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 an account.

Kerry Beal

Report: eGullet Chocolate and Confectionery Workshop 2018

Recommended Posts

IMG_9252.thumb.JPG.256fb4c88d0931c29df55ac3b0b4c9d7.JPG

 

IMG_9258.thumb.JPG.2c4b81df2211a2646a40b37eebdd2584.JPG

 

See that rising in the pan all by itself!

  • Like 5

Share this post


Link to post
Share on other sites

Little recon around the room to see what's up

 

IMG_9259.thumb.JPG.b7ef170c6529ca9d07e78e7f0debe316.JPG

 

IMG_9261.thumb.JPG.31e0d0da7f5b0eb473db09df5f5891f6.JPG

 

IMG_9263.thumb.JPG.c04e2e5f8e04126a0c7a15c1670e8a66.JPG

 

IMG_9263.thumb.JPG.c04e2e5f8e04126a0c7a15c1670e8a66.JPG

 

IMG_9265.thumb.JPG.35d6491fe3939cfba614b7136830760c.JPG

 

IMG_9266.thumb.JPG.13a003476c31f278f81460aebd33ac96.JPG

 

IMG_9267.thumb.JPG.4035d1a2ef42259b4232ca0bcb6decef.JPG

 

IMG_9268.thumb.JPG.b74226dbccff73c9376776ee90f34283.JPG

 

IMG_9269.thumb.JPG.443aa62ec6bf8cd84ba9d40f878a274c.JPG

 

IMG_9270.thumb.JPG.52fb649a6b1514c63089c5a20f541df2.JPG

 

IMG_9271.thumb.JPG.c947da7527a6822dddda4273c6c826f6.JPG

 

IMG_9272.thumb.JPG.8d454d4b06e85e21f47391f67a026b3a.JPG

 

IMG_9273.thumb.JPG.f54eb6416b60dcdf1754ff26ef0adc4e.JPG

 

IMG_9274.thumb.JPG.fc18667e9b235b71767cfa8a113176b2.JPG

  • Like 8

Share this post


Link to post
Share on other sites
12 hours ago, Rajala said:

Looks like a lot of fun!

 

Does anyone know the model name of that stone grinder? I like that it have a "scraper" at both sides of the stone wheels. The one I have only got one.

 

Since no one else is jumping in to answer, it is a Premier:

https://www.melangers.com/collections/table-top-refiners/products/titling-chocolate-refiner

 

 

Premier04252018.png

 

Ask me how I know.

 

 

  • Like 5

Share this post


Link to post
Share on other sites

I managed to get a raspberry croissant this morning— it was even better than I thought it would be and I had high expectations.  :-)

74DF9FB6-8AA7-4AF1-AC4D-69098AF23EE0.thumb.jpeg.196196375bd59deee06517151e29ea79.jpeg

  • Like 12

Share this post


Link to post
Share on other sites

Chocolate bar with freeze dried neopolitan ice cream (from Kerry’s freeze drier).

C782D5F3-F890-457E-994F-69FF201FAA3F.thumb.jpeg.3a7d1a41d44c7cbede845ba28e80612b.jpeg

9D5D9459-B2AA-4A4E-90E0-F390D5B71268.thumb.jpeg.64b1d877254ec6fc7a2b948276b9c57b.jpeg

 

mustard & tarragon ganache decorated with mustard seeds

8ECB7053-8973-453E-B06C-8A6F1FECB0A5.thumb.jpeg.d0d51d0a6471d0391f762c7fbf1c82f2.jpeg

106AD44A-2916-4CFA-B5F1-2E529376DAA1.thumb.jpeg.c14374628998d2df85f053c1964f73ca.jpeg

  • Like 9

Share this post


Link to post
Share on other sites

Prep for tonight’s dinner at Niagara College!

EEFE97D7-10AC-4B22-B7BB-73B5CD83BA07.thumb.jpeg.6cb76785466445cf0b42dcf68c1a03d9.jpeg

4C8441F0-C045-4C41-822E-C2309033F528.thumb.jpeg.ec427dea1b411f0a88c277a0baccd70b.jpeg

12CCBC79-E98D-4529-93BA-6DED94561E9A.thumb.jpeg.527806125dfc5d25d6be9ee46fb2384b.jpeg

E6F0FD49-8ACA-49C3-B026-33BC41C969F1.thumb.jpeg.4a202900f062dd96cd49c8aa7154a6f1.jpeg

39AF9DC8-EFCC-414A-8DDA-9805E0D15BCE.thumb.jpeg.6651a76c9dbcdbb5da3e42c7034eec72.jpeg

233E095E-3AC7-4979-8ACA-1915897DB9D3.thumb.jpeg.704c08aaed3a8dd7167710de9aba8580.jpeg

7B4E6FCD-DBBF-4B9A-9909-FC3EBF608EAB.thumb.jpeg.24be0b73422cff4e8530eab4e7052f07.jpeg

 

  • Like 10

Share this post


Link to post
Share on other sites
3 hours ago, JoNorvelleWalker said:

 

Since no one else is jumping in to answer, it is a Premier:

https://www.melangers.com/collections/table-top-refiners/products/titling-chocolate-refiner

 

 

Premier04252018.png

 

Ask me how I know.

