Kerry Beal

I went out and bought some peeled hazelnuts today - I also have some ground ones I can bring along.

Bhavani is not going to be able to join us this time - but wonders if anyone wants to play with a melanger for the weekend?

I may have an issue - put in the order today with the pricing he gave me for a 10 kg box a couple of weeks ago - now he's telling me he only has 4 kg bags at a much higher price. I'll see what comes of it.

I don’t know I haven’t got it yet

I miss our Manitoulin tempura nights

If I were to bring cocoa butter - is anyone interested in purchasing for $20 US a kg? It will be the little beads. Let me know quantities you are interested in and I will have it weighed out and ready for it's new home.

I have the half size of this one - I was spraying plain cocoa butter yesterday and there was a bit of an issue, in part because the front filter was probably overwhelmed already, but I have used it with the Fuji with no issue (I find the Fuji tends to result in less overspray than my other airbrushes).

Well, I for one have learned so much from your research into ice cream and stabilizers, if and when you write your book - I'm sure it will win awards!

Not bad at all - it's about 10 min from restaurant to table!

That is essentially correct - the form VI crystals that are there will still be there. You just may find it hard to mold

I think you are doing pretty well in the encyclopedic technical knowledge applied to creative thinking realm yourself!

Chocolates and Confections - here's another source for the first edition - Abebooks Chocolates and Confections Time Life Candy Chocolate Artistry

Do you have a copy of Chocolates and Confections by Greweling? As @curls mentioned liquor chocolates are covered and it's the bible for so much of what we do. The Time-Life book Candy has a good tutorial on starch molding liquor chocolates as well. I think most of us have tried at times to close fully liquid items and it has pretty much universally been a bust. The fillable spheres are about the best - using one of the capping trays and turning a chocolate coated guitar sheet upside down on it. I think I recall Elaine Gonzalez in Chocolate Artistry making the mixture of sugar syrup and booze - piping it into cups and letting it crystallize over before backing it.

Rodney has volunteered (make that was voluntold) he would be doing breakfasts! So that problem solved.

Haven't got my stuff with me here at home - but we are down more than $1300 US compared to budget. Now with less people - our budget for breakfast and lunch will be less for sure - we were originally thinking catered sandwich type stuff for lunch - but can swap over to DIY. It's really hard to predict when I try to compare the costs for previous workshops and now with the increase in the cost of everything I'm hard pressed to get a handle on it.

Ran across this picture in my photo's - Ruth and I at one of the two Buffalo Wing joints - I think Duff's.

Kerry Beal lironp YetiChocolates curls chocolot patris alleguede tikidoc + Maddie Sue and Jane Anniebakes Haley + Brittany Matcha Wizard - aka Jenna VistaGardens Gwbyls Bernie Mueller dhardy123 So we've had a large number of last minute drop outs - which will be nice for the workshop end of things - but not so great for the finances as they were based on at least 6 more people. Two workshops ago I was out a chunk of money when it was all done because I hadn't asked people to pay ahead and there were no shows that didn't let me know they weren't coming. So last workshop I determined that payment had to be ahead and that worked out well when there were an abundance of participants and if they wanted to drop out - they were responsible for selling their spot. So looking at ways to reduce overall cost. We had intended to provide breakfast at Tomric - but maybe folks could eat at their hotel before they come and we could just stick to beverages for the morning. Welcome any other suggestions.

I think we made one a JM's place in Vegas and I run across it occasionally hidden deep in the bowels of my computer - let me see if I can find it again.

I think it does look like the rolled variation.

Renee from Chocolat-Chocolat has been kind enough to send us a whole bunch of samples of coloured cocoa butter from Roxy and Rich.

Looks like a few of you missed the link to the payment - going to recopy it here. If you could get the payment done ASAP so you don't lose your spot. Well - went digging back to the last time I did this and discovered that I had used PayPal.me to receive funds. So @patris and I discussed it and it would appear that if I use use my Canadian PayPal account I'll get charged on the conversion from US to CAN and then again when we purchase stuff on the conversion from CAN to US. So we have decided that we will collect the funds via your choice of PayPal, Venmo, cash app, Zelle sent to @patris. If you PM @patris she will send you a send a link for your choice of payment method. Make sure you send it Friends and Family if it's PayPal. Cost is $225 US for the workshop and $25 US for Saturday dinner - booze on Saturday not included.

It will be good to see you and Maddie - if you could send the payment to @patris via the friends and family option ASAP - that would be great

That would make a great cart for a guitar.

You give away the molds filled with stuff?

Kerry Beal lironp YetiChocolates curls chocolot patris alleguede tikidoc +1 (maybe Maddie) Sue and Jane Maggie Smith Anniebakes kimmiq Haley + Kelsey + Britney Matcha Wizard - aka Jenna VistaGardens Gwbyls Bernie Mueller (+1 maybe) Eat.Choui - can't believe I missed putting her on the list cause she was one of the first who contacted me dhardy123