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Report: eGullet Chocolate and Confectionary Workshop 2017

Kerry Beal

By Kerry Beal
in Pastry & Baking

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Tri2Cook

Tri2Cook

Posted
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I have a love/hate relationship with Brazilian steakhouses. Lots of tasty meat delivered to your plate as often as you desire. Sounds perfect until you add in my complete inability to say "no thanks, I've had enough" when they come to the table... so I end up eating entirely too much and become pretty much useless for the remainder of the evening. :D

  • Like 6

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

curls

curls

Posted
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We made a few chocolates & confections. Will post more photos after I get home.

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Smithy

Smithy

Posted
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I'm so pleased to see Gulley immortalized in the custom silk screen. :B Did a finished product feature that print? If so, is there a closeup?

  • Like 4

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

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

"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

Kerry Beal

Kerry Beal

Posted
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Posted (edited)
1 hour ago, Smithy said:

I'm so pleased to see Gulley immortalized in the custom silk screen. :B Did a finished product feature that print? If so, is there a closeup?

Wasn't as successful as we hoped - perhaps a side effect of making such a small screen - I'm going to have to fiddle with it when I get home. @curls has one pic I think.

 

 

Edited by Kerry Beal (log)
  • Like 2

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

curls

curls

Posted
Posted
37 minutes ago, Kerry Beal said:

Wasn't as successful as we hoped - perhaps a side effect of making such a small screen - I'm going to have to fiddle with it when I get home. @curls has one pic I think.

 

 

 

I took a few photos of our Gully silk screen and transfer. Will post them this week.

  • Like 2
Chocolot

Chocolot

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A visit to Jinju Chocolates, then a class with Jin at her kitchen. She is meticulous in her work. #jinjuIMG_6035.thumb.JPG.7f4e757a79477aee0ca40117f61816b5.JPGIMG_6036.thumb.JPG.cbcb06976cd62a8389efcc814cd5b46c.JPGIMG_6037.thumb.JPG.c77fe490d78414d86e0ed7f36a5da026.JPGIMG_6038.thumb.JPG.defca58f107b8cd68e64461b3887f7a1.JPGIMG_6039.thumb.JPG.c59c970db43f6157faf73fbcb45c5cd2.JPG

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

Chocolot

Chocolot

Posted
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Atelier Melissa Coppel. Beautiful facility. IMG_6226.thumb.JPG.9194411d53e2f824974ff5d041a015ac.JPGIMG_6228.thumb.JPG.c856d7c66a66c66038cc741fb5da3dcd.JPGIMG_6229.thumb.JPG.9de4286590333224bda65094690a2165.JPGIMG_6224.thumb.JPG.953e87e423d7754e67a0aabc6d8b438e.JPGIMG_6225.thumb.JPG.1fb1b3ab2e2ee9c677616df8cb8fbc0e.JPG

 

 

In the group photo, the arms in the back belong to our own Kerry Beal.

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

Anna N

Anna N

Posted
Posted
4 hours ago, Chocolot said:

In the group photo, the arms in the back belong to our own Kerry Beal.

 I would recognize those arms anywhere.xDxD

  • Like 3

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

pastrygirl

pastrygirl

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Chocolat, do you know if Melissa has the enrobing line in a separate room on purpose,  like for temperature control? 

Chocolot

Chocolot

Posted
Posted

Didn't say. JMA had his in the spray room and it was HOT!! Thought that was strange.

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

curls

curls

Posted
Posted (edited)

I apologize, may be repeating some photos. Here are photos from Jin Ju's chocolate shop. Next batch of photos will be for @Smithy -- the Gully silk screen. Tomorrow (or sometime soon) I will post pictures from our demo with Jin.

#JinJuchocoholic

 

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Edited by curls (log)
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curls

curls

Posted
Posted
On 5/22/2017 at 1:00 PM, Smithy said:

I'm so pleased to see Gulley immortalized in the custom silk screen. :B Did a finished product feature that print? If so, is there a closeup?

 

A few photos from the silk screen process & a shot of our most successful print.

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  • Like 7
curls

curls

Posted
Posted
5 hours ago, Shelby said:

Everything looks so good...but I find myself really wanting a chocolate covered gummy worm more than anything.

 

Don't judge lol.

@Shelby those chocolate covered gummy worms are just too cute!  :-)

 

  • Like 1
curls

curls

Posted
Posted

Photos from Jin's demo at her production kitchen. Jin concentrated on decor since she knew our demo with Melissa Coppel would include airbrushing and bon bon decorations.

 

The entrance

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all those lovely marble tables & equipment

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some melters & and the assistants (there were two assistants working on items & helping Jin they day we visited)

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demo of making various custom transfer sheets

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making various chocolate cigarettes -- Jin discussed various color & flavor combinations & let us try to make some -- she makes it look so easy!

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marbling chocolate

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other decor pieces

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interesting & fast way to make leaves -- made a cardboard template to stamp these out

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and the amazing Jin (with @lebowits in the background)

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  • Like 9
Smithy

Smithy

Posted
Posted

Are these mostly intended as decor for cakes or other pastries?  If not, how would the curlicues be used?  I'm thinking of the curled ribbons that seem to be alternating stripes of chocolate and clear (3rd photo above this post) as well as the chocolate coils (and green ones) immediately above this picture. For that matter, what happens to the marbled chocolate?  It all looks delightful, but doesn't seem like something that would go atop a bite-sized confection.

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

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

"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

pastrygirl

pastrygirl

Posted
Posted
14 hours ago, curls said:

interesting & fast way to make leaves -- made a cardboard template to stamp these out

JinJuDemo-11.thumb.JPG.dcdb195617bdc889a032135fccae7b17.JPG

 

Pipe the two colors of chocolate first then smush it down?  Or dip into and stamp with the chocolate?

Jim D.

Jim D.

Posted
Posted
1 hour ago, Smithy said:

Are these mostly intended as decor for cakes or other pastries?  If not, how would the curlicues be used?  I'm thinking of the curled ribbons that seem to be alternating stripes of chocolate and clear (3rd photo above this post) as well as the chocolate coils (and green ones) immediately above this picture. For that matter, what happens to the marbled chocolate?  It all looks delightful, but doesn't seem like something that would go atop a bite-sized confection.

 

Jin makes most of those to be used as decorations on desserts, especially at the big hotels in Las Vegas. She spoke at some length on the difficulties of transporting them from her place to, for instance, the Bellagio. The marble/wood grain piece was a transfer sheet that she made. I agree that the grain is probably too large for the pattern to show up on a bonbon, but it was quite beautiful and I plan to try to make the grain "finer" so as to be usable as a transfer sheet for chocolates. If anyone remembers the eGullet thread on achieving a marbled look by pouring chocolates of different colors from a bowl into molds (which took incredible coordination and a large amount of chocolate), this is a much easier way of achieving something similar.

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www.santiagochocolates.com

curls

curls

Posted
Posted (edited)
2 hours ago, Smithy said:

Are these mostly intended as decor for cakes or other pastries?  If not, how would the curlicues be used?  I'm thinking of the curled ribbons that seem to be alternating stripes of chocolate and clear (3rd photo above this post) as well as the chocolate coils (and green ones) immediately above this picture. For that matter, what happens to the marbled chocolate?  It all looks delightful, but doesn't seem like something that would go atop a bite-sized confection.

@Smithy most of the decorations that Jin demonstrated for us will be used on various desserts in the Vegas hotels... there are so many hotels & dessert buffets.

 

As for the spirals with alternating strips of chocolate and clear, those are multiple chocolate decorations... the pastry chef will most likely use one chocolate spiral for each dessert.

Edited by curls (log)
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