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 a free account.

Report: eGullet Chocolate and Confectionary Workshop 2019


Recommended Posts

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
Link to post
Share on other sites

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?

7ED2B9F7-AD11-443B-AD95-1C7C6206FD5C.jpeg

C36E3A2B-730F-4DA4-B679-3423BED05BAC.jpeg

D1C11EC5-C945-4ECB-9BF0-3C5885FE1B42.jpeg

675879CE-9E8E-4E8C-9B23-3D94B4018800.jpeg

08FF3121-98F1-4328-B0B9-129104D20F90.jpeg

1BDA0363-710F-4B55-8352-AF9B463C7453.jpeg

7B40D871-C768-4378-9515-1171AC711B73.jpeg

  • Like 11
Link to post
Share on other sites

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

Link to post
Share on other sites
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
Link to post
Share on other sites

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
Link to post
Share on other sites

@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
Link to post
Share on other sites

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.

33AC7FF5-7E55-4003-8DB1-6C7198424AE8.thumb.jpeg.c784e7d8d46fb5c4fb50bde7981d4e1c.jpegFF7D25BB-5BC3-483E-A82F-6DFC962C8FBB.thumb.jpeg.2418dd1f9c95027666677ef4d8c7c38f.jpegF0B4A125-E881-4BED-9118-7A76C8DD17D0.thumb.jpeg.347c2f40991d24a726313c9b696c1a6e.jpeg

 

  • Like 8
Link to post
Share on other sites
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
Link to post
Share on other sites

And some photos from the last day of the workshop.

 

Today’s lunch

14EAF1E1-716F-4B44-A5C7-A9731F762245.thumb.jpeg.918c1b577c3778827726987ab6aefa13.jpeg5A47BF7B-6334-4FFF-9945-983A7621A20F.thumb.jpeg.05bebc6b8db7c6878789815364826ecb.jpeg4DCDEEA2-6A92-443A-BA2D-EF532DC0B52E.thumb.jpeg.8ab46ae62bab17d2d5f6bb5416ffc07c.jpeg8A4A0E24-69A1-42ED-92C9-23A8CAF39ADA.thumb.jpeg.371cb65ff3be8a1feea41c41f401c11e.jpegEB095306-8984-4810-89A1-EAA88C4FD2F8.thumb.jpeg.22669040eccc95c20865179ab183c502.jpeg

 

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!

1E9183FF-63C6-42FF-AAAE-44F81BB9EEE1.thumb.jpeg.34e22e8b33b3a58d590fa5ce34cc7041.jpegF51CDB1D-78EF-4AC4-92DB-0DA9AAA2EE9C.thumb.jpeg.44f7c7964cc91880d0f36864c3d4a7d6.jpeg23E44649-B73E-49E8-A87A-AD950145C185.thumb.jpeg.3b21ca94db1e36c7aa82a4fa37919866.jpeg

 

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

7652173E-C192-45BE-8667-0EA10F348D96.thumb.jpeg.c927a42131f5a32b29e247070e545a31.jpeg

 

Chocolates made from the thermoformed moulds.

1C0CD807-3D61-4C1F-89CB-93F6C9866389.thumb.jpeg.9245deac1e16d56ac4a4a64ada18dc7a.jpeg

42331DA8-0FC1-4C92-8C4F-BBFAF83EFA8D.thumb.jpeg.bc941806812650385c826a6b2be71b04.jpeg

 

And some general photos of yummyness...

B190E7FA-13D7-431D-8D8E-EAAE2959C0F6.thumb.jpeg.6e901205aac3b897927e62c9fb9d825a.jpeg EDFEE4EA-A289-4019-8270-0C5059C0F3B9.thumb.jpeg.723ede54c570462fe0c2fc5e43cb4f85.jpeg 2EBA5E85-7C8F-487E-AF37-EBA226AA7C96.thumb.jpeg.62cfae7062a1086276a7fb11cb57e933.jpeg D33F98C3-1D2A-4BD0-9BFA-E051EC97480C.thumb.jpeg.19b108adb425f98a6438fb4cb87a6852.jpeg 3343D3B8-F72D-441F-A55A-8232C821A6DB.thumb.jpeg.dc050b7424dbd4953766b85f29ae7622.jpeg 

  • Like 14
Link to post
Share on other sites
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.

7652173E-C192-45BE-8667-0EA10F348D96.thumb.jpeg.c927a42131f5a32b29e247070e545a31.jpeg

 

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

 

 

  • Like 4

Patty

Link to post
Share on other sites
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
Link to post
Share on other sites
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
Link to post
Share on other sites
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!

Link to post
Share on other sites
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.

Link to post
Share on other sites
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
Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...