Kerry Beal

Just waiting for confirmation from Brian at Tomric re time on Thursday - I've suggested we come at 11 and leave at 2 but I'll clarify when I hear. Friday two master's classes - the first I think will be 9 to noon - and it will be Nut Pastes, Gianduja's, Praline and perhaps a quick primer on bean to bar. As I think I mentioned before Bhavani from Diamond Custom Machines will attend and bring the machines we will use. I'm going to start a list of folks who want to attend that and perhaps if you are interested in purchasing a machine to take home you could give me an idea so that I could give him an idea of how many to bring along. The second class from 1 to 4 will be 'Bars' - and by that we mean chocolate bars - things like nougat, twix, the chewy bar... with any luck we'll be able to make use of some of the nut pastes we will have made for the morning master's class. I'm hoping to keep the cost of the Master's Classes to around $120 CDN each and the workshop itself to about $175 CDN. Our costs have gone up significantly both in room rental and the ancillary costs from the last time we were at Niagara. On Saturday morning for two hours we will be taught something chocolate by Andres Lara - who, fresh from heading up the Cacao Barry Academy in Japan, is now an ambassador and source of chocolate talent in Toronto for Cacao Barry. We should aim to start at 9 am on Saturday and Sunday and finish up by 4 so we have time to clean. Then of course we will spend the next day and a half playing as we always do. I will, as usual, talk tempering basics to anyone who wants to hear them! We will have our big blowout dinner on Saturday night - let me know if there are any dietary restrictions as we tend to be a bit meat centric! I believe we paid $60 each for it last time - I suspect with the significant increases in food costs in the last year that it might come in closer to $70 this time (but that's Canadian!) I will start a list for dinner as well - plus 1's/spouses welcome. What do you need to bring? If you have any tools that you simply can't work without - bring them along - make sure they are labelled with your identification so you don't lose track of them. Bring any molds that you want specifically to play with - we will have all sorts of colored cocoa butter, transfers etc. Might want to bring along a transfer mold or two if you have them and want to try transfers with them. Again - label so you don't lose. There will be a Fuji spray gun to use for painting molds - we'll have to rig up something in the way of a spray booth. Let's start a list of folks interested in each of the Master's classes - I think we will have to limit them to 10 participants.

Let me work on that over next couple of days - won't be able to say what Tomric will be able to do for us - but at least we can schedule the time

Are the Wotou buns a steamed bread?

You can get some from Chocolat-Chocolat in Montreal though! Just call me an enabler.

Commercial - bought the one with a cat and dog, as well as some snails like them in France this fall.

Couple of pics from yesterday at the show - managed to find a low carb bite for lunch. My neighbors from EMF took home a cat and dog - and a cat to the flatbread vendors across the aisle

Me as well - but in the Indian store where I bought atta flour the other day I seem to recall seeing non durum atta though I wouldn't swear to it.

Brilliant!

I think normally an OR tape goes there that I use to polish molds - there seems to be one hanging on the other hook. Most of my really good magnets on this fridge come from Lee Valley - pretty heavy duty magnets I must say.

Very occasional ruler loss - but usually no problem at all.

My chocolate room fridge - held together by magnets of many sorts!

Toronto Restaurant Show for the next 3 days. Finally got the embroidery done on the chef coats I bought in France. When you get a little bored you can start playing with Peeps!

Here's the proportions I used - didn't write down the instructions for some reason - but I recall I mixed mine up in the Sumeet. Mango Bar with Chili Lime Salt Ingredients 42 grams freeze dried mango powder 40 grams cocoa butter 15 grams sugar, or less ½ tsp amchour powder 1 drop lime oil Chili Lime Salt 2 tbsp flaky salt, like maldon 1 tsp aleppo pepper zest of 2 limes Method Chili Lime Salt: salt and chili on baking sheet, grate over the lime zest - 200 F for 10 min or so until dry.

I third the atta flour.

Here you go

French lean cut into chunks and rolled around with cheese. Reassembled in pan. They claim it's the best I've made so far

It was a pretty good show for sure. Just negotiating our booth for this year now.

Yup - I tasted those ones that David made before I tasted the Valrhona product. His are fabulous. I must confess that after I tasted them I actually made my own. Mine turned out quite nicely too - right down to the chili lime salt. I think I would be kind of hesitant to use it as a shell. Certainly as a thin bar by itself.

Definitions I think by the Codex standards it would not fit - neither would white chocolate as couverture - but since the high percentage of cocoa butter makes them all so much easier to work with that we all tend to think of high fat chocolate as couverture regardless of colour.

True that - I'm always calculating to decide which side of the border I should purchase on. Think I may have bought mine from one of the airbrushing stores.

RobertM gfron1 (tentative) pastryani tikidoc (perhaps +2) ChocolateMom Audrey Brown TandemChocoPC Chocolot MelissaH (pending) Beets3 YetiChocolates!!!!! VistaGardens Diana D Gwbyls Chocoera + 1 staff Beth Wilson (tentative) lambrecht gourmet Sue PEI Kata Anna Chi WayUpNorth Carol Lang and Max

Wonderful - looking forward to seeing you and Max again!

Looks a little different than what I have. https://www.opentip.com/search.php?cPath=11700&products_id=5534991&gclid=EAIaIQobChMIotCstrq82QIVGbXACh2uCQNjEAQYBCABEgLOYfD_BwE https://www.opentip.com/search.php?cPath=29884&products_id=4406188&gclid=EAIaIQobChMIotCstrq82QIVGbXACh2uCQNjEAQYAiABEgKaHvD_BwE

I've seen it at the Punjab Market without colour.

I guess if that's what they are calling them! I suppose since couverature has more cocoa butter than 'plain' chocolate it might loosely fit the definition. It is pretty tasty stuff I must say.