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Gwbyls

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    PLANNING: eGullet Chocolate and Confectionery Workshop 2023

    in Pastry & Baking

    Posted

     

    Hello all.

    Super excited to reconnect and to meet future friends at this year's workshop! In order to prepare for the workshop, I wanted to share a document that @YetiChocolatesand I had put together several years ago. This is a suggested list of items to bring and I would love to hear additions from previous attendees. Hopefully this will help as you plan for the workshop. Can't wait!

    Chocolate workshop items to bring.docx

    • Like 1

    Spraying Chocolate: Equipment, Materials, and Techniques

    in Pastry & Baking

    Posted

    Please do tell the Melissa Coppell method of excess CB scrape technique. Would love to know how. Thanks @Chocolot

    On 1/9/2020 at 10:31 PM, Chocolot said:

    The Fuji uses a fair amount of butter, but Melissa Coppell showed us how to scrape off the excess and scrape onto a bowl. When hardened, you can refill your bottle and use again. If just doing a few molds, I don't bother, but when doing a hundred, I do.

     

    How do they do that? (the bonbon thread)

    in Pastry & Baking

    Posted

    On 8/30/2018 at 8:35 PM, Sweet Impact Mama said:

    Alright, this may have been asked somewhere on this forum, but does anyone know what mold Moonstruck uses to make these chocolates? 

    Image result for what mold does Moonstruck use to make their ale chocolates

    My guess is they use two different molds, but not sure. Living in Wisconsin, I'm surrounded by amazing local craft breweries and would LOVE to showcase some of them with something like this.

     

    I was at their manufacturing store last week and while I did not pick up any of the beer pieces ( now I wish I had), I think I remember being told the tops were made with fondant. 

    • Like 1

    Marshmallows

    in Pastry & Baking

    Posted

    Thanks so much! I think this is the recipe I wrote down (I must have converted it to grams), but it looks similar. I appreciate it. I remember when I made it last year, I couldn't stay out of it. They were so good. I tried a different recipe last week and did not have the same reaction. This one is a keeper! 

    Thanks!

    Marshmallows

    in Pastry & Baking

    Posted

    Hey all, I need some help. I am looking for Nightscottsman's marshmallow recipe.  Every link that I have found ends up in a "page not found" link.  The last time I made (delicious) marshmallow was a year ago and have the recipe that I used written without instructions. I'm pretty sure it is his recipe,  but can't confirm. It uses 2 gelatin envelops. Can anyone help me out with the link or the directions? Thanks in advance!

     

    Chocolate Workshop 2018 Niagara on the Lake

    in Pastry & Baking

    Posted

    On 5/1/2018 at 7:33 AM, gfron1 said:

    Well, no surprise here - it looks like we'll be signing a lease on our new restaurant in about two weeks. After two years of waiting, of course it happened right during the workshop...my gut had been telling me this would be the case. We're doing the final drawings for the finances all this week, so I'll know 100% within days if this is the case. 

     

    Once again, have fun without me, and hopefully I'll see you in 2019...although I see most of you daily on Facebook and IG :) And again the reminder that if the group wants a midwest conference I would be happy to host, and have good friends at Bissingers, Rick Jordan and a few others smaller name chocolatiers in the city as well as the various cooking schools.

    Congratulations! Will miss you this year and super excited for the possibility of a Midwest workshop!  Can’t wait to hear about and see your new space.

     

    • Like 2

    Report: eG Chocolate and Confectionery Workshop 2016

    in Pastry & Baking

    Posted

    On 5/20/2016 at 7:00 PM, Kerry Beal said:

    Ok - don't know where the hell my copy of Morato is located right now - I have searched all the usual spots and it is nowhere to be found.

     

    But I did find this online fine lines. Click on the 8th picture top row.

     

    I suspect that what he has done is drizzle a fine line of perhaps bronze into an empty half sphere mold (or it might have been sprayed first with 70% dark chocolate with cocoa butter), followed by a spray of black. From his descriptions at the demo he might follow that up by another layer of some sort of luster dust and then another spray of a different colour behind that.

     

    Yeah, I don't think this is the correct link. :)

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