 

 

You know because the one pictured is yours? :D 

 

I think Premier is like the main manufacturer or these, or the brand at least. I got one as well, but as I wrote it only got one "scraper". 

  • Like 1

Share this post


Link to post
Share on other sites
1 minute ago, Rajala said:

You know because the one pictured is yours? :D 

 

I think Premier is like the main manufacturer or these, or the brand at least. I got one as well, but as I wrote it only got one "scraper". 


They sell an upgrade stainless steel wheel/scraper holder on the website that has two scrapers so if it fits the model you have, that would be an easy way to get two scrapers if you want them without having to buy a different machine.

Share this post


Link to post
Share on other sites

Eat your heart out!

 

IMG_9281.thumb.JPG.a0feea3c9660a2f706b0ab2a828e801f.JPG

 

IMG_9282.thumb.JPG.12bacdbb9a9c03f80bfbd65f960b9038.JPG

 

IMG_9283.thumb.JPG.8da74311ec309d0af146c1b379f15c9e.JPG

 

IMG_9284.thumb.JPG.143659d8b0ba294b3872aee3b5a6451e.JPG

 

IMG_9285.thumb.JPG.d4a3b5d54b54b668445b37260bf137aa.JPG

 

IMG_9286.thumb.JPG.39318c2b2476f005e9a4cd6bca5bd5dd.JPG

 

IMG_9287.thumb.JPG.67cd04ec7aa1b37d26ae5660731beb83.JPG

 

IMG_9288.thumb.JPG.fb4c33dc65f479f2a6825c6b621b49a8.JPG

 

IMG_9289.thumb.JPG.6d6f7bb6c0b128a77a350038c8c84a72.JPG

 

 

 

 

  • Like 15
  • Delicious 1

Share this post


Link to post
Share on other sites
Posted (edited)
21 minutes ago, Kerry Beal said:


Eat your heart out!

 


Wow... that looks almost as good as that bagel I just ate. :hmmm: :P

Seriously though, looks incredible. Between that and those awesome looking baked goodies, I'd leave there with an extra 30 lbs. on me.


Edited by Tri2Cook (log)
  • Like 2
  • Haha 1

Share this post


Link to post
Share on other sites

I don’t really eat chocolate.

Nor do I usually eat sweets.

I haven’t a clue about candy making nor tempering chocolate (although I understand it is hard to do.).

BUT, good Lord, you folks are amazing!

Hummmm, perhaps I am missing something.:/ 

  • Like 2

Share this post


Link to post
Share on other sites
16 minutes ago, Okanagancook said:

 

Hummmm, perhaps I am missing something.:/ 
 


You're missing the same thing all of us not there are missing. Good company, fun and good food... anything I learned would just be bonus material. :D

  • Like 5

Share this post


Link to post
Share on other sites

A busy, busy day in the Chocolate kitchen.....

 

6BD81091-69FA-426F-8E3F-9D536E231E94.thumb.jpeg.68c832cdf6568bfc4ed7f7e2f1e20017.jpegEB18DEFC-42B2-4FF7-A64B-1A5716ABC528.thumb.jpeg.63dbf22a206d3aee10ca294e87e00e02.jpeg52778272-2828-484B-889C-14DCFD6B3EA4.thumb.jpeg.726936a94a598236a5a042db2cf3af34.jpeg80B30C51-48DD-496B-9368-B24735A74A53.thumb.jpeg.76a479eb1e2b82e1238239091fbc2b99.jpegEAC17D93-9E57-4358-8427-195CD52130B4.thumb.jpeg.ac2b88871ddb65d8346b4dc6de653f4e.jpeg330B16E0-9F79-4B5F-A580-DD59D11E28A8.thumb.jpeg.fc69ffab0c9fefdb3f545be77d829ab4.jpeg

  • Like 7

Share this post


Link to post
Share on other sites

Capped off by the best dinner .....

 

3902C091-77E6-49AB-B7C7-68195DB85842.thumb.jpeg.505012c080257fdf723716ce90b3cfc9.jpeg1CBD4DAF-DC97-4D6E-9DBA-C8A16DEB360B.thumb.jpeg.65b7d56d97458f7185718604dac7fd92.jpeg85001B9D-DFB3-4D46-8A10-A5B377D6A422.thumb.jpeg.90db7b2d9c9c02666425cf52cabb3ef2.jpeg137479F8-0E86-4F90-A2FC-98DFCEA8FD92.thumb.jpeg.277d7121911f3b340c3b74447c2ffcf1.jpeg4A012AB5-3717-4C3D-BC9B-8E57E49B9A8E.thumb.jpeg.e19eba8ef5223cbf1a65853a994ec947.jpeg92A370B8-1CF8-467F-A703-B738DE6AFA33.thumb.jpeg.46cfc47db6782c80081c4b25bf0debe5.jpeg

  • Like 8

Share this post


Link to post
Share on other sites

And we even had a BLB!

