curls

Yet another attempt at recreating the classic (and more & more difficult to find) Baltimore chocolate topped cookie. Still more tweaking to be done... they're tasty but they are not what I am trying to recreate.

@Kerry Beal did they invite you and Franci for a kitchen tour? Did it look like they were taking any of the guests on kitchen tours? Hope you enjoyed the meal; it looked delicious (especially the duck and the morels)! I enjoyed a lunch there once and really enjoyed the meal, the service, and that serene dining room. Thanks for letting us ride along on your trip.

The Aw reading was .86

Will hunt down that Aw reading and report back... might not have time until this weekend.

Congratulations! Very impressed with the amount of progress for one month of work. Hope you'll be enjoying your new home soon.

In cooking, blitzing refers to mixing something up usually with an immersion blender or in a food processor or blender. To puree a soup, you might blitz it with an immersion blender.

You might want to get a few issues of "So Good" magazine. Also, check out Melissa Coppel and Ewald Notter.

Thanks Kerry! I didn't hear him mention how he did the stripe; hopefully there is an explanation in his book.

Ah yes, and on the drive home, I stopped for some maple syrup and enjoyed some good meals in the Corning, New York area -- Jelly Beans, The Restaurant and Sorge's.

And of course there was some swag from some very generous companies (much more than is pictured here)! Last but by no means least, thank you Kerry! Yet again, you have arranged one of the most wonderful gatherings and made it appear effortless. Brava!

And we made (and ate) a few chocolates & confections. :-)

Saturday's dinner! So many thanks to Rodney and Kat for all the amazing meals! The breads, pastries, passion fruit ice cream, everything was delicious! Thank you for welcoming us into your shop and being so willing to share your knowledge with us. And Saturday's dinner, oh my! Thanks to Jessica's dad, Rodney's mom, Rodney, Kat, Jessica, and anyone else who helped with this amazing meal.

Thursday - 12 May visiting Toronto's Distillery District It was a beautiful sunny day. Those who were not attending the master class at Goûter enjoyed lunch at Cluny Bistro and surprise dessert trays from their amazing pastry chef (a friend of Rodney's). We visited a number of shops in the Distillery District and I purchased some items at Soma and Roselle. Stephanie Duong, one of the co-owners of Roselle, worked at Jacques Genin and makes caramels in his style (more about Roselle).

Thursday - 12 May visit to Soma's factory - bean to bar

Thursday night Thai dinner at Mengrai Thai - garlic shrimp. We also ordered a few appetizer platters to share. Hopefully others will share their pictures of this delicious dinner.

Thursday, 12 May 2016, A Cacao Barry Chocolate Demonstration with Ramon Morató at George Brown college. Meant to take more pictures but the talk was very interesting. Here are photos of the bon bons that were passed around. Everyone was also gifted to a bag of Cacao Barry chocolate! If you ordered Ramon Morató's new book, he would autograph it. Quite a number of people went home with Ramon Morató's book.

I think this was the first workshop without someone making PDF... am I correct or did someone make one and I missed it? Should be able to post my pictures tomorrow.

It has been a long time since I stopped at a Cracker Barrel but I did today. They used to serve real maple syrup with their pancakes & waffels. This is no longer the case... menu now states that they serve 100% natural syrup... checked with the waitress and it isn't maple syrup. I didn't get it, so no idea what is in their new syrup. :-(

Chocolate World makes the dragon mold. tikidoc brought the mold to the workshop and a few of us are quite tempted to order our own. :-) @tikidoc what is the mold number for your dragons?

Tonight's dinner at Rodney's shop (the site for the master class & workshop). Make your own pizzas! After dinner everyone had time to enjoy chocolates from the evening's show & tell.

Have you tried searching for "chablon"? That might get you some better results. Good luck.

I'll have room for one passenger.

Along with all the other great suggestions. I would make and freeze raspberry puree.

The reception is 6:15-7:30 pm.

I would prefer ala carte but am willing to do prix fixe. What time did you make the reservation for (do we have time to go to the post demo reception?)?