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Everything posted by Chocolot
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Played around with splatter techniques today using a plastic spoon. This was one of the first trays. The splatter got finer and better as we learned. Don't know why my photos are always turned!! Not sure it is any faster or neater, but a different effect.
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Plan: 2014 Chocolate & Confectionery Workshop Las Vegas
Chocolot replied to a topic in Pastry & Baking
Donna, no hotels are near the kitchens we are looking at, sorry. There will be enough cars to get you where you need to go. Kerry, the two bedroom suites are $219 per night-thought that was a bit high. -
Plan: 2014 Chocolate & Confectionery Workshop Las Vegas
Chocolot replied to a topic in Pastry & Baking
I have been checking with hotels in Vegas. I have received group rates from several. I need your input to see if I am going in the right direction. Right now, the Tuscany looks like it would be our best deal. The Pros: cheap-$50 per night Sun-Th. $100 Friday and Saturday. NO resort fee!! Free parking near the rooms. Large rooms. Very good reviews. Don't have to go through casino to get to rooms. Central location. Cons: Off strip one block east of Paris.(This might be a pro:-). There are 15 buildings in the complex but we can request all of us in one building. No free wifi. There are free hotspots throughout the hotel, but not in the rooms. From what I am gathering, hotels get you every chance they can on fees. Parking, wifi, resort fee.(as much as $25 per room per day) Tuscany will waive resort fee if we have 10 rooms confirmed. Every room will have a 12% tax on top of rates. What I would like you to do, is if you are thinking about coming, give us some input. You might be planning on staying with friends or relatives or finding your own room. That is all great. I just would like an idea of how many might be interested in a room. No firm commitment at this time, just a rough idea. I need to sign the contract by August 9 to guarantee rates. Thanks. http://www.tuscanylv.com -
Making Memories in Manitoulin – at it again!
Chocolot replied to a topic in Food Traditions & Culture
Beautiful pita, Anna. -
Making Memories in Manitoulin – at it again!
Chocolot replied to a topic in Food Traditions & Culture
Ok, how do you make lemon curd without lemons, and why would you want to? -
Minas, you do amazing work!!
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Your Daily Sweets: What are you making and baking? (2012–2014)
Chocolot replied to a topic in Pastry & Baking
The shortbread is beautiful. Are you going to run it through the enrober? -
Your Daily Sweets: What are you making and baking? (2012–2014)
Chocolot replied to a topic in Pastry & Baking
I bought hibiscus at a health/herb store. -
The next workshop will be held May 17-18, 2014 in Las Vegas. Schedule your vacations now:-) Details will be finalized in the next few months. Hosting Note: Click here for the terms under which this topic is posted in the eGullet Forums
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They look great!!
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Willow, remember your altitude. You aren't in Washington anymore
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Today was all about Valrhona's Dulcey. First one is a peanut butter filling in a Dulcey shell. Next was an espresso caramel enrobed in dark and drizzled with Dulcey.
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Rodney, do you airbrush the mixture on finished piece or the mold?
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Fantastic workshop. Kerry is Wonder Woman!! She doesn't have the word NO in her vocabulary. I will attempt to post some photos. The Three Amigos in Kerry chocolate room. (photo is posted to make everyone envious:) Kerry treated us to lunch while shopping at Costco-poutine Art and Wilma at Chocolate FX were extremely generous in allowing us to play at their factory. We all had a chance to pan and enrobe. Lunch at the Firehall. Dinner at the Old Winery-does it seem like all we did is eat??
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PLANNING: 2013 Candy and Confection Workshop, April 27-28
Chocolot replied to a topic in Pastry & Baking
How much do you need? -
PLANNING: 2013 Candy and Confection Workshop, April 27-28
Chocolot replied to a topic in Pastry & Baking
I have ATT and called them to ask what to do. They told me to turn data roaming off but keep the phone on. I will not answer the phone as it will cost $1 per minute. I also have turned off voice mail as it will cost $1 per minute even if I don't listen to it. I bought an international text plan for all of $2 that will give me 50 text messages while there. -
Sure they do. Just give them a call. They are a branch of Caputo's deli. Between the two business, you can get just about anything chocolate you need. (It isn't too hard to come up with the business name:)
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APriori in Salt Lake City also carries both as well as a lot of other chocolates.
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I don't care for the caramelia. It has an almost fake taste to me.
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Nice. What is this about a new compressor? What happened to Fuji?
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Noel makes a totally smooth one as does Cocoa Barry.
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They will make custom sizes but you have to order about 2000. They are cheap, so that isn't as bad as it sounds.