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Kerry Beal

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    PLANNING: eGullet Chocolate and Confectionery Workshop 2024

    in Pastry & Baking

    Posted · Edited by Kerry Beal (log)

    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. 

     

     

    • Thanks 1

    Substitututing 57% chocolate with 76%?

    in Pastry & Baking

    Posted

    4 hours ago, Yoda said:

    That's exactly why I wanted to use the 76% one instead of buying a new one :)

     

    I also thought the taste of it was going to go well with the cherries, but really wasn't sure if the fluidity makes a difference when making the ganacheganamostly used this chocolate to make shells for bonbons.

     

    I made a trial genoise today, my first one ever, and it wasn't the greatest success- the taste was really prevalent in honey, so I'm hesitant of making it as I'm not sure it would go well with chocolate ganache and cherries? You can't taste chocolate/cacao at all in it :huh: I wonder if the honey I used (chesnut) was maybe too strong. I could already smell only honey while it was baking xD

    Chestnut honey is pretty assertive!

    Substitututing 57% chocolate with 76%?

    in Pastry & Baking

    Posted

    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. 

    PLANNING: eGullet Chocolate and Confectionery Workshop 2024

    in Pastry & Baking

    Posted

    4 hours ago, curls said:

    @Kerry Beal what other equipment will be available? What tools should we bring?

     

    Is there an automatic tempering machine/Selmi or will be using melters and EZTempers?

     

    Any interest in bringing moulds and other equipment for swaps/sales? I have some moulds that I am no longer using and could bring them along if there is interest.

    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. 

     

     

    • Thanks 1

    PLANNING: eGullet Chocolate and Confectionery Workshop 2024

    in Pastry & Baking

    Posted

    9 hours ago, Eat.Choui said:

    I would like learn how to make American-style black licorice candy or the ones like Trader Joes carry. Does anyone have experience with that?

     

    Also, fresh fruit Pate de Fruit! 

    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. 

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    1 hour ago, BeeZee said:

    I'll make this the absurdly silly gardening question. I don't have a garden, I don't have time to keep a garden...but I'd like to get some container cherry tomato plants and keep them on my deck (southern exposure, lots of sunlight). Do birds or garden rodents (we have rabbits, squirrels, groundhogs, chipmunks) eat cherry tomatoes? I have some 2x4's in the basement and could buy screen/netting to make some kind of covers...

    Yes they do. 

    Eye 'O Round – Hopeless?

    in Cooking

    Posted

    Just now, SLB said:

    It's looking increasingly necessary . . . .

    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!

     

     

    • Like 4
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