RobertM

Pretty Definite Attendees Chris Hennes +1 Kerry Beal curls gfron1 Maybe mjx +1 Lisa Shock lebowitz prasantrin mkayahara MelissaH DianaM

You're correct, it's volunteer based. The fees that we collect are for the use of the space (Niagara-on-the-Lake) or the Culinary School and to assist in the off-set of any ingredients that we had to purchase for use in the "labs" I was trying to suggest that if we wanted to all pay for a professional instructor (and couldn't find a volunteer) than I would do my best to find one. I personally like the idea of trying to keep this volunteer and using the combined knowledge and experience of eGullet members to move us all forward in our skills

Curls; mkayahara and MelissaH - the instructing is mostly done by other attendee's, to try and keep costs down as much as possible; Sometimes, as was the case this year, the time of the professional was donated. I'm going to see if the Corporate instructor from Wilbur Chocolate can come down and spend a day with us. If everyone is in agreement as to wanting a pulled sugar session, is there anyone on eGullet that would like to take this on? I can contact some of the professional instructors in confectionery and see what a cost would be....thoughts? I know a couple of them, one or two are amazing people with a wealth of knowledge, but it all boils down to what we're willing to pay? Pretty Definite Attendees Chris Hennes +1 Kerry Beal curls gfron1 Maybe mjx +1 Lisa Shock lebowitz prasantrin mkayahara MelissaH

Pretty Definite Attendees Chris Hennes +1 Kerry Beal curls gfron1 Maybe mjx +1 Lisa Shock lebowitz prasantrin

Guess I'll start the list Pretty Definite Attendees Chris Hennes +1 Kerry Beal curls

I was thinking of March...how does that sound to the Confection Conference Community? It's going to be great to see you again Chris

Chris - as always, Excellent idea's - I'm going to try and work that into the weekend - perhaps part of Friday?

I don't think anything or anyone can top the 2011 Confection Conference thanks to Kerry's outstanding organization skills but I do believe that it's time to begin planning and organizing the next conference dedicated to confections My proposal is to convene in the Washington DC area (last time it was held in Gaithersburg, MD) location TBD once we can find a suitable space to accommodate us. Steve, the host organizer for the 2010 Conference has offered his assistance in obtaining the same venue should we decide that we want to go back and (hopefully) they would want us back. We will work on the dates for the event, I know that some people have commitments to farmers markets and other shows and hopefully we can work on a schedule that will allow them to join us for the weekend. I will also work with some of the hotels in the area to try and obtain some group discounts, I will post that information here when I am successful Let's plan on a Friday, Saturday and Sunday again as that seems to work out well for people attending. With that in mind, how about some thoughts on what people are interested in doing and learning next conference so we can start to come up with a plan. We'll need everyone's generous assistance in different equipment needs. I have an American Chocolate Mold Co. tempering machine and just purchased a JKV-30 tempering machine that I could bring (if the venue has 220). I also have some other equipment such as an airbrush. We can discuss these needs as the dates get closer. In the past we have had an amazing response from the industry in regards to providing samples for our use, I will continue to reach out to various confection supply houses and ask for their continued support. Friday evening has typically been a group gathering with individuals bringing samples of their work to share with the group. ABOUT THE CONFERENCE: Location: in/around Washington DC Dates: TBD For the past 3 years we have run a DIY chocolate and confectionery conference for eG members and other interested folk. Everyone is welcome - no experience in chocolate or confectionery required - just a desire to learn and play. Costs are shared between the participants so they are very reasonable. We put out a little breakfast and lunch on both the Saturday and Sunday. Generally on the Friday we have some sort of outing. Year one - we crossed the border and visited Tomric Plastics to play on the Selmi enrober and have an opportunity to buy equipment and supplies. Year two - we went to Albert Uster and attended an excellent class covering a variety of pastry and confection topics. This year we also crossed the border for a tour of a confection company and another visit to Tomric. Not sure what we will do this year - but I welcome suggestions. On the Saturday evening we have a group meal - I will work on an appropriate venue for this as well - but how do you compete with this past years conference??? (I'm still reeling from it) Previous conferences: 2011 conference (Niagara on the Lake, ON) 2010 conference (Gaithersburg, MD) 2009 conference (Niagara on the Lake, ON) THIS EVENT HAS BEEN ORGANIZED THROUGH EG FORUMS BY MEMBERS BUT IS NOT SPONSORED BY THE EGULLET SOCIETY FOR CULINARY ARTS AND LETTERS OR EG FORUMS. YOUR PARTICIPATION IN ANY EVENT OR ACTIVITY ARRANGED ON OR DISCUSSED IN EG FORUMS IS AT YOUR SOLE AND EXCLUSIVE RISK. BY USING AND PARTICIPATING IN THE FORUMS YOU AGREE AND UNDERSTAND (1) THAT IN CONNECTION WITH YOUR PARTICIPATION IN ANY EVENT OR ACTIVITY, YOU MAY BE EXPOSED TO A VARIETY OF HAZARDS AND RISKS ARISING FROM THOSE ACTIVITIES AND EVENTS; (2) TO THE FULLEST EXTENT ALLOWED BY LAW, YOU AGREE TO WAIVE, DISCHARGE CLAIMS, RELEASE, INDEMNIFY AND HOLD HARMLESS THE SOCIETY, ITS AFFILIATES, OFFICERS, DIRECTORS, AGENTS, AND OTHER PARTNERS AND EMPLOYEES, FROM ANY AND ALL LIABILITY ON ACCOUNT OF, OR IN ANY WAY RESULTING FROM INJURIES AND DAMAGES IN ANY WAY CONNECTED WITH ANY SUCH EVENTS OR ACTIVITIES. YOU AGREE AND UNDERSTAND THAT THESE TERMS WILL BE BINDING UPON YOU AND YOUR HEIRS, EXECUTORS, AGENTS, ADMINISTRATORS AND ASSIGNS, AS WELL AS ANY GUESTS AND MINORS ACCOMPANYING YOU AT THE EVENTS.

