RobertM

Landies Candies is at 2495 Main Street, Suite 350, Buffalo, NY 14214 - The man I've been working with is Larry. I've also chatted with Brian at Tomric, they are expecting us around 1:30 in the afternoon. Brian is going to demo panning and the use of the Selmi enrober. There will also be an opportunity to purchase items from Tomric while we are there. Brian suggested the Anchor for lunch, which is evidently between Landies and Tomric. If everyone is agreeable to that plan, I can call and ask them to save us a table, set aside for the eGullet Chocolate Conference.

I've just confirmed with Larry from Landies Candies that our tour will be on Friday at 10:00 a.m. -

You definitely need a stand-up caramel for that - you may also have to totally enrobe the piece so that the caramel won't flow as easily.

It all begins one week from today. Just an update or two. I'm still working with Larry from Landies Candies in Buffalo for a tour and a Q&A session. We're hoping to do that for the morning hour(s); then lunch and after lunch a trip and time well spent with Brian at Tomric. Brian is going to do a demo on panning and we hope to break out the Selmi and do some enrobing and demo how you can decorate enrobed pieces - if anyone wants to bring any of their pieces to enrobe on the Selmi at Tomric, Brian is all for that - Then, it's back to Canada for dinner and sharing - Let the fun begin...

Everyone - Brian is asking what we would like him to demo when are with him on Friday afternoon at Tomric. On eGullet's last visit Brian demonstrated decorating techniques with colors. Brian suggested that he could show us all Panning techniques (but did mention that panning is noisy). Brian has a Selmi enrobing unit set up in his kitchen. I'm planning on bringing some pieces that I've been working on to ask him to demo the enrober with my centers - he has agreed to do that and to show us some decorating techniques when using an enrober. (then those pieces will be available Friday night at the after dinner) I understand that there will be an opportunity to view the Tomric catalog and make purchases/place orders. So, for everyone who's coming, please let us know what you would like to see, learn and experience and I will pass that along to Brian -

MelissaH; I'm sure that pictures of the event will be posted, so, you won't have to have missed much - and - truly, you should enjoy Belgium - I'm jealous of that

No objections from me...

I will work with Brian at Tomric to figure out the schedule between what he's going to do and the visit to the candy store - once I get particular's I will post those for all -

I don't see any issue - and am available to run chocolates if necessary, (that sounds so bootlegish...) or to don my cab driver hat and give taxi rides to attendees -

I've spoken to Landies in Buffalo and he would be happy to host us for a tour of the operation on Friday May 13th. As we get closer to the date of the conference I will coordinate the actual number of people that would like to partake in the visit and any other relevant information. I'm working on additional tours but haven't gotten hold of the people yet. I will update here as more information is available.

Two slices of Deli Bologna Heat on a flat griddle Place Bologna on slice of bread; add condiments as desired; top off with another slice of bread and enjoy - Not gourmet, but it fills the belly

Sounds wonderful - count me in

So thrilled to see so many people coming - can't wait to see my friends again

Did back the colors in either (or both) with white coca butter?

I vote for Italian

I admit, I'm ignorant to the rules and regulations about crossing the border. I work for the Department of Homeland Security so it appears I'm going to have to do some Customs/Border Patrol research to learn about the ability to take personal things across the border; into and back out of your Great country - I'm not looking to start a discussion about this - just making an observation -

Well, for me, it's do I need to drive the car, or the van? Obviously, I can fit more in the van, but would we have time and/or interest in the equipment I could bring. It's a fun conundrum

Kerry - I know that in the past we started to put up different ideas for topics to discuss, for example you've held small group sessions on tempering chocolate and making/using our own designed transfer sheets - If you'd (or those coming to the conference) would like, I could bring some equipment to do a session/demonstration on caramel making or possibly some other topic of group interest - Regardless of topic, I would just need a little time to be able to prepare and assure ingredient availability Just throwing idea's out there....

Have you tried putting a thin layer of chocolate between the cookie and the caramel? It may act as a moisture barrier between the two (cookie/caramel) and give you a slightly longer shelf life - but moisture migration is going to be an issue.

My Mom used to make a Butterscotch Cake with a Penuche Icing - to this day (and I'm OLD) it's my favorite cake - and I was able to introudce my 4 nephew's to this cake and am proud to say it was while eating this cake that I taught each one of them the proper way to eat cake: Cake first, Frosting LAST.....

Thanks Kerry - I just snagged one of the rooms with a Queen sized bed -

Another trip to Tomric would be great with me - always a fun time. I'm also good with the Hilton Garden Inn - as long as it's clean - I don't care.

There are method's to silk screening transfer sheets - I'm not the expert on that one. There are two "big" industry shows in Atlantic City, NJ (Google The Philadelphia National Chocolate Show) - that show is no where near what it used to be, but, it can be interesting to go to on a semi-regular basis. It was just held the weekend of January 8, next one is in September. RCI holds a conference every year, and I believe there may be a small trade show associated with that (perhaps it's PMCA - my advanced age is preventing me from recalling directly)

Sounds like I need to make a fresh batch and send you some more - which I would be more than happy to do -

This looks Yummy Kerry -