Kerry Beal

I have Anova's with attached and with removable cords - I prefer the attached. I also have Instant Pots the same.

Not bad at all!

ProChoc gives an Aw reading - it doesn’t address balance of fats etc for texture - then again - not totally sure the other does either

There is a program called Ganache Solutions - running a trial version of it to see what it’s about. As far as I can tell it’s a glorified version of the spreadsheet but has all the values on there.

I'm trying to plug a few things into the spreadsheet this evening and I realize that the white chocolate (chocovic opal) appears to contain no milk fat. Unless it's made with nonfat skim milk powder - seems odd there would be none. I'm also discovering how difficult it is to find spec sheets on various chocolates.

Vague range in my world! A little more or a little less matters naught - a whole lot more - well it might over temper more quickly. I've reached the point where I can look at the amount of chocolate I have and figure out how big a scoop I want to put in there. I just pretend to use the scale most of the time.

Ouch!

Would be equivalent to 0.7

yes - up to 50% of free water

The ones with bright tin will likely work well - buggers are heavy to work with when tapping for bubbles and turning over to scrape

I saw the french door oven at Costco here today for $99. Don't know manual vs not however.

Are you saying you have heated and oiled them to get them to release hard candy and now wonder if they can be used to mold chocolate?

It's the nature of tempered chocolate to thicken over time when held in a melter. Options are to store overnight warmer and out of temper - then temper again in the am. Alternately you can push the temperature of the tempered chocolate in the morning to the maximums - 34.5 for dark, 32.5 for milk or add some warm untempered chocolate to the thickened mass to dilute the over tempered crystals.

How about a combination of invert and glucose. Glucose about 50% of the free water and invert 5-7% of free water (I've also seen 2-3% of total weight of recipe).

What sort of knives you thinking?

So for the purposes of starting to plan next year - I wonder if the participants would give some thought to what we should be sure to have that they found lacking this year. I’ll start the list with 1. sufficient silicone spatulas 2. Plastic bowls 3. Scrapers 4. Offset spatulas thoughts also on what we should do the same and what we might do different

The hubby is already into the caramel corn.

The leg from STL to Atlanta the altanta airport

Thanks for the heads up. Apparently they charged us as well. In spite of the fact that we didn’t even have a car!

It was agreed that because of the shape - yours is better!

Looking forward to seeing you again next year - there is room for chocolate and hard candy in one guys world!

I swapped an EZtemper for a Vaquform so we would have one here at the workshop to play with. It is eG’s fault! I think it was @curls who suggested it first and dragged me down the rabbit hole. I can’t post video here directly so I’ll link to the Instagram video of our first successful mold. There was a learning curve in the set up phase.

Dinner at the Chocolate Pig. Brothers Perryman Chicken fried Brussels sprouts Salad deviled eggs beet ceviche pork chop ‘on the bone’ yet ‘off the bone’ soup and sandwich dessert

Played with the thermoformer -

Picked up a mocca for Rob at Comet Coffee on the way to the school. had to get a pic before putting on the lid and hitting the speed bumps