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.

This is a wonderful topic. Thanks for this discussion. I am also hoping to open small shop and am wrestling with all the same issues. I'm in a tiny province and I'm in the country, so the suggestions about how to generate interest are terrific. We have 8 weeks that are really really busy, then the summer people start to disappear and things slow down - a lot. But it is the locals that will keep us in business. We have worked very hard to have loyal happy customers at the market, but that is only one day a week. A shop is a completely different level of commitment. Do any of you plan on selling online as well? It gets a little tricky with all the regulations.(actually, it's kind of overwhelming)

That looks beautiful Kerry. I've done some with raspberry (50% raspberry and 50% cocoa butter, with more CB added at the end before tempering). It tastes wonderful but the texture is almost a little 'gritty', despite an overnight in the melanger. Does this happen with the mango or has anyone else had issues with the texture? Any suggestions?

Thanks for the suggestions and thank you for the welcome. - bacon and cheesecake - I wonder...

Thanks, Kerry!

I'm late to the game - anyone have any ideas for Father's Day? And I refuse to make to make chocolate golf balls.

Jane and I will take two please!

Yes -I'll try a kilo.

Please add me to the list for a dipping bowl, Kerry. Thanks!

Kerry, Please add Jane to the list for both Master classes on Friday, if there is still room. Thanks! I've not found any info re: prepayment - when and how would you like this? And, I'm interested in the tilting melanger.

sorry about that - duplicate comment I also plan on attending Sat. and Sunday sessions as well, but not the dinner Sat. evening.