YetiChocolates

When you say NRA, are you referring to National Restaurant Association? Because my mind definitely defaults to a different acronym... I think finding a space big enough with enough tools to work with for attendees, or if there is a shortage of equipment be up front so folks know to bring more of their own...we ran into difficulties in lack of equipment in Niagara this year. Maybe demoing how to mix your own cocoa butter using powders (and people who are interested could purchase and bring powders if we can’t get donations/samples? - just a thought)

That’s interesting. I can usually spray 4-5 molds at a time before I need to reheat my gun, so I typically swap back and forth between handpainting and spraying. When I splatter I can get around 10 molds before I have to reheat. Not sure if the type of gun has anything to do with it as well? I also feel that everyone has a different technique and can get similar results so it is hard to ascertain what are the best conditions to create the best result. I feel I have been having good luck with what I’m currently doing so I’m just gonna keep doing it for now

I use a variation of a butter ganache recipe in Greweling’s Chocolate and Confections book and then substitute cream cheese for butter. I make a strawberry cheesecake and use strawberry jam, cream cheese, white chocolate, strawberry freeze-dried powder and some strawberry vodka and some citric acid.

I fill a sink with hot water, add the molds, then rinse and wipe the water out with cotton balls, then polish with 90% alcohol. Never use soap. I have to wipe out the molds right away because the water in my space has a fair amount of calcium in it. I do agree that it’s funny how we all have different techniques to clean molds! As for cocoa butter, I have a dehydrator that I warm my cocoa butter and keep my gun in, and have it set at 95F. When I get ready to airbrush I take the cocoa butter out and shake it a few times then use it in the gun. Rarely do I have issues with sticking. As for handpainting, I’ve become a lot more diligent at checking temps before using and making sure it’s below 90F, and have had much better success.

Sounds like when you’re doing a home remodel project... All the feedback the 3 of you (@gfron1, @Kerry Beal and @Jim D.) provided I feel was quite generous and definitely gives those of us that couldn’t take the course a lot of food for thought. So thanks! I just took the time to read the thread and I will say that I keep my kitchen at 65F (18C), and didn’t make the correlation between the shine I get and the temperature. And I just bought a substantial amount of cocoa butter, but will consider mixing my own in the future once my supply runs out if the results are that noticeable.

Noooooooo! This makes me so sad! I hope you feel better soon Ruth.

Idk, looked like Bob and Donna were doing some prelim research, so I vote one of those two! Otherwise I would be more than willing to take on the task, but I can with full confidence say I will not be able to make any arrangements until I'm on the ground in either Detroit on my layover or in Buffalo on Thursday morning...so if everyone thinks that is enough time to make a reservation, then sign me up!

Obviously I'm in for Thursday dinner Sorry for the late reply...been busy getting stuff buttoned up with wholesale and online orders before the exodus!

Sorry Erika they’ve all been claimed

I posted on Facebook as well but if there is anyone interested in molds, I have some I want to liquidate, so if you're interested, I'll post photos tonight.

Well they’ve all been taken!

That would be correct Kerry. 4 sheets have been claimed so I have 14 sheets left at $2.40/sheet. Let me know if there are any other takers or if Erica is claiming the rest!

Hey does anyone have a want/need for loose gold leaf? I used 5 sheets out of 20 and pretty much vowed to never work with it again, but someone else might have a need. Let me know and I’ll bring it along!

You absence will definitely be missed (I was really hoping you would make it!) but I am super excited that you're finally signing the lease!

I recently found some for $18.78 a kilo, so I bought 10 kilos of it...hopefully it’s as good of quality as Cacao Barry, especially since I’m using cocoa butter in my peanut butter and almond butter cups now. I’ll report back once I get it.

That someone would only want to come for the presenter...

I never realized this could be a thing for participants...

Hey Kerry do you just fill the molds with straight gianduja or do you make a ganache with the gianduja. Just curious....

Is anyone going to be heading to Buffalo on Monday perchance? Trying to figure out rental car logistics...

It was super easy! Nice work Kerry!

Well let me know if it worked! Seemed to on my end. Paid CAD $365 for workshop, one master class and the dinner!

Bummer on no beaver

Alright...I give in. Sign me up for the afternoon bars master class. Might have to work an extra two weeks contracting with the Forest Service to pay for it, but it'll be worth it. And of course I'm in for the dinner. And I looked at those Diamond machines, on their website seems like they are primarily used for bean to bar melanging, but I'm assuming you could also use them for nut paste grinding (which is what I would be interested in using them for...). Do you have one Kerry?

The very important reason to warm your shells with heat before sealing

Well I took the plunge! Kerry put in the confirmed category, because I just booked my plane ticket! Niagara 2018 here I come! I will have lots of questions for all you chocolate business owners, so get ready Woot Woot! I'm pumped!