• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Kerry Beal

Report: eG Chocolate and Confectionery Workshop 2013

76 posts in this topic

Today we started out with a trip to the college to start getting ourselves set up for tomorrow. Then at 10 am we met at ChocolateFX and started our tour. Of course hair nets are obligatory if you are going to go into a food manufacturing facility!

DSCN1111.jpg

Wilma and Art had the small pan set up so that we could pan some raisins.

DSCN1135.jpg

Here's Pat (psantucc), with beard appropriately netted, applying some chocolate to the raisins.

DSCN1141.jpg

Ava (FrogPrincesse's little one) preparing to add more chocolate, Kyle helping and FrogPrincesse awaiting her turn.

DSCN1159.jpg

The fancy packing machine.

DSCN1129.jpg

Listening with rapt attention to Wilma explaining the making of ganache truffles in the round silicone molds.


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

Dinner tonight at The Old Winery -

Got a few pictures of things close to me -

DSCN1168.jpg

Believe it or not - I did not order the Calamari!

DSCN1170.jpg

Arctic Char for Anna.

DSCN1171.jpg

Lots of pizzas ordered.

DSCN1173.jpg

A nice grilled pork chop for me.

Share this post


Link to post
Share on other sites

Some more photos from Art & Wilma's wonderful shop, Chocolate FX, in Niagara-on-the-Lake.<br />ImageUploadedByTapatalk1367060494.691611.jpg<br />ImageUploadedByTapatalk1367060542.347558.jpgImageUploadedByTapatalk1367060599.040837.jpg

Share this post


Link to post
Share on other sites

As always, thank you Kerry, for all the photos you take. And the commentary. Would that I could go.


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Panoramic shot of the Show & Tell table.

image.jpg


It is in exchanging the gifts of the earth that you shall find abundance and be satisfied - Kahlil Gibran

art@chocolatefx.ca

Share this post


Link to post
Share on other sites

Production is under way for our dinner tonight.

FrogPrincesse is getting the cocktails ready -

DSCN1216.jpg

Dave and his students are preparing the various meats and veg for us. Student just pulled out the best looking cheese platter I've seen in a long time.

DSCN1217.jpg

Ruth's centerpiece has been adorned with wine thanks to little Ava.

DSCN1219.jpg

The room temperature wine is waiting - cold wine still in the fridge.

DSCN1220.jpg

Can I mention how wonderful it smells in here?

Share this post


Link to post
Share on other sites

The "calm" before the chocolate storm....

image.jpg

Share this post


Link to post
Share on other sites

Chocolatier Ruth B. working on her chocolate tree stump sculpture.

image.jpg

image.jpg

image.jpg


It is in exchanging the gifts of the earth that you shall find abundance and be satisfied - Kahlil Gibran

art@chocolatefx.ca

Share this post


Link to post
Share on other sites

Dinner Panorama at Niagara College. Great spread - Thanks to chef David Gibson and his Crew.

image.jpg


It is in exchanging the gifts of the earth that you shall find abundance and be satisfied - Kahlil Gibran

art@chocolatefx.ca

Share this post


Link to post
Share on other sites

I'm am so unbelievably envious. Looks like a fabulous time - again - thanks for all the pictures. Maybe next year.....

Share this post


Link to post
Share on other sites

Photos of some of the chocolates we made at the workshop. Everyone took home a fabulous selection and we still had plenty to share with Niagara College. <br />ImageUploadedByTapatalk1367184772.642517.jpgImageUploadedByTapatalk1367184791.477114.jpgImageUploadedByTapatalk1367184808.639074.jpgImageUploadedByTapatalk1367184825.727300.jpgImageUploadedByTapatalk1367184845.163135.jpg

Share this post


Link to post
Share on other sites

Thanks Kerry for all of your work this weekend - we had a great time!!

Alas, upon returning home, Matthew Kayahara and I discovered that four of our caramel rulers appear to have not made it back to Guelph with us - two 16" 1/2 inch ones, and one each of a 12" 1/2 inch and a 12" 1/4 inch. I'm pretty sure we loaned them out to someone today (although with my head bent over a ganache, I'm not totally certain who), so if they turn up in your luggage, please let me or Matt K know!

Share this post


Link to post
Share on other sites

Thanks Kerry for all of your work this weekend - we had a great time!!

Alas, upon returning home, Matthew Kayahara and I discovered that four of our caramel rulers appear to have not made it back to Guelph with us - two 16" 1/2 inch ones, and one each of a 12" 1/2 inch and a 12" 1/4 inch. I'm pretty sure we loaned them out to someone today (although with my head bent over a ganache, I'm not totally certain who), so if they turn up in your luggage, please let me or Matt K know!

Aluminum? I probably grabbed them - next time you are through have a look at my collection and grab the ones that are yours.

