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Report: eG Chocolate and Confectionery Workshop 2014

Kerry Beal

By Kerry Beal
in Pastry & Baking

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Darienne

Darienne

Posted
Posted

What beauties those chocolates are. 

Darienne

 

learn, learn, learn...

 

We live in hope, always. 

Smithy

Smithy

Posted
Posted

There's not a lot of description on the photos, but this is some of my take of the goings-on, including Rob & I's trip up from Silver City.

 

I wasn't in the workshops, but the social stuff and the chocolate gorging was definitely in my agenda. I made this album public so the link should work for anyone....

 

Enjoy!

 

https://www.facebook.com/media/set/?set=a.10152428256146763&type=1&l=4a721cbadf

 

Andrea

 

So, did anyone try the chocolates with durian filling?  I loved the warning sign.   :laugh:

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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gfron1

gfron1

Posted
Posted

The durian chocolates were great - well dipped, but the flavor was good too.  Not skunky.  The sweetness had that flavor of durian and I think if you didn't know what you were tasting you would have just enjoyed and moved on, but once you knew you either liked or not.  

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

curls

curls

Posted
Posted (edited)

Many, many thanks to Ruth and Rob for planning this wonderful workshop! Thanks to all of our sponsors for lunches, samples, and all that you provided. And a big thank you to Jean-Marie Auboine and Melissa Coppel for their instruction and the generous use of their amazing facility.

 

photos of some of the chocolates, confections, and participants

 

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Edited by curls (log)
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Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted

The quote of the day - "it's only my opinion - but it's right"!  

 

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Some packaged items getting ready for delivery.

 

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A variety of finishing techniques for the enrobed items. 

 

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Some of the panned products from the course that Robyn took just previous to our weekend.

 

 

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Kerry Beal

Kerry Beal

Posted
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Posted

DSCN2715.jpg

 

One of the components of the bon bon that won Melissa 'Chocolatier of the Year'.

 

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Assembling the bon bons.

 

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Backing off with acetate.  

 

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Two spray techniques - dégrader and an unnamed technique with a central colour different from the edges.

 

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Bruno - being Bruno!

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted

Dinner at Honey Salt.

 

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The bread basket contained some lovely little cheesy flat breads - the highlight of the meal for me.  

 

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Quinoa salad.

 

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Meatballs.

 

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Pizza with artichokes.

 

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The shrimp pasta dish.

 

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Curry.

 

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Cauliflower - opened up a discussion of the eG Roasted Cauliflower for those who hadn't made it before.

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

minas6907

minas6907

Posted
Posted (edited)

Does anyone know where a device to crimp the hard candies can be found, like the one in Curls picture? Ive been looking for something like that for a while now!

Edited by minas6907 (log)
misstenacity

misstenacity

Posted
Posted

So, did anyone try the chocolates with durian filling?  I loved the warning sign.   :laugh:

 

I *just* ate mine, and I thought the ganache had a fruity/ripe aspect to it but it was not at all challenging. Actually the durian chocolate pieces were big (2" x 1" or so) and I stopped halfway because it was quite sweet. And some of you know me to not get over-sugared easily. :-)

"You can't taste the beauty and energy of the Earth in a Twinkie." - Astrid Alauda

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Food Lovers' Guide to Santa Fe, Albuquerque & Taos: OMG I wrote a book. Woo!

rotuts

rotuts

Posted
Posted

Many thanks for taking the time to share.  esp. the Food.

 

i know very little about making chocolate treats, but have always enjoyed these 'blog-gets'

 

now then :

 

B.Potato.jpg

 

are those two baby scoops on top of the potato what I think they are ?  is there melted cheese

 

under those Mounds ?

 

:biggrin:   glad to see a bit of Green next to it.

 

a recent "Food Unwrapped " show  from GB, S3E7  'easter special'

 

looked at Flavonols and Chocolate.  this is in chocolate you can get in GB. only one from Belgium

 

had a significant amount.

 

there there is this:

 

http://www.thechocolatelife.com/forum/topics/1978963:Topic:3401

 

Ill still eat the TJ's Dark  just in case.

 

again  thanks for sharing.

 

:biggrin:

Darienne

Darienne

Posted
Posted

Might have missed something, but could someone tell me about the black shirts?

Darienne

 

learn, learn, learn...

 

We live in hope, always. 

gfron1

gfron1

Posted
Posted

Does anyone know where a device to crimp the hard candies can be found, like the one in Curls picture? Ive been looking for something like that for a while now!

I remember that Jean Marie bought that device 5 years ago in France.  I haven't seen one around, but I bet it could be made without too much trouble by someone with the tools.

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

Honkman

Honkman

Posted
Posted

Well you have certainly dined at two of the top Asian restaurants in Las Vegas in Raku and Lotus of Siam.  If you go back, Lotus has a crispy rice dish, (which I can't define by name), that is outstanding.   Now I'm looking forward to some sweet confections!

 

Nam Kao Tod - should be ordered every time at LOS
Two Foodies - One Journey
curls

curls

Posted
Posted

Does anyone know where a device to crimp the hard candies can be found, like the one in Curls picture? Ive been looking for something like that for a while now!

That tool is a Marzipan Roller Board

http://www.pastrychef.com/MARZIPAN-ROLLERBOARD_p_1073.html

I think gfron1 is referring to another sugar tool that Jean-Marie had custom made... I'll post a photo of that item today or tomorrow if someone else doesn't get to it before me.

minas6907

minas6907

Posted
Posted

That is very interesting. Was that piece being used to crimp the hard candies? Over the years I've thought of different ways to do that for hard candies, but alas, I am not skilled with metal! Any pics of the other tool that got custom made?

RobertM

RobertM

Posted
Posted

Sweet Ruby Janes was the first stop on our Thursday tour, they are in Henderson, NV about 15 minutes from the hotel.  They gave us a lovely tour, talked about their business and then we shopped, which I'm sure increased their typical Thursday salesIMG_2419_resize.JPGIMG_2410_resize.JPGIMG_2411_resize.JPGIMG_2413.1_resize.jpgIMG_2415_resize.JPG

 

  • Like 2
RobertM

RobertM

Posted
Posted

A light snack at Suzuya Pastry & Crepe.  No one wanted to really "eat" because they knew what was awaiting them at Lotus of Siam

IMG_2420.JPG

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