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  1. VistaGardens

    Andrey Dubovic online classes

    you asked about dry colors. I make 95% of my colored cocoa butter using FD&C Lakes, and found this company to have very reasonable prices and good quality: FlavorsandColor. You can find them on Amazon, and they are very helpful. Just remember to put LAKE into your search results. They also have the Titanium Dioxide for opacity. Using Blue #1, Red #40 and the two yellows, along with the TD if I want opacity I can get pretty much every color but a good purple. Think that using Blue #2 and Red#3 would fix that, but they are more often cited as "toxic" so I've stayed away from them. Can't wait to hear how you like the class!
  2. Bravani (sp?) the owner mentioned that the new units now are shipping with two scrapers. One helps scrape, the other to help aerate. The newer and the older are interchangeable on the same machine.
  3. White chocolate shell, orange butter ganache with lots of grand marnier (sp?)
  4. Thursday dinner info here. There are enough folks with cars to offer rides for those who need it to dinner on Thursday. We will meet down in the lobby of the Hilton Garden Inn at 6:30. It will take about 20 minutes to get to Nautica on Queen St. in Niagra Falls. Right now it looks to be about 5-6 folks. Let me know by text if you want to come along, and I'll up the reservations. Thanks! Elizabeth
  5. Hello to all those who want to do Thursday night dinner. I stumbled onto a fantastic place today in Niagra Falls, about 20 minutes from NITL. It is Nautica, a Bosnian restaurant. If there are enough cars I suggest we go there. Dinner would run about $35-40 with tip person with a bottle of beer or two. There is a brewery across the street for those who might want to go later. Beef, pork, veal, chicken (no fish or seafood,despite the name). There are salads, but no vegetarian meals per se. Unique and fresh flavors and very hospitable owners. Please text me at 310-403-1393 to let me know if you are going to attend. I'm looking forward to introducing you to some unusual and delicious flavors at Nautica. Looking forward to meeting you all. elizabeth
  6. Ruth, I am so sad to hear you are not coming. I was so looking forward to meeting you. i am up for dinner on Thursday. I am in NITL now and can try to make reservations for all, but it is easier if you would please text me if you would like to go... +13104031393. Text me by 5pm on Wednesday and I'll put it together and text everyone back on Thursday.
  7. Hey there Kerry, I need to hitch a ride to Tomric as well. And if anyone is headed up to Ottawa on Sunday night, I'd love to hitch a ride rather than take the bus and train...
  8. I've made about 20-30 of these recipes. First, the book does suffer from editing issues. And the photos don't always match the recipe they are attached to. As to the 96 alcohol, that is for 96% alcohol. Not 96 proof, but 96%. As for the book itself. Love it and have learned so much from it. The section on Aw is very helpful. But as a novice in working with chocolate, I could not have understood this book and how to figure out the editing errors if I had not already read Grewling's C&C from cover to cover. Wybauw is writing for the professional, and as such assumes that the basic tenants of working with chocolate are already known. The only wish I have for the book is that he had given more detail on the finishing and decoration techniques that are illustrated, but not explained.
  9. VistaGardens

    Water Activity/Shelf LIfe

    I also have a PawKit. Found it on Craigslist for about $500, which was easily paid for considering that would be 15 fillings tested and travel time to the certification lab. Just keep checking, and use ONESCRAIG to do a larger search. Also, if you use Wybauw's book Fine Chocolates Gold, it has the Aw listed for many of his recipes. He also gets into the specifics of modifying recipes to lower the Aw. I've found that using his techniques as I tweek a recipe and then check with the PawKit makes me feel much more secure about offering my chocolates, especially my own recipes, to the public.
  10. Hi there. After the workshop is over, I am headed up to Ottawa. By any chance is anyone in the group headed in that direction that I might bum a ride from? Sunday night or Monday morning? Thanks much and looking forward to meeting all of you!
  11. May I please get a tilting melanger, but have it shipped to my home rather than take it thru CA customs? I have a feeling I'll have a lot to take back as it is.
  12. Yes, I am up for Tomric. Based on you saying there was no real sign up for Tomric I though folks were not going... and yes, I am happy to hear your wisdom on tempering. will never get tired of the magic of EZTemper!
  13. OK, so it all starts on Friday is what you are saying? Just trying to figure out my flight and hotel plans. thanks
  14. Hi Kerry- Thanks for your tireless work on all this. Please sign me up for Thursday, both master classes and whatever else there is. For all. Folks start heading out on Sunday night, right? If anyone is going up to Ottawa, I'd love to hitch a ride.
  15. Hey there, thanks Kerry for all your work on this. I am looking forward to coming and want to make hotel rez's. I'd love to go to Tomric and Master Class. So wondering what nights that would entail to book at hotel? What time do things wrap up on Sunday?