Chocolot

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.

http://www.excaliburdehydrator.com 5 tray. Cabela's had the 9 tray on for $89 the other day.

I can soooo relate! I have had the same result on occasion. I know others will disagree, but I'm convinced that my chocolate was slightly over-crystalized. It tested absolutely beautiful, but I think that was the problem. There are so many variables, that is what keeps me interested:) I like to run my chocolate a little bit warmer than normal with molding. 99% of the time, mine turn out, but that 1% just kills me!!

We will keep that in mind.Thanks.

Attention all attendees. Rob has created a Facebook group so that we may communicate directly and not flood EG.https://www.facebook.com/groups/240510159450926/ It is an open group, so please join.

Yippee!!! We are complete. Now, on to all the details:)

Beautiful as always. You really need to come to the Vegas workshop and share your knowledge.

If this doesn't coordinate with what you think you bought, let me know. Master Class #1 Bob Donna Dave H rob ruth kerry david S erika sarah willow Master Class #2 Bob Donna Dave h rob ruth kerry david s romina Cassidy David h robyn

This is our list of attendees. There is ONE spot left!!! Grab it before it is gone. There is also one spot left in a Friday class. This is going to be fun. You don't want to miss it. Don't forget to make your room reservation too. We should have a good time with FOUR Dave/David around:) Bob Donna Dave H rob ruth kerry david S erika brad sarah willow susan chris karen dave W elizabeth romina kimberly cassidy kurt david H robyn jessica patti

I feel your pain:) We have all gone through the learning curve. You might check the pressure coming out of the compressor. if it is too high, the butter atomizes more. I find that some colors are worse than others. There are some days that I am ready to give the set up away, and then other days that it works great. Don't give up, it just takes a long time to get consistent results.

Did you smell and taste them to see if it was fermentation?

Very cute!

Hotel reservations by the end of the year. Vegas is usually pretty cheap to fly into. Glad you are coming.

From Rob: Gang - we still have a few spots open for the workshop and a few spots open for the second masters class. Sign up soon and remember to book your hotel room before the group rates expire. We have a possibility of getting chef jackets donated to the event. Could everyone who has signed up please send me your sizes so if this comes to fruition we can have the right sizes for you? Also, as we continue seeking sponsors we are asking if any of you have contacts at manufacturers or distributors that might be a good sponsor for the event. Essentially we're asking for either a little bit of money to cover food for participants or product donations. Here are the sponsor levels that we are currently promoting: Title Sponsor: $1000 Name on all materials including chef jackets; mailing list of all participants, signage at all events and in all recruitment marketing Product Sponsor: Product and/or monetary support Provide 25 pounds of various chocolate samples Provide transfer sheets, molds, flavoring ingredients, cocoa butter appropriate for 25 participants Meal Sponsor: $250 Catered meal for participants (4 sponsorships available) Tour Sponsor: $250 Provide transportation to tour chocolate shops in Vegas.

If it is too firm, you possibly removed too much moisture from heating the cream. Did you keep it simmering while you slowly cooked the sugar? If you want it softer, add more liquid, but be careful not to make it too runny. i find Greweling's recipe right on. I wouldn't be afraid of the slightly bitter caramel. Many people like that. I like a little bit of burnt, but not too much. I have customers who love it really dark.

I love it when they turn out!! Gianduja in milk chocolate.

Gary, I never wash my molds. I scrap, heat with hairdryer, wipe and polish with cotton balls.

Yes, keychris, that is what I mean. Cooking it together you are caramelizing the milk sugars, not the sugar. It is what you think of at a stand-up caramel--slow cooked. Maybe that is a better explanation----fast cooked or slow cooked caramel. I will post a simple recipe temp adjusted for what I think will work for what Mjx is looking for. It can take as short of time as 45 minutes or several hours if you turn it to low. The longer it cooks, the darker it will be. The reason for pouring in the cream in stages is to keep the mixture from boiling over the pot. If you have a large enough pot, you can add at once. Just cook it slow enough that the milk solids get a chance to turn brown (Maillard reaction). If it is up to temp and you want it darker, just add a little water to bring the temp down and let it climb again. GOLDEN CARAMELS 2 cups whipping cream ½ cup milk 1 ¼ cups light corn syrup 2 cups sugar ¼ teaspoon salt 1 teaspoon vanilla Butter an 8-inch square baking pan; set aside. In a 4-cup glass measure, combine cream and milk. In a heavy 4-quart saucepan, combine 1/3 of the cream-milk mixture, corn syrup, sugar and salt. Place over low heat and stir occasionally with a wooden spoon until mixture comes to a boil. Simmer for 30 minutes or until mixture turns a light tan color. Increase heat to medium and insert thermometer. Without stopping the boiling, slowly add ½ of remaining cream mixture. Cook for 15 minutes. Add remaining cream and cook to 255* Remove from heat and stir in vanilla.