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Mette

Chocolates with that backroom finish

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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.  

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@WayUpNorth  Those look beautiful!  IMHO...they don't really belong on the "Chocolates with a Backroom Finish" thread!!!  :D 

  (I know you're just continuing with posts from before, but those really look fantastic.)

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19 hours ago, WayUpNorth said:

 

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.  

 

 

Those don't look like they belong here in the backroom thread!

 

Looking back to the Toronto event - I think we were aiming for about $150 each with another $50 for the Saturday dinner - I haven't crunched the numbers yet - I think our costs to rent at the college are higher this year - and I sure know the price of food has gone up in the past while - so we are likely looking at around $175 each and perhaps $65 for the dinner on Saturday. Master's classes I believe were around $130 each and limited to 10 participants. I'll be collecting ahead this time so that the cancellations don't come out of my pocket. If you can't come then your 'ticket' can be sold, given etc to someone else but I won't be in a position to refund.

 

Keep an eye on the thread and I'll let you know estimated costs more clearly when I've had a chance to crunch the numbers.

 

 

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Thanks so much!  :D

 

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

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On 1/10/2018 at 8:56 PM, WayUpNorth said:

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.  

IMG_2633.JPG

IMG_2637.JPG

Way up north, I’m in AK too! Nice to see a fellow Alaskan on here! 

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On 2/3/2018 at 10:38 PM, JenBunk said:

Way up north, I’m in AK too! Nice to see a fellow Alaskan on here! 

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. 

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