Chocolot

Here is our tentative agenda. There are only 2 spots left!! LAS VEGAS EGULLET WORKSHOP AGENDA Thursday, May 18, 2017 Chef Rubber 6627 Schuster St, 3-5 pm Jinju Chocolates and Pastries 7345 S. Rainbow Blvd., Ste 130 Jin Caldwell will show us chocolate decorations and sample bon bons. No charge. 7pm Lotus of Siam 953 E Sahara Ave A5 No host. Don’t be late. Reservations won’t hold. Spouses and guests are welcome. Let us know how many. Places to visit Crunch Donuts 1220 E. Harmon Ave Las Vegas, NV 89119 Eat -- Wonderful breakfast and lunch 707 Carson Ave, Ronald’s Donuts 4600 Spring Mountain Rd Friday May 19, 2017 CLASS DRESS: Chef jacket or apron, closed toe shoes, NO HAIR COVERING NECESSARY. 9:30-11:30 am Tasting at Melissa Coppell Studio 9001 West Sahara Ave. She will give a one hour spray demo, a directed tasting of 4 of her bon bons. Cost $20 per person. Please bring cash. Lunch on your own 1-5 Master Class by Jean Marie Auboine 4780 W. Harmon Ave. Ganache 2 ways-slabbed and shelled Caramel Nougat PDF 7-8 Meet N Greet Tuscany Hotel Bring some confections you have made to share with group. There will be about 35-40 attending. We want to thank our sponsors for this event: Tom Polk from TCF sales, Kim from Bakers C&C, Kerry from EZtemper, and Kurt from Glarus Gourmet?? Grab a quick bite before event, or plan on dinner after. Saturday May 20, 2017 CLASS DRESS: Chef jacket or apron, closed toe shoes, NO HAIR COVERING NECESSARY. Breakfast on your own. 8:30 am, Be at JMA classroom ready to go. 4780 W. Harmon Ave. Work on your own projects, or participate in our directed activity by working in teams to make Ganache with water, milk and cream. We will finish on Sunday and taste for differences. Peer teaching: tempering, croquant,, toffee, dry and wet caramel, cocoa butter spraying and other techniques. A sandwich lunch is provided. Clean up at 4:30, leave by 5 Sunday May 21, 2017 Breakfast on your own 8:30 am, Be at JMA classroom ready to go. 4780 W. Harmon Ave. Finish projects or start new ones. Enrobing A sandwich lunch is provided. Photo’s of products we made. Clean up at 3:30, leave by 4

Down to 5 spots left.

Hell's Backbone Grill in Boulder Ut. They are James Beard semi-finalists again. Town has population of about 300. Excellent food, mostly grown on their own acreage.

Only 6 spots left. If you have been thinking about, now is the time to sign up.

Welcome Daumas Chocolatier. Looking forward to learning from you.

Welcome Daumas Chocolatier. Looking forward to learning from you.

It has been brought to my attention that we have not been compiling a list of attendees. Here goes, but I don't know the EG name for some, so I will use initials. If you are listed, let me know and I'll put your EG name. Attending: Kerry Beal * Chocolot * Casino Cassidy * Robert M * Curls Lambrecht Gourmet *+1 RM * lebowits * CS * ChocolateMom +2 Tiki Doc * Csar6 * Sam m * Jim D * RoMo * +1 NC * BS * Daumas Chocolatier * means Master Class If you are thinking about it, let us know and we will list. Updated list

Just for clarification, if someone is coming to Vegas with you or you want to include someone in the Meet N Greet or other social activities, it is helpful if we have an idea of numbers. That is why the plus 1 etc. If it is convenient, just let me know and I will add to list. Also, I don't know some of the EG names. If I only have your initials, please advise.

I edited above list. If * next to name, they are in Master Class.

I have updated the list, The Master class is now full. Still have 9 spots for the workshop. Hoping to see many of you. If you are still interested in Master class, start a list and we will see if anyone is interested in selling spot.

Plans are still very fluid. Come as early as possible. Melissa can only see us in the morning, so plans will be shifting.

It has been brought to my attention that we have not been compiling a list of attendees. Here goes, but I don't know the EG name for some, so I will use initials. If you are listed, let me know and I'll put your EG name. Attending: Kerry Beal Chocolot Casino Cassidy Robert M Curls Lambrecht Gourmet RM Steve L CS Kimberly M Tiki Doc Csar6 Sam m Jim D RoMo NC If you are thinking about it, let us know and we will list.

I never heat them.

Plan to come in early on Thursday if possible. We are planning a trip to Chef Rubber in the morning and a visit and possible demo at Melissa's studio in the afternoon. Also dinner at Lotus of Siam.

