Kerry Beal

No numbers on posts now - date?

A bit of followup around some questions that came up - The following chefs are doing courses in Montreal and demos in Toronto this year. Guillaume Mabilleau Matthieu Dierinck Andres Lara http://www.chocolate-academy.com/ca/en/newsletter_subscription A Cacao Barry vendor in the US for those having trouble getting product - Vanilla Food Company _ online source for a wide variety of Cacao Barry products. They have many US customers currently and there is no problem getting product shipped out. http://www.vanillafoodcompany.ca/Cacao-Barry-Chocolate-s/84.htm The important thing to remember is that shipping chocolate for these next few months can be difficult as melting can be an issue. If chocolate will be crystallized before use it's probably not such a big issue. But it's important to be aware http://www.vanillafoodcompany.ca/category-s/17.htm NOTE TO U.S. CUSTOMERS from Vanilla Food Co. All pricing on our website is in Canadian (CAD) dollars. When you make a purchase, your credit card company or Paypal will automatically charge you in U.S. dollars (USD) based on their existing exchange rates. Generally, USD $1 = CAD $1.20. So USD $100 would purchase approximately CAD $120 worth of product from our store. Currency exchange sites such as www.XE.comcan provide you with a good approximation of constantly changing currency rates. All shipments originate from warehouses within Canada. Generally, purchases less than USD $800 are not charged import duties or brokerage fees when crossing into the United States. However, we cannot guarantee this. Please be aware that U.S. customers are responsible for any additional import duties, taxes or fees charged by U.S. Customs. For any food-related shipments to the U.S., Vanilla Food Company complies with F.D.A. Prior Notice regulations to expedite shipments across the border Morato demo recipes - DEMO Morato - Chocolate Flavour Expertise-recipes.pdf

Of course there is more rhubarb in the garden that I could bring since I missed your hint that I was supposed to make it!

Can you put a picture of or link to the tape?

Dallas - further to our discussion over in the workshop report thread, how have you gotten the blue line in the middle?

You may need to make custom - or purchase from Europe - http://www.kroese-exclusive-packaging.com/packagingmaterials/vakverdelingen

Great - checking with local bakery suppliers on Tuesday - if not successful will get you to send one my way. Then I'll send the waxed back to you to see how well it works!

Where have you gotten pretzel salt in Canada Larry?

I could give it a try. I assume you are thinking of the kosher salt that is more like pickling salt - I think Morton's is like that?

Any idea what kind of wax is on it? Carnuba?

Steamed some asparagus in the IP - made some hollandaise in the microwave. The perfect lunch!

With any luck Catherine will weigh in - he brought his molds to Montreal predecorated because it was a ganache course but it may have been better clarified.

Interesting - wasn't aware of Aga Khan museum - will have to investigate.

Ok - don't know where the hell my copy of Morato is located right now - I have searched all the usual spots and it is nowhere to be found. But I did find this online fine lines. Click on the 8th picture top row. I suspect that what he has done is drizzle a fine line of perhaps bronze into an empty half sphere mold (or it might have been sprayed first with 70% dark chocolate with cocoa butter), followed by a spray of black. From his descriptions at the demo he might follow that up by another layer of some sort of luster dust and then another spray of a different colour behind that.

Since we had the opportunity to compare the Chocotransfer Sheet products with the Chefrubber products - both colours and transfers - I'd like to solicit some feedback from our participants.

I wondered the same thing - after the rug rat is in bed I'll pull out his book and see if it's in there.

This will give you more time to take pictures! Love seeing your Ren Faire posts.

pates_de_fruits 18-22-28-3.pdf Link to Boiron recipes - some with pear, some with apricot. it looks like smaller amounts with pear

Jim - where did you eat?

Mostly just like oxidation

Anna - pull out Secrets of A Jewish Baker - pumpernickel colour is burnt sugar. Here are the ingredients 1 cup warm water 1 pkg active dry yeast 1 cup rye sour 1 cup altus 4 tbsp pumpernickel colour 1 cup pumpernickel flour dark rye 2 ½ cups common flour (2 1/2 to 3 1/2) 1 tbsp salt 1 tbsp caraway seed Cornstarch Solution 1 ¼ cups water 2 tbsp cornstarch Pumpernickel Colour 3 tbsp sugar 1 tbsp water ¼ cup boiling water

Weighed too much for cast aluminum.

Yellow pectin in Europe might be labelled apple pectin or vitpris.

Hard to say - I know when I've tempered in the TMX that I've added seed and hit the higher speeds to get it to melt in. Been a while!

This stuff is weird - doesn't require acid at the end to activate it. Surprised to discover all apple pectin wasn't the same.