RobertM

2012 Candy and Confectioners Conference Topics of interest Caramel(s) Toffee Pate de Fruit molded chocolates interesting ganache flavors Flavor pairings sugar work chocolate showpieces decorating molded chocolates working with coloured cocoa butter Finishing decorations matching coverture with filling/flavour profiling of shell and filling Dual fillings - ie pate & ganache From Bean-to-Bar Remedial hand Dipping lessons for Bob Absolutely wonderful ideas. I have some very old confectioners books I would be happy to bring and allow people to copy specific formulas if they wish. I'm assuming the boxes to share is in addition to the one's we typically share Friday night? I also think that is a wonderful concept. I'll be happy to increase the numbers I make and bring along additional samples. I am going to be out of town for a while, but I will have my phone and access to everyone's posts. If I'm quiet here, please don't think this is being forgotten. I'm going to contact Joe and see if he will tackle several of these topics for us -

2012 Candy and Confectioners Conference Topics of interest Caramel(s) Toffee Pate de Fruit molded chocolates interesting ganache flavors sugar work chocolate showpieces decorating molded chocolates

2012 Candy and Confectioners Conference Topics of interest Caramel(s) Toffee Pate de Fruit molded chocolates interesting ganache flavors

Topics people have told me they are very interested in Caramel(s) Toffee Pate de Fruit Pretty Definite Attendees Chris Hennes +1 Kerry Beal curls gfron1 Gene nolnacs lironp Prabha Robdoc000 Viktoria MariaP Sue Casey lebowitz Maybe mjx +1 (Still in Dangling Mode) prasantrin mkayahara MelissaH DianaM Mette Lior - pending Lottery ticket(s) Genkinaonna chocoera YetiChocolates MarkIsComing patti_h (+1) Carsondial Kevin Liu Ruth Wells LindaS Can't Make it Lisa Shock AnythingButPlainChocolate

Kerry; I've already outlined last conference outstanding meal! I told them "game on"

I spent some wonderful time with Chef Huebner at Stratford today and things are looking truly wonderful for the conference. Stratford has given us a wonderful rate for the conference. Depending on the total number of those attending, I'm estimating the conference will cost approx $125 to $150 per person for Saturday and Sunday (not including rooms at the Marriott). The cost above includes breakfast and lunch each day. Stratford has offered to prepare us a meal for our Saturday night "feast". I've also contacted a local country club, told them about us and they would also love to host us for the evening. I'm asking everyone to please let me know which you would prefer, Stratford Chefs preparing dinner or the Country Club. Not to try and sway anyone, but I would vote for the Stratford chefs (for a variety of reasons, it provides the students an excellent opportunity to plan a meal, prep, cook, etc; while we would be charged a 20% gratuity, that amount would be put into the school's scholarship fund for the participating students helpers; after a long day in the kitchen it would be nice to not have to get all dressed up to go to the country club - dinner is right there down the hall) We are also working with several options for Friday, Albert Uster has been contacted to see if they would like to host us as they did in 2010 and I have asked Chef Huebner if she would think about considering hosting us for Friday afternoon as an extra add-on to the weekend. The events are still unfolding and as they develop, I'll post the information here. Stratford has some confectionery equipment that we can use, they have at least one melter/temperer, scales, and a hot box for sugar (if we're lucky enough to find someone to do a demo); as well as scrapers, spatula's, etc. I will bring my table top ACMC; I will bring my Hilliard vibrating table; I'll try and bring my JKV-30 (it's big and bulky to move - I'll TRY); what we do need are people to volunteer to bring molds (but PLEASE put your name on them); Steve is going to bring his new airbrush/compressor and I will bring mine as well, and the list can go on, so please let me know what other equipment you think we may need. I'm still looking for input on the types of things people want to learn so we can work with Joe Sofia - Pretty Definite Attendees Chris Hennes +1 Kerry Beal curls gfron1 Gene nolnacs lironp Prabha Robdoc000 Viktoria MariaP Sue Casey lebowitz Maybe mjx +1 (Still in Dangling Mode) prasantrin mkayahara MelissaH DianaM Mette Lior - pending Lottery ticket(s) AnythingButPlainChocolate Genkinaonna chocoera YetiChocolates MarkIsComing patti_h (+1) Carsondial Kevin Liu Ruth Wells LindaS Can't Make it Lisa Shock

