• 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 kriz6912
      [Host's note: to ease the load on our servers this topic has been split.  The discussion continues from here.]
       
       
      Chocolate nails...

       
      And a "How it's made!" video...
    • By minas6907
      Host's note: this is a continuation of the ever-popular Confections! topic; the previous segment is here: Confections! What did we make? (2012 – 2014)
       
       
      Here's something I did yesterday, peanut butter chocolate bars.
    • By Lam
      I have been experiementing with macarons these last few months, and I have yet to make perfect macarons. Most of the macarons I have made are hollow on the inside. They're so hollow, if I nudge them a bit, the top crust just comes right off. They still taste decent but not what a successful macaron should be like. I don't think I am overbeating my meringue at all. They are always firm and stiff. I have tried whipping a little less than I usually do but still get hollows. I did some research and saw a few people recommend adding a bit of cornstarch to the dry mix. Yep. Cornstarch.  This really perplexed me because I always see people saying not to use powdered sugar that contains cornstarch, so how could adding cornstarch prevent hollow macs? I also saw one person use tapioca starch to prevent hollows as well. This time around, I whipped the meringue at a much longer time, but no higher than speed 7 (kitchenaid), which gave me a super stable meringue. I also added cornstarch. I piped the batter out, and they looked super perfect the first few minutes in the oven. Sadly, they came out very wrinkled. The first batch was super wrinkled, but the second batch was less wrinkled, or bumpy even. Not sure if this is because of the silpat for the first batch and the parchment pper for the second hmm. Does anyone know what I did wrong to get these wrinkled macs and how to troubleshoot? Also some help on hollow macs would be appreciated! Thanks




    • By ChristysConfections
      Hi All,
       
      I am having a caramel problem. I have access to some delicious water buffalo milk (28% fat). I attempted to use it as a replacement for heavy cream(36% fat) in my usual caramel recipe. Unfortunately, when I added the hot milk to the hot sugar, the mixture split into an ugly, grainy mess. I did manage to improve it by blending it with an immersion blender, but the final texture was still grainy. The flavour was great though! 
       
      The method I used was to make a dry caramel with white can sugar, then I added  a small amount of glucose and the buffalo milk that I had heated to a simmer. I cooked this to 252 and added butter before pouring into a pan to cool.
       
      Does anyone understand the science better who could recommend a different method or adjustment to the ingredients that might make it have a smooth texture as caramel should? My supplier for buffalo milk does not have a separator, so using buffalo cream at this time is not an option. I thought about adding butter to the buffalo milk when heating it to bring the fat content up to that of the regular cream, and/or using an emulsifier or something like lechithin or xantham gum. Any thoughts?
       
      It seems I am constantly coming to you for help. Thanks, as always.
    • By pastrygirl
      OK, I know this is sweating the small stuff, but I'm wondering what you see ...
       
      Is this rabbit
       
      https://www.dr.ca/rabbit-mold-7-5-inches.html
       
      holding an egg, or is the oval a fuzzy underbelly?
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.