Kerry Beal

I noticed that too - not sure what Brian uses it for

Brian doing bean to bar talk at Tomric Nibs outside waiting for scraps

The crystallization is just that - crystallization - so what ever would prevent it in a caramel will prevent it in DDL - so extra glucose maybe?

@RobertM has brought me a couple of litre bottles of the Clear Spring brand from the duty free. You can only buy it coming in to Canada from NY state and Canadians have to have been across the border for 48 hours. Americans are allowed 1 - 1.14 litre bottle when they come across. I think Bob was a little above his limit (BLB - be like Bob as we say)!

Report of this years workshop has begun - here.

We should have had @chefmd pick you up on her way through - I'm sure we could find something for you to do! What @Anna N and I were discussing just yesterday - we need to get the Heartland Gathering back up and running. It serves the same purpose for the non chocolate types as the workshop does. Eating, cooking, camaraderie, putting a name to a face.

I've had the crystals in old bottles of DDL - not so much when it's been 'fresher'. Thinking particularly of the Presidents Choice brand I used to get.

BLB

Where are you to?

Can you believe this is our 10th annual workshop? And here we are back in Niagara College in beautiful Niagara on the Lake where it all began in 2009. The view from my room - the pergola down there we will have access to for Show and Tell on Friday night. I had every intention of soaking in a nice warm bath after my arrival - alas not a tub to be seen - and while the shower is quite attractive - it doesn't invite soaking! Those who can't soak can at least drink if they have remembered to bring small specimen bottles of booze. I somehow pictured a nice glass tumbler for my negroni - but alas... Tomorrow morning the whirlwind will begin with a trip across the border to Tomric - hope everyone remembers their passport.

Add a bit of coconut oil.

Need a count on the number of parbaked frozen baguettes for @Alleguede to bring.

I'm leaving around 9 - Brian expects us 10:30 - 11 arrival

Haven't brought popcorn or peanuts - I'm sure we have the remaining ingredients if you bring along those two things.

I don't know - it's a Cabrellon mold - looks like it's one piece so I wonder if it's a bit of an illusion that the spheres are almost complete.

So who's going to organize it?

One slight change - our Saturday dinner will no longer be in the cooking lab - instead they are moving us to a posh wine tasting room (we'll have signs up to redirect - I can't recall the number off hand). It's all related to the illegality of having wine in the the cooking lab. Apparently we are fortunate that we haven't been caught in the past. But problem was solved by a change of room. And I will, going forward, buy wine using the college's liquor license for events held there. It would have gotten us a break on the price apparently so it's too bad we didn't find out about it until now.

Let's touch base Wednesday night - we should have better idea then of what the Thursday am situation will be.

Yes you were - go back and look at pics - 2013 report

How many do you think we will be on Thursday?

That would be me - I always chill when making the shells - then a few minutes after backing off

I had Guinness stew - it was downtown NOTL as I recall.

It was the Old Winery we went to in 2013. Just down the road from the hotel.

I remember going to a couple of places I liked - don't recall any names though.

Do you happen to know what ganache that is? I filled with a gianduja tonight and it was self leveling.