Chocolot

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.

Rodney, do you airbrush the mixture on finished piece or the mold?

Last of my photos

More photos. Kerry made colored cocoa butter.

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??

How much do you need?

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:)

APriori in Salt Lake City also carries both as well as a lot of other chocolates.

I don't care for the caramelia. It has an almost fake taste to me.

Got my new Valrhona Dulcey yesterday. Today, made dulce de leche and peanut butter and Dulcey.

Nice. What is this about a new compressor? What happened to Fuji?

Noel makes a totally smooth one as does Cocoa Barry.

They will make custom sizes but you have to order about 2000. They are cheap, so that isn't as bad as it sounds.

http://www.temkininternational.com/?index#/products/bags/lip_n_tape_bags/12 Any of these work for you?

Sorry the photos are all on their side. Today was about Easter eggs. and Fresh Mint and Root Beer Float

I have Pralus and Valrhona. Much prefer the Pralus.

Yes, you need to adjust. Test your thermometer in boiling water. What ever it reads, subtract it from your recipe. Example: I am at 5000 feet. Water boils at 202 on my thermometer. I subtract 10 degrees from recipes written for sea level. Usually, the adjustment is 1 degree for each 500 feet in altitude.

What happened to your "old" one?

I would also love the recipe.

Kerry, did you replace any evaporated liquid? That might account for the reduced aW.

I was lucky enough to take a short course from Greweling last summer. One of the many things I learned was that you can totally trust his formulas. We made many of his confections over the course, and they work. You have to keep in mind the differences in chocolate, cream, butter etc. Take his formulas and tweak them and make them your own. Come to the workshop in Niagara and we can all play and learn together.

I think he is referring to cream ganaches, not butter. Also, that is a general rule, not always. His Dark and Stormy has less liquefier. White chocolate in a ganache can be tricky to work with. If you get the chocolate out of temper, it won't set up for a long time and when it does, it will be grainy. It is the lovely challenges that keep us all interested.

Southwest Airlines are running a good promotion that is in effect for our dates. Have to purchase by tomorrow.

Put it in the fridge. Should last a few weeks. Might need to stir it again.