Report: eGullet Chocolate and Confectionary Workshop 2017

[curls]

2 hours ago, pastrygirl said:

 

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

Jin dipped the leaf stamp into a container with two colors of chocolate & then stamped.

[curls]

A selection of photos from our demo & tasting at Atelier Melissa Coppel on Friday, 19 May. What a gorgeous place to work & learn!

 

A selection of Cacao Barry chocolates for us to sample:

 

Demo of some chocolate mold decorations

 

On to the tasting!

 

The welcome area

 

The spray booth

 

The enrobing line & cooling tunnel. Those bags contained goodies/swag for the eGulleter's who attended Melissa's demo.

 

And more equipment, panner & a few Selmi tempering units!

.

 

 

[curls]

A selection of photos from our Friday afternoon demo at Jean-Marie Auboine. This is also the site of our Saturday & Sunday workshop.

 

Airbrushing moulds

 

Pear Pâte de Fruit

 

hazelnut caramel

 

 

school / teaching kitchen

[pastryani]

Hi All - a little late posting, but here are a few snaps from the LV trip.  Phone space issues meant I couldn't take all the pics I wanted to (until I figured out that deleting apps lets you take more). 

 

Jean-Philippe Patisserie chocolate clamshell waterfall:

 

Payard at Ceasars Palace:

 

Jin showing us some cool techniques to make decor:

 

Jin's chocolate cigarettes - the thinnest I've ever seen.  Such great technique!

 

Obligatory food shot of vegetarian red curry from Lotus of Siam:

 

Melissa Coppel's demo yielded this beauty (as others have also mentioned, her Atelier is the cleanest, neatest, and most well-organized workspace I've ever seen):

 

Jean-Marie Auboine's nougat all wrapped up:

 

I don't have any pics from the meal at Bouchon (which was amazing), but here's the Chili Relleno at Mesa Grill - very yummy:

 

High Roller Wheel at the Linq hotel:

 

View from the pod, a very smooth ride:

 

This was my first time attending and it was a great trip!  Such a friendly and talented group of folks, new techniques to learn, and new chocolatey friends made for a really fun experience.  Hope to see you all next year! 

 

 

Edited May 30, 2017 by pastryani (log)

[curls]

And a few picture from the workshop...

[tikidoc]

So, do we have dates for 2018?

[Kerry Beal]

2 minutes ago, tikidoc said:

So, do we have dates for 2018?

Yup - May 18, 19, 20 (18th we'll try for master's class) 19th and 20th our usual.

 

Niagara on the lake again - won't be able to use their chocolate room apparently but working on getting Peter to move everything out of it into the room we are using! We'll see how that goes. I'd love not to have to bring my entire chocolate room contents with me!

 

 

[tikidoc]

Yea! I was worried it was going to conflict wuth a horse show I wanted to go with my daughter to ride in, but that is the following weekend. Time off requested. Is there a facebook group yet?

[Kerry Beal]

Not yet

[MelissaH]

I'll find out in December whether I'm going to be able to make it, or if I'll once again be shepherding students through Amsterdam during that weekend.

[Kerry Beal]

49 minutes ago, MelissaH said:

I'll find out in December whether I'm going to be able to make it, or if I'll once again be shepherding students through Amsterdam during that weekend.

Tough life - but somebody's got to do it.

[MelissaH]

18 hours ago, Kerry Beal said:

Tough life - but somebody's got to do it.

Amsterdam's always interesting with students. The one saving grace is that these are university students, therefore considered to be responsible adults, and thus any trouble they get into is their own responsibility!

[RobertM]

Please put me down as a 2018 participant .....it's already in my calendar ......

(and when you're old like me, it really pays to write things down).....