Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chocdoc - Escapes to Educate in Erie


Recommended Posts

Cream maker in action.

 

IMG_0333.jpg.2065dc13c6be08e74e025a2ac1ba2a82.jpg

 

IMG_0334.jpg.0d76d9c63e24c2dd33cfc0a50f9eb245.jpg

 

IMG_0336.jpg.693f1827687841d5a98f819f82721546.jpg

 

The results of Christies painting work from yesterday on the mold I took down.

 

IMG_0338.jpg.6af12c8eef227d751caf6b0294781784.jpg

 

We made two of the recipes I had created for them to get rid of scrap from the sponge. The first is fudge.

 

IMG_0339.jpg.a4f69f0db9de81f0753b640b1e8e13bc.jpg

 

IMG_0343.jpg.f725cf730e322fcbcd8835411a11b7e7.jpg

 

IMG_0344.jpg.b1c8345e110a6fbc0840b4c019f06465.jpg

 

IMG_0349.jpg.576b2076555b272b9ec1e1f6cd2ea497.jpg

 

IMG_0350.jpg.8a7957a6385211b180d21c8cc2be6863.jpg

 

IMG_0351.jpg.9404f74bb67be8f066538249281e1ec9.jpg

 

Took a while for the chunks to break down - it will be ground for the next project.

 

IMG_0361.jpg.2ad6f51d443bc2cc6ba5e1b45a98d522.jpg

 

After cooking we added fondant, frappe and vanilla before pouring out.

 

IMG_0367.jpg.d5043452e3c53b5d232067414ae14f70.jpg

 

IMG_0368.jpg.8007497f15e6d14c2523ab776fb9b68b.jpg

 

IMG_0369.jpg.24dd8d0d2b8fe552ab51133e480d2bff.jpg

 

IMG_0372.jpg.67648d8584185f54384029794e99855f.jpg

 

IMG_0374.jpg.ddcd4bafc7efcd90e26487aa64a44d73.jpg

 

 

Edited by Kerry Beal (log)
  • Like 7
Link to comment
Share on other sites

Gianduja loaf from yesterday - abject failure! Too hard to cut - the milk layers was OK - but the white layer was totally vile. They need to change white chocolate brands. 

 

IMG_0377.jpg.f1e6f579c2043c0c91b49f8d1e4c6e54.jpg

 

IMG_0378.jpg.1e3ff657ab247e2e10f5558e92489557.jpg

 

IMG_0379.jpg.42548cf3e253330dceed15894e44ed51.jpg

 

 

 

 

  • Like 3
  • Sad 2
Link to comment
Share on other sites

Lunch out at Brewerie at the old Union Station.

 

IMG_0400.jpg.52183a51587289d9f6cfb40e1f86b231.jpg

 

Cheeseburger soup

 

IMG_0401.jpg.3fa3014927c02203ae96126c1a428425.jpg

 

Mother Clucker for Connie.

 

IMG_0402.jpg.1cef60b7660a4dcfcb7ffa913869c936.jpg

 

Some sort of salad I have forgotten for Andrea.

 

IMG_0403.jpg.24888cce091ae716d70a1fe3434b95c7.jpg

 

Veggie burger for Joe

 

 

 

Could see the two servers in a huddle after they brought all the food - realizing they had forgotten to put my order into the kitchen. Guilt brought me the home made chips with horseradish mayo - then finally a chicken caesar for which they did not charge.

 

IMG_0404.jpg.ac0d9decaa76d423b58068475614d395.jpg

 

IMG_0405.jpg.aa33a54efa6e908fbb010acbc9af948a.jpg

 

 

Edited by Kerry Beal (log)
  • Like 9
Link to comment
Share on other sites

On 6/19/2018 at 8:08 PM, Kerry Beal said:

IMG_0280.thumb.jpg.d7a087ba3aa4d26108b22799f2533629.jpg

 

IMG_0283.thumb.jpg.c367c7ba7202025ab47810a788ea49c8.jpg

 

Lid to keep the heat in - the rise continues.

 

IMG_0284.thumb.jpg.f45fe4e75d6bb760689806250c20bec5.jpg

 

I'd like to know more about the sponge toffee, and how you get it thicker than a cell phone. Is that just a parchment-lined cardboard box? How does the slow cooling work?

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

Link to comment
Share on other sites

5 minutes ago, MelissaH said:

I'd like to know more about the sponge toffee, and how you get it thicker than a cell phone. Is that just a parchment-lined cardboard box? How does the slow cooling work?

Yup parchment lined cardboard - there is still a lot of heat in the mass so it continues to rise and stay warm -  end of day they turn on the air-conditioning so that it is cool to cut the next morning.

  • Like 1
Link to comment
Share on other sites

18 hours ago, Kerry Beal said:

Gianduja loaf from yesterday - abject failure! Too hard to cut


That's the problem I had with Greweling's PB&Js. I tabled the peanut butter gianduja to temper (this was pre-EZtemper) and poured it over the PdF layer. When I tried to cut it once set, most of the cuts just shattered.

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

Link to comment
Share on other sites

23 hours ago, Tri2Cook said:


That's the problem I had with Greweling's PB&Js. I tabled the peanut butter gianduja to temper (this was pre-EZtemper) and poured it over the PdF layer. When I tried to cut it once set, most of the cuts just shattered.

Wonder if extra peanut oil would help? The hazelnut version slices nicely.

 

 

Link to comment
Share on other sites

28 minutes ago, Kerry Beal said:

Wonder if extra peanut oil would help? The hazelnut version slices nicely.

 

 


That might do it, I haven't tried it since. I started doing my PB&Js as shell molded pieces with actual jelly and peanut butter ganache. If I ever get to a point where I need better shelf life, I assume I'll have to find something to replace the jelly which is why I've kept a close watch on Jim's posts about his piped PdF experiments.

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

Link to comment
Share on other sites

×
×
  • Create New...