Report: eGullet Chocolate and Confectionary Workshop 2019

[curls]

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!

[Haley]

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?

[teonzo]

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

 

[DayGameCandy]

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!  

[curls]

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.

[jbates]

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!

[gfweb]

23 hours ago, curls said:

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

Looks pretty sad for a cul. Program. 

[curls]

@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.

[curls]

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

Edited May 20, 2019 by curls (log)

[curls]

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.

 

[Kerry Beal]

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!

[curls]

And some photos from the last day of the workshop.

 

Today’s lunch

 

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!

 

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

 

Chocolates made from the thermoformed moulds.

 

And some general photos of yummyness...

     

[patris]

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.

 

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

 

 

[RobertM]

1 hour ago, patris said:

 

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

 

 

We did miss Patris though.....

[Kerry Beal]

1 hour ago, patris said:

 

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

 

 

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

[curls]

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

[curls]

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.

[Kerry Beal]

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!

[gfron1]

44 minutes ago, Kerry Beal said:

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

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

[curls]

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]

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

[Kerry Beal]

The leg from STL to Atlanta 

 

 

 

the altanta airport

 

[teonzo]

15 hours ago, curls said:

 

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

 

 

 

Teo

 

[teonzo]

21 minutes ago, Kerry Beal said:

 

 

 

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

 

 

 

Teo

 

[curls]

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!