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Chocdoc and Friends Munch Michigan


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2 hours ago, teonzo said:

 

Everything impressive! These are my favourites.

 

 

 

Teo

 

Mine too!  If those are raspberry and dark chocolate, I will just swoon and die.  Raspberry + chocolate is paradise to me.

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Edited by lemniscate
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11 hours ago, Kerry Beal said:

 

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All the photos of your class, WOW! Just WOW!  The classroom space, the lunches, Ana, the puppy dog, the list of fillings, the techniques! Thank you so much for sharing with us. Sounds like this course exceeded all of your expectations.

 

I'm still going back to the photos and trying to figure out how some of these were done! I'm really curious about how the effects were achived on the concrete chocolates.

 

Saw Kerry's EZ Temper taking center stage in a few photos. Had Luis worked with it before? I imagine you have won another pastry chef over to the joys of EZ Temper silk.  🙂

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19 hours ago, Kerry Beal said:

May I just say that we all became so attached to this man and his family in the past 3 days that we were all pretty much in tears when we left.


In a thread full of amazing food and beautiful chocolate work, that one line tells me all I'd need to know about the man and his family. 

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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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So this morning before we all left - we had to reduce the leftovers a bit so we had some iberico ham, the cheeses from Zingerman's and toast made from the Forkish bread.

 

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@jbates had some spag bol with meatballs to finish off. 

 

 

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There were a couple of tools that we all decided we needed (wanted) after our time with Luis. The first was a Westcott aluminum ruler with a silicone grip. Another was some silicone mascara brushes. 

 

Michael's proved the source for the rulers - I found mine en route, @Gwbyls and @YetiChocolates found theirs in South Bend I believe. The mascara brushes required a bit more work - a couple of different beauty supply places before I found a source. 

 

 

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On 3/8/2020 at 11:26 PM, Kerry Beal said:

 

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May I just say that we all became so attached to this man and his family in the past 3 days that we were all pretty much in tears when we left. 

 

Some beautiful work. Hard to believe you learned and accomplished all that in such a short time. I am especially impressed and intrigued by the two stone effects in the designs in this photo. I've never seen anything like it. If it's permitted and not unethical to share his techniques, can you give an idea of how it was done? I also love the mold.

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12 minutes ago, Kerry Beal said:

Only hint

 

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If the more rock-like texture is really as simple as I've come up with from your hint, I hate my brain's lack of creativity because that one's been right in my face for a long time. The kid uses basically the same idea for certain types of texturing with her sculpture work. 

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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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I realized I didn’t post a couple days of food photos 🤭. So here they are...

 

last night in MI dinner of fish & chips and a beer flight. Both were good but filling! Only ate one piece of fish and some fries (admittedly I ate a lot of chocolates beforehand 🤣)

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The next day at O’Hare I had a Kale & Quinoa salad at Wolfgang Pucks...it was meh. Nothing too exciting 

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When I made it back to Seattle I had some Pho at Pho Bac with a friend. It was excellent. @Gwbyls and I usually get Pho when we are together but MI was a bit lacking in this option...so I had it Seattle and thought of Gaylene 😉

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  • 6 months later...

Well - it's only taken until now - but I'm finally trying to consolidate what I learned in Michigan back in March. It's taken 3 weeks to go from getting molds decorated, to shelling, to filling and finally backing off today. 

 

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