RobertM

Try cooking your caramel to a lower temp (you lose 2% of your water for every degree you raise the temp). A lower cooked caramel would be more fluid and therefore pipe-able. I do this all the time for my caramels - not in bar shape, but in molds. Plus, as I'm piping the chocolate into the mold, my hands help to warm the caramel to assist in keeping it fluid. You'd have to experiment with your particular caramel formula to determine what the proper temperature would be. If you're experienced with a funnel, you could also use one of them to fill the bar. If the caramel begins to harden, take a heat gun to the outside of the funnel just to warm it up a bit - not enough to take your chocoate out of temper, just enough to keep the caramel fluid.

I grew up on the edge of Montgomery County and Bucks County. We used to drive over to Tanner Brothers Dairy to buy some awesome produce and dairy (I recall buying milk in a bag). Of course, they also served some amazing ice cream. Another venue I recall was Goodnose Dairy (I hope I spelled that correctly). It's been years since I've visited that area, but, we're thinking of going back for a long weekend and I would like to take my family to Goodnose - does anyone know if they are still open, if they still exist? Thanks

Steve and I are working on a short news item that we would like to submit to Manufacturing Confectioner (after appropriate approval by eGullet). If anyone would like to submit a comment to be included about the conference, please feel free to craft one (or use something you have already written here on the boards). We will also be submitting some photographs that are representative of the weekend, if anyone has any reservation about their image being submitted, would you please let me know?

Kelly - can you share your version of the pepper truffle? That piece was amazing - I'm still bragging about it to people at work and I'd love to play around with a version of it. Thanks Bob

I think a fruit filling primer would be awesome.

It's a Savage Caramel Cutter. In essence, it's several "pizza" cutters on a rolling pin. There are spacers in between each blade that can be adjusted to the size of cut that the operator wants to make. Yes, it's VERY sharp.

Eric - I spent a while last night looking at YouTube - thank you for posting those, simply amazing and very helpful to go back and re-hear what was said and watch techniques. Thank you again Bob

I look so angry in that picture of me and my pot - really I wasn't -

Hang Tough Milo -

Now that I finally got to attend a conference, got to meet some amazing people, and experienced first hand what the concept of the conference is all about, my mind is racing with thoughts and topics to suggest for next years conference. When I get them firmed up in my head, I will share them with the group. I'm still on a 'high' over the weekend - or...is that the sugar rush??? One thing though can NOT be said enough - Thank you Steve for putting on such an awesome weekend.

I don't think I could put down just one thing I learned, because this entire group of people taught me something individually this weekend. I must give a huge public THANK YOU to Art and Wilma for teaching me the basics to Panning - what an absolutely amazing process made understandable by two amazing people - I continue to marvel at the techniques and knowledge of Kerry - THANK YOU for teaching me how to silk screen my own transfer sheets - Thanks to Steve for some very interesting insights into flavor combination's and because of that one discussion, thanks to Plus One for that Pepper Truffle - that was one seriously delicious piece - Thanks to Erica for some truly amazing insights into flavor combination's - She made me realize I've got a serious case of tunnel vision - and I need to broaden my scope - what an amazing ability to just pull fantastic stuff out of thin air Thanks to everyone who attended, and a huge thanks to Steve for an amazing weekend - Bob

PSANTUCC- you also learned there is another forum member who not only knows what Xtabentun is, but also loves it as much as you do... LOL - That xtabentun/mocha truffle was truly dangerous!

Thank you for the kind words Kerry - I'm thrilled you enjoyed it - I guess I did my grandfather "proud" considering he's the one who taught me (many, many years ago) to make caramel corn. I think I overheard someone talking about grabbing some today and doing something with it to make a truffle - this could be interesting - I'm making a batch of my caramel today - hopefully first thing before the program begins (to allow it to cool and set)- Trying to upload pictures - here is one of Dr. Balasubramanian - From Bean to Bar - Courtney LeDrew from Cargill (who supplied us with a LOT of chocolate) stopped by Saturday afternoon to introduce herself and bring a few handouts - and one of our weekends fearless leader Steve talking about his tempering machine -

Pringle - sorry to hear about that, hoping you're ok -

I have a couple of scrapers and off-set spatula's I'll bring with me. I have two thermometers, one is a definite, still debating about the other, it is digital and may be too large for our purposes, it has a long probe, and designed for deep kettles - but, if anyone want's to play with it, I'm happy to bring it with me

I don't wish to speak for Steve, but knowing the Clyde's chain of restaurants, (which is where dinner is on Saturday), jeans are welcome, there is no dress code.

May I suggest that everyone flying in and not renting a vehicle post your arrival times and airport to see if we can make arrangements to meet and save the cost of a cab or shuttle

I'll be driving all three days and can accomodate three people comfortably and four if someone can squeeze in the middle of the backseat - and will be more than happy to drive -

I would think she probably used Cinnamon Oil in lieu of grinding up the candies -

How much chocolate (by weight) do you usually temper? I'll make sure you get a good sample to use/try - I've talked to the salesman several times about it - and they tell me using it is super simple and easy - just need to get out of the old comfort zone - Then he pulled me to the side and said - "Bob - the next time you grill a steak; put Mycryo on both sides of the steak before you grill it - because it makes the best D**n steak you'll ever eat - " ...and now that spring is almost in the air here in DC - well - maybe - .... Yes - if only we could play in chocolate all day ...

While I have a bunch of Mycryo I haven't yet tried it - possibly because I'm "afraid" to - in that I know how to temper my chocolate, I know it works and I dont want to screw it up - yet, I sit on the product - stupid, huh? Kerry is coming to the conference - I'll give her some to bring back to you -

Darienne - I know you're still listed as "desperately wanting to" come to the confectionery conference next month - if you can make it, remind me, I have a bunch of Mycryo, I would be more than happy to give you a sample. In the event you can't make it, send me a message with your address, I'll still send you some - Bob

1. Steve - yes, my caramel cutter is from Savage - lots of very razor sharp blades on a rolling pin. Owner assumes NO liability for industrial accidents. 2. Yes - small "panning" unit - I'll bring it along if we can find time to play - 3. I would more than likely plan on attending Steve's flavor dynamics discussion - 4. I have no objections to photography or press coverage - just sorry we don't have more advance notice to facilitate additional weight loss and a face lift -

I'm jealous now - sounds like you could lead an entire section in the April Conference -

I can bring a good thermometer too