I have arranged for a block of rooms to be held for the conference at the Springhill Suites (Marriott) at 14325 Crossing Place, Woodbridge, VA 22192. The hotel is 23 miles from Washington National (Reagan) Airport; 38 miles from Dulles Airport and 59 miles from Baltimore Washington Thurgood Marshall Airport. The room rate is $109.00 per night plus tax. This is a brand new hotel (it just opened in August 2011). The have also offered us use of their Great Room on Friday night for our usual get together and sharing of our work. The rooms have either a King or 2 Queen beds and a sitting area with a sleep sofa (in each room); microwave and refrigerator in room. All suites are individual/private sleeping rooms. The hotel has an on-site garage and outdoor parking. Included is a Hot Suite Breakfast Buffet; complimentary high speed internet (wired and wireless); complimantary hotel shuttle; use of fitness center and pool. The hotel is approximately 2 1/2 miles from Stratford University. Reservations must be made by February 12, 2012, at 1-866-698-5007, or 1-703-576-9000, please mention the eGullet Confection Conference to obtain the rate.

These are the chocolates that I did for Christmas this year. Top left to right - we have a Cabernet Sauvignon; Buckeye; Lemon-Mint; Cherry Cordial; (second row) Apple Pie; Ginger Rum; Orange; Creme Brulee; (third row) Habenero; Buckwheat Beehive; Cabernet Caramel w/Cabernet Ganache; Chi Tea; (fourth row) S'More; Raspberry; Mocha/dulce de leche; Coconut

Gfron1? The floor is yours to comment For certain I will have my airbrush there, does anyone else have one they can bring?

Yes, I've confirmed with Stratford and with Marriott - I still haven't signed the commitment paperwork with Stratford, but....those are the dates that are in play

Time to resurrect the conference thread I'm happy to tell you that I have a group rate established at the Marriott Springhill Suites in Woodbridge, VA. The hotel is about 1 1/2 miles from Stratford University. It's a brand new hotel, it opened a few months ago, the rooms are lovely and spacious. We also have access to their Great Room off of the Lobby area for our meet and greet on Friday night (they just asked that we keep any wine consumption inconspicuous). The room rate is $109.00/night (American)and includes a very nice breakfast buffet. I will be signing the agreement later this week, and will post when I do so you can call and make your reservations, along with the telephone numbers to do so. Joe Sofia from Wilbur Chocolate has committed to joining us and is thrilled to be with us. Please let me know what you, as participants, would like to see/learn. Pretty Definite Attendees Chris Hennes +1 Kerry Beal curls gfron1 Gene nolnacs lironp Prabha Robdoc000 Viktoria MariaP Maybe mjx +1 (Still in Dangling Mode) lebowitz prasantrin mkayahara MelissaH DianaM Mette Lior - pending Lottery ticket(s) AnythingButPlainChocolate Genkinaonna chocoera YetiChocolates MarkIsComing patti_h (+1) Carsondial Kevin Liu Ruth Wells Can't Make it Lisa Shock

I will check with Stratford and see if one of the staff can do a sugar Demo

You should have plenty of time on Monday & Tuesday to talk to them -

I've been going to this show regularly since (around) 1985 when it was held in Downtown Phila. It's gotten a lot smaller, fewer and fewer vendors showing - it's still not a bad place to look for some equipment, molds, make contact with chocolate suppliers -

Chocolot - your appreciation is of the highest honor I could imagine, THANK YOU Curls - With the exception of the marbled ones, they are Cabernet Sauvignon from a local vintner. I was getting bored (and they gave me carte blanche to do my own thing). I made a caramel with their wine, then filled the mold 1/2 way with the wine caramel and then completed the truffle with the wine ganache - oh, yeah - I forgot, a tad bit of Fleur de Sel to just kick it off nicely). So, that's the surprise that awaits them in the marbled one - Oh - and may I say - I'll be bringing those for a sample in March to the conference - they are darn yummy..........,

Just updating the list of attendees.... Pretty Definite Attendees Chris Hennes +1 Kerry Beal curls gfron1 Gene nolnacs lironp Prabha Robdoc000 Viktoria MariaP Maybe mjx +1 Lisa Shock lebowitz prasantrin mkayahara MelissaH DianaM Mette Lior - pending Lottery ticket(s) AnythingButPlainChocolate Genkinaonna chocoera YetiChocolates MarkIsComing patti_h (+1) Carsondial Kevin Liu Ruth Wells

As a side note - I should apologize for the poor quality photo - the pic was taken with my iPhone - the truffles second from the left should all be RED.... dang...

