Sue PEI

We would love to learn this 'water colour' effect technique for painting bonbon molds. Does anyone know how to do this quickly so it's feasible for production? (pic is from Monde du Chocolat website)

Great idea regarding the mold swap!! I'll get busy going through my stash 🙂

We would love to know this as well. Plus any and all ideas for the Firemixer. Especially caramel corn....

One more gluten free!

That would b amazing!!

Jane & Sue are planning to attend

Yes. I'm planning on stopping in on Thursday.

Yes please!

I will be unable to make it, now that we've switched the evening at your home to Saturday night due to the weather.

How to use the Melanger in our chocolate production. Thanks to Rodney, we make our own nut pastes and gianduja, and we also make a coffee chocolate. Still working on the fruit varieties - have yet to find one we think tastes great.

I am so looking forward to this - we still use the information and techniques we learned at the 2018 workshop.

I would love to get a new version of the big bowl for our tilting melanger....and maybe the small one as well.

Jane and I are planning to be there! See you in May :)

Is the panning workshop still on the agenda?

Sign up Jane and Sue from PEI -woohoo.