Eat.Choui
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Posts posted by Eat.Choui
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OMG! This is sooo good! It's something that butterfinger wishes it could be. Was this demo'ed in Las Vegas is 2017/2018? I love it! Sadly, I only got one piece
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Woops!
The result of Rodney's sugar panning
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Bob making his fantastic popcorn
Elizabeth panning black current pate de fruit with Guittard 31% white chocolate
Ruth's awesome toffee with almonds and sea salt
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Rodney sugar panning demo
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Kerry table tempering demo
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Hi! Will there be a dehydrator at TCF Sales?
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I am in!
Any chance we can do pulled hard candy and taffy? I was looking through past workshop pictures and the hard candies look so cool!
Also, vegan marshmallows with longer shelf-life.....
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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!
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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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Report: eGullet Chocolate and Confectionery Workshop 2025
in Pastry & Baking
Posted
@Kerry Beal Did you cut the brittle while it was still hot?