sarahdwyer

I am in! Please put me on the list... Can't wait to see you all. --SD

Nashville Wraps carries this truffle box, but I want to find the manufacturer - I know it's in the US, but nothing more than that! Any ideas from the chocolate gallery? Thanks, Sarah PS Looking forward to Toronto!

Absolutely! I'm in for Conference and Master Class. Bob, please let me know what I can do to help. Can't wait to see everyone again.

Hello all, I have an opportunity that I can't pass up coming the week after the conference, so I will not be able to attend. It is good news , but it is not concrete, so I dont' want to jinx it by posting it here. I was so looking forward to fun with you all in the chocolate kitchen. I made sure I bought a new (used)car this month so that I wouldn't break down on the way to the Canada, I was looking through my recipes to share and bought a new cute notebook for my inspirations. Please take some great video, and post pics daily for me. Wishing you good temper (get it???) --Sarah I think I might have used my emoticon allotment for the rest of my life in this post!

Yes to dinner on Saturday! Can't wait to see everyone again.

I had the best time this year, so please count me in for the next one. I am happy to stay in the residence. I keep meaning to send a thank you post on the 2012 Report thread, but Easter is making me crazy! Anyone lurking in the shadows (like I was), please come out and join this amazingly generous and talented group. No matter where you are in the chocolate learning process, you will increase your knowledge and even better, find some new "chocolate nerds" to hang out with in real life! I am not exaggerating when I say, I learned more in those two days than I learned in months in pastry school. I would love a show of how everyone else 'bottoms' their chocolates. I use a fairly soft caramel, which creates some oozing chocolates, which my family/friends appreciate greatly and they gobble those chocolates very happily. But I want perfection, and I know someone in this group will have the answer. Thanks to Bob's suggestion, when I think it is going to get ugly, I do a quick double coating, and it has helped. Here are my Spring Chocolates (Vanilla Fleur de Sel Caramel in 72% chocolate with Tulips) for your viewing pleasure. Not sure if this will work, it is my first photo post. --Sarah (Chouquette)

Hi, I thought I might share a little information about where I am in the chocolate learning process. I was in banking for 15 years, and in 2009 decided to move to Paris to attend Le Cordon Bleu for the patisserie program. When I returned home, I floundered for a while, making cupcakes, macarons, cakes, and cookies. Then I thought about what I really loved, caramel and chocolate. I started making chocolates at home, practicing tempering and gumming up every pot with sticky caramel. I found a commercial kitchen to rent by the hour and started selling 5 different chocolates later that year. In 2011, I focused on making more flavors and selling online. Now, I have 4 local retailers carrying my chocolates. I do everything myself, with the exception of my nephews making boxes for me. My best seller is balsamic vinegar caramel. I am interested in learning more about getting very clean closes on chocolate bases, sourcing quality ingredients at good prices, and airbrushing. Here is the link to my blog - http://www.sdinparee.blogspot.com/ And my website is http://www.chouquette.us/ if anyone is interested. Really looking forward to meeting everyone. --Sarah Dwyer

Hi Robert, I have been reading the forum for ages, but just joined the society. I'd love to be a part of the Conference if possible. I don't need a hotel -- I live in Silver Spring MD. Happy to help with any local errands, as well. I have a 6 kg mol d'art, and a good supply of molds, magnetic and regular. I can't wait to meet all of you I have been following for years.