Kerry Beal

I picked mine up used from a chocolate shop in Toronto that had been making ice creams but it just wasn't practical for them. You should make a mix, put it in a fat deli container and bring it down to me frozen and we can run it through the Pacojet and see if one spin does it with your mix. When I travel with frozen stuff I put in inside a Donvier ice cream maker canister - keeps it solidly frozen for pretty much days.

As Anna says - I had to get one! When I was using the iCreami I found that after the first spin if I went around the canister with one of my bone handles knives before respin I got rid of the icy edge. But wanted to be able to make bigger batches and add overrun.

Brian from Tomric confirms that they have a couple of Iwata compressors and badger 250's. They also have a big central compressor with hookups to the lab. So we could bring our own airbrushes and not have to worry about a compressor. There is also colored cocoa butter in the lab already that we can use if I fail in my attempts to get more.

There will be scales at every station so don't need to bring one of those. Suspect we won't need any molds either - given we will be at Tomric.

I can actually picture the drive if it's Duncan to Cowichan Bay!

Perfect - why don't you post some here and we can see what people want to learn. Still hoping someone who is driving can bring an airbrush and compressor.

Can you PM me and tell me what you are trying to accomplish if you aren't comfortable posting it here.

But white has titanium dioxide so likely won't be transparent.

Found another coming! Kerry Beal lironp tandemchocoPC YetiChocolates curls chocolot patris Audrey Brown +1 (Melanie) alleguede tikidoc +1 (maybe Maddie) Sue and Jane Maggie Smith Anniebakes carol lang kimmiq Haley + Kelsey + Britney Matcha Wizard - aka Jenna VistaGardens Gwbyls

The classic collection from Chocotransfersheets.com is more transparent. You can of course make your own with fat soluble colors by not adding any titanium dioxide. The power flowers in cocoa butter instead of white chocolate work really well for this.

Modernist Pantry looks at the growed up iCreami - here. Watch with the CC on for extra amusement. I'm picturing Janie drinking on the duck.

She will be missed!

This could go both here and in Unexpected Food Gifts. It contains a recipe for Callison!

Yup!

This should be interesting - looks like I have a couple of gallons of sap - might get a little jar of syrup when I'm done. Got a little chunk of cocoa butter to throw in if it foams up - but I suspect the Control Freak will prevent that from happening. I'll move over to the probe in a smaller pan when the time comes. Heading for around 104º C (66 Brix).

Here you go

It’s quite lovely now - raisiny - don’t think I would recognize it as orange.

Can't recall and can't find any notes. But I'd likely have used a brandy. Let me go looking in my liquor shelves and see what I find. Most eau de vies I have are flavors that I wouldn't have used - so I'm guessing brandy. That would have been grape based brandy that hadn't been aged on oak. Might even have been made at home.

Basic technique figured out - a little fine tuning required. I believe a lighter colored cocoa butter will be a good option.

Kerry Beal lironp tandemchocoPC YetiChocolates curls chocolot patris Audrey Brown +1 (Melanie) alleguede tikidoc +1 (maybe Maddie) Sue and Jane Maggie Smith Anniebakes carol lang kimmiq Haley + Kelsey + Britney Matcha Wizard - aka Jenna VistaGardens

Maybe we should add the cost of a couple of propane heaters to the mix! I love my dipping bowls - I'm going to do a class for my child's sheltered workshop as a fund raiser on the 29th - we will dip oreos - I keep looking at my favorite dipping bowl and saying I won't take it - not going to risk it getting broken!

I'm not sure - I do know the cost of the venue. But I'll need to get more idea of costs around the day to day. We hope to do the show and tell in @patris's back yard - that of course will be weather permitting. Callebaut is sending us chocolate, carakrakine, swag (bowls and such). Kriss Harvey is going to arrange some Boiron purees for us - but I'm also hoping we can get some shelf stable purees from Pontier to compare. I'm having no luck getting ahold of Kurt for colored cocoa butter - I guess it's time I talk to Chef Rubber - perhaps I can also reach Rich of Roxy and Rich. For now - apron, any tools that you specifically need for you. And any special ingredients I'd say.

Kerry Beal lironp tandemchocoPC YetiChocolates curls chocolot patris Audrey Brown +1 (Melanie) alleguede tikidoc +1 (maybe Maddie) Sue and Jane Maggie Smith Anniebakes carol lang kimmiq Haley + Kelsey + Britney Matcha Wizard - aka Jenna

Maybe not exactly on point - but ran across this today while looking for more information on a local chocolatier who is interested in an EZtemper. This is the not the fellow I was looking for. Reminds me of the definition of conceit - a flea floating down the river with a hard on yelling 'raise the drawbridge'! Kudos from France “Until recently, there were 3 world-renowned chocolatiers, known as William Curly of London, UK; Patrick Rogers of Paris, France and Jacques Torres of New York, USA. But now there is a 4th, and he is Kevin Richards of Barrie, Canada. As a matter of fact, Kevin is “Le Grand Maître Chocolatier” — the Grand Master of All, as the City of Barrie has now found its place in this World of Art Making Chocolate Mastery with fabulous, most refined and tasty chocolate delicacies possible!” ~ G. Olivier, Chocolat Connoistre - France

Interesting how much it has polarized the Ooni community - I haven't actually gone back and determined if the community is also divided into the propane is OK vs you need to use a 'real fuel' though