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Report: eG Chocolate and Confectionery Workshop 2014


Kerry Beal
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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"
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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.  

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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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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.

 

 

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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!

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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.

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Saturday night dinner in the cafe in the hotel - so exhausted we didn't want to drive anywhere.

 

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Prime rib for Ruth and I.  

 

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Pot roast for Casino Cassidy.  

 

 

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Tomorrow evening I'll go over the notes I went through on the plane - put the recipes and techniques in my cookbook and share the pearls with you.  

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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!

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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:

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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.

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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
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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.

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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?

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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

 

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