Kerry Beal

Dinner at the VIP event - we aren’t VIPs

It would also be interesting to know how long each of these stages take to determine how efficient this method would be.

Looks like there is a YouTube video of tempering using the bowl. I can't get it to load for some reason. Video So what I picture is this - chop about 1/2 of a pound plus bar into shards - put in the bowl and set the heat to 120º F. Give it a stir on occasion until chocolate melts completely. (I'm assuming dark chocolate here) Turn down the heat to around 90º F or a bit less, add about 1/4 lb chunk of chocolate and stir on occasion until the chocolate get's down to 90º F. (I'd probably use in second thermometer to monitor that). Remove the remainder of the chunk of chocolate. Now test your temper - dip an offset spatula into the chocolate, tap to remove excess. Place on counter and watch for around 5 minutes. If chocolate is in temper - after it completely hardens - there won't be any streaks, you should be able to rub your finger on the surface without causing significant marks. Alternately you could smear some chocolate on a piece of parchment and after it hardens, check with the finger swipe and also see if you can snap it in half crisply.

Ok - we shall talk more later to help sort this out. Trader Joe’s pound plus bars would be fine

Melting some chocolate in it - to around 45•C , turning down to around 30•C and adding some unmelted Chocolate until it cools to 30C. You want the seed to be just melting out when you get down to 30 - if it melts out too early there will not be any crystals left to temper

Would you be willing to do the experiments? We can talk you through it!

You know me so well! Orange juice. They like to think they’re a big city!

Garden Cafe on recommendation of a foodie setting up the venue at the festival (we were a few hours early) Omelet with mushrooms chorizo and cheddar Breakfast sandwichBreakfast sandwich

and sweet!

The Kitchen-aid Precise Heat Mixing bowl theoretically could do what you want. I know we've discussed it before but I can't recall what conclusions we came to. It is available in Europe - I saw it first in France and posted a picture of it on eG well before it was available in North America. I believe @JoNorvelleWalker has one (or had one). Totally in agreement with @Tri2Cook re getting water anywhere near your chocolate. Brad Churchill of Chokolat in Edmonton Alberta has been making himself something similar (can't recall what the heat source is) since I believe 2013. You might want to contact him and see how it's coming along.

I do one part soft white fondant with 2 parts peanut butter and some salt for PB cup centers - perhaps something similar? Don't over mix or it gets too crumbly.

Walked over to Meso Maya - noticed some wild mushrooms - didn't stop to pick them. Oaxaca for me El Chaman for @alleguede Chips and salsa of course - And always better with guac. Chicarrone I think this might be Pollo Fresco When I explained to the server that this was not top sirloin but likely skirt steak - he took it back and at least brought the next one cooked the way I had asked ( but still not top sirloin).

@Alleguede thinks he might be opening a school in Vegas upcoming.

Food in flight - chicken or chicken

More of a pat down - carryon got strip searched - and they still missed the scalpel blades!

My slug collection

My banner tested positive for explosives so I had the benefit of a strip search in security. Strangely - since @Alleguede was carrying my banner - but I'm the one who admitted to owning it - I'm the one who got searched not him. How much sense does it make that both of us didn't get searched?

So here we are again - in the Air Canada Lounge awaiting our flight to Dallas. @Alleguede and I will have a table at the Dallas Chocolate Festival again this year. Sadly I was late for the boiled eggs in the lounge. This is the worlds slowest toaster. Marmalade on toast - carbs it is.

Totally - lime or lemon squeezed on them.

Those I use to hold piping bags - I like to be able to see the progress of the stuff I'm immersion blending.

Made a a couple of loaves of Pain Rustique For lunch I made chawan mushi - 40 min at 190 steam in CSO

Nice find! I would have snatched that up in a heartbeat.

Or JKV

Not a big fan of this mold - it's a bugger to get the bonbons out.

Thanks @kayb