 

D8CC8690-6C66-4BEF-AB8D-1482CB9FD6FE.thumb.jpeg.db76f220f73e701b38eab794f16741b9.jpeg

  • Like 1

Share this post


Link to post
Share on other sites
9 minutes ago, RobertM said:

And we even had a BLB!

Bob,

Google tells me "BLB" can mean a Binary Large Object--or a Blue Letter Bible--or Bare Legged Beauties.

None of those seems to fit the photo. Clarification, please.

 

Jim Dutton

Share this post


Link to post
Share on other sites
12 hours ago, Darienne said:

The wonderful little fishies...what are they made of?

White chocolate shell, orange butter ganache with lots of grand marnier (sp?)

  • Delicious 1

Share this post


Link to post
Share on other sites
3 hours ago, Tri2Cook said:


They sell an upgrade stainless steel wheel/scraper holder on the website that has two scrapers so if it fits the model you have, that would be an easy way to get two scrapers if you want them without having to buy a different machine.

Bravani (sp?) the owner mentioned that the new units now are shipping with two scrapers.  One helps scrape, the other to help aerate.  The newer and the older are interchangeable on the same machine.

Share this post


Link to post
Share on other sites
9 hours ago, Eat.Choui said:

Caramel corn disaster!!!!!

03A8BF7C-48FF-44CA-8BCB-2D8388707A2D.jpeg

C0F5E8E9-BA2D-4B8D-87F5-33CB7C1DCE2F.jpeg

73FD53D8-0BB0-45BE-9DC8-9472681DFDA1.jpeg

 

You should have grabbed Bob. He is the caramel corn master.

  • Like 1

Share this post


Link to post
Share on other sites
5 hours ago, Jim D. said:

Bob,

Google tells me "BLB" can mean a Binary Large Object--or a Blue Letter Bible--or Bare Legged Beauties.

None of those seems to fit the photo. Clarification, please.

 

Jim Dutton

Jim....Google doesn’t know everything!  

Everyone wants to “Be Like Bernie” (BLB)

Share this post


Link to post
Share on other sites

The beginning of the end.....

9CB4AF09-9DBA-4FAF-870E-7DF9B404A95F.jpeg

  • Like 9

Share this post


Link to post
Share on other sites
9 hours ago, Jim D. said:

Bob,

Google tells me "BLB" can mean a Binary Large Object--or a Blue Letter Bible--or Bare Legged Beauties.

None of those seems to fit the photo. Clarification, please.

 

Jim Dutton

"Be Like Bob" - usually referring to sitting with a drink in hand! Happy, retired, drinking. 

  • Like 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By VistaGardens
      New useful shop toy acquired today:  a milk frother.  This small device is perfect for stirring pigment into cocoa butter when you are making your own colors, or need to mix up ones that have settled.  It makes no splatter like a hand held blender and is super easy to clean - just put it in a mug of hot soapy water...  I picked one up on Amazon for under $20US with a stand, thinking it might be good, and it was great!  Because the cocoa butter has a thicker viscosity than milk, it doesn't froth it, but does an excellent job of blending without the mess. 
       
    • By DeanTheBaker
      Hi everyone,

      I am someone who used to hate milk chocolate (and white as well) because they are always too sweet for me.
      but recently I got to try Valrhona's Bahibe 46% and it's really good; creamy and not sickeningly sweet.

      After Valrhona has changed my mind, I'm on a quest to explore the world of milk chocolate.
      Are there any alternatives as good or even better? what's your preference when it comes to milk chocolate?
       
      Thank you.
    • By eglies
      Hello there everyone! I am a new chocolatier and I am looking for someone who has some time to dedicate helping me set up my new business. I have questions mostly on recipes and equipment. Is anyone available?
       
      Thank you
      Egli
    • By pastrygirl
      Who here hand dips chocolates, either with their actual hand, or with a fork?
       
      I have a side job working with a woman who hand dips everything with her fingers in a puddle of chocolate on a sheet of parchment.  She's super fast at it, I tried it but it felt so messy and awkward.  I have done a little fork-dipping, so today dipped 300+ cookies with a fork and remembered why I hate fork dipping. 
       
      So, anyone have any pointers, tricks,  or favorite dipping forks that don't make your hand go numb?  Today I used a dinner fork, I didn't have my actual chocolate dipping forks, but they have really thin metal handles that are hard to hold onto and horrible.  I need like the Good Grips version for people with arthritis and pastry chefs who have done too much piping ...
    • By Arlene13
      Posted 1 hour ago My truffles are cracking and leaking even when dipped at room temperature. 
      I am so frustrated! Also some centres are too soft to dip unless chilled or frozen, suggestions? Also anyone have a good butterscotch truffle recipe with no icing sugar or cream cheese involved?
      thank you!
  • Recently Browsing   0 members

    No registered users viewing this page.

×