lebowits

Does anyone have 1/4" (6.5mm) or 3/8" (9.5mm) caramel rulers they could bring. I've got at least 1 set of each, but we might want another.

I received an e-mail from Drew Logan at Albert Uster Imports. Drew will be trying out for the US Team which will compete in the next Coupe de Monde and unfortunately, the this occurs April 16 & 17. Standing in for Drew will be Amanda Haba, Assistant Pastry Chef at AUI. Amanda will be assisted by Briea Nathan who is an extern from the Notter School in Orlando, Florida. I'll post an updated schedule shortly. I'm sure we all wish Drew good luck in securing a spot on the team.

Watch that space. I think I'll certainly be leading a good portion of it.

Is anyone attending the March 22 class at the French Pastry School (Chicago) being taught by JP Wybauw. I'm going and would enjoy meeting up with fellow eGullet contributors. HOST'S NOTE: Click here for the terms under which this is listed on the eG Forums.

I agree. When nothing is specified, use AP.

Another question for the attendees! I've received a request from a local reporter who writes food pieces for a local paper. If her editor approves, she would like to come do a piece on our workshop. Pictures will almost certainly be involved. Before I say "yes", does anyone have any objections? Anyone in witness protection or on the lamb from the law? Let me know in the next few days so I can respond to her in a timely manner. Thanks.

I sort of figured YOU would be attending. My question was more directed at finding out how many others wanted to learn or review this with you. If noone wants to do so, there's no point in you sitting there all by yourself!

Of the folks coming to the event, how many of you would want to participate in Kerry's basic chocolate skills portion of the program?

Feel free to bring a few molds, but no need to bring a bunch. We have a number of local folks, including me that have plenty. The scale and the dental vibrator would likely be the most useful items given weight and space. The hazelnut and pistachio paste would also be welcome if you are willing to share such expensive ingredients. I expect to have colored cocoa butters and can bring some lustre dusts that I've been using. I don't use them that much and have small jars of several colors. Depending on how many folks we have offering to bring melters, I'll let you know. We now have 2 temperers (larger than 1 kg) plus 1 or more small temperers. Thanks for the offer.

Lana - My thanks as well.

Another good call. If you have a favorite thermometer, please bring it. There are never enough.

Good call on the scale(s). We can manage without a vibrating table but if anyone has a portable unit they can bring, it would be fun to have. I have 2 scales that I can bring with me. I suspect what we'll do is put the scales on a table with ingredients and have everyone measure in that one place.

Bob - Thanks for the equipment offer. I think we can certainly use the tempering machine and airbrush. I'm curious about your caramel cutter. Is it what I expect, e.g. the "rolling pin from hell"? Forgot to mention that I also have a guitar in case we need it.

I'm considering where we should dine together Saturday evening. I visited my first choice today and they won't reserve for a large party on a Saturday night. Does anyone have any dietary concerns that I should be aware of when choosing a cuisine or restaurant? Does anyone have violent reactions to a particular cuisine, e.g. Italian, Thai, etc? Please let me know ASAP.

My Chocovision Sinsation (roughly a Revolation 2 without some of the control features, 1.5 # capacity) is at your disposal. I'm also bringing the hacky tools I made to use as carmel rulers just to see reactions. I don't expect anyone else will want to use them, but you're welcome if you dare! Thanks for that. I also have a Rev 2 that I neglected to mention. I would like to see if we can come up with at least one other large® temperer/melter so we can have dark & milk or dark & white chocolate available for molding.

You could use either for the freezer. My issue is how do you wrap the chocolates to avoid condensation either while they are cooling down or when they come back up to room temp. Since the containers are NOT air tight, you presumably could also get moisture coming in or out as well. You might want to consider a contain that is indeed air tight.

I've been promising to put out the call for equipment for some time. Thank you all who have been both offering and asking about this. First. We will be in a pretty well equipped kitchen with all of the bowls, spatulas, and other "standard" items you can expect. I personally have a Chocovision X3210 temperer which can hold about 10 lbs of chocolate at a time. I believe we'll need at least one more temperer or melter that we can temper chocolate in. Does anyone have one they can bring? I also have a selection of caramel rulers in varying sizes and various polycarbonate molds. If you have a favorite mold you would like to bring, please do so. As of today, I believe we'll have lots of chocolate to work with. I've secured donations of chocolate, glucose, invert sugar, and colored cocoa butters. I'll be bringing a selection of liquers for flavoring agents. We may also have a donation of flavorings/oils to come. What else do you think we need? What can/would you bring? I'll start making a list. Thanks for all your offers of help and the help to come!

I should have thought of this earlier. If you have Greweling's first book, part of the first section on cream based truffles discusses technique and he often specifies in his method to "agitate" the ganache (by tabling) before letting it set. The agitation of the ganache promotes crystallization. There is specific amount of time, you simply agitate it until you get the consistency you want. In my experience this takes about 10 minutes or so on a cool marble or granite slab.

