gfron1

Thursday through Sunday.

We're about four weeks to completion.

Is there anyone who is driving in for this event who has a Fuji sprayer? I have a compressor, but we want to demo the sprayer if someone can bring one with them.

Thanks to Kerry for pointing me to this topic. I live literally a half mile to these guys, and learned about Sensient when I was scouting tours for the upcoming chocolate and confections workshop. They made it clear to me that they didn't play with small players, but I am interested, and if there is some momentum then we can buy their kilos and split it up at the workshop (and mail it to others).

I was exploring us being able to visit during the workshop but all he could say is - how big is your company? He wasn't interested in a small group like us.

In my digging a while back I stumbled on a major company that's based right here in St. Louis! Sensient. I haven't used them yet but I'm going to reach out shortly.

Very odd. So this morning I needed to make a fresh batch and I was out of my local oats. I used Quaker Old Fashioned and followed the same steps I outlined above. Everything looked normal, but I let my coffee sit longer than normal and the coffee and oat milk separated. A quick stir and they were back together again but I had never had that happen with my local oats. I don't get that at all.

I put mine in the blender, blend for a second, stop, another second, stop, and a third second, stop. I want texture so it strains out. If you emulsify then you have shmoosh which doesn't strain so well.

Yes, we have another 15-20 spots for the main workshop, and it iw $175 for the weekend.

Savour has online videos, and again, I believe you have demonstrated a level of skill that would suggest you could grow from unsupervised classes. Ecole is the other that I know many people have participated. They too have on-site, but also video.

Looking at your work I don't think Andrey's class is where I would focus my time and money. I'm seeing so many online courses pop-up, and ultimately they're all trying to capitalize on the Instagram era of chocolate making where the newest design is what everyone wants to emulate. But, as Jim said, you already have emulated some of his designs which suggests that you have a good artistic eye for figuring out how techniques are performed. Find a workshop that solidifies your fundamentals and skills...not a design.

I'll add that Melissa Coppel says that she prefers natural brushes, but I prefer synthetic. My experience with natural brushes is that they shed more than synthetic. My current set is a mid-range ($5-10 a brush) and they're holding up great.

I have been raving about it. Normally substitutions are poor (ie almond milk, cashew milk, etc), but I think oat milk not only is a good substitution, its an improvement on foamed milk coffee drinks. The coffee shop versions have hydrocolloids, but the basic one is just water, oats and salt. I noticed yesterday that my local store now carries a Quaker brand version which I haven't read the label yet. The original is great for sure. At home I do 1 C organic oats, 2 qt filtered water, pinch of salt, pinch of sugar. Toast oats. Flush oats with water and drain (gets rid of the dustiness that normally is in oat milk) Then the oats, filtered water, salt and sugar in blender. Blitz. Rest 10 min. Blitz again. Strain through nut milk bag or multiple layers of cheesecloth.

The Master Class is sold out. There are plenty of spots for the regular workshop. As in the past, and as has been previously stated here - we're not professional event planners, so there are no refunds. If you need to cancel, please post here and find someone to buy your spot. It happens every year and almost always there is someone who wants to sign up at the last minute. I'll keep you updated to all the developments! Thanks!

Sorry to post so much so fast, but y'all are gonna sell out the master class so quickly and I need to be able to shut it down when that happens.

Please remember that the Master Class is limited to 15 to ensure that we have intensive hands-on time. Half of those spots are already paid for. Early bird gets the worm! The main workshop will accommodate many more than that so less of a rush there.

It can be the same or different. I'll be able to recognize your intention by the dollar amount.

UPDATED to add Master Class Info. ---------------- Event Dates: May 18-19, 2019 St. Louis, MO Forest Park Community College Hospitality Building Hotel: Marriott Courtyard St Louis Downtown West, 2340 Market Street at Jefferson St. Louis MO 63103 Book your group rate for Egullet Chocolate & Confection Workshop. Guests may also call Marriott Reservations @ 866.661.8954 and reference the Egullet Workshop group rate at Courtyard St. Louis Downtown West. Airports: St. Louis Lambert (STL) is the major airport; The regional airport across the river is MidAmerica St. Louis (BLV) and is serviced by Allegient Airlines. Registration Links: Paypal.me link or Venmo link. To ensure your space in the workshop I will need your payment no later than April 12, 2019. Master Class: Friday, May 17 at Kakāō Chocolate in Maplewood. The morning session will focus on confections (Marshmallow, caramel, toffee and pate de fruit). The afternoon session will continue those sessions and add on 3-D molding (they do a brisk 3-D business). The shop is surrounded by great restaurants so we'll step out as a group for lunch with everyone covering their own meal. The full day of Master Class is $50 and will be limited to the first 15 to register. The owner, Brian Pelletier, will set up two or three stations for us to break into small groups and allow for intensive hands-on activity. This class will be great for anyone wanting to see a mid-sized operation that has been very successful. See their website for an idea of their work. Official Dinner: Saturday, May 18 at The Chocolate Pig. As soon as I finalize payment details I will add it here. *Note that details are subject to change. We have two key chocolatiers in town in the midst of major professional changes and so if either is able to participate we're going to grab them!

I don't like the small puffballs, but the giants are really good (treated like tofu) if they are clear white cut through.

Exactly - we couldn't figure out if they carry that card with them all the time or if they carry a laminator with them into the woods - and this was 45 minutes off trail!

It was in the article - basically it said, "you tried to hide the mushrooms I've also been watching, and now I have them and you don't."

The basic outline is: Thursday - unofficial arrivals Friday - master classes from 9-12 and 1-4; chocolate social following informal dinner Saturday - breakfast on site at 8 with workshop 9-3 or 4; dinner in evening Sunday - breakfast on site at 8 with workshop 9-3 Full details should be posted any time now. The cold shut down both of the master class sites so I haven't heard back from them yet.

I only use wild persimmons.

HERE's a long-format story on our project. Since I've known many of you from the very beginning I'll add - just ignore the cringe-worthy comments and errors. Overall its still a good piece.

I hear ya, but there has already been quite a bit work done, and much of the work is being in an off-site workshop for later installation.