Share this post


Link to post
Share on other sites

Thanks Kerry for all of your work this weekend - we had a great time!!

Alas, upon returning home, Matthew Kayahara and I discovered that four of our caramel rulers appear to have not made it back to Guelph with us - two 16" 1/2 inch ones, and one each of a 12" 1/2 inch and a 12" 1/4 inch. I'm pretty sure we loaned them out to someone today (although with my head bent over a ganache, I'm not totally certain who), so if they turn up in your luggage, please let me or Matt K know!

Aluminum? I probably grabbed them - next time you are through have a look at my collection and grab the ones that are yours.

Yup, aluminum. I wouldn't be surprised if they had ended up with your array. Thanks again!

Share this post


Link to post
Share on other sites

I've got lots of finished product shots and can post them later. Meanwhile here are a couple of panorama overview shots of them. And the kitchen at the end.

image.jpg

image.jpg

image.jpg


It is in exchanging the gifts of the earth that you shall find abundance and be satisfied - Kahlil Gibran

art@chocolatefx.ca

Share this post


Link to post
Share on other sites

The calm before the storm. Anna setting up the coffee service, Chocolot and RobertM having a little chinwag.

DSCN1189.jpg

Breakfast - muffins and scones made for us by Chef Storm.

DSCN1191.jpg

Croissants made by Chef Ellis - who was supposed to join us but unfortunately found himself having to work at a friends bakery for the day.

DSCN1193.jpg

Liron and Tikidoc perusing the transfers given to us by www.chocotransfersheets.com'>Chocotransfer Sheets. They also kindly donated a chablon kit that merlicky was lucky enough to win in our draw.

DSCN1202.jpg

Lunch was lovely buns baked by Keith Ellis (there was also bread but we didn't figure this out until day 2), salads and cheese and cold cuts. The cold cuts come from Denninger's which is a store selling eastern european food products - their german salami and sliced roast beef are two of my favourite sandwich fillings.

DSCN1204.jpg

DSCN1205.jpg

DSCN1206.jpg

After lunch I made some coloured cocoa butters. I had planned to demo this anyway but it became more necessary by the little incident that happened. I had placed all (and I mean all) of the coloured cocoa butters that we have collected from kindly donations from Chef Rubber over the past several workshops on a heating pan with an dimmer switch attached - a hotel pan placed over the top to keep the heat in. When we arrived Saturday morning we were alerted to a problem by the appearance of a puddle of dusty rose cocoa butter on the ground. The bottom of about half the bottles had melted and the rest were hanging on by a straw.

One little problem - the cocoa butter that I had melted overnight on another little warmer was about 95º C in the morning and even when it had cooled down to room temperature it remained liquid. The colours sprayed though an airbrush it were fine, but painted not quite so good.

DSCN1208.jpg

Ava and her treats.

DSCN1210.jpg

Alleguede showing Cacaoflower how to back off a mold.

DSCN1212.jpg

Share this post


Link to post
Share on other sites

I don't have as many pictures as I'd like to - spent a bit of time running around - so I'm counting on others to post as many pictures as possible.

DSCN1229.jpg

We had a bit of a tempering problem on Saturday - still makes a rather interesting appearance IMHO!

DSCN1231.jpg

You can see Matthew Hayday's cherry cordials - a collaborative effort between Matt and Chocolot.

DSCN1235.jpg

Group shot!

Share this post


Link to post
Share on other sites

Is anyone taking any videos of tutorials as was done in past years?

Share this post


Link to post
Share on other sites

Fantastic workshop. Kerry is Wonder Woman!! She doesn't have the word NO in her vocabulary. I will attempt to post some photos.

The Three Amigos in Kerry chocolate room. (photo is posted to make everyone envious:)

IMG_1830.JPG

Kerry treated us to lunch while shopping at Costco-poutine

IMG_1838.jpg

Art and Wilma at Chocolate FX were extremely generous in allowing us to play at their factory. We all had a chance to pan and enrobe.

IMG_1848.jpg

Lunch at the Firehall.

IMG_1860.jpg

Dinner at the Old Winery-does it seem like all we did is eat??

IMG_1864.jpg


Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
       
      I prepared two versions: the first one with desiccated coconut and blueberries and the second with dark chocolate and strawberries. Choose your favorite dessert or go crazy and make your own version.

