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

Can you believe this is our 10th annual workshop? And here we are back in Niagara College in beautiful Niagara on the Lake where it all began in 2009.

 

IMG_9111.JPG.7c971b1b6e8e9487a7a90e9b142305b5.JPG

 

The view from my room - the pergola down there we will have access to for Show and Tell on Friday night.

 

I had every intention of soaking in a nice warm bath after my arrival - alas not a tub to be seen - and while the shower is quite attractive  - it doesn't invite soaking!

 

Those who can't soak can at least drink if they have remembered to bring small specimen bottles of booze. I somehow pictured a nice glass tumbler for my negroni - but alas...

 

IMG_9104.JPG.bcc373517434c2498202df47dbfee6b6.JPG IMG_9105.JPG.35c57e17b380b0f74ce8e81e433234b2.JPG

 

IMG_9107.JPG.ff6be17713a9560ec4e279ae5fec6d9e.JPG

 

 

Tomorrow morning the whirlwind will begin with a trip across the border to Tomric - hope everyone remembers their passport.

 

  • Like 14

Share this post


Link to post
Share on other sites

looking forward to all the pictures :)

  • Like 1

Share this post


Link to post
Share on other sites

Gwbyls and I met in Buffalo and drove up to NOL....sadly neither of our gps knew about a closed entrance ramp to the highway leading to Canada so that set us back.  

I noticed a familiar eatery on our way to the hotel and since both of us were starving we drove to the hotel, checked in and headed back....

this little place was where the workshop had lunch after spending a morning with Art and Wilma at F/X chocolate

Gwbyls was being good and had the roasted vegetable salad, I had the cod special, we both had wine...6CE3CB8D-245C-41B1-90D7-054509E76C7F.thumb.jpeg.6570b32ba72ea875c0939ec3ebaacfed.jpegF4F55616-56E0-45E9-B8AF-A31FD6B41C4C.thumb.jpeg.275173566174a625db3d0c32f656a27a.jpeg1D4218DE-B2B1-4498-8EB0-5AA695A7773F.thumb.jpeg.71e574212d5dceac7cfdb76f4a6636cc.jpegB5768CC9-74EF-44E3-A734-A2D0286467A1.thumb.jpeg.ee27a54fcab8ca7c0f4d1527dfd6c58b.jpeg

 

We then took a detour to NOL to see the town....and it was a tad to dark for pictures 

  • Like 7

Share this post


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

Wish I were into chocolate and driving!

 

We should have had @chefmd pick you up on her way through - I'm sure we could find something for you to do!

 

What @Anna N and I were discussing just yesterday - we need to get the Heartland Gathering back up and running. It serves the same purpose for the non chocolate types as the workshop does. Eating, cooking, camaraderie,  putting a name to a face.

  • Like 5

Share this post


Link to post
Share on other sites

Brian doing bean to bar talk at Tomric

 

 

IMG_9116.thumb.JPG.c3e3c6e015a51b935dcef80d72b8c8e2.JPG

 

Nibs outside waiting for scraps

 

IMG_9113.thumb.JPG.d1091bdfedf04fb190e4cd6d1cf0f360.JPG

  • Like 8
  • Haha 4

Share this post


Link to post
Share on other sites
Posted (edited)

Today’s events a bean to bar talk at Tomric by Brian Donaghy and shopping at Tomric. I think everyone left with a least a few moulds.  :-)

 

Everyone who placed a bowl order with @patris, welcomed her arrival at Tomric. The bowls are even more beautiful in person — beautiful colors, with just the right weight and balance! I’m looking forward to using mine. I think a few folks captured photos of the bowl delivery — hopefully they’ll post later.

E2472321-A39A-4ED3-BFD7-9954C6B328F7.thumb.jpeg.9359ae84cfefebc2aeb8e90fc59f87be.jpeg3F86D849-CD41-4121-8331-53997AF1C6AA.thumb.jpeg.0d17f7e3db951f62d00c00110fd9e3d9.jpegC1C47844-19CD-4A11-921E-5CA434E13B66.thumb.jpeg.ac24295c28a2dc142c809e05a7308707.jpeg2BF4784D-43F3-4217-B71E-680BB903B608.thumb.jpeg.622e8c5a6617a870b3b7f5789d7a9173.jpeg907172BC-59F5-4A8E-8E8C-896624C8D8EE.thumb.jpeg.9f9546b813ba965675b110160d000253.jpeg4369C0E7-63B8-4579-9458-5E27A5F2E306.thumb.jpeg.ad17d744fdafe6cc352d0df89e3bb2f9.jpeg3525606E-EE4D-478B-AC5A-DBAE192D48AD.thumb.jpeg.017e4478394d80eaeb972dcdc78a3543.jpeg099766D3-B073-4E87-AC16-298CF81988EB.thumb.jpeg.fb315c9ea773a8f5991d60215ccb236e.jpeg


