Chocolot

Mycryo samples from Callebaut just arrived. My husband says I will need to pull a trailer to take all the goodies:)

Yup, a Pawkit. Kerry found mine on Ebay for $500.

Here is the latest itinerary. It is getting closer!! eGullet Chocolate & Confections Workshop - Las Vegas, NV SPONSORS SaltWorks, Albert Uster Imports, Bakers C&C, Chef Rubber, Chocolat Chocolat, Barry Callebaut, Chocotransfersheets.com, El Rey Chocolates, Fresh Origins, Guittard, Muir Gourmet, Swiss Chalet (Felchin), Thermoworks, Tomric, Trufflymade.com *All non-workshop events are included for paid participants and their spouses/guests. All others have a $25 guest fee for participation to cover administrative expenses. THURSDAY, MAY 15TH Chocolate & Pastry Tours 1:00 Sweet Ruby Janes *Confections http://stores.sweetrubyjane.com/ 9550 S. Eastern Avenue #110, Las Vegas, NV 89123 Mon-Sat, 10-7 2:00 Suzuya Pastry & Crepe *Not chocolates, just pastry http://www.suzuyapastriesandcrepes.com/ 7225 S Durango Dr, Ste 101, Las Vegas, NV 89113 Wed-Mon, 10-6 3:00 Brasado Chocolate *Mixed style chocolate https://plus.google.com/118029790747975096869 410 S Rampart Blvd, Ste 170, Las Vegas, NV 89144 Mon-Sat, 10-9, Sun, 10-6 4:00 Patisserie Manon *Full service pastry with chocolate http://www.patisseriemanon.com 8751 W. Charleston Blvd, Suite 110 Las Vegas, NV 89117 Tue-Sat, 7-9, Sun, 7-7 7:00 Early Bird Dinner at Lotus of Siam *Not included in registration 953 E Sahara Ave, Las Vegas, NV 89104 702-735-3033 FRIDAY, MAY 16TH 8:00 - Noon Morning Master Class *Pre-registration required 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 Melissa’s winning bon bon from Pastry Live 2013 Spraying and other techniques Shelling Fruit compote Ganache Closing Decorating techniques Hazelnut-chocolate spread Brief discussion on panning Lunch on your own 12:30 – 4:30 Afternoon Master Class *Pre-registration required 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 Nougat Hard-filled candies (i.e. peanut butter inside a hard shell) Candy bar Ganache bi-couche with marzipan stabilized with cocoa butter 3:00 – 5:00 Jinju Chocolates – Airbrush Demo *included in registration or guest fee http://www.jinjuchocolates.com/ 4040 E. Post Rd. #F5, Las Vegas, NV 89120 Mon-Sat, 10-7 5:30 Chef Rubber Private Shopping Excursion *included in registration or guest fee 6627 Schuster St, Las Vegas, NV 89118 8:00 Dinner at Honey Salt 1031 S. Rampart Blvd, Las Vegas, NV 89145 702-445-6100 *$40 per person (plus 8.1% sales tax and 20% gratuity); alcoholic drinks are on your own; prefix menu SATURDAY, MAY 17TH 8:00 Breakfast on your own; gather at JMA 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 8:30 Workshop begins promptly at 8:30 *Registrants only Dress with chefs jacket (provided) and close-toed kitchen shoes; long pants Gummies Caramel Ganache and how to balance formula 11:30 The SaltWorks Lunch Break *light lunch (cold cuts) on-site or on your own Peer led instruction and practice time 4:00 Begin clean-up 5:00 Kitchen closes for night Dinner on your own Prior to selecting Honey Salt, the following restaurants were highly recommended by local foodies for quality of food, value and location: DW Bistro (Jamaican) 6115 S Fort Apache Rd, Las Vegas, NV 89148 702-527-5200 Bachi Burger 470 E Windmill Ln. #100, Las Vegas, NV 89123 702-242-2244 Nittaya’s Secret Kitchen (Thai) 2110 N. Rampart St. #110, Las Vegas, NV 89128 702-360-8885 Marche Bacchus (Bistro) 2620 Regatta Dr. #106, Las Vegas, NV 89128 702-804-8008 Jerusalem Grill 4825 W. Flamingo Dr. Braddah’s Island 2330 S. Rainbow St. Ichiza 4355 Spring Mountain Rd. Yonaka Japanese There’s also a thriving food truck scene that you might want to check out at http:// roaminghunger.com/lv Wa Da Pho 8:30 Chocolate Social: Location tbd *included in registration or guest fee Bring your best chocolates or confections to share as well as beverages. Bring old and duplicate molds for a mold exchange/sale. SUNDAY, MAY 18TH 8:30 Peer led instruction and practice time Dress with chefs jacket & close-toed kitchen shoes; long pants; hair either in nets or caps Lunch on your own 3:30 Begin clean-up 4:30 Kitchen closes Farewell On your own touring: C Vincent Pilon *Kiosk in Mandalay Bay www.vincentpilon.com Mandalay Pl 3950 Las Vegas Blvd S, Las Vegas, NV 89119 Jean Phillipe Patissere *Bellagio http://www.bellagio.com/restaurants/jean-philippe.aspx 3600 S Las Vegas Blvd, Las Vegas, NV Fri-Sun, 6am-Midnight, Mon-Thu, 6am-11pm Payard Patisserie & Bistro *Caesar’s Palace, restaurant with chocolate shop http://www.caesarspalace.com/restaurants/payard-pastisserie.html#.Uu6VTHddWhg Caesars Palace Dr, Las Vegas, NV 89109 Wed-Sun, 6:30-am-2:30pm & 5pm-10pm Bouchon *Venetian, not chocolates http://bouchonbistro.com/lasvegas 3355 Las Vegas Boulevard South, Las Vegas, Nevada 89109 Mon-Sun, 6am-9pm Recipe Share Send your favorite recipes to rob@connoley.com and they will be printed and shared with all participants Emergencies Rob’s cell 575-956-3319 Ruth’s cell 801-721-0119

