curls

I can bring some molds too. I can also bring my mold scrapper (if we need some of those, the school may have plenty).

I thought Mycryo was cocoa butter just in powdered form. Checked the Callebaut website and it says Mycryo is 100% cocoa butter. So why are people differentiating between cocoa butter and Mycryo?

Playing around with various decorating techniques. Some far more successful than others. The chocolates are a yuzu ganache and a mango rum ganache.

RWood, very cute chocolates. My favorites are the pink hearts. What are the flavors?

The frozen fruit purees should be good for about a year in the freezer. Just remove what you need, defrost that, seal the container well and keep the remainder frozen.

I either use Goya Mango Puree (in the freezer case of many grocery stores) or order it from L'Epicerie (they have a wide variety of purees).

Yup - just remind me closer to the time and I'll do that. Will do. Thanks!

Kerry, if you have the room to bring them, could you bring the Geerts and Morato books to the chocolate conference in March. I would like to take a look at them before purchasing.

Ditto. My vote is for dinner at Stratford.

Allow me to express interest in sugar work, chocolate showpieces and decorating molded chocolates. I also second Chris' interest in interesting ganache flavors.

Bob, thanks for the update! Great that Joe Sofia from Wilbur Chocolate is going to join us. Is Rob Connoley / Gfron1 still planning to do a chocolate showpiece demo / workshop? Definitely would like to learn more about chocolate showpieces and sugarwork. Also hoping some folks will be able to bring their airbrushes this year; I would like to try doing some more with airbrushing colored cocoa butter.

For the 2010 and 2011 conferences, the price of the conference was approximately $150 per person (this included use of the facility and some meals). Reports from previous conferences: 2011 conference (Niagara on the Lake, ON) 2010 conference (Gaithersburg, MD) 2009 conference (Niagara on the Lake, ON) (edited to add links to the previous eGullet Chocolate & Confection conference reports)

dwg, thanks for the reporting back! Sounds like you had a nice visit. Glad that you tried Woodberry Kitchen and enjoyed it.

Similar to Annabelle.... Shelf liners everywhere, the cross hatched mesh ones that allow for some air circulation. Everyday glasses upside down; mugs right side up. Stemware, crystal and specialty glassware in the china cabinet or behind the bar (in cabinets) right side up. Don't know what my reasoning was but that is what feels right to me. Never really thought about it until now; I am curious to see if I change the layout now that I am thinking about this!

Nice chocolates, congratulations Prabha!

Eleven Madison Park cookbook and a Silpat (full sheet pan size).

Make something that highlights the milk like vanilla custard, flan, ice cream, crème brûlée or pudding.

I prefer the new "M" and "L" and my favorite is the lower right tag. Text is very readable and looks like it is descriptor text. Have you tried a "plainer" font for the descriptor text, perhaps Calibri or Palatino?

Panaderia Canadiense, thank you very much for the recipe for mocha mahogany dough.

If you truly wouldn't mind sharing, please post the Mocha mahogany recipe too. Is this one also a low shrink/warp recipe?

Bob, they look gorgeous! What are the flavors?

Kim, thank you! Your stuff looks fabulous too, I especially love your Halloween cupcakes! As for the apple pie, the apples did shrink down a little bit but what I do is put the apples slices into the pie as tightly as possible to minimize the air gaps. If you really want to avoid shrinkage, you can precook the apples a bit and concentrate the juices in a saucepan before putting everything in the the pie shell (details for this are in RLB's Pie and Pastry Bible).

Fred and Matthew thank you both for the information and photos. May try that out the next time that I make pâte de fruit. Will have to buy some molds first!

Matthew, those beet pâte de fruit look wonderful! Did you pour them into a silicon mould? Please tell me which mould you used.

$850? Are you sure about that? I'll have to check my books... I'm almost positive I have the English version in mint condition and, if I do, the first $100 can have it shipped to their door within Canada/U.S. I think I flipped through it once when I got it and haven't touched it since. That is ridiculous! I bought the English version of the book from Amazon March 2010 for $60. If there is enough demand that people are will to pay $850 for it, then they should do a second printing.