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Chocolot

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    www.chocolot.com

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    Ogden, Ut

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  1. Jim, when we scrape, it isnt when the ccb is dry. We scrape excess ccb and reuse the next time, while it is still wet. It would be very difficult to do this alone. I don't spray heavy and I use paper towels if I am doing it alone, which I plan not to do:). Also, I never temper the ccb. I wait until temp drops to low 90's, and shoot. If I wait until cooler, it is a mess to get off molds. I rarely have sticking unless I let the ccb get too cold.
  2. Why put extra in refrigerator? It will only pick up undesirable moisture. Wrap and leave at room temp.
  3. Be sure you check temp for your altitude.
  4. Any pre-made fondant is going to be water based. You are going t owant to make your own cream based.
  5. The old See's chocolates were fondant based, rather than ganaches.
  6. Personal takeaways: I can make caramel with the wet method and be happy I think I can now make sponge toffee I can make my own colors I know what to use for small decorations in molds Vegan isn't a dirty word That Rodney is an incredible baker That we belong to an incredible group of people who enjoy teaching each other and learning new things. Looking forward to next year!
  7. Now a word from our sponsors. Tomric was fantastic. What a facility, employees and equipment. Bahvani from Melangers.com was very generous and came and demonstrated his machines and gave great advise. Thermoworks. chocolat chocolat Fuji Chef Rubber Mec 3 Callebaut Guittard chocolate Gouter EzTemper Boiron
  8. Breakfast and lunch were a hit, thanks to Rodney and Patty. So much work to put on one of these workshops! Rodney is a magician! So good. Worth coming to the workshops if only for his pastries.
  9. Our supply table. Some from sponsors, some from Kerry. Had lots of ingredients to choose from. A huge thanks to our sponsors for what they sent. And Tomric was wonderful. What a facility. Brian, Ben and Meredith were terrific help. Brian even got to show us how to change guitar strings:).
  10. Liron piping marshmallow and making a crunch layer. Dave and Donna watching something. Maddie helping Dave. Kerry duplicating a coconut treat that Bob sent us to try. She nailed it on her first attempt.
  11. Haley and Britnee showing how to decorate molds. They are both very artistic. Gaylene showing a pipeable PDF Willow making a vegan caramel
  12. We tried something different this year. We asked various attendees to show us one of their skills. It was certainly optional whether or not you watched. Elizabeth showing us how to make our own colored cocoa butter.
  13. Willow and Gaylene have the same birthday. May 20. Rodney made them each a special cake and we celebrated.
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