One small schedule change. The Meet N Greet scheduled for Friday at 10pm has wisely been changed to Saturday at 8:30 pm. If you are having a late dinner, don't worry--it will still be going on for a few hours. Location will be announced as soon as we know, which will be after we arrive.

Frog P, are you planning on dinner Friday night?

More stuff came today from Thermoworks, Mec 3 and more from Callebaut! I;m going to need a trailer! Rob needs a final head count for dinner on Friday night. Please let him know if you are coming to dinner and if you will have a guest. Friday Night Dinner at Honey Salt - need firm commits. If you aren't sure, then say no and whether you can attend will be dependent on the restaurant finding space for you. If you say yes, plan on paying whether you show or not because we're on a contract not a per person. Remember, drinks are on your own. if you haven't let Rob know on FB, please post here.

The workshop goodies are starting to arrive. Only a few more weeks!!

My idea of breakfast:)

Last call for rooms. I will be releasing the saved rooms in the next few days. It is ok if you are not staying at the Tuscany, but Just letting you know.

I used to make a lemon one.

Perhaps it would be more accurate to state that they are providing Mec3 samples for us, rather than sponsoring. I hope we aren't getting anyone in trouble. And I guess we should change the wording to Muir Gourmet.

Here we go with our schedule. Rob and I have been working hard to make sure this is a good experience all around. We hope you approve. There will likely be some small adjustments as we move forward. It is shaping up to be a great weekend of fun and learning. eGullet Chocolate & Confections Workshop Las Vegas, NV SPONSORS Albert Uster Imports, Bakers C&C, Chef Rubber, Chocolat Chocolat, Barry Callebaut, Chocotransfersheets.com, Fresh Origins, Guittard, Muir Copper Canyon Farms, Swiss Chalet (Felchin), Thermoworks, Tomric, Trufflymade.com *All non-workshop events are included for paid participants and their spouses/guests. All others have a $25 guest fee for participation to cover administrative expenses. THURSDAY, MAY 15TH Chocolate & Pastry Tours 1:00 Sweet Ruby Janes *Confections http://stores.sweetrubyjane.com/ 9550 S. Eastern Avenue #110, Las Vegas, NV 89123 Mon-Sat, 10-7 2:00 Suzuya Pastry & Crepe *Not chocolates, just pastry http://www.suzuyapastriesandcrepes.com/ 7225 S Durango Dr, Ste 101, Las Vegas, NV 89113 Wed-Mon, 10-6 3:00 Brasado Chocolate *Mixed style chocolate https://plus.google.com/118029790747975096869 410 S Rampart Blvd, Ste 170, Las Vegas, NV 89144 Mon-Sat, 10-9, Sun, 10-6 4:00 Patisserie Manon *Full service pastry with chocolate http://www.patisseriemanon.com 8751 W. Charleston Blvd, Suite 110 Las Vegas, NV 89117 Tue-Sat, 7-9, Sun, 7-7 7:00 Early Bird Dinner at Lotus of Siam *Not included in registration 953 E Sahara Ave, Las Vegas, NV 89104 702-735-3033 FRIDAY, MAY 16TH 8:00 - Noon Morning Master Class *Pre-registration required 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 Melissa’s winning bon bon from Pastry Live 2013 Spraying and other techniques Shelling Fruit compote Ganache Closing Decorating techniques Hazelnut-chocolate spread Brief discussion on panning Lunch on your own 12:30 – 4:30 Afternoon Master Class *Pre-registration required 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 Nougat Hard-filled candies (i.e. peanut butter inside a hard shell) Candy bar Ganache bi-couche with marzipan stabilized with cocoa butter 3:00 – 5:00 Jinju Chocolates – Airbrush Demo *included in registration or guest fee http://www.jinjuchocolates.com/ 4040 E. Post Rd., Las Vegas, NV 89193 Mon-Sat, 10-7 5:30 Chef Rubber Private Shopping Excursion *included in registration or guest fee 6627 Schuster St, Las Vegas, NV 89118 8:00 Dinner at Honey Salt 1031 S. Rampart Blvd, Las Vegas, NV 89145 702-445-6100 *$40 per person (plus 8.1% sales tax and 20% gratuity); alcoholic drinks are on your own; prefix menu 10:00 Chocolate Social: Location tbd *included in registration or guest fee Bring your best chocolates or confections to share as well as beverages. Bring old and duplicate molds for a mold exchange/sale. Registrant bag distribution SATURDAY, MAY 17TH 8:00 Breakfast on your own; gather at JMA 