I know you said "no nuts" but you might consider: 1. Almond rocher (slivered almonds in chocolate) 2. Toasted coconut "haystacks" (toasted coconut flakes in chocolate [milk or dark]) 3. White chocolate "krunch" (puffed rice, pistachios, candied orange peel) [ok, you pick what you like here] in white chocolate 4. I like the marshmallows. Lots of options here including dipped in chocolate. 5. Caramel corn (with or without nuts) drizzled with chocolate of your choice. Flavorings such as cinnamon oil etc, at your choosing. This is making me hungry.

The cream will bring the chocolate out of temper every time if you're bringing it to a simmer. The crystals in chocolate melt well below that temp. Check a temp on the ganache next time to make it. Perhaps you can seed the ganache again as it cools and remove the seed before letting it sit overnight. A better solution might be to reduce the amount of cream a bit more and see what happens. Perhaps there is something about the new space that is inhibiting recrystallization.

Attendees as of 2 March 2010 Yes lebowits David J. chocoera Marmish Kerry Beal +1 RobertM psantucc pringle007 Linda S curls truffleguy ejw50 ChrisHennes +1 jimdiii ArtMills +1 95% Yes brokenscale Desperately wanting to Darienne Lior beacheschef Maybe Desiderio

Woo hoo! Glad to have you aboard!

He's seemed definite when I saw him last in February. Will speak with him again when he gets back from his current trip.

Event Update Event Information Event: 2010 Candy & Confectionery Workshop Dates: Friday, 16 April 2010 - Sunday, 18 April 2010 Location: L'Academie de Cuisine, 16006 Industrial Drive, Gaithersburg, MD 2087 USA [map] Note: This event is not sponsored or endorsed by L'Academie de Cuisine. Fee: USD $150.00 This fee is intended to cover all facility rental, required staff labor, and materials (edible or otherwise) for the event. Any leftover funds at the end of the event will be donated to the eGullet Society. Accommodation Reservations should be made by Friday, 12 March 2010 in order to guarantee the group rate. Links have been provided for each hotel below. The links to the first 2 hotels will take you directly to the hotel web site with the appropriate group code. Springhill Suites - USD $64 - $104 including breakfast [map] Courtyard by Marriott - USD $64 [map] Homestead Studio Suites - USD $69.99 (kitchenette) [map] Call the hotel directly at +1-301-987-9100 and ask for the "eGullet Workshop" group block when making a reservation. Agenda (tentative as of 12 November 2009) Friday, 16 April 2010 1:00 pm - 4:00 pm Modern Truffle & Praline Techniques with Albert Uster Imports Corporate Pastry Chef Drew Long Albert Uster Imports is a provider of pastry and chocolate products for the professional chef. They are located next door to L'Academie de Cuisine and have a long history with the school. Chef Logan assumed his position at AUI in November 2009 after leading teams at a number of 4 and 5 start resorts. 7:00 - ??? Evening Social & Chocolate Tasting Show off your work! Bring a little something to share. We'll find a nosh or two and some wine and drinks and spend a little time getting to know each other better. Saturday, 17 April 2010 8:00 - 8:30 Breakfast and Introductions 8:30 - 10:00 "Bean to Bar" - Grinding Cacao and Nuts @ Home - Andal Balu of Inno Concepts/CocaoTown 10:00 - 10:15 Break 10:15 - 11:45 Introductory Chocolate Techniques (tempering, ganaches, molding, etc.) - Kerry Beal a.k.a. "The Chocolate Doctor" 10:15 - 11:45 Flavor Dynamics - A discussion crafting and combining flavors into your products - Leader lebowits & TruffleGuy 11:45 pm - 1:00 pm Lunch 1:00 pm - 4:00 pm Lab Work - Putting Theory into Practice 4:00 pm - 5:00 pm Cleanup 7:00 pm Group Dinner - Proposed Roundtable Discussion - Starting a Business - Lessons Learned (All) Sunday, 18 April 2010 8:30 am Breakfast 9:00 am - 10:30 "Decorating your Products, Color, Texture, Fluffy Bits on Top" - Either open discussion or speaker TBD 10:30 - 10:45 Break 10:45 - 12:00 Lab Work - Continuation from Saturday & Decoration Techniques 12:00 pm - 1:00 pm Lunch 1:00 pm - 3:30 pm Lab Work - Continued 3:30 - 4:30 Final Cleanup Attendees as of 1 March 2010 Yes lebowits David J. chocoera Marmish Kerry Beal +1 RobertM psantucc pringle007 Linda S curls truffleguy ejw50 ChrisHennes +1 jimdiii 95% Yes ArtMills +1 brokenscale Desperately wanting to Darienne Lior beacheschef Maybe Desiderio

I'm sorry you won't be able to join us. We'll do our best to keep everyone posted online.