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Report: eGullet Chocolate and Confectionary Workshop 2019

Kerry Beal

By Kerry Beal
in Pastry & Baking

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curls

curls

Posted
Posted
1 hour ago, Kerry Beal said:

I swapped an EZtemper for a Vaquform so we would have one here at the workshop to play with. It is eG’s fault! I think it was @curls who suggested it first and dragged me down the rabbit hole.

 

I can’t post video here directly so I’ll link to the Instagram video of our first successful mold. There was a learning curve in the set up phase.

Ah Kerry, it was only the hint of a suggestion. I didn’t mean to send you down a rabbit hole. But I am happy the Vaquform is here and we get to try it out. Very cool machine that will help artisans in many fields!

  • Like 3
Haley

Haley

Posted
Posted

Here are a few of my pictures from the weekend so far.  A few of us went to the City Museum last night and had too much fun.  Can you spot Willow in the last picture?

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  • Like 11
teonzo

teonzo

Posted
Posted

So envious for the City Museum! Guardians would need a machine gun and a flamethrower to force me out of there when closing time comes.

 

 

 

Teo

 

Teo

curls

curls

Posted
Posted
1 hour ago, DayGameCandy said:

Big thanks to all for allowing this hard candy guy into your world of chocolate!  I had an amazing time and everyone was so gracious!  

Thank you for teaching me how to work with hard candy; I had so much fun! Hope to see you at next year’s workshop.

  • Like 3
jbates

jbates

Posted
Posted

Thanks to everyone for welcoming me to the group. I learned a few techniques, shared recipes, drooled over the Selmi equipment (how can I rearrange my apartment kitchen to fit one of those?....), bought an EzTemper (Kerry is psychic and knew to bring it just for me), won a fantastic prize and most importantly, met a bunch of great people. Can’t wait for next year!

  • Like 9
gfweb

gfweb

Posted
Posted
23 hours ago, curls said:

Today’s lunch, made by the college culinary program.

4A2CB24F-03D8-4E27-B639-48DA2175ECBC.thumb.jpeg.d655f33b34ff745f38b0e5b866feb17e.jpeg7627FB43-393E-431B-89DB-4C6BFB114B6C.thumb.jpeg.7692de874244070ba0985645ae3aa47f.jpeg5CD467BE-1D4E-4454-BEA2-C4052F6FD7D8.thumb.jpeg.593dbab3eef3e28177f52234d045036c.jpeg9558FCB0-F525-48D6-A3ED-C299276234D7.thumb.jpeg.4800d4ade5bede981579f23f5a2aaf43.jpegA6795C84-E4D9-4D9A-BDF3-D4341C33A897.thumb.jpeg.105644b3519237da27841701bd663a31.jpeg

Looks pretty sad for a cul. Program. 

  • Like 2
curls

curls

Posted
Posted

@gfweb the students and faculty were welcoming and very helpful. The facility and equipment were great. The food was an odd disconnect, not quite sure why that was the case.

  • Like 2
curls

curls

Posted
Posted (edited)

Today’s hard candy demo & conference participation. @DayGameCandy was a great instructor and wonderful addition to our workshop.

D2586D33-E0BC-4046-9912-B77177F9001A.thumb.jpeg.46e7e782dc2c56a376191a0b0edb5b92.jpegDD73546A-A114-4295-8354-58364D5B4275.thumb.jpeg.d0d9d13b6b4bfe10b8378920b7c0b589.jpeg48EBECAE-E275-4854-91AE-58D0B68B19C3.thumb.jpeg.a22e625fa8ac995a1ef39ea9edd22c28.jpegE04EEAAF-E908-4398-9A30-3B9FFAC156B1.thumb.jpeg.89bde7adcdfe4bb7c1fb3637cdc42404.jpeg39FB07FA-D937-4148-AC6A-5F800961C268.thumb.jpeg.163cfd323d37634c355077f31a6984b7.jpeg7C8AD986-904E-441F-9CF8-B5DED92DA7C7.thumb.jpeg.e05dda07a97b8f1083ac0c0c9d611c9c.jpeg5456880C-65AF-4313-8F8F-F01CBB4C7621.thumb.jpeg.b05aeff0084b73612e039eddcd57ca2a.jpeg69A7187D-D299-41F2-BE79-0BCE60288E39.thumb.jpeg.13bd121985bbe346cd0d47de75df1286.jpeg2012C60F-F44D-45F5-8C43-D60AC64576A0.thumb.jpeg.517cc4549fd4ecacbd472a7ddb8c8d79.jpegEF7E80D1-5FC6-4B23-9E3E-1E8E3A16AB9A.thumb.jpeg.34aa29205ad45ffa950d8f6946c2bc84.jpegDC3216E2-0EDB-4E22-8E3B-7F80D5836BE3.thumb.jpeg.a716a7cf9fb525161f808c43e97dcdcd.jpeg27796842-E129-451D-A32C-01BF341484BF.thumb.jpeg.151e3bbeee15c333801f77bdb458b890.jpeg

