curls

Consolidated replies for Thursday, 16 May, dinner at Bulrush. Tasting menu with later dinner time: - Curls - TandemChocoPC - Kerry Beal - tikidoc + Maddie - jbates (any time is ok) Going with the consensus: - Chocolot Pending response: - RobertM - Anniebakes

Consolidated replies for Thursday, 16 May, dinner at Bulrush. Tasting menu with later dinner time: - Curls - TandemChocoPC - Kerry Beal Going with the consensus: - Chocolot Pending response: - @jbates - @tikidoc + Maddie - @RobertM - @Anniebakes

TIme for everyone to weigh in @Kerry Beal, @jbates, @tikidoc, @TandemChocoPC, @RobertM, @Chocolot, @Anniebakes . We need to decide on the following: - dinner time - tasting menu or bar My preference is for the tasting menu and I would prefer a later dinner since I am coming in Thursday on a late afternoon / early evening flight. What are your preferences?

Thanks Rob, I truly appreciate that, I'm expecting all of St. Louis to be vying for reservations at Bulrush! Wishing all the best to you and your staff. Will wait until the Bulrush website is fleshed out with hours and pricing and then we'll get everyone on board with a dinner time.

It looks like Bulrush's reservation system will be coming online soon. Will post more details when it does. Start thinking about what time you would like to gather for dinner at Bulrush! I'm so looking forward to dining at chef @gfron1's new restaurant!!!! 🙂

Perhaps you could use your vacuform to make a bottom sealed rabbit mould and then use the mould filling method recommended by Teonzo.

Cool haul! Thanks for introducing me to a new word and item -- the delicator! Good luck finding that Nespresso for @Alleguede's new love.

Have you had prior success with this mould? He is a huge bunny! How much does he weigh? No other suggestions for repairs but if you make him again perhaps you can try painting the mould with a layer of chocolate before you do your final fill and rotate. Hopefully we'll learn some additional tips at this year's eGullet chocolate workshop that will help you with next year's Easter bunny.

Ditto what Kerry said about attempting to contact the US JKV distributor. I haven’t yet tried ordering directly from JKV but I’ve considered it a few times. @Pastrypastmidnight if you find a way to order the moulds, please share.

16 May dinner at Bulrush... 9 chocolatiers and counting... I expect that @gfron1 will have his restaurant open soon and then we will know more about the reservation system and dinner hours! curls Kerry Beal jbates tikidoc + Maddie TandemChocoPC RobertM Chocolot Anniebakes

Thrilled to add you to the list and to meet you in STL! @Anniebakes are you registered for the chocolate workshop in STL, I don't see your name on @gfron1's list of attendees.

How long did you wait between adding your filling and capping your molds? Was there enough time for a "skin" to form on the caramel?

16 May dinner at Bulrush: curls Kerry Beal jbates tikidoc + Maddie TandemChocoPC RobertM Chocolot

Ha! Missed that text, too busy looking at all the pretty pictures! Thanks for bringing that to my attention Chris, "elevated plates for our after dinner lounge experience."

My guess, bar stool. Kinda hoping I'm wrong since I prefer chairs with backs. Looking forward to seeing and dining at Bulrush in May!!!

16 May dinner at Bulrush: curls Kerry Beal jbates tikidoc + Maddie TandemChocoPC RobertM

I also use unsweetened shredded coconut with Greweling's filling but have not tried a finely shredded coconut. May try that next time.

I use Greweling’s coconut filling for some larger, ~20 gram molded pieces and like the filling with dark chocolate (too sweet for me to shell it with milk or white). I spoon it into the cavities and push it in with a finger. Don’t think it would be easy to pipe but please let me know what you did if you can make piping work.

dinner at Bulrush: curls Kerry Beal jbates tikidoc + Maddie TandemChocoPC

@gfron1 thank you!!!! Looking forward to learning how to make ribbon candy, drop candy, and filled drop candy! 🙂

I currently have the V2430. Had another one before that, model unknown, it lasted many years before I replaced it with my current model. It is just a basic Foodsaver you find at Costco, Walmart, etc.. I originally bought it to portion up and freeze the items that I got at Costco. Just so happens it also works for freezing bon bon and packaging up stuff for sous vide.

Cool, I have the same vacuum sealer Greweling does! And yes, I have used it to seal boxes of chocolates without issue. The moment I see the bag touching all visible sides of the box I hit the manual seal button, no chocolates harmed and a spiffy plastic layer to prevent freezer burn and condensation.

Thank you! There is always more that you can do to work clean... trust me, some days are better than others. A lot of it is practice and examining your workflow to figure out where you can do things better. Whenever you take a class or work with someone who you are impressed with see if you can figure out why what they are doing works so well and try to incorporate those techniques in you work.

dinner at Bulrush: curls Kerry Beal jbates tikidoc + Maddie

I’m interested! Would be great to learn stuff that I have had little or no exposure too. Love guava — lived in South Florida where every Cuban bakery had at least one pastry with guava or guava & cheese.