Kerry Beal

Chawnmushi for my lunch - it's got pork balls instead of chicken and shrimp - cause that's what I had at work.

I think the seeds are a problem in a lot of fruits. I think they are the cause of the graininess in a lot of cases.

Started my day with David Leibovitz’s Plum Flaugnard

Yup - works with buttermilk.

So we had disgusting slugs - now... This mold does have some bubble issues!

Yup - I neglected to take pics of the ones that had even less contrast than these. Ah wait - here's some - just dark chocolate with extra cocoa butter - but black behind.

I think that not one like the other is the beauty of them!

I'll bet it can. There is a good way to find out!

How smooth are the particles? If it seems right - take it out - add a bit more cocoa butter and mold it. K

Up to a point - once there is more surface area and each particle is surrounded by cocoa butter the viscosity will increase again

We've been in there before. We bought that big round popcorn and beets as I recall.

But if we show you - we'll have to kill you!

Stick with me Sweets, Fika, Marie Belle, Kee's, Jacque Torres would probably the the ones I'd check out. In June the only one I made it to was Stick with me Sweets.

I'm a big fan of the Chef Alarm.

Those are high temperatures for milk chocolate - and even higher for a gianduja. I usually go down another 2º C for each stage.

First time I ever saw guitar strings break was at Tomric when Gianluca Fusto was cutting a dark chocolate gianduja. Think there might have been one string left when it was done (and no gianduja was harmed)!

A little more breakup of the feuillitine likely with the Chocovision - what temps do you use for the milk gianduja?

Should still work fine - what method do you use to temper?

Temper as for milk.

Melt the whole thing - temper and sell as a single dark milk layer

I don't - Ruth might. I know that when we've been in the US there are always a crapload more sponsors - I believe you were the one who brought a lot of them to us!

Don't think I can do the sponsor organizing thing from here - but I'll take take of Canadian requests. Hopefully workshop choices will come out of what people identify as wanting to learn. Are you thinking workshops we teach or outside talent?

Hate to drag you through a whole thread - but hidden deep in this report from last year are a lot of the same suggestions for pastry as above and also the equipment shops you must check out in Paris.

The plane was nowhere to be seen at the gate around the time that loading should have occurred - it finally showed up and as we were embarking I heard the gate staff say something about no food on the plane. Well - then they handed us a menu - but by the time they got to taking our request - there wasn't anything we wanted to eat on the plane. Well there were the two bowls of nuts - but they hardly count. But....

Nice!