Kerry Beal

He has lots of staff doing nothing but this!

Will bring. Believe Rodney has neutral glaze. Way back we played with neutral glaze fillings - let me see if I can find. Here

Yup - soft white fondant. IMB (sorry about the unexplained short form - it's ubiquitous in eG) will be shorter than American - but still decent I'd think. I've done it before as filling but didn't keep them for any length. Did Pierre Hermes lemon cream for filling once too.

Definite RobertM Chocolot curls MelissaH Gwbyls tikidoc Robyn Dilittante + 1 YetiChocolates Beets3 +1(AB) jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet chocoera Ashley Waters patris and Chris mkayahara Matthew Hayday Bernie Boris DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet chocoera Beets3 +1(AB) Ashley Waters jim loellbach Tikidoc curls Chocolatespassion MelissaH Saturday dinner list - one ovolacto vegetarian Chocoera Dilittante and wife curls tikidoc patris and Chris chocolot Chocolatespassion +1 YetiChocolates Boris Gwbyls MelissaH

That's a lot of gelatine relative to the liquid - nice and firm I'll bet! There are buttercream fillings - fondant, butter, chocolate and flavour - very traditional for belgian chocolates. If you look in Geerts book, there are a whole lot of variations. American buttercream would probably have an almost unlimited shelf life (flavour would drop off first). A nice IMB filling might be short-lived but it would be tasty. You'd want a very thin shell up against the soft filling.

Call them asap - Jess will be picking up the order at the end of the week.

He's put a big drop of white in the bottom - dragged a tool through it to get the circular lines - then sprayed the yellow in the mold behind the white.

Ok - so we'll go for $20 and make sure to buy the name brand Coke and the best brand of cheese! That will give us a little contingency just in case.

Let me do some better math - probably better get an idea of how many we are feeding to make it balance correctly. I'll change it in the original post for now.

Clearly hadn't thought it through in the slightest - should be providing water, pop (or what you yanks call soda) and salad.

Rodney says I'm going to lose points (and money) on costing! Guess that's why he's running a profitable business and my day job supports mine. I think we may need to charge a titch more for the pizza if we are going to have quality toppings! What do you think the market will bear?

Goûter is located at 3507 Bathurst Street - it's just under 3 km from the hotel. Right now you will see another sign above the store and paper on the windows. Show and tell is where we bring something we want the group to try out - perhaps something you are particularly proud of - or even something you might want opinions on flavour/decorating techniques etc. And typically we drink a bit a wine while we are doing it! Valuable lesson learned a few years ago by Tikidoc I think - if you are driving - don't leave your show and tell chocolates in the back seat of the car where the sun can get at them!

Headed over Rodney's today - much discussion and firming up of various things. 1. Master Class still on - so lots more hands on for the 3 participants! Anyone else want to join - let me know. Cost will be $125. Suggestions for anything else you might want to learn - bring them on! 2. David of Soma would like us to limit to 20 people (they are still in the old location and it's not huge!) - which with the master class going on and our numbers should not be an issue 3. Think that doing pizza on Friday night instead of lasagna pre show and tell would work nicely - we've got a deck oven and we can compose our own! Somewhere between $15 to $20 per depending on the number of people. 4. Think we'll do a lot of the workshop in the unfinished upstairs part of Goûter - the space is huge. So we benefit from the delay in the finishing of the cafe. We can set up tables and then when we want to run things through the enrober we can run them downstairs - will give people a lot more space to work. 5. Hoping that Signature Fine Foods will give us a couple of discovery boxes of Power Flowers to sell on consignment - I'll get a price for those if they go for it.

Definite RobertM Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates Beets3 +1(AB) jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet chocoera Ashley Waters patris and Chris mkayahara Matthew Hayday Bernie Boris DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet chocoera Beets3 +1(AB) Ashley Waters jim loellbach Tikidoc curls Chocolatespassion Saturday dinner list - one ovolacto vegetarian Chocoera Dilittante and wife curls tikidoc patris and Chris chocolot Chocolatespassion +1 YetiChocolates Boris Gwbyls

The stuff from Chocolat-chocolat will be picked up end of this week likely - so if you want to add something to that order give them a call ASAP.