Edited by curls (log)
  • Like 11
curls

curls

Posted
Posted

Breakfast at Comet Coffee. This place was recommended by @gfron1 and a number of us stopped in to enjoy their offerings. I’m going to try and stop by tomorrow before my flight home. Wonderful food and delightful employees.

 

This morning mushroom & spinach quiche and a build-your-own cafe au lait.

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  • Like 8
Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted
6 hours ago, DayGameCandy said:

Big thanks to all for allowing this hard candy guy into your world of chocolate!  I had an amazing time and everyone was so gracious!  

Looking forward to seeing you again next year - there is room for chocolate and hard candy in one guys world!

  • Like 2

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

curls

curls

Posted
Posted

And some photos from the last day of the workshop.

 

Today’s lunch

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Thrilled to use Melissa Coppel’s custom blended dark chocolate for my chocolate hazelnut nougat. Thanks to Melissa for everything she contributed to the conference!

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Dipped in this pretty bowl that another potter was inspired to make after hearing about @patris‘s amazing chocolate bowls.

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Chocolates made from the thermoformed moulds.

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And some general photos of yummyness...

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  • Like 14
patris

patris

Posted
Posted
9 hours ago, curls said:

 

Dipped in this pretty bowl that another potter was inspired to make after hearing about @patris‘s amazing chocolate bowls.

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Such a lovely bowl! Looks like it was a wonderful weekend!

 

 

  • Like 4

Patty

RobertM

RobertM

Posted
Posted
1 hour ago, patris said:

 

Such a lovely bowl! Looks like it was a wonderful weekend!

 

 

We did miss Patris though.....

  • Like 2
curls

curls

Posted
Posted

FYI check your hotel bill before you leave. They charged me for parking— a visit to the front desk straightened that up.

  • Like 1
curls

curls

Posted
Posted
12 minutes ago, Kerry Beal said:

It was agreed that because of the shape - yours is better!

Very true! It is quite helpful that patris’ bowls are narrower at the base. Makes it so much easier to dip when there is just a bit of chocolate in the bottom.

  • Like 1
Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted
22 minutes ago, curls said:

FYI check your hotel bill before you leave. They charged me for parking— a visit to the front desk straightened that up.

Thanks for the heads up. Apparently they charged us as well. In spite of the fact that we didn’t even have a car!

  • Haha 1
  • Confused 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

curls

curls

Posted
Posted
41 minutes ago, gfron1 said:

Absolutely do NOT let them charge you for parking. It was part of our contract...whether you have a car or not!

Indeed I told them that our group rate / contract included free parking. The annoying bit is I confirmed the free parking when I checked in but they had forgotten all about that when it came to the final bill.

RobertM

RobertM

Posted
Posted

I was not charged parking....but, then again I gave the front desk chocolates and caramel corn....lol

  • Like 2
  • Haha 5
teonzo

teonzo

Posted
Posted
15 hours ago, curls said:

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Damn, making hard candies with this kind of machine is the thing I want to learn the most!

 

 

 

Teo

 

  • Like 3

Teo

teonzo

teonzo

Posted
Posted
21 minutes ago, Kerry Beal said:

 

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"Ingredients you can see and pronounce"... new kind of selling point!

 

 

 

Teo

 

  • Haha 1

Teo

curls

curls

Posted
Posted
1 hour ago, RobertM said:

I was not charged parking....but, then again I gave the front desk chocolates and caramel corn....lol

I gave them chocolates! Wasn’t going to give up my caramel corn.  🙂. Bob thanks for bringing & making the caramel corn. Yum!

  • Like 4
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