Here are my efforts from this weekend - with a special shout out to The Chocolate Dr - you're simply freaking amazing!!!!!

Hello ALL - Did you think I had forgotten all about you, eGullet and the Conference? Heck NO - in fact, I want to update you all - I finally was able to communicate with Stratford, a lovely woman has been assigned to be my liaison, and we are to meet this coming week to finalize the details and present what it is we are looking for and what we need. It appears that the dates are going to be March 17 & 18, with March 16th our Friday get together. Please, just pencil those dates into your calendar, I'll confirm them with the school and then we can proceed with putting them down in ink. There are several very nice hotels nearby, a Fairfield Inn and a Holiday Inn; I'll be contacting them directly to ascertain their interest in giving us a nice business/conference rate. The Holiday Inn is about 1 1/2 miles to the school - it would be a perfect resting spot. With that in mind, and knowing that I'll be presenting our "needs" to the school next week, please let me know what type of equipment we'll need them to provide (especially if we're going to get a sugar demo). Also, let me know if you have any ideas of what we could get together on Friday afternoon and do? (in the past we've had demo's from Albert Uster and Tomric as well as a tour of a Confection Plant - just to name a few). What would YOU like to see/learn in the 2012 Conference? I've got Joe Sofia from Wilbur Chocolate coming down to spend the day with us on Saturday - I'll be discussing details further with him. OK folks - I know it's the Holidays, but it's really time to start planning for March 2012 - I'm very excited to be able to see my old friends and make many new ones!

Just made these this weekend - the picture was taken with my iPhone - sorry for the less than stellar quality (of the picture - the truffles are amazing - even if I say so myself...)

I used to be able to buy SCM in #10 size cans (for my caramel) and would be able to put a plastic lid on the can for storage, which was typically just a few days. Now Bordens (Eagle Brand) has been packaging their large sizes in plastic bags; better/lower cost to them, but each bag contains the equivalent of approx 3 #10 size cans. I've had to resort to plastic ware with tight fitting lids on them for storage - Hmmm, I wonder what I could transfer a small amount into and boil for 4 hours to make Dulce de Leche? Now that would be an interesting find.....

Grits12: Please check out the forum on the 2012 Confection Conference that will be held in March in the Washington DC Metro area. Everyone is welcome to attend, I'm sure we will have a session on chocolate tempering techniques, giving you the opportunity to try different methods of tempering chocolate.

Patti - welcome and welcome - we would love to have you join us. I think you'll find that regardless of how long we've been doing this we all come to the conferences knowing we can learn something new. The University was supposed to meet late last week to further discuss our use of their facility - I will be talking to them the coming week to find out more (I'm sure you're all tired of hearing me spout the same stuff). Hopefully next week we can start to make final plans for the conference, firm up dates, people can start to make travel plans, etc... Pretty Definite Attendees Chris Hennes +1 Kerry Beal curls gfron1 Gene nolnacs lironp Prabha Robdoc000 Viktoria MariaP Maybe mjx +1 Lisa Shock lebowitz prasantrin mkayahara MelissaH DianaM Mette Lior - pending Lottery ticket(s) AnythingButPlainChocolate Genkinaonna chocoera YetiChocolates MarkIsComing patti_h (+1)

Curls - indeed, those are for some local vineyards.

Someone told me I could use a food processor to make fondant, pouring the hot liquid into the bowl of the processor and then waiting for it to cool down to a specific temp (which I've forgotten) and then turn on the blade of the processor. It sounded like it would work, in theory. In reality, I burned up my wife's food processor. I know, I know, I need a Thermomix....