Chocolot

Here are the instructions for registering for the Workshop: Go to chocolot/products-page/. At the bottom of that page are three options. The Master class, Deposit for workshop and Pay in full for workshop. You need to be registered for the workshop in order to attend the Master class. Please note that these moneys are non-refundable. We regret that, but the money will be forwarded to JMA for our deposit on the facilities. None of us are in a position to “loan” the fees. If you choose the deposit option, the remainder needs to be paid by the end of the year, or the amount goes up. We will add that option once we have our numbers. This is a bargain for any type of chocolate workshop. We are excited to be able to work with JMA and Melissa. Las Vegas is a fun destination and many of us plan to spend extra time. There are many excellent chocolatiers in Vegas that you will want to check out. Please don’t put it off. There are only ten spots available in the Master class. 25 spots in the Workshop. Once we get confirmation of registration, we will post them. After registering, you should get a confirmation. If you don't, message me. Also, we aren't sure if it works from Canada.

13B7TU - Group Code www.tuscanylv.com Tuscany Hotel Las Vegas

Just a little background on Jean-Marie: With more than 20 years of industry experience, Master Chocolatier and Executive Pastry Chef Jean Marie Auboine. After graduating in 1988 from Lycee Technique Hotelier Quercy at age 18, he served at some of the world’s most esteemed restaurants. He began at Le Louis XV - Alain Ducasse in Monaco, assisting the famed eatery in earning Michelin’s highest honor, Three Stars. Chef Auboine continued his distinguished career at several Michelin-starred restaurants which included One Star Chateau de Mercues in France and Hotel Beau Rivage in Geneva, as well as the highly respected Two Star restaurant-hotel, La Pyramide Vienne in France. Also, I had a typo on the price. It is $160 rather than $150. Sorry for the error.

We have some exciting developments for the May 17-18 2014 eGullet Chocolate & Confections Workshop in Las Vegas. We have confirmed the use of Jean Marie Auboine's chocolate studio and the participation of Melissa Coppel, the 2013 Chocolatier of the Year! These are two of the world's finest chocolatiers and both are very excited for us to use their space and participate with our group. There will be a few changes this year since we're in Las Vegas, and we hope you'll appreciate the amazing opportunity we're being given which is necessitating some of these changes. We anticipate the price for both days to be $150 $160 per person if you register prior to 12/31/13. After that time the price will increase to $250. A $50 deposit is required to confirm your spot. We will have more details on this shortly. This deposit is non-refundable but will guarantee your spot. This price includes use of the facility and a 3 hour demo by Jean Marie and chocolate and other supplies for use throughout the weekend. Meals are not included in this price, but we're working on sponsorship for breakfasts and lunches. We are also offering a master class for the first 10 people at an additional $130 on Friday afternoon. This class will be taught by both Jean Marie and Melissa. This class is intended for more advanced participants. Registration for this class will require payment in full and is non-refundable. All registrations will be opened to the general public (meaning non-eGullters and friends) on 1/1/14 to ensure that the workshop expenses will be met. These are the most important items for now, but know that we're working on a super, value-packed weekend including: •Printed recipes shared by the participants •Plenty of giveaways •Chocolate sampling panel so you can try as many chocolates and couvetures that we can get •Friday night social •Friday morning chocolate shop tour of Vegas •The ever popular chocolate and confection sharing party! Mark your calendars now. Remember that we have hotel rooms blocked off. And watch for the next update for registration opening up. Thanks, Ruth & Rob

Thanks Kerry and Anna. I have enjoyed your adventures.

Thanks Willow. The rooms will be 1 or 2 beds or a double suite (at double the price:) As it gets closer, I'm sure people will reach out for room sharing. I will be signing the contract next week just to lock in our rates. They will be good for 3 days before and after our dates so those who choose can stay longer.

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.

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.

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

Beautiful pita, Anna.

Ok, how do you make lemon curd without lemons, and why would you want to?

Minas, you do amazing work!!

The shortbread is beautiful. Are you going to run it through the enrober?

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

They look great!!

Willow, remember your altitude. You aren't in Washington anymore

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:)