A co-worker asked me to make my version of the piece using a Linzer cookie instead of a shortbread. The cookie was still a bit crumbly, but, the flavor was very good. However, if anyone decides to try this, be forewarned that the cookie somewhat overpowers the other flavors (Caramel and Chocolate). It's still very good; just....different

WOW - looks awesome - save me a piece????

Callebaut and Cacao Berry are readily available throughout the U.S., you can contact them for a list of suppliers in your area. 50 Kg is only about 110 pounds. Pricing will be specific to Raleigh/Durham due to distribution costs. As for health dept regs, you should contact the local Health Dep't and inquire about home use and then selling. Those rules differ from state to state and locale to locale. Good luck to you, hoping you are succesful

I think your issue is going to be with the milk fats. What method do you use to make caramel? If you use water with your sugar at the beginning of the cook, perhaps you could replace the water with coconut milk.

Lior - Derrick suggested that the ganache could be used for either, slab or shells. Derrick made the same formula ganache twice, he tabled one and did not table the other. He placed them both in bowls so we could taste the difference, and it's truly amazing the flavor of the one over the other. With that said, he also freely stated that tabeling a ganache is not viable for companies that are in production because of the time factor's required. Derrick made a couple of ganache's that we used for shell moulding and he also brought some with him that he did as slabs.

I also commend Kerry Beal, who truly IS the Chocolate Doctor. Kerry did such an amazing, wonderful job and because of her "running" on both Saturday and Sunday, the rest of us were able to interact, learn and perfect our techniques. I would also like to extend a thank you to Larry and Landies Candies, who gave us a great tour of his factory on Friday morning, showing us some exciting equipment, his entrepreneurial spirit in showing us that even the larger companies can be creative (in that he and his co-workers actually created a whole-nut cluster machine). Truly, the spirit of ingenuity at it's finest. Several people on the tour also commented on the sponge candy that was still awaiting the saw. I overheard a few of the tour asking Larry if his "sponge always falls in the middle" and his comment, plain and simple: "yes". He emphasized there is a lot of waste in sponge candy. Also a huge thank you to Brian Donaghy (Criollo Group) and Tomric for hosting the afternoon session, the snacks, wine, shopping spree's in the $10.00 mold area (which I lost out on as I was picking Brian's brain, which seems to me a good deal - ton's of information from Brian, and I left with some cash in my pocket!). Brian and Tomric were awesome to us and I hope we get the opportunity to go back again someday. I first met Brian years ago at one of the Philly Shows. Of course, he doesn't remember that, but I do. Every time I've had the opportunity to talk to him, I've learned something else I didn't know before. His depth of knowledge and his willingness to share it always amazes me.

Tabeling a ganache does not effect the texture/grain of the finished product, it has to do with how the fats crystalize, and specifically the cocoa butter which "traps" the flavors within the ganache. This allows greater flavor "explosion" in the mouth. (there was a huge discussion about cocoa butter and the crystal structure and how/why cocoa butter absorbs flavor. This led to a discussion of Mycryo and the use of Mycryo in cooking, not just confectionery).

...and here is the link to his website http://www.derrickphotutan.com/

Here are some video's on YouTube that show Derrick tabeling the ganache and the proper method for dipping I took these with my small camera - sorry if they are a tad jerky

Beth- I'm sad you couldn't make it to the conference, but, here is a link to Amazon for a Presto 06006 Kitchen Kettle Electric Multi-Cooker and Fryer, it's on sale (went down from when I looked on Saturday) - http://www.amazon.com/Presto-06006-Kitchen-Electric-Multi-Cooker/dp/B002JM202I/ref=sr_1_3?ie=UTF8&qid=1305584760&sr=8-3 I used Grewlings caramel from his Confections at Home book, and then Gene and I did the Fresh Dairy Caramel from his Confections and Chocolates book - If you don't have those, please let me know and I'll work on getting you a formula. I don't use the "fresh" dairy formulations, as there is so much water in the milk that it takes forever to boil off the water and then actually make a caramel - I seem to recall my mother had something called a "fry daddy" - I'm not sure I would use something like that for caramel, but, you may be as successful as I have been with the Kitchen Kettle - and you can demo the frydaddy (uncle/cousin/whatever) at next year's conference...

