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Report: eGullet Chocolate and Confectionery Workshop 2018

Kerry Beal

By Kerry Beal
in Pastry & Baking

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tikidoc

tikidoc

Posted
Posted
1 minute ago, Chocolot said:

Soooo jealous! Keep it coming. I see I have been replaced:)

 

Never replaced, Ruth! Just expanding the group!

  • Like 2
TicTac

TicTac

Posted
Posted

Lailey is quite a nice winery.

 

I recall having enjoyed a number of their wines over the years.  For Ontario, they are in the top 20%.

 

Enjoy, folks.

 

Oh, and if NCT has their Meritage (they do not often make it) grab a case!

Anna N

Anna N

Posted
Posted
2 hours ago, Chocolot said:

Soooo jealous! Keep it coming. I see I have been replaced:)

You could never, ever be replaced!  

  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Eat.Choui

Eat.Choui

Posted
Posted

Now jarred and ready to take home.  Several of us made the vegan spread and they all taste different!  So interesting! We love you Ruth, we keep on talking about you!!!

8E9EB2C9-2D22-4643-9712-B396ED5BFB21.jpeg

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  • Thanks 1
patris

patris

Posted
Posted
6 minutes ago, curls said:

Candy bar class coming up — some of the set up.

EFCC3525-E048-4901-BF5D-B82E45051956.thumb.jpeg.d88a9a58b7b2505ed114d73385806a3e.jpeg

 

I don't know what that is, but I sure want some.

  • Like 6
  • Haha 1

Patty

patris

patris

Posted
Posted
9 minutes ago, Kerry Beal said:

Look at the shine on those babies!

 

IMG_9154.thumb.JPG.07331933ebaf5fb6c5c69da9ff3b0a19.JPG

 

Would you mind sharing who makes that mold and the mold number or other identifying info? The bar molds I have are flimsy and terrible.

  • Like 2

Patty

Tri2Cook

Tri2Cook

Posted
Posted
6 minutes ago, Kerry Beal said:

Melangers ready to go to their new homes.

 

Dont worry @Tri2Cook yours is in the trunk of the car

 


No worries here. Just enjoying the reporting and wishing I was there.

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

Anna N

Anna N

Posted
Posted
1 hour ago, Tri2Cook said:

No worries here. Just enjoying the reporting and wishing I was there.

Me too. 

  • Like 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Chocolot

Chocolot

Posted
Posted

Do you mind if I post a virtual Show n Tell? I had these all ready to go and now I will have to eat them.

 

IMG_0558.thumb.jpg.6b73dcae0e42c44735ef07ba2bd65671.jpg

 

This was Rebecca's recipe from last year. Pretty tasty. 

 

IMG_0556.thumb.jpg.137c1175da265feb465e95fb35bbfeb5.jpg

 

Jim D got me thinking about marshmallow. This piece was marshmallow and peanut butter gianduja. Splatter was basically leftovers from other spraying projects.

 

IMG_0557.thumb.jpg.d2a5557d6998c2bb34c369ca040eec82.jpg

 

Highwest Whiskey's Campfire Whiskey runny caramel. Doesn't show well, but a crowd pleaser. 

Just know that I would rather be sharing in person than virtual. Enjoy your evening!

  • Like 11
  • Delicious 1

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

Chocolot

Chocolot

Posted
Posted
3 hours ago, Kerry Beal said:

Look at the shine on those babies!

 

IMG_9154.thumb.JPG.07331933ebaf5fb6c5c69da9ff3b0a19.JPG

 

Was that just plain chocolate? Beautiful temper.

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

Tri2Cook

Tri2Cook

Posted
Posted
4 hours ago, Kerry Beal said:

Look at the shine on those babies!

 

IMG_9154.thumb.JPG.07331933ebaf5fb6c5c69da9ff3b0a19.JPG


Those look amazing! I've looked at that mold on the chocolat-chocolat site recently. The price is right on it, I was just having trouble deciding if I'd be able to sell a 100 g bar for enough where I live to be worth it with a 10 bar per kg yield.

  • Like 1

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

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