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Everything posted by Kerry Beal
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Planning: eG Chocolate and Confectionery Workshop 2016
Kerry Beal replied to a topic in Pastry & Baking
Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 jim loellbach kimberly m omar c Chocolatespassion +1 Tentative lambrecht gourmet prabha Mark Heim (strong tentative!) patris and sib Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM -
What the market will bear I'd say. Probably somewhere between $500 and $1000 depending on whether available water testing is included in the recipe development.
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CW 1474 - I can't find it in those same places. Worth calling Chocolat-chocolat and seeing if perhaps they have it but not listed.
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Don't know if most people charge by hourly rate - I've always charged per recipe. I suppose the cost may vary depending on the difficulty of incorporating the specified ingredients. What are you hoping your consultant will do for you?
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Planning: eG Chocolate and Confectionery Workshop 2016
Kerry Beal replied to a topic in Pastry & Baking
Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 jim loellbach kimberly m omar c Tentative lambrecht gourmet prabha Mark Heim (strong tentative!) patris and sib Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM -
Perhaps this?
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The Decline of Cold Cereal in the age of the Millennials
Kerry Beal replied to a topic in Food Traditions & Culture
One of my favourite scenes from A Christmas Story! -
We can get the 80 proof in Ontario these days (it's apparently bottled in Canada) - but haven't seen the 151. Perhaps at a duty free.
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Where are you located?
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Planning: eG Chocolate and Confectionery Workshop 2016
Kerry Beal replied to a topic in Pastry & Baking
Slight complication today when I spoke to the girls from Cacao Barry - they have said given the smaller size of the auditorium at George Brown that we may not all be able to get in to Morato. They may force us to only offer it to those who have chocolate businesses - which I think so far we are OK with. There is a possiblity that they may end up with a larger auditorium for Morato but we can't count on that right yet. It might be 5 pm rather than 5:30 - I got myself a little disturbed when they told me about possible limitations and I mentioned that I had offered it to the entire group on the understanding that it was not an issue! Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 jim loellbach kimberly m omar c Tentative lambrecht gourmet prabha Mark Heim (strong tentative!) patris and sib Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls -
Planning: eG Chocolate and Confectionery Workshop 2016
Kerry Beal replied to a topic in Pastry & Baking
It was to be 5:30 when at Humber - I'll check with the girls from Cacao Barry today when I see them -
Don't recall that I've posted them before.
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Planning: eG Chocolate and Confectionery Workshop 2016
Kerry Beal replied to a topic in Pastry & Baking
Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 jim loellbach kimberly m omar c Tentative lambrecht gourmet prabha Mark Heim (strong tentative!) patris and sib Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate -
Planning: eG Chocolate and Confectionery Workshop 2016
Kerry Beal replied to a topic in Pastry & Baking
It won't be any earlier in the day for sure. -
Planning: eG Chocolate and Confectionery Workshop 2016
Kerry Beal replied to a topic in Pastry & Baking
Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 jim loellbach kimberly m omar c Tentative lambrecht gourmet prabha Mark Heim (strong tentative!) patris and sib Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot -
I've found the bunny pops go over well - particularly the ones I have that have feet, ears and bunny butts only.
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Planning: eG Chocolate and Confectionery Workshop 2016
Kerry Beal replied to a topic in Pastry & Baking
Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 jim loellbach kimberly m omar c Tentative lambrecht gourmet prabha Mark Heim (strong tentative!) patris and sib Lurking waiting to decide DianaM Morato for Sure dilittante +1 -
Couple of places in Peterborough that carry Forbes Wild Food which makes a birch syrup. Whetung Ojibwa Centre 875 Mississauga Street Curve Lake Indian Reserve (705) 657-3661 Canadien Canoe Museum 910 Monaghan Road Peterborough, ON 1 (866) 342-2663
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Planning: eG Chocolate and Confectionery Workshop 2016
Kerry Beal replied to a topic in Pastry & Baking
Learned today that Morato might be held at George Brown rather than Humber - because like Niagara College Humber is renovating. It is a much smaller venue and in order to make sure people show up at the events at George Brown Cocoa Barry charges a $30 fee. They send you home with a bag of origin chocolate and feed you grazing food. Can I get a new show of hands for Morato taking this new info into account? -
I read all about doing that with marbling on paper - carageenan was the magic in the water as I recall. Wanted to do it with chocolate. http://marbleart.us/MarblingSupplies.htm
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Planning: eG Chocolate and Confectionery Workshop 2016
Kerry Beal replied to a topic in Pastry & Baking
Yup - suspect similar prices this year - sat dinner likely around $50 -
Couple of Instant Pots you could add soups, stews and chilis - that will keep themselves warm in the pot.
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The Decline of Cold Cereal in the age of the Millennials
Kerry Beal replied to a topic in Food Traditions & Culture
And pre microwave - you poured boiling water over your shredded wheat, drained it, added the cold milk and brown sugar. -
'iBark' to take to the Restaurant show tomorrow - busted macaron shells from @Alleguede's wholesale production with some freeze dried raspberries.