Edited by curls (log)
  • Like 8

Share this post


Link to post
Share on other sites

I enjoyed lunch at Falafel Bar, a restaurant recommended by @Kerry Beal and @patris. Delicious fried cauliflower and some cigars — ground beef in phyllo with two sauces (a super spicy harissa and a tahini based dip).

370D7AAB-FE0F-4800-B0B3-1139409415A0.thumb.jpeg.49e5270a297b9a9a1cca72a1e5dfc8ce.jpeg8840852B-F2E0-4DFA-8F92-F3C00936109A.thumb.jpeg.7420b9647c597388e5630ea946548394.jpegAB7EED71-9FEC-4339-B3EB-C66BFAA83809.thumb.jpeg.770440e3e3bb98ef99c5aa042fbb8709.jpegDE2C0F56-A1B1-433A-A682-FE1722496090.thumb.jpeg.baec6a31890a1481efc05a8f015e2d59.jpeg

 

Followed by some sightseeing at Lee Valley. Hoping they open some stores in the US.

897B62AA-F1A7-4992-9057-77E939667153.thumb.jpeg.b1587cea246aaf6025af01f87c0433f5.jpeg

 

 

  • Like 10

Share this post


Link to post
Share on other sites
2 hours ago, curls said:

Today’s events a bean to bar talk at Tomric by Brian Donaghy and shopping at Tomric. I think everyone left with a least a few moulds.  :-)

 

Everyone who placed a bowl order with @patris, welcomed her arrival at Tomric. The bowls are even more beautiful in person — beautiful colors, with just the right weight and balance! I’m looking forward to using mine. I think a few folks captured photos of the bowl delivery — hopefully they’ll post later.3F86D849-CD41-4121-8331-53997AF1C6AA.thumb.jpeg.0d17f7e3db951f62d00c00110fd9e3d9.jpeg

 

I spy a Precise Heat Mixing Bowl!  Whose is it and for what are they using it?  I employ mine for yogurt and ice cream.

 

Share this post


Link to post
Share on other sites
15 minutes ago, JoNorvelleWalker said:

 

I spy a Precise Heat Mixing Bowl!  Whose is it and for what are they using it?  I employ mine for yogurt and ice cream.

 

I noticed that too - not sure what Brian uses it for 

Share this post


Link to post
Share on other sites

This morning, Tomric hosted us and what great hosts they were!  

We all were able to do some shopping, including some “deals and steals” of mounds and colored cocoa butter.

 

sadly, I didn’t get a before picture...these were taken after we descended on the deals

 

911F5269-B12D-49B5-86A9-F9D3AA91893F.thumb.jpeg.988362c2d34a9e755e492c9da348d3f1.jpeg1FB5E0AA-B58A-4F51-B5B7-1F01C54A34D1.thumb.jpeg.0ab43675636926ab5a6d34eeeb8ef555.jpeg

  • Like 3

Share this post


Link to post
Share on other sites

We also were able to shop freely on the stock of non discounted moulds

 

DBF219DC-4140-4DAD-8FF0-9130D973998C.thumb.jpeg.08143ab9fd837f0af844887a18ca0bb2.jpeg8E7A4A63-D22F-43F7-B2FF-4059BABE5BC3.thumb.jpeg.007131818f41ebc621d0b18404201a85.jpeg

  • Like 6

Share this post


Link to post
Share on other sites

Brian gave an amazing demo on bean to bar production, here are some photos of the equipment.

