huebner and Chef Cacciola who were the two chefs we dealt with while organizing the weekend as well as the head chef's who prepared all the amazing food we had Saturday and Sunday Some of the students from Stratford who spent their weekend assisting and learning Chef Freeman demonstrated a tasty little treat and shared the formula - The pastry chef creating dessert on Saturday night

The calm before the storm - these are excellent views of the main kitchen we used and just some of the equipment people brought with them

My deepest and most sincere thanks to everyone who attended this years conference. Each one of you helped to make this an amazing weekend and I can not thank you enough, special thanks MUST go to: Stratford University (Woodbridge Campus) for allowing us to invade your entire third floor for two days and the wonderful, outstanding hospitality you shared with us. Everyone at Stratford was AMAZING, the lunches and dinner were truly stunning and delicious. Joe "Coco Joe" Sofia for spending the ENTIRE weekend with us and providing some amazing instructions on several different techniques and formula development. Joe even jumped in on other areas of chocolate work, helping people make flowers for the Showpiece, helping people with their molding techniques, and other one on one formula development! Can't wait for you to join eGullet Joe and continue to join us here online and in person!!! To Cargill/Wilbur for their VERY generous donations of ingredients, your willingness to help underwrite the cost through your generous donations helped to keep the cost of the weekend to the attendees reasonable for all. To ALbert Uster imports, for also supporting us through a magnificent donation of supplies, including chocolate, glucose and fruit puree's we used in the amazing raspberry caramels and the fruit de pate Kerry Beal, for her continued support and encouragement over the last few months and for her willingness to do several demo's, including her basic tempering class; pate de fruit and of course, the mighty Thermomix, and for setting the bar on the toys that someone in the chocolate world can own. I don't know what can be said about Kerry that hasn't been said a million times over, but, my world has become that much better and a great deal brighter for your guidance, mentoring and friendship. To Rob, for his very high energy presentation and his amazing sculpture which is still being enjoyed here in Woodbridge. I shall never be able to hear the expression "straight face" again without thinking of you! To the Chicago School of Mold Making for supplying Rob with molds and tools to use in his elaborate and beautiful chocolate showpiece To Chef Rubber for his donation of cocoa butters for use during the weekend, and thank you to Steve Lebowitz for his teaching the mold decorating portion of the weekend and helping everyone and anyone with his wisdom and advice. To Chocolat Chocolat Inc for your over the top donation of equipment (a magnetic mold, a complete "kit" to use in chocolate making, and many, many other items) To Amoretti and your donation of flavor samples that assisted everyone this weekend to produce some very, very amazing truffles and bon bons. To Design and Realisation for your continued support and kindness Curls has gotten into a habit of saving my life for the last two conferences, and I have no clue how this one would have been possible with out you To Chocolot (Ruth) for her never ending smile; her willingness to allow me to play with some raspberry caramel; her willingness to teach us about butter creams and the lost art of hand dipping. Erica and Brad for being a muse and inspiration on flavor development. It is because of you that when I'm in my "test" kitchen I push myself beyond what I begin the project believing, with the words "what would Erica do?" Lastly, to my wife, for giving me the freedom and time to "go off and do my thing" with some truly amazing and talented people, I cherish each day you are in my life. If I have left out anyone from this list, please consider it done only out of my forgetfulness and ignorance, it was not done for any other reason.

Am at Stratford; they have gelatin. Dinner tomorrow will be at 6:00, it sounds amazing! The doors to the school do not open until 8:00; so there is no need to rush in the morning; but get breakfast before you arrive, there will be none provided at the school.

The Red is a Merlot Truffle and the Blue is a variation on a formula by Wybauw; I think he called it a Helli. It's a mixture of Caramel; dark chocolate and xtabentun

Some of the attendees enjoyed a lovely day here in Washington, secure in the knowledge that the U.S. Secret Service was providing for their protection. (Notice the truck behind them...???) They ventured to western Virginia to enjoy a local BBQ joint While the Friday crew was getting together to head off to Albert Uster and Penn Quarter for some shopping, I was chided into making sure that Caramel Corn was on the menu for the Meet and Greet Friday night. So, this morning I downed some coffee and headed out to the shop where I popped some corn Made some caramel which resulted in my famous caramel corn.... See everyone soon....

I will check with the school tomorrow - I believe they have some gelatin

Everyone - let's try and meet up at the restaurant around 5:30 tomorrow night, which will hopefully be enough time to get dinner and back to the hotel. Hopefully I will be done with my chores (thanks to Chocolot) but I will be there for the meet and greet...

I have an ISI whip packed for aerated chocolates - no worries

Curls set up Friday; I will ask her to fill in those details. Friday dinner is at East Moon Asian Bistro (see above)- parking is limited so carpooling is encouraged. I will be there ~6:00 and then head over to the Mariott Sprinhill Suites to relax, meet everyone, have some wine; renew old friendships; have some chocolates and enjoy some wine (yes; I said it twice) Stratford University 14349 Gideon Drive; Woodbridge, VA at 8:30 Saturday; Stratford is supplying lunch I expect we will go until ~5:00 I will put up signs where to go; but we will be on the 3rd floor I haven't heard from the chef as to what time dinner will be served; but we will eat at the school; dress code is jeans or whatever is comfortable Anyone wishing beer/wine, etc with dinner should plan on bringing that with them Sunday we will start again at 8:30. I know many people need to leave early to make plane reservations home; but we have enough to go all day as well, or until everyone leaves to go home I'm working on my phone; I hope I hit what you were looking for; if not let me know.... Bob

13352 Minnieville; Woodbridge, VA In a shopping center across the street from WaWa

Yes, I'm coming, booked the room and transportation Chris Hennes (+1) Kerry Beal Chocolot curls (+1 for Saturday Dinner) gfron1 lironp lebowits (+1 for Saturday Dinner) patti_h (+1) chocoera (+1) Mette Tikidoc (+1) LindaS Viktoria Sarahdwyer Prabha Fran Kathy Sandy (+1 for Saturday Dinner) Susanmc (+1 for Saturday Dinner) Friday (Daytime activity) Kerry Beal curls Mette Chocolot Viktoria Pretty Definite Attendees Robdoc000 Maybe Lisa Shock prasantrin MelissaH Lior - pending Lottery ticket(s) Genkinaonna MarkIsComing Can't Make it mjx +1 mkayahara YetiChocolates Ruth Wells Kevin Liu nolnacs MariaP DianaM Gene Carsondial (+1) AnythingButPlainChocolate Sue Casey

The weatherman was just on; he is projecting beautiful partly sunny skies and temps in the mid 70s for the entire weekend!

Yes, I'm coming, booked the room and transportation Chris Hennes (+1) Kerry Beal Chocolot curls (+1 for Saturday Dinner) gfron1 lironp lebowits (+1 for Saturday Dinner) patti_h (+1) chocoera (+1) Mette Tikidoc (+1) Sue Casey LindaS Viktoria Sarahdwyer Prabha Fran Kathy Sandy (+1 for Saturday Dinner) Susanmc (+1 for Saturday Dinner) Friday (Daytime activity) Kerry Beal curls Mette Chocolot Viktoria Pretty Definite Attendees Robdoc000 Maybe Lisa Shock prasantrin MelissaH Lior - pending Lottery ticket(s) Genkinaonna MarkIsComing Can't Make it mjx +1 mkayahara YetiChocolates Ruth Wells Kevin Liu nolnacs MariaP DianaM Gene Carsondial (+1) AnythingButPlainChocolate

Just posted in another place, but, what the heck, why not here too - these are for the conference Friday night -

Something for Friday night at the conference - flavors "revealed" Friday night....