Jump to content

Haley

participating member
  • Content Count

    27
  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Here are a few of my pictures from the weekend so far. A few of us went to the City Museum last night and had too much fun. Can you spot Willow in the last picture?
  2. I made it to Atlanta. One more flight to go! I don’t travel by myself very often and I’m realizing that airports are so much easier without 3 little kids in tow. It’s kind of relaxing to sit here while I know my husband is at home running carpool and after school activities 😂
  3. Thanks for all of this. It's a big help.
  4. Thanks for the input! It is all very helpful. I’m a big planner so when I saw the words “self directed” on the outline I had a little moment of anxiety. I feel better now 😅.
  5. This will be my first workshop and I'm wondering a few things. How will the workshop days go and what do I need to bring/be prepared for? Since I'm flying in and space is limited, I wanted to be sure I am clear about what to expect. I know to bring chocolates for the social, but I'm confused about the self-directed portions.
  6. I’m also fine with Bulrush, especially since I won’t be able to make it to the Thursday night dinner. Can you explain how the chocolate trade social usually goes? Do I just bring a bunch of chocolates to share?
  7. I’m interested in buying your spot, as long as I don’t have to be a “master” in order to do the master class. This will be my first workshop so I have no idea what to expect.
  8. Eggs are so much fun to paint! Flavors are: *Milk chocolate cookie butter meltaway with a chocolate and biscoff crunch layer. *caramel, pretzel, dried cranberry, and dark chocolate pecan gianduja *peanut butter *caramel, honey roasted peanuts, and peanut butter
  9. I’ve made his pecan gianduja cream ganache and have had the same problem in the past. I just added more chocolate. I have also found now that I have an EZ temper that adding silk helps mine firm up much better than when I’ve tried to temper it by hand. I do like that the cream ganache is not as firm as a straight up gianduja though.
  10. I have some fun egg molds that I want to make for Easter, but they are an awkward size. Too small to leave hollow and fill with small candies, but big enough that my normal bonbon fillings are just too rich. I plan to keep them as half eggs. I will do some peanut butter filled ones but am having trouble coming up with other ideas. Any suggestions? (Picture to show size)
  11. Just simple salted caramel and chopped roasted pecans for the filling.
  12. A friend requested turtle bonbons and I love how my “turtle shells” came out.
  13. I tried this new flavor combo for valentines this year. White chocolate cherry ganache, dried cherry, with a smoked almond/dark chocolate gianduja on the bottom. I wasn’t too sure about each layer individually, but together it made a very delicious combination.
  14. Just signed up! I’m sad I didn’t get in fast enough for the master class but I’m very excited to meet everyone and learn.
×
×
  • Create New...