Tomric is in the midst of a major remodel, their new space is going to be amazing, with a huge demo kitchen and an awesome training facility

 

2B1CE234-6AB4-47FB-B8E8-595E81CFDD81.thumb.jpeg.2c0000efea282788933b4c7d3ec960c5.jpeg96D236A4-27B0-405E-ACD6-F62CD6C3ACE6.thumb.jpeg.30218a0330523bb1318b62650e47b4fc.jpegE1750D7D-8315-40BC-B305-953062FBD914.thumb.jpeg.e0f036ced398bcdd0e8ec4ca6356cf43.jpegDFC033DD-A03C-4510-B98C-8CC4F4A20BF1.thumb.jpeg.189d8668fcd9a8bdc77de65ff2ba0280.jpegD3A04D33-4136-44E3-8227-B3D35FB3B6C7.thumb.jpeg.4e7ac138d1ab0067ddcb75274244acb0.jpeg128B6568-020B-4397-8C40-EE7F9E6EDDC6.thumb.jpeg.875f3e697f4493372d35e2aef5ab2a1c.jpeg24161C2B-4DC6-420E-9E14-EBEE49CADAA1.thumb.jpeg.1870a2458d41079ff7aafe8688fbb42f.jpeg888D3B42-1EA8-47D5-9896-3E4D5415958C.thumb.jpeg.7635a26304480eea9d94881aad939161.jpeg

  • Like 6

Share this post


Link to post
Share on other sites

After Tomric,  we had some free time, so some of us went to Duffs for some Buffalo Wings and Beef on Weck

BF257968-7DD3-4AE4-800C-D23DB801ECB9.thumb.jpeg.a8e637c2b21980b7cecc58bfa29e3757.jpeg11F16A16-CD02-439F-983F-28010C797B7B.thumb.jpeg.6248fc776e07cac044011b9b15c2b2db.jpeg23EDBB5C-7D98-41D4-BBEF-85148D4A2CA9.thumb.jpeg.7c09bcbf675e79d25b5da20ba1762530.jpeg


Edited by RobertM (log)
  • Like 6

Share this post


Link to post
Share on other sites

What to do after Buffalo Wings and Beef on Weck?  Head back to NOL and grab an icewine slushy of course....

 

 

457BD148-856F-45FB-861F-34C56B56430A.jpeg

  • Like 4

Share this post


Link to post
Share on other sites

Dinner tonight at Nautica - a Bosnian restaurant that has naught nautical about it except its previous life.

 

IMG_9119.thumb.JPG.63369ed0292093df65f13317f6bc58bb.JPG

 

Rodney being an ass

 

IMG_9121.thumb.JPG.a7f55cdd812646320b7c61ad68e6b247.JPG

 

Amazing salad

 

IMG_9124.thumb.JPG.2c264c0296ab20c25dfc8cb9e248402e.JPG

 

Home made bread with a mixture of butter cream cheese salt and sour cream

 

IMG_9126.thumb.JPG.46fa2b4023360abc918c3e43beab9c58.JPG

 

A variety of meats with fries hidden under.

 

 

IMG_9129.thumb.JPG.834b3e6506a95f0a1de0cdfc8137828e.JPG

 

A bit of ajvar for each of us 

 

 

 

  • Like 12

Share this post


Link to post
Share on other sites

What to do after Buffalo Wings and Beef on Weck?  Head back to NOL and grab an icewine slushy of course....

 

6FB05770-561E-4D3D-B5DC-277349E48814.thumb.jpeg.52d7052b0d6b364febbb0dba90d509f3.jpeg

5EB52D25-0EF7-4563-A61E-EB9D5B93608D.thumb.jpeg.c12270265072613ed52ac52863ea98f4.jpeg50016912-3C8D-4992-BAF1-5D8B04BD93D0.thumb.jpeg.e18ca30af8525398e095055b84da83a6.jpegB0FCD474-900F-4EC3-A3E6-417EC5B27BD0.thumb.jpeg.1a40ebe8f9fa0020e1edd61b95dec48d.jpeg

 

 

 

DBD739E5-3A7C-4161-8504-23BBE4F285E8.jpeg

  • Like 9

Share this post


Link to post
Share on other sites

They were so good, we decided to stay for the wine tasting....

 

3F75A8C7-4537-4EE4-948D-D556415599D0.thumb.jpeg.7dd7640f808552cb4b6bd9464d38ae47.jpeg

 

 

55B7ED07-B197-428F-BF57-31EA36AA74F5.thumb.jpeg.6ade51a24b6838c4f1017b86e95ed304.jpeg

F27EE956-5E66-425A-BCB5-50E244F6AB1B.thumb.jpeg.46a6c17b1a22b72ac86767264ea17908.jpeg5101E923-C334-44F6-9A54-F003F1652A6C.thumb.jpeg.19934ff748d335c494f4c01a6e6bf5b3.jpeg3C5D9627-26E9-4CB0-BF0D-ECB38EF232B2.thumb.jpeg.57622f9d3f009d4ee112223e9770fe3b.jpeg


Edited by RobertM (log)
  • Like 6

Share this post


Link to post
Share on other sites

We then moved onto the Lailey winery, which thankfully was open later...

