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  1. I'm planning to meet the group at Tomric, but not the dinner. My mother is now doing the workshop as well, and will be there too!
  2. Alright, put me down for the dinner, too!
  3. I'll go in for both classes as well, if there's still space. Might as well!
  4. Ok Kerry, if there's still room I'd like to come!
  5. WayUpNorth

    Chocolates with that backroom finish

    I know, maybe we should do a far-NW meetup sometime! I'm definitely a novice, but I feel like I've read a lot of recipes and theory, and I've been lurking here for a long time, too.
  6. Beautiful! Are the flavors all ganache?
  7. WayUpNorth

    Chocolates with that backroom finish

    Thanks so much! My estimate of cost was way off for some reason. I'll do some research on flights and keep you posted!
  8. WayUpNorth

    Chocolates with that backroom finish

    I did another batch, taking more care to fill a tad less and heat the chocolate a bit more after reaching temper, and I think it worked well! No big issues with bottoming and only a few leaks later on. They got some scuffs in transit over the holidays, but my family had no complaints, and I'm always a big fan of the shine they get from the molds. This batch was half caramels and half nougat. Kerry, I've been considering the workshop, and even have family nearby. Is there an estimate of price? I'm in Alaska, so it'd be a longshot, but I'm definitely interested.
  9. WayUpNorth

    Chocolates with that backroom finish

    I'm going to try another batch today, so I'll take some more pictures and see if I can properly apply your pointers! I think heat may be a problem for me - I've been tempering in a bowl with a microwave just fine, with lots of testing and without a thermometer, so I may be running my chocolate too cool. Is there a good way to make sure I don't lose my temper while heating if I don't have a thermometer? It seems like the filling should have allowed room for a good bottom, as long as the bottom didn't get pulled up into a dimple by my scraping. I let them set well, and even manually popped caramel bubbles and took a little out of the ones I thought were too full, then waited until it (slowly) returned to level.
  10. WayUpNorth

    Chocolates with that backroom finish

    I'm having some issues with my chocolate. I'm a novice, so it might be something obvious, but I cannot seem to get a clean and easy set of molds done. When I scrape the tops it seems to drag the bottoms off of the chocolates! Is there an easy way to prevent that? Am I just overfilling, or my chocolate to cool? The surplus chocolate on the molds in the pictures was an attempt to fix the problems.