lebowits

You can't really measure boiling water with an IR. If you read any directions which may have come with it, they should say that you it won't get a proper reading off of boiling water or reflective surfaces. With boiling water, you will pick up the temp of the steam coming off the top of the pot. but yes, they are fun to have around.

Can you explain scraping your chocolate mold in a perpendicular manner? I'm not sure what you're doing. What beacheschef refers to is the angle of the blade being drawn across the mold. I initially used a "sharp" angle of attack across the top of the mold when scraping the excess chocolate. I was subsequently taught during a class with JP Wybauw to hold the blade at a 90 degree angle to the mold itself. This results in a very clean draw with minimal to no "pull" of the chocolate on either side of the cavity openings. I'm sure there is some explanation relating to the surface tension of the chocolate vs the angle of the blade but I couldn't tell you what that might be.

As best I can tell, the majority of the Boiron and Sicoly purees are 10% sugar. I couldn't tell from the Perfect Puree site what the difference was between their "bar" line and the "pastry" line except that most of their focus seemed to be on the bar.

The purees are available from a number of sources. The difference between them is how much you have to buy at one time. I've been buying from L'Epicerie. The purees are in 1 kg tubs which seems to be industry standard. They keep in the freezer for a long time. Simply cut out what you need, and put the rest back to keep frozen. The 3 primary brands for purees in the USA are Boiron, Sicoly, and Perfect Puree. I've not found a "retail" source for Perfect Puree and haven't tried the product but it seems very common in restaurant bars. If you live near Napa, you can buy Perfect Puree at Whole Foods in Napa Valley. That's what they told me on the phone anyway. In reviewing their web site today, I'm not sure how many of their flavors adhere to what I've seen as the "standard" of 10% sugar. Most of what they offer appears targeted at use in bars. I could of course be VERY wrong.

I expect to be making them in the next few days or so.

For those who use Facebook, Chef Greweling has a public page with photos and a discussion board. You can find it here. Your mileage may vary, terms and conditions apply, no warranties express or implied.

The purees are available from a number of sources. The difference between them is how much you have to buy at one time. I've been buying from L'Epicerie. The purees are in 1 kg tubs which seems to be industry standard. They keep in the freezer for a long time. Simply cut out what you need, and put the rest back to keep frozen. The 3 primary brands for purees in the USA are Boiron, Sicoly, and Perfect Puree. I've not found a "retail" source for Perfect Puree and haven't tried the product but it seems very common in restaurant bars.

Regarding fruit centers. The Boiron web site (UK English version) has a series of PDF files which contain formulas for using the various purees in different applications. The "Chocolate Makers" piece contains standard formulas for molded chocolate centers along with firmer ganaches for slabbing. You can find the files here. This was the formula I used for my cherry center and it worked out very well. My final piece will include a dried cherry which has been macerated in kirsch.

I'd be a little nervous posting full text to eGullet, since I don't know how copyright sensitive we are - but surely no harm can be done with an official Google Books Link Watch out for the Canadians. Soon you'll be a socialist! B-}= Always the geek! For the formula, we had to make a batch 4x the size in order to get a volume sufficient to our purpose. And personally, I would tone down the salt a bit. It was a bit over the top for my taste.

I have a variation on that which I call the "Rolling Pin of Death".

Beth - Hope you, hubby and puppy are doing OK - Betsy and I've been thinking about you 3.

Thanks for posting this Chris. For those who attended, I've updated the presentation to fix a few spelling errors, a bit of formatting, and corrected the table of "experiments" in the ganache theory section to include the addition of invert sugar. If anyone has any questions on the material, please don't hesitate to send me a message.

In addition to Kerry's request that we post one thing we learned, I'd like to ask that you tell us what was the product you liked most of what you made and to please post the formula and method. While I personally didn't make a product (I was too busy assisting), I was quite fond of the "Mojito" piece that beacheschef made and the "something + white pepper" piece that plusone made. As for what I learned this weekend? I learned that not only can I organize something like this, but how much I enjoy and respect all of you. No matter what your skill level and experience, you are all amazing people with a common passion. I can't imagine spending time with a better group and look forward to next year. P.S. I'll post a copy of the my presentation later after I can do one final scrub for spelling.

I believe that piece is a mango/white chocolate center that ejw50 prepared. It does have a spectacular color.

pringle007 - We were all sorry to hear of your misfortune and were very glad that you didn't get hurt. I hope our posts will help a bit and look forward to meeting you next year!

For those in attendance, the directions from Google Maps include an INCORRECT address. According to the restaurant website, the address is "2 Preserve Parkway, Rockville, MD". Google Maps places the restaurant at 1219 Treasure Oak Court, Rockville, MD‎. I believe that the directions may get you there, but if you're following a GPS, you may want to try the "official" address.

For those in attendance, the directions from Google Maps include an INCORRECT address. According to the restaurant website, the address is "2 Preserve Parkway, Rockville, MD". Google Maps places the restaurant at 1219 Treasure Oak Court, Rockville, MD‎. I believe that the directions may get you there, but if you're following a GPS, you may want to try the "official" address.

If I can break away from the rather disjointed preparations, I'll try and meet you for lunch at the dim sum place. Excellent dim sum!

A scale would be welcome.

We should have access to all the basic tools needed. If you have favorite pallet knife/spatula or other tool, feel free to bring it. I'll have what I hope are plenty of molds. Again, if you have a favorite and want to share, bring it with you! See you all soon!

Hope jeans are OK - they are all I own! Casual clothing, including jeans will be fine!

I could also bring a melter. I have a 6kg mol d'art. We will have enough different chocolates to make use. If you can squeeze it in, bring it!

Mike - come on down!

I recommend that you try something like a pear puree. L'Epicerie has some excellent purees [pear williams puree] and the manufacturers typically have standard formulas for ganaches and other uses. I can dig out an example from some material I have later this week if you like.

If you guys are completely wheel-less, then Betsy or I can arrange to meet you. Please let me know.