Kerry Beal

They aren't coming - too busy this year. Was talking to Art at the Bakery Show last week.

They shouldn't interfere with the temper unless they are way too warm I would say. I suppose if they were high fat and the mold was dark chocolate and in really good temper that the fat could make it's way through and get between the surface and the mould. But since it was 3 different fillings that seems unlikely.

What was the filling?

I will have to sort a few things at the college before heading over to Tomric on Thursday am. I will have space for 3 in my car.

Someone needs to figure out Thursday dinner - not going to be me though!

I have two people for sure that want to take EZtempers home from the workshop. Could anyone else who thinks they might want one PM me. I want to be sure to bring enough along because I will not be going home during the workshop to collect and calibrate any others. Also if any Canadians are interested in one of the La Chocolatiere melters send me a PM - I'll let the americans buy from the states because it's not easy for me to get any number of them across the border and I only have a few.

I'm not handling the transfers at this point - you need to do that amongst yourselves. Workshop is $175 and class is $120 so I'll let you do the math to figure out half. If you look at your PayPal account I'm sure you can figure what the exchange gave you.

This is all perfect - I'm bringing no books!

I made a whole series of 'water' ganaches when I was making truffles for a Niagara wine event. I had wines from a large number of wineries - did some experiments to see which chocolate they tasted best with - then made water ganaches replacing the water with wine. As mentioned earlier in this topic - I add a neutral oil as well to replace the amount of fat that would be found in the cream in a regular truffle. I found that grape seed oil was a good choice - no worries about allergies.

They snarfed it down in no time - but I think it needed more salt in the dough.

Started the poolish yesterday at work - took durum flour and mixed dough today Tom Cats semolina filone only not filone shaped.

By the way - everyone does their own dishes and @Gwbyls will make good and sure that we don't wash chocolate down the sink. It's her superpower!

Oh - wait until you see the new dish pit beside the new lab we are going to be in on Sat and Sunday!

chicken rice soup

Teisan lap

Return it!

Someone needs to get rid of their workshop and 1 class and is willing to take half price. PM me if interested

I find it very unpleasant also

I find it's a bit of a crapshoot - I've burned in glass and I've burned in plastic.

Looks like two other people are bringing Greweling. I'll probably just not bother to bring mine. Less to lug. Anybody bringing Wybauw? Maybe I should bring Morato but it's even heavier. I suspect here is the best place to talk about dinner options. Might want to cross post on Facebook.

No change in the source of the egg whites? (I.e. Fresh vs carton). Reliable thermometer for temperature of sugar syrup?

eGullet NOTL Workshop 2018 Agenda Thursday, May 17, 2018 10:30-1:30 Tomric Systems 85 River Rock Dr #202, Buffalo, NY 14207, USA Brian Donaghy will do some sort of demo for us and we will have the opportunity to purchase molds, colored cocoa butter, etc. Patty (@patris) will meet us there towards the end so we can purchase our beautiful bespoke dipping bowls! Friday May 18, 2018 9:00 - 12:00 Master's Class - Are you Nuts? - Nut Pastes, Giandujas, Praline (aka Rodney’s nuts) Niagara College NOTL campus room HT108 - 135 Taylor Road, Niagara-on-the-Lake, Ontario - park around the back near the Teaching Brewery and track me down in room HT108 for a parking pass if you haven’t gotten one from me on Thursday. I have 15 parking passes would should be sufficient as we will likely car pool from the hotel. There will be a light breakfast of pastries available just before class starts for the Nut Paste class participants 12:00 - 1:00 Lunch Make your own sandwiches. 1:00 - 4:00 Master’s Class - Raising the Bar Niagara College NOTL campus room HT108 - 135 Taylor Road, Niagara-on-the-Lake, Ontario - park around the back near the Teaching Brewery Dinner on your own 7:00 pm Show and Tell Garden View A room - Hilton Garden Inn 500 York Road, Niagara-on-the-Lake, Ontario L0S 1J0 Bring some confections that you have made to share with the group (and for bragging rights) - BYOB - sneak it in - bring your own tumbler for your wine as well as I don't believe glasses will be available. Saturday May 19, 2018 9:00 - 4:00 Workshop Niagara College NOTL campus room HT119 - 135 Taylor Road, Niagara-on-the-Lake, Ontario - park around the back near the Teaching Brewery - parking passed not required on Saturday and Sunday 9:00 - 11:00 Lisabeth Flanaghan on Bean to Bar Chocolate Discussion and Tasting 11:00 - 4:00 Playtime - teach each other what we know, learn what we want to learn Breakfast pastries will be set out in the am, and ingredients to make your own sandwiches for lunch will be provided on both Saturday and Sunday. Those who have attended the Master’s Classes might be bored of the choices by Sunday! 6:30 - …Dinner at the College Niagara College NOTL campus room HT108 - 135 Taylor Road, Niagara-on-the-Lake, Ontario - park around the back near the Teaching Brewery Sunday May 20, 2018 9:00 - 4:00 Workshop Finish projects or start new ones. Clean up at 3:30, leave by 4:00.

Bring the recipe

I'm bringing Greweling. But no other books - I've already spent one day lugging hundreds of kg of chocolate to Niagara - so I'm going to limit the stuff I have to lug back. Who is bringing what other books?

I had planned to work on mine today - road to hell and all that. I've just about got the agenda done. Need to find time to take it out for printing.