I got 6 - taking two back (have taken them all out of their packages to test) because they're not accurate. I'll test out the replacement two to make sure that they are OK. So short answer Yep there's plenty.

At home I have the Fagor version of the IP - it's a little bigger than the IP at work but isn't actually any taller inside because it has a removeable (but obligatory ) liner in the lid. So I used that. I have caramelized in the stovetop pressure cooker before and also over water in my slow cooker. I think the caramelized chocolate would be really nice with freeze dried corn!

Let me see if I can put together a bit of an itinerary. Not totally firmed up yet. Thursday for those who arrive - the Morato Demo is at George Brown 4-6:30 - so earlier than it would have been at Humber. Friday am - I'm hoping we can set up the Soma visit for around 11 am. Then visit a shop or two and head back to Gouter (which is where everything will be held) around dinner time. Doesn't look like there is enough interest in a Master Class to pull that off. Rodney plans to make some lasagna - so those who don't want to eat out can have a bite before the show and tell - that will probably start around 7:30. Usually a bit of wine accompanies show and tell (BYOB). Saturday we will likely start at Gouter at around 8 or 8:30 - Saturday am will be some didactic teaching. We'll have pastries etc for a bite Saturday and Sunday mornings and we'll put together lunch as we have in the past - a variety of breads, cold cuts, cheese, salads from which you can assemble something. After lunch we start to play - you might want to identify areas you want someone to help you with - or equipment you want to try so that you can plan your time accordingly. We usually go until around 5 on Saturday. Saturday evening is dinner - we haven't confirmed the chef yet - but we are working on a couple of options. Likely we'll aim for around 7 pm. Sunday we continue to play and teach each other what we know - usually starting around 8 or 8:30 and we usually wrap up around 4. We need to clean up after ourselves as we don't have the budget to pay someone to do this for us - so keep that in mind.

They did look a little like country style ribs on the surface. But a whole lot more bone in there!

Got to thinking today - IBC Power Flowers are used to colour white chocolate - but perhaps they could be used to make coloured cocoa butter. Since the discovery box comes with a mixing palette I'll bet you could reliably reproduce the shade each time. So I started with 200 grams of cocoa butter (vs 400 grams of white chocolate), melted it and added the predetermined number of yellow and blue 'flowers'. I gave it a mix with the immersion blender then tested on a piece of wax paper. Clearly it was going to be too transparent. So I added two white 'flowers' and mixed again. Still a bit more transparent than i wanted. Another two white flowers and I was happy with the opacity. I let it cool down to 33.5C and added a little bit of EZtemper silk to bring it into temper. On the left the opacity with two flowers, on the right - with 4. I had forgotten to keep aside some chocolate for the test - so I dragged a bit out of the bark I was making with almonds and smoked salt - hence the dull spots on the chocolate.

Caramelized some milk chocolate today - as tasty as the white - maybe more so because less sweet. Picture and picture here.

Playing today in my chocolate room - caramelized some milk chocolate. Figured if it works with white chocolate - why not with milk. Pressure cooked in jar for one hour, added about 5% cocoa butter while it was cooling. When it cooled to 33.5 C I added the EZtemper silk - made some bars and some bark with freeze dried cappuccino granules.

How about Morato?

Definite RobertM Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates Beets3 +1(AB) jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet chocoera Ashley Waters patris and Chris mkayahara Matthew Hayday Bernie Boris Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet chocoera Beets3 +1(AB) Ashley Waters jim loellbach Tikidoc curls Chocolatespassion Saturday dinner list - one ovolacto vegetarian Chocoera Dilittante and wife curls tikidoc patris and Chris chocolot Chocolatespassion +1 YetiChocolates Boris Gwbyls

Nope - not JKV. Wonder what company I haven't considered.