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 8:30 Workshop begins promptly at 8:30 *Registrants only Dress with chefs jacket (provided) and close-toed kitchen shoes; long pants Gummies Caramel Ganache and how to balance formula 11:30 Lunch Break *light lunch (cold cuts) on-site or on your own Peer led instruction and practice time 4:00 Begin clean-up 5:00 Kitchen closes for night Dinner on your own Prior to selecting Honey Salt, the following restaurants were highly recommended by local foodies for quality of food, value and location: DW Bistro (Jamaican) 6115 S Fort Apache Rd, Las Vegas, NV 89148 702-527-5200 Bachi Burger 470 E Windmill Ln. #100, Las Vegas, NV 89123 702-242-2244 Nittaya’s Secret Kitchen (Thai) 2110 N. Rampart St. #110, Las Vegas, NV 89128 702-360-8885 Marche Bacchus (Bistro) 2620 Regatta Dr. #106, Las Vegas, NV 89128 702-804-8008 There’s also a thriving food truck scene that you might want to check out at http:// roaminghunger.com/lv SUNDAY, MAY 18TH 8:30 Peer led instruction and practice time Dress with chefs jacket & close-toed kitchen shoes; long pants Lunch on your own 3:30 Begin clean-up 4:30 Kitchen closes Farewell On your own touring: C Vincent Pilon *Kiosk in Mandalay Bay www.vincentpilon.com Mandalay Pl 3950 Las Vegas Blvd S, Las Vegas, NV 89119 Jean Phillipe Patissere *Bellagio http://www.bellagio.com/restaurants/jean-philippe.aspx 3600 S Las Vegas Blvd, Las Vegas, NV Fri-Sun, 6am-Midnight, Mon-Thu, 6am-11pm Payard Patisserie & Bistro *Caesar’s Palace, restaurant with chocolate shop http://www.caesarspalace.com/restaurants/payard-pastisserie.html#.Uu6VTHddWhg Caesars Palace Dr, Las Vegas, NV 89109 Wed-Sun, 6:30-am-2:30pm & 5pm-10pm Bouchon *Venetian, not chocolates http://bouchonbistro.com/lasvegas 3355 Las Vegas Boulevard South, Las Vegas, Nevada 89109 Mon-Sun, 6am-9pm Recipe Share Send your favorite recipes to rob@connoley.com and they will be printed and shared with all participants Emergencies Rob’s cell 575-956-3319 Ruth’s cell 801-721-0119

I have been contacted by someone who would really like to come, but we are sold out. If any of you have a change of plans, let me know by private message and I will put you in touch.

We need a bit more info so we can finalize plans for the restaurants and tours. If you are on this list we do need to know if you are bringing a spouse or guest AND we would like to know if you will have a car in town. Thanks FrogPrincesseChris and Karen HennesKurt KnobelElizabeth Watts

I've had that happen occasionally too. I think it is from having the chocolate slightly over tempered.

Is it cracking on around the edge on the base, or on the side where the base attaches?

I picked up a jar of hibiscus flowers in syrup (made in Australia). Thought it might be interesting in a ganache, but find it is very mild. Any ideas what to do with it to punch it up?

If you have responded yet, please let us know if you will have a car and be willing to transport others to the kitchen and dinners.

Thanks all.

http://www.chocobong.com/index.php?main_page=product_info&products_id=298&zenid=c5be730a80597d1547bb43802b2c2753 I have a customer who would like me to make a product similar to these chocolate cigars from Venchi in Italy. Have any of you had any experience with something like this? If in a mould, there would be a seam problem. If hand formed and rolled, there would be a foot. Any ideas people?

As soon as Rob has it finalized, we will post.

We are needing to know numbers for dinners and tours. If you have already responded on FB, you don't need to again. If you are bring someone that will be participating in evening dinners and/or daytime tours, please let us know.

I found my notes from the PMCA course with Greweling, and will include here. Unfortunately, I didn't understand the Pearson Square then and it is hopeless now:) In my notes, I put that the alcohol drives the sugar out so that it crusts. It also says you can make without alcohol, but formula has to be adjusted for AW. Without alcohol, it will mold. Kerry has a much keener mind and will remember much better than I.

This weeks production. Coconut lime, Dulcey peanut butter, mint leaf, dulce de leche, Meyer lemon, Aztec spice and passion fruit.

Don't forget to make your hotel reservation. The rates will hold for a few more weeks.