Chocdoc - Checking out Chocolate in Belgium

[Smithy]

...and a lovely, nice touch of hospitality.

[Shelby]

1 hour ago, Kerry Beal said:

The staff at the hotel have been very wonderful to me - sneaking butter out of the kitchen after hours, giving me suggestions for places to eat and find things. Of course I had to take them down some of the chocolate I brought with me.

 

This was tucked under the door a short while ago.

 

That's so nice!!!!

 

I used to have decent handwriting....then I got older and it went to hell in a hand basket.   I could've been a doctor.

 

[adey73]

4 hours ago, Kerry Beal said:

"Fritland frites with Brazil sauce - excellent suggestion @Duvel. "

 

ok why has no-one asked about this.. what is it?!

 

[chromedome]

7 hours ago, Shelby said:

Love sprouts on a sandwich.  

 

For some reason my brain initially interpreted "sprouts" as a verb, and I had a hard time understanding where you were going with that. 

 

Obviously my caffeine consumption today has been inadequate.

[IowaDee]

I won't say my handwriting is bad but when the bank suggested that I print my checks, I had to wonder if it might be.  Maybe Shelby and I can open a medical practice together.

[rotuts]

now this 

 

 

looks really really really good.

 

doubt there is anything like this left S. of the Border.

 

such a shame.

[Duvel]

4 hours ago, adey73 said:

 

ok why has no-one asked about this.. what is it?!

 

It's a mayonnaise-based sauce with pineapple, mustard, bit of curry and something acidic (lemon, tamarind or vinegar). I believe there is a dash of soy sauce in it, but I could be wrong.

Edited October 16, 2017 by Duvel (log)

[Kerry Beal]

8 hours ago, Shelby said:

That's so nice!!!!

 

I used to have decent handwriting....then I got older and it went to hell in a hand basket.   I could've been a doctor.

 

I used to have good handwriting too! 

[Kerry Beal]

4 hours ago, Duvel said:

It's a mayonnaise-based sauce with pineapple, mustard, bit of curry and something acidic (lemon, tamarind or vinegar). I believe there is a dash of soy sauce in it, but I could be wrong.

 

Sounds about right though. 

[Kerry Beal]

Breakfast this am on feast mode with high protein - I don't usually eat breakfast at home so it's a challenge.

 

 

Tea - rooibos with some camomile and mint - next time camomile in a bag.

 

 

Big plate of meats and cheeses.

 

 

 

No blue ring!

 

 

[Kerry Beal]

So a most interesting thing happened - I had called yesterday am over to the shop of Laurent Gerbaud - hoping to leave an EZtemper with him. He'll be back at 6 they said, called at 6, nope - won't be in until 10am tomorrow they said, called at 10, no one there, called at 10:15 - he'll be here by 11 they said. So I went walkabout - and was just outside the hotel around 11 when I was ready to call - when who should I see but Laurent putting a couple of his friends from Thailand into a taxi. Well - that could not have worked out any better - he even carried it back to his shop! Saved me the arm stretching.

 

So I spent the better part of the rest of the morning at his shop - he's just won a gold at the World Finals of the International Chocolate Awards - Gold: Laurent Gerbaud Chocolatier  (Belgium) – Ganache aux olives Taggiasche. They were busy trying to find the best way to display the award at the shop to show it off to good advantage. 

 

I got to taste this awarding winning chocolate - it was excellent. A well deserved win.

 

 

It's the one on the left!

 

 

 

 

[Kerry Beal]

So then I went walkabout again - this time looking for some lunch. Decided to stop at Leon's as it had been suggested as good for mussels. Being Monday it wasn't crazy busy which was nice. I found it interesting that the waiter brought me my bill unasked and when he gave me the credit card machine suggested how I could put in a tip! 

 

 

Tomatoes, cream, herbs. 

 

 

Would madam prefer ketchup? 

 

 

 

 

[Kerry Beal]

Just around the corner from Leon's I found Jeanneke pis

 

 

 

[Kerry Beal]

Remember that great big squash from the beginning of my trip? Not sure if the restaurant is using it one serving at a time or not.

 

 

 

[Duvel]

16 minutes ago, Kerry Beal said:

Just around the corner from Leon's I found Jeanneke pis

 

 

 

Told you 

 

I hope you turned 180 degrees and went into the Delirium village ..!

[Kerry Beal]

1 minute ago, Duvel said:

Told you 

 

I hope you turned 180 degrees and went into the Delirium village ..!

I must confess I did not!

[Duvel]

I hope you still have a chance... seriously!

[Kerry Beal]

Walked around looking for a starchy dinner - Italian place (the one that hasn't moved) doesn't open for an hour. But there is this great little cocktail bar right next to the donut shop. 

 

I stopped for a cocktail. When I told him what I typically like but that I didn't want another Negroni - he asked if I liked gin  and of course I answered in the affirmative. I think my hubby would like this drink it's fruity enough. Not quite what I was picturing for gin and grapefruit. I'm sure I'll struggle through.

 

 

 

but they brought chips!

 

 

[Kerry Beal]

If I were at home I would have binned this drink - how do I politely leave without drinking it - there are no potted plants.

[Kerry Beal]

 

 

 

 

 

 

 

 

improvement!

Edited October 16, 2017 by Kerry Beal (log)

[Kerry Beal]

 

 

[Kerry Beal]

 

risotto with scampi

[Kerry Beal]

Remember this little baby from earlier in the thread?

 

 

This is a 3 litre warmer assembled in Belgium that is sold to home chocolate makers. It comes with a thermometer, a polycarbonate mold, a scraper and a recipe book. But it apparently keeps a reliable temperature and would be a nice size for a small melter and is a fraction of the cost of the 3kg mol d'art melters that I have.There is a 110V wired version that was introduced in Chicago last year by the company and Laurent.

 

I asked Laurent to see if he could get me one for assessment. If it works as reliably as he thinks - I'll be heartily recommending it.

 

When I got home from dinner I was staring at my luggage trying to determine how I might fit it in if he was able to get it for me - when I noticed there was a box on the floor! My favourite front desk staff must have dropped it in my room.

 

 

 

 

So - unpacked from it's box - and I see it's the 110V version so I'll be able to try it right away when I get home. 

 

Packing the luggage is still a bit of an issue though.

 

 

[Anna N]

3 minutes ago, Kerry Beal said:

Packing the luggage is still a bit of an issue though.

 Extra underwear and socks are both highly overrated. Ditch them. 

[Tri2Cook]

1 hour ago, Kerry Beal said:

 

So - unpacked from it's box - and I see it's the 110V version so I'll be able to try it right away when I get home.

 

I look forward to the review. I looked at the price for the mol d'art and continued to use my glass bowls and the microwave. But "fraction of the cost" gets my attention. I'm guessing a melter or two might help reduce some of the bowl juggling.