 

and we enjoyed it it so much, we forgot to take pictures

  • Haha 3

Share this post


Link to post
Share on other sites

They were closed when we arrived but, they took a liking to us, and stayed open to do the last taste test of the night....

we were very pleased at how delicious the whiskey is, so pleased most of us bought a bottle, or two, to take home with us.....

 

D549FE95-D9DD-4461-9214-D6BA6D4A9AC9.thumb.jpeg.bd544d16bbb58347e2f0e7715318e771.jpeg08753A94-B7D0-4C5D-9665-83501ADC8ADC.thumb.jpeg.361cdb3fc8c8a97cf928dc5be5acf6c8.jpeg

  • Like 4

Share this post


Link to post
Share on other sites

After two wineries and a distillery, we all decided it was time for PIE

 

905072BB-2DBB-4826-B3A4-4835BEEBFC62.thumb.jpeg.63c1c534bf06bc71b2ec1860c8a09fcf.jpeg1C137C0F-787D-46F5-8BCD-0AFCCAC7C3F8.thumb.jpeg.c55be50afacedeabb2eb68d7323ffa6f.jpeg0F29881A-D75F-4224-AF9A-CFE784BBB2E2.thumb.jpeg.7f4a44ac22171dbba9304e23e7d6d2ee.jpeg7060ED14-41C8-4173-955E-472348C72A69.thumb.jpeg.ae1220acde2008dc97e041ea2c081e5d.jpeg

 

service was a bit slow, but, we filled the time with discussions about Caramel, brown butter, slab caramels, piped caramels....and please, notice the WATER filled glasses....

 

from there, it was back to the hotel to prepare for another busy day!!

  • Like 6
  • Delicious 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By SweetandSnappyJen
      Hi Folks:
       
      First time poster here!  (Although I browse the content quite often). I've been making filled chocolates for a while, but have stuck with fairly simple ganache-like fillings. I'm trying to up my game a bit, but I'm having some trouble understanding at which temperature certain fillings should be piped in. I'm using Grewling's guide to the temperature at which to pipe in fillings and he refers to 'room temperature', 'warm' and 'hot'. What is 'warm' and what is 'hot'? I'm guessing 'hot' can't be hotter than 90F, as it will melt the shell? I'm currently making a jelly that i'd like to pipe in, layering with a ganache, but the jelly is still at 98F and setting pretty quickly, on the road to un-pipeable. Anyone's thoughts would be greatly appreciated! Thanks, Jen
    • By JeanneCake
      Anyone have any info on this?  Bake Magazine blurb
    • By gfron1
      Has anyone taken one of Andrey's classes. I know they've been mentioned in the How Do They Do That thread, but I can't remember if anyone has taken a course. I'm curious because he continues to do methods that are groundbreaking. Not cheap for an online course, but I'm interested in taking his praline course.
       
      I just watched his free tempering class and it was good, nothing special but good enough to allay my fears that the Russian to English translation or camerawork might make the class not worthwhile.
       
      Thnx.
    • By pastrygirl

       
      saw this post and questioned why  “in theory, this won’t work”, response so far is “starch in chocolate can be problematic”
       
      Ok ... obviously adding a lot of fine dry material will decrease fluidity, and things could get weird if you were going to add cream and make ganache, but how else would milling popcorn into chocolate “not work”?  My experiments so far suggest you just need enough warm cocoa butter to keep things moving, how would starchy popcorn be different from fibrous fruits?  
       
       
    • By pastrygirl
      Has anyone successfully replaced the power cord on a mol d' art melter?  Is it easy or do I have to send it somewhere, and if so, where?  Thought I'd check here for DIY info before contacting TCF.
       
      My 6kg melter has reached the point where the cord has to be in that just right position to conduct power, and just right can be elusive.  I've had it for several years so it's seen some use, am hoping it's a simple repair, i.e. can be done with a screwdriver or passed off to one of my handier brothers in exchange for candy.
       
      thanks!
  • Recently Browsing   1 member

×