Barb?

Finally have most of the details worked out. This is a sharing experience. The attendees teach each other and socialize at the same time. The number of attendees is firm. There just isn't a large enough space to accommodate more. The Chocolate Dr. will be showing the EZ Temper and will teach tempering in general. She always has something new to show the group, some gadget she has found to help with chocolate handling. (This should put the pressure on her:). EGullet Chocolate Workshop will be held May 20-21 in Las Vegas. May 19 will be a 4 hour Master Class taught by Jean Marie Auboine. Time and topics covered TBA. All will take place at JMA Chocolate studio, 4780 W Harmon Ave #1, Las Vegas, NV 89103. Hotel is at your discretion, but we have negotiated rates with the Tuscany 255 East Flamingo Road. Rates are $69/night Sunday-Thursday. $129/night Friday and Saturday. You can add extra nights to your stay at these rates. WE DO NOT HAVE TO PAY ADDITIONAL RESORT FEES! There is plenty of free parking and it is only about $10 ride from the airport. To take advantage of our rates, call the Reservation department at 877.887.2261 and ask for the chocolate workshop group rates. To sign up for the workshop, go to http://chocolot.com/products-page/. The last two items are the master class and workshop. There is only room for 25 in the workshop, and 15 in the master class. The charge for the workshop is $165. The Master class is $115. As usual, once you commit and purchase your spot, there is no refund. You are free to negotiate a sell or trade with someone on your own, but the organizers are not in a position to offer a refund. We will plan on some restaurant visits including Lotus of Siam, probably on Thursday. Also a visit to Chef Rubber is in the works. If you come in early, there will be something fun to do. A car is helpful, but not necessary. There will be several cars and if nothing else, there is Uber or cabs. To recap, first, sign up for workshop and/or master class at http://chocolot.com/products-page/, then make room reservations if you are using the Tuscany. Looking forward to seeing our EGers.

Probably a better term would be stirring. You don't have to stir fast, just consistently. It doesn't take too long. Be sure to use a wooden spoon or one with a thick handle. If you leave the cooled syrup for a few hours, it will start to crystalize on the bottom. Better to cool and stir sooner rather than later.

1. Not really sure about shelf life, but mostly a quality issue, I think. 2. Water on the surface helps the solution cool faster and if any crystals have started to form, it will dissolve them. You can watch the steam rise as you sprinkle the water. 3. if you are talking about remelting the fondant, the temperature can cause a lot of problems. It gets to a point that adding more liquid causes more problems. You want to melt it to just the right temp and no more. Yes, water works to a point. Not sure on the alcohol. A small amount is probably ok. 4. Yes. You want it to all cool to the same temp, or if it is thick and you put on ice, the bottom will cool faster. Pour as thin as possible to cool faster. 5. The warmer the solution is when you start to beat, the coarser the sugar crystals will be. The cooler, the finer. It takes longer the cooler it is. The crystals forming will give off heat and warm the mass. 6. It somehow was agitated, or didn't cool fast enough. Only solution is to recook it. it will be a darker color as the sugars will start to caramelize. 7. Rather than heat, kneading would be preferable. You might be able to add a bit of alcohol and warm slightly. 8. Using cream or cream and milk in place of water is done all the time. It is a cream fondant. it takes longer to "set-up", but isn't as likely to get grainy. The fat in the fondant helps to keep it pliable. i would cool cream fondant to around 100F, before beating. Remember, the cooler it is the finer the grain. A question for you. Are you beating my hand or in a machine? Machine will beat too fast, generating heat which will make your fondant grainy.

That is the same one I have.

I have the table TFC sells. I like it just fine. It has wheels and I can get it out of the way when not using.

First part: the mixture is too warm to go in shells. The meltways can be piped. You don't even need to close them.

So did your Utahns make it?

Sote23, I have tempered as much as 40# at a time. The only issue is guessing how much chocolate I have in my machine. I will put silk in small bowl and add chocolate to mix well before adding to large batch. It works well for me.

All my cream ganaches are in that range. You just have to balance your formulas. I don't even test caramels or toffees.

There might be a cheaper way to find the aW. As Jim D stated, I have a Pawkit and love it. (Kerry found it for me for $500:) Our land grant university, Utah State, offers testing in the Food Science department. The charge varies, but it was about $10 per sample when I used them. My guess is that other Land Grant colleges would offer this service, too. There is a Land Grant college in every state. In Utah, I can't sell a chocolate that has an aW of .85 or higher. The rationale is that at that level any microorganism present could potentially kill you. Below that level, they would only make you sick:). I like to keep my ganaches in the .6-.70 levels.