Kerry Beal

My only foray into freeze dried coffee was to freeze dry a cold brew concentrate for a company I met at the restaurant show to provide proof it can be done. Can’t recall if it was any good

Found other's have been looking too - the mystery of Hercules Here's more

I love it!

You can't just introduce a story that way and not tell it...

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Willow and a promising R handed employee Gwbyls +1 Anniebakes RanaNM Madam Bonbon Delna Matcha Wizard - aka Jenna Rob K JanM Omar C

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Willow and a promising R handed employee Gwbyls +1 Anniebakes RanaNM Madam Bonbon Delna Matcha Wizard - aka Jenna Rob K JanM Omar C

It's a thing of beauty!

And of course Friday dinner is open to those you bring with you - just mention it in the 'what's this for'

Ok - finally got the numbers run - looks like if we don't lose people we can run the workshop for $325 CDN a person and the Friday dinner/show and tell for $35 without any booze. CANADIANS - PLEASE DON'T PAY ME THROUGH THE PAYPAL LINK - IT COSTS MONEY TO RETURN IT TO YOU WHICH I HAVE TO DO! Canadians can send money via interac to kerry (at) the chocolatedoctor (dot) ca Outside of Canada send via this PayPal link - ignore that it shows 2018 - that's when I made the link initially and I can't change it. It does reflect the pricing this year though - that part I could update. Where it says 'what's this for - make sure I know who you are/ who and what you are paying for.

I'm a Zyliss fan myself. here

And why is it a LOT healthier?

Chestnut honey is pretty assertive!

Got a call from the hotel today to let me know the number of rooms booked for each day. Just a heads up that the last day to book is April 30. Working on the costs - hope to have it all sorted by early next week.

I think so.

I must confess when I make things - I use the chocolate that I have. 2815 is more viscous than the standard 815 which contains more cocoa butter. 811 is sweeter - I like 815 more. Whipped ganache will be fine with that chocolate - and the amarena cherries are great with dark chocolate of any cocoa content IMHO. I'll leave the pan size question to the cake folks who have a much better idea of those things.

Rodney will drag over 2 Selmi's. I'd probably bring any tools you would normally bring - scrapers and such - I don't think they have those things. I suspect that there will be an interest in mold swap/sales - most years it's been popular.

You are saying you are willing to suffer for those pastries?

I made liquorice a few years back for shits and giggles. I'll see if I can find my recipes and notes on that - it doesn't seem to be in my computer cookbook.

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Willow and a promising R handed employee Gwbyls +1 Anniebakes RanaNM Madam Bonbon Delna Matcha Wizard - aka Jenna Rob K JanM

Yes they do.

Yes it is

Yes and no! We love newbies. Send me a PM with all your vital statistics so I can add you to my data base (finally started working on that today)!

And this year he won!!!!! Congrats Rob - you've earned it! https://jbf-media.s3.amazonaws.com/production/pressreleases/2024 JBFA R&C Nominee Announcement_4.3.2024.pdf

That's me - assuming that every last eG'er sous vides. I've always said that sous vide can make a silk purse out of a sow's ear when it comes to eye of round!

Come over to the dark side!