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Chocdoc Goes to France!

Kerry Beal

By Kerry Beal
in Food Traditions & Culture

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Anna N

Anna N

Posted
Posted

Dinner I believe was in the hotel dining room.

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Fromage frais

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Wine of course

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Slugs

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I hardly had any wine before this picture though you'd never know it.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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Smithy

Smithy

Posted
Posted

"Slugs"?

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Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Anna N

Anna N

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Just received today's lunch photos from Kerry. Expect to talk to her later and will ask about all your questions. Anna N

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Seafood terrine

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Salad for the shellfish allergic

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Salmon

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Lovely little potatoes

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Tomme de Valcoeur

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Pastry class was finishing in the other room -- we got their pastries for lunch today.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Anna N

Anna N

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Well I talked to Kerry very briefly until we lost audio on her side. She could hear me but I could not hear her. However she confirmed her slugs were indeed escargot.

DInner was a chicken taco from the Kebab joint up the street. I had to go out and get fruit and water for the train tomorrow - and by the time I downloaded the 400 or so photo's I'd taken today the gang had already headed off for dinner so I grabbed this.

Imagine my surprise when I found that along with fries - they had put fries inside the 'taco' as well.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Anna N

Anna N

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This is the result of the three days of training at Valrhona -- they even gave me a certificate!

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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gfweb

gfweb

Posted
Posted

Well I talked to Kerry very briefly until we lost audio on her side. She could hear me but I could not hear her. However she confirmed her slugs were indeed escargot.

DInner was a chicken taco from the Kebab joint up the street. I had to go out and get fruit and water for the train tomorrow - and by the time I downloaded the 400 or so photo's I'd taken today the gang had already headed off for dinner so I grabbed this.

Imagine my surprise when I found that along with fries - they had put fries inside the 'taco' as well.

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You in Pittsburgh?

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Smithy

Smithy

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Beautiful photos! Thanks!

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

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Smithy

Smithy

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Welcome back! Did you come away with ideas for new things to try? Or was it all exceptionally well done but familiar to you?

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

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Kerry Beal

Kerry Beal

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Ok - had about 50 pictures up here - answered a PM - 50 pictures gone.  WIll upload in smaller chunks.

 

So on our return to Paris - we went in two vans - to the antlier of Alan Ducasse and to the production facility of Jacque Genin

 

 

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Two pictures taken to make John DePaula nostalgic. 

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

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Kerry Beal

Kerry Beal

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Another Patric Roger store with sculptures made from the original chocolate models.

 

 

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Sadly pictures of the front of these elephants didn't turn out well - so elephant asses are all you get!

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

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Kerry Beal

Kerry Beal

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Dinner this evening - again at Cafe Mucha. Needed a bit of wine tonight.

 

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Scallops for me.

 

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Soup and salad for Mary Grace.

 

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Bread - but of course!

 

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Cake with creme anglaise.

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

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Kerry Beal

Kerry Beal

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Welcome back! Did you come away with ideas for new things to try? Or was it all exceptionally well done but familiar to you?

I hope to test the theory that the weird mixing method of ganache being promoted by Valrhona actually reduces the water activity of the product.

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

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Kerry Beal

Kerry Beal

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While I don't think it would be appropriate for me to share here all the info that the students learned at this course - I would like to show a few pictures of the ganache mixing method that Valrhona is now promoting.  When you look at the recipes we were given - most actually describe the 'old' way of doing it (pouring the hot cream over the callets) - but all the ganaches were made using the new method this course. The claim is that you get a much more elastic ganache and that it will have better properties and a longer shelf life. As mentioned above I will test that when I get home.

 

We have discussed this method before - link - and clearly it caused some differences of opinion.  

 

So essentially what is being done is to add the cream in about 5 additions - in the initial stages the cocoa butter separates from the mass and forms a shiny surface. Friction is applied to help allow the proteins in the chocolate to form the stretchy matrices that give the ganache it's flexibility. Friction can be applied in the form of elbow grease or using an immersion blender.  

 

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Room temperature butter is added with an immersion blender when the ganache is sufficiently cool so that it's emulsion is not broken.  

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

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Kerry Beal

Kerry Beal

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Libraire Gourmande - source of all cookery books - this is some of the english language books.  

 

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Looks like they've got just about everything covered cake topper wise. 

 

 

 

 

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We saw this Pacojet wanna be at Mora - apparently it's been there a long time - price would be negotiable - but power is 220 unfortunately.  

 

 

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Sugar sculptures at Deco Relief.  

 

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Bumblebee made from two half spheres.

 

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Another visit to Edwart - the second of their three locations - this time we had the opportunity to meet Edwin the other owner.  He makes the sculptures.  I was very excited by the bonbons these guys are making.  Heads and tails above the rest.  

 

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We had a long chat - and he gifted us with a couple of his eggs left over from easter.  

 

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Art outside a restaurant.

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

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Kerry Beal

Kerry Beal

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Lunch today - 

 

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Foie on Pain d'Epice for me 

 

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Cheese plate for Jess

 

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Sorbets for both

 

Dinner was  - 

 

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Kir Royale for Jess, Campari and grapefruit for me.

 

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Moule frites for me

 

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Pasta with chicken for Jess

 

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Then we went and enjoyed tea and dessert at the Plaza Athenee.  A bit posh - we stopped short of getting a selfie with the waiter who felt the necessity to explain where Ceylon was located.  

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

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Kerry Beal

Kerry Beal

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Here are the eggs gifted to us by Edwin of Edwart. It was late while I was posting last night - apparently I reposted a picture of a shelf of books rather than this!

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the Chocolate Doctor
www.thechocolatedoctor.ca

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

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Alex

Alex

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This is wonderful, Kerry. Thanks so much for posting your pictures and narratives.

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

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rotuts

rotuts

Posted
Posted (edited)

Oooooooooh  Myyy

 

I guess i should have been a Student of Chocolat a long time ago !!!

 

Ill just watch the Movie  'Chocolat'

 

its the France I remember from the mid '50's

 

W/O the you know  .............

 

BTW  that cup and saucer for the coffee would be nice in any bodies

 

breakfast set up

 

just saying ................ 

Edited by rotuts (log)
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