Eat.Choui
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Posts posted by Eat.Choui
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I would like to join too! Any chance there will be a panner? I would like to fine-tune polishing with agents and also alternatives to capol.
@VistaGardens I would be very excited to learn candying in the Instant pot!
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Thank you so much for taking the time to document your trip and letting us live vicariously through you! I miss seeing posts like this! Did you get to do a lot of sampling at the Candy show? Were there any equipment you saw and thought, “I need that in my chocolate kitchen!!!”?
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16 hours ago, Chocolate_touu said:
Yes i think its a stencil
I googled “stamping on chocolate bonbons” and saw this video
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On 3/26/2021 at 2:36 PM, gfron1 said:
Just another thought FWIW. This contraption is used for hard candies, and I just last night saw a very similar device used for mochi making HERE. The reason I'm suggesting this is the physics of trying to press down on a bed of hard candy (even before its set), and thinking how much pressure would need to be applied to force through all that surface area. The idea with these contraptions (as demonstrated in the video at the very first second and in more detail later in the video) is that friction/rolling assists in cutting through.
I took a candy class at the French Pastry school and we used this. As a cheaper alternative, we used fish bait-making rollers. They work just as well and are available in different, affordable sizes. The brand is Gardner Rolaball Baitmaker, if anyone is still interested. I also noticed cake-pop rollers look very similar. The mochi video is very cool!
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How long do you wait before ripping the transfers off after the chocolates have been enrobed?
Sometimes we stick the chocolates in the frig for 5-10 minutes and rip one transfer off to check.
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Bob, the caramel corn master!
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@pastryani Mango chili lime bars!!!
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Caramel corn disaster!!!!!
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@pastryani making her rendition of the SOMA Mango Chili Lime bar!
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@Kerry Beal welcoming us to the 10th workshop!
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Morning discussion
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Start of the Show and Tell
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@pastryani with the cool designs for the peppermint bars!
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Now jarred and ready to take home. Several of us made the vegan spread and they all taste different! So interesting! We love you Ruth, we keep on talking about you!!!
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Vegan almond hazelnut spread
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We are melanging!!!
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Class is starting
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12 minutes ago, Kerry Beal said:
Haven't brought popcorn or peanuts - I'm sure we have the remaining ingredients if you bring along those two things.
I will bring the popcorn
I got ketchup popcorn seasoning from Bulk Barn too 
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On 5/11/2018 at 10:35 AM, MelissaH said:
I'd be happy to bring my copy of Greweling as well. I'm planning to bring my copies of BraveTart (Stella Parks) and Sweet Miniatures (Flo Braker) as both these books have things I'm interested in playing with.
We'll be driving up on Friday afternoon. Is this going to be the best place for those of us not taking master classes to discuss dinner options for Friday before show and tell?
I would love to make her Cracker Jacks recipe!!!
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On 3/31/2018 at 7:01 PM, pastrygirl said:
Nice! What are the green and the pink, did you make them yourself?
Sorry for the delayed response!
The green is matcha white chocolate and the pink is raspberry white chocolate that we mixed in-house (matcha powder and freezed-dried raspberry powder).
Here is matcha almond dragrees with the matcha white chocolate before the powdered sugar finish:
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Here are some pictures from Easter eggs. The eggs are filled with various chocolate buttons and creatures. Alas, I did not take pictures of the final product.
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PLANNING: eGullet Chocolate and Confectionery Workshop 2024
in Pastry & Baking
Posted
I would like learn how to make American-style black licorice candy or the ones like Trader Joes carry. Does anyone have experience with that?
Also, fresh fruit Pate de Fruit!