First and Foremost, Kerry merely affirmed what a truly amazing person she is this past weekend. She did an AMAZING job at organizing an outstanding weekend, there was a direct correlation to the amount of work and effort she put into the weekend and what people were able to take away. Made it to Niagara-on-the-Lake late Thursday and spent some wonderful quality time over a cup of tea with Kerry in the lobby, discussing the upcoming events and had the opportunity to meet Chocolot. I'm not sure what it is about Chocolate, but it just seemed like instantaneous friendships were going to be developed. Friday, we headed back across the Border to Buffalo to meet Larry from Landies Candies. Some confusion occurred, but, what's life or a conference without a little confusion? (Note to self, when the owner tells you to park around the back in the parking lot, follow the advice and don't walk all around the dang building) We made it to Landies, met up with Josh, Connie, Gene, Plus One and Chocoera and introduced ourselves to Larry, who proved to be a wonderful host and very willing to share his knowledge and experiences. Luckily I asked if we could take photographs, instead of just plowing ahead and starting to photograph everything in sight. We were nicely informed that no photography was allowed to occur in the factory and we all gladly kept our camera's pocketed. Because May isn't their busy season, there was one line working, which Larry gave us a detailed tour of, a whole-nut cluster line that he designed and built/had built out of non-traditional methodologies, letting us all know that the answer to a confectionery problem may not rest in the hands of the "experts". The design and functionality of a system often depends on the inherent creativity of the person with the need. (Necessity is the Mother of Invention). And, creativity is not a sole function of the product, but sometimes the production of the product. Larry showed us a video of a one-shot machine and his wrapping/packaging processes. We also toured the kitchen area where Landies produces some of the best Sponge Candy in the country. Large Savage Stoves and larger copper kettles filling huge "tubs" with the sponge to allow it to set and await cutting and packaging. Landies cuts their Sponge candy in a special room, devoted solely for that purpose. The room is equipped with a healthy faucet system that allows for easy clean-up of the sticky mess left over from the cutting process. Landies cut's their Sponge by hand - labor intensive? Increased time for production? Yes, but also a much better end product - Thank you Larry for hosting us and allowing us the opportunity to share your business. As you've read, the Anchor Bar was not open, so, after a few wrong turns and a phone call later, we all ended up at Duff's (see photo's above) for Wings, Beef on Weck, salads, fries and more. Running late, we dashed off to Tomric to meet Brian and do some shopping. The folks at Tomric also proved to be fantastic hosts, welcoming us with open arms and the offer to purchase some stuff at a decent discount (Selmi's not included.) Tomric and Brian allowed photo's, so out came the camera's, and the questions flew faster than the photographs were being taken. Brian first did a panning demo using some everyday products (puff cereal)in the Selmi Comfit to show that literally, almost anything can be panned. We discussed raisins, nuts, and of course things like cereal. Requirements for cold air, keeping the product to be enrobed tumbling to allow for a proper coating of chocolate on the product itself. We were told that it would be noisy, but all in all, it wasn't that bad and discussions did occur throughout the demo. The Selmi Comfit Brian working his magic Then, while Brian was putting the Selmi enrober together the lovely folks at Tomric put out some wine, cheese and deli meat platters - (which I failed to photograph) I brought something I've been working on and Brian was gracious enough to use those pieces in the demo as well as provide his invaluable assistance in a few other production issues I had after being enrobed Brian was stupendous and more than willing to share his insights, knowledge, thoughts and skills. Now, if I can just get Santa to make an early delivery of a Selmi this year and arrange to have Brian over for a week or two to teach me how to use it.... My mind was sufficiently overwhelmed by this point and that point I forgot about the camera for the remainder of the night - We dashed back to go to Casa Mia where we were treated to a wonderful meal (see above), excellent wines and topped off with the chocolates that we all made to bring and share with the other confectioners - When I returned to the hotel for the evening, both mind and body over-filled I got a message from the Front Desk that there was a package for me. ????? Confusion reigned and much to my surprise Lior sent us some lovely gifts to let us know she was thinking of us - how awesome, that because of a little thing like Chocolate, we have discovered friends from around the world who are SO kind that they do wonderfully amazing things like this? I'm still trying to shake the cobwebs out of my mind from driving half the night last night and little to no sleep I hope Friday made sense, I'll post my report on Saturday when I've had additional time to re-coup

Kerry - I have a heat gun packed

Diana - always room for one more

I will be there, just lil' ol' me

I'm staying at the Hilton Garden Inn, arriving Thursday late afternoon sometime - if anyone wants to carpool to Friday's events, please let me know. My car will hold 4 more adults (if someone wants to get stuck in the middle in the backseat). Seeing as we're all going to the same places, carpooling could be fun and economical. I just need to unpack the car.

Pat, I second Kerry's comment - it's US that will be moping because you aren't there -

Peter: people are coming from all over. Hop (no pun intended) in the car and come on up to join us