Kerry Beal

Basically just time and slashing technique - mind you I might have increased the temp to 450 on the second loaf from the 425 on the first

Couple of boules of lean french bread at work today in CSO

Thanks Teo.

I find the metal is inclined to make it too dark - so this is a good thing.

Use real chocolate and use it for centers when you are done.

Got a picture of the bottom from the kiln shelf version? Interested in comparing to the metal shelf.

I think they are all in F. Anything for the North American market seems to be in F.

Are you asking about spraying with coloured cocoa butter then using candy melts to mold the pieces to see the effect you get? If that's the case - I'd say no. The fats are incompatible and you'll end up with problems.

Jenny - send me a PM - we'll talk!

Indeed it is - probably about 20 miles from the college. I'm sure you find much more impressive stuff with Andie's help.

Well both the Mold'art and the La Chocolatiere seem to be precise - just not accurate due to the nature of the dials on both of them.

I get mine at the Punjab market - but that probably isn't any help to you!

I never set with an eye to exact temperature in any melter. I melt at a higher setting - then turn down to a vague range of where I want it. I check the temperature with an infra red - when it has dropped to where I want it I turn it up to just where the light turns on. The la chocolatiere is in degrees F.

Ok hive mind - thoughts on low humidity in the production of macaron. A room with 25 to 30% RH instead of the 45 to 50% which most kitchens in Canada would probably be operating at. Do you think it would have an effect on the finished product?

I go in with a long paint brush to get the bubbles out as I go

Yes Canadian dollars. When I spoke to her a few hours back she said she needed to send me a code to add in place of using the eGullet Chocolate Conference. The code does not appear to have appeared - but if you have any trouble booking that might be why.

I was happy enough with the rareness - I like the texture when I sous vide it

Not totally tender - but sliced thin works!

Ok - here we go Phone number for Hilton Garden Inn - 905 984 4200 address 500 York Road, Niagara-on-the-Lake, Ontario The rates are accessed but identifying yourself as part of the EGullet Chocolate Conference - booking code is ECB18 It is a long weekend in Canada so the rates aren't as good as other years - the suggestion that we change our dates to get better rates was not entertained by me! There are taxes on top of the quoted rates Tuesday 15th, wed 16th, Thurs 17th - $119 Friday, Sat and Sun 18-20 - $189 I asked for a few rooms on the following Monday and Tuesday - I'll let you know the rate for that when it's confirmed So call and reserve - last day to do so is April 17th.

Just signing the papers today!

Picked up a well trimmed half eye of round for half price this am on my way into work. Followed @Ann_T's suggestions for the Instant Pot - browned all sides - 4 minutes on high - then sit for an hour.

CSO

Farmer's bread - brought the dough to work cold proofed - baked the first loaf as soon as I arrived

Farmer's bread - a rye loaf

Must be due to a stress point likely related to the shape at the tip. I suspect sometimes the coloured cocoa butter just isn't as flexible but does fine on the round edges. Just like those 3D molds that crack in the same place if everything isn't just so.