Sue Casey

I envy your workspace, even if it has a bit of a setback. Hopefully the vent will get sorted out soon.

Sounds like it was a fantastic time. So sorry to have not been able to attend this year. I lot of effort goes into putting on one of these conferences and kudos to RobertM and all the others who helped to make this year's Chocolate Conference a success. Is it too early to start planning for next year's?? I'm hoping the recipes for Banana Foster, Carrot Cake slab as well as other ones that were made at the conference will be posted. I would be anxious to try them. Looking forward to seeing all the chocolate work and results of your experiments.

Hi Robert Unfortunately, I won't be able to make it to the conference. I will miss your caramel demonstration I really enjoyed the demo you did last year. Hopefully all the good folks who are going will take lots of pics/videos of the conference so I can live vicariously through them To all who are attending, have a wonderful time - you'll really enjoy it.

Some great ideas. I'll give some a try and get a back on the results.

I love the shoe. I've been trying to make them but they certainly don't look anything like yours. Do you have a polycarbonate shoe mold? The one I use is a hobby grade.

I've been searching for a recipe for margarita truffles. Any suggestions?

Curley's book sounds like something I should get. always looking for new ways to decorate dipped truffles.

lebowits - your Grand Marnier Caramel chocolates look fantastic. I've had trouble with molds at times and when I used a spray of cocoa butter they popped out.

I vote for dinner at the Stratford. List of topics to cover is looking interesting. What about Nougat and Marshmallow - have always thought about working with them.

Decoration techniques for chocolates - low tech ways if possible Marshmallow

Hi Robert I really enjoyed my first Candy Conference in Niagara on the Lake last year. Please add me to the Pretty Definite will attend the Virginia conference. Looking forward to seeing those from last year and meeting new chocolate aficionados.

Love the little mice - I'm sure they taste as good as they look

Interesting. What is sour Apple Pucker and where do you buy it?

Yes I am using the freezer jam pectin. I've tried two different brands. Both I've added lemon juice and one of them I cooked the peaches just until it started to boil then continue the recipe, as suggested on the package. The boiling method produced a slightly thicker jam but not as thick as a regular jam. Maybe you're right in that freezer jam just doesn't set up like regular jam.

Does anyone have a tried and true recipe for peach freezer jam? I've made 2 batches and them don't seem to set very thickly.

Wow - what a great time we had in Niagara on the Lake. Met lots of new people and the food was fantastic. Casa Mia was wonderful and Dave and his folks at the College were outstanding with their meal for us. Also, the pastries for breakfast and the fresh bread, meats and salads for our lunches were great. I have to had my kudos to Kerry for putting on such a fine event and to Bob as well for all his help. I've added some pics - ipod doesn't take the clearest snaps but they show some of the group enjoying their chocolate experience. There are different ways and methods for doing things as we all learned. It's nice to know that more than one way is acceptable. Enjoyed making a transfer sheet with the fabulous colored cocoa butters. Rather primitive in my artistic talents but it gives me something to work on Here are some samples of other chocolates created by the group.

Hi Plus 1 For dinner at Casa Mia it will be me and my husband. I might miss Laura's pick up at the Hilton. If so I'll bring my show and tell chocolates to the restaurant. Thanks for arranging the meal.

I'm staying at the Hilton Garden Inn too but won't be there until late Friday afternoon. Looking forward to meeting everyone at dinner. Hope everyone has a great cross-border day on Friday

Wow - they look beautiful and the flavors sound delicious. Hope you bring them to the conference for us to try. I'm still debating on what to bring.

I second that kudo as well. A lot of work, organization and planning to have this conference. Much appreciated Kerry. Thanks

Mmmmm - sounds delish. You're right about having our fill of chocolate. So the dessert you suggest sounds great.

After reading all the posts on Sponge Toffee, thought I'd give it a try. Used a recipe from the internet (corn syrup, sugar, vinegar and baking soda). I used my candy thermometer and a digital thermometer to check temperature. I think my candy thermometer was on the fritz as it was only at 250 while my digital got to 300 and then went a bit over. Took it off the heat, added baking soda and poured into a warmed foil-buttered pan. Then popped it in a pre-heated oven (170) and turn off oven. I made the mistake of opening the oven after about 15 minutes and it sank a bit in the middle, but then left it to cool in the oven. Here's the result. Not particularly fond of the flavour (at least not what I remember sponge toffee tasting like). Perhaps if I used the recipe with vanilla that might make a difference or perhaps I cooked it a bit too long. Always fun to try new recipes though.

Wow - Fantastic tulips

I use Camino's chocolate - very nice flavor. Have Bitter, Semi, Milk and White . Camino

Hi Kerry Count me in. I've decided to arrive on Friday instead of Thursday so won't be able to go on the cross border trip. Looking forward to seeing you and all the other folks and enjoying a weekend with chocolate Sue