      Bright dessert

      Ingredients (for 2 people)
      200g of white chocolate
      100g of blueberries
      200ml of 30% sweet cream
      200ml of mascarpone cheese
      2 tablespoons of desiccated coconut

      Melt 150g of the white chocolate in a bain-marie. Draw six 8 cm circles on a sheet of baking paper. Put 2-3 tablespoons of chocolate on each of them and smear it around to cover the whole circle. Leave them at room temperature to congeal and then put them in the fridge for 2 hours. Melt the rest of the white chocolate in a bain-marie. Whisk the cream. Add the mascarpone cheese after whisking. Add the white chocolate and the desiccated coconut and stir thoroughly. Wash the blueberries and drain them. Put the first chocolate circles onto a plate, then a layer of the cream and a couple of blueberries and once again chocolate, cream and blueberries. Put the last chocolate circle on the top. 
      Decorate with the rest of the cream, fruit and peppermint leaves. Serve chilled.

      Dark dessert

      Ingredients (for 2 people)
      200g of dark chocolate
      1 tablespoon of cocoa
      a couple of strawberries
      200ml of 30% sweet cream
      200ml of mascarpone cheese

      Melt 150g of the dark chocolate in a bain-marie. Draw six 8cm circles on a sheet of baking paper. Put 2-3 tablespoons of chocolate on each of them and smear it around to cover the whole circle. Leave them at room temperature to congeal and then put them in the fridge for 2 hours. Melt the rest of the dark chocolate in a bain-marie. Whisk the cream. Add the mascarpone cheese after whisking. Add the dark chocolate and the cocoa and stir thoroughly. Wash the strawberries and remove the shanks. Leave 3-4 nice bits of fruit for decoration, and cut the rest into small pieces. Put the first chocolate circles on a plate, then a layer of the cream and a couple of strawberry pieces and then once again chocolate, cream and strawberries. Put the last chocolate circle on the top. Decorate with the rest of the cream, fruit and peppermint leaves. Serve chilled.


    • By ChristysConfections
      I have an opportunity to work as the head chocolatier for a local chocolate business. I will be going in to discuss with the owner tomorrow. I am notorious for undervaluing myself and my skills, but I want to change that. I have worked in the industry for 10 years and worked in one of the larger artisan local chocolate companies for 5 years. Does anyone know what the going hourly rate it for this type of position? I would be developing new recipes and running all production operations myself. It's only a part time gig (at the moment, as they have very small production). I will continue with my own business on the side for now - the owner knows this and is completely comfortable with it. I would possibly even be able to be the successor to this business once the owner retires. 
       
      Also, anyone have input on working as an employee while developing recipes for another business? I feel so protective of my recipes that I will be sad to see some become the property of another business. I guess it is just all part of the nature of this line of work. I could be a sub-contractor and just provide this company with product, but they would prefer that I work and consult with them in-house and utilize their facilities.  
    • By ChristysConfections
      I keep running to you with all my questions! This community always have the best answers.
       
      I am wondering about the use of honey in ganache to act like invert sugar - binding with the water to lower the Aw. Has anyone used it successfully in the capacity? I usually use invert sugar in my ganaches, but I there are some more health-conscious customers that I know would love to see me move away from sugar. I'm not sure that I am willing to do it, but I will certainly explore the option! 
       
      My main concerns are efficacy at preserving, its taste, and its texture. My personal experience has been that is is difficult to get the flavour of honey to challenge the more dominant flavour of chocolate, so I'm not exceedingly worried about the honey flavour being too strong. However, honey does crystallize when left to sit, unlike invert sugar. Has anyone experienced honey crystallizing in ganache or do the other ingredients present prevent it from doing so? I will eventually be doing some experimenting, but I thought I would test the waters first. 
       
      Thanks!
    • By ChristysConfections
      Hi All!
       
      I know this has surely been talked about, by my search for this information on the forums has been challenging. Would anyone care to share their favourite brand of coloured cocoa butter for decorations chocolate molds, etc? One with a diverse selection of colours. Or do you find it preferable to melt cocoa butter and add a fat-soluable powdered colour?
       
      Thanks for sharing your experiences!
       
      Christy
       
      p.S. I was just reading about Kerry's EZ temper and I simply MUST HAVE ONE! Wow! What a brilliant product! Kudos, Kerry!
    • By ChristysConfections
      Hi everyone!
       
      I hope I'm not posting in the wrong section. I am looking for recommendations on where to find a used/economically priced climate controlled (low humidity and refrigerated, but not too cold) chocolate display case as well as a regular refrigerated display case (bakery style). Something like this, but it doesn't need to be too fancy looking. I am living in Canada on the West Coast, so the closer to local, the better. I'm finding it very challenging to find something. I found and excellent deal on a couple of used ones in the USA, but the seller doesn't want to deal with the hassle of having it crated and shipped. I'm trying to keep up to date searching on the Ecole Chocolat graduate forum as well as The Chocolate Life classifieds. 
       
      Also, does anyone know if a smaller table-top type climates controlled chocolate display case exists? Or are the only options out there for larger models?
       
      Warm Regards,
      Christy
  • Recently Browsing   0 members

    No registered users viewing this page.