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Report: eGullet Chocolate and Confectionary Workshop 2023

Kerry Beal

By Kerry Beal
in Pastry & Baking

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Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted

Willow, Gaylene and Ruth have been in NYC for the past couple of days - walking their feet off!

 

So I'm looking forward to them adding a small report here if they will. They visited some chocolate shops and some iconic sites. 

 

Rodney, Patty and I shared dinner last night from Falafel Bar - so falafel, deep fried cauliflower, brik, chicken cutlet, Israeli salad and pita.

 

IMG_5622.thumb.JPG.c0f23ee8601ca34ec9b63fa862f6d056.JPG

 

IMG_5626.thumb.JPG.23c6c732432039f6b126e5cda392bd01.JPG

 

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A little more food than required!

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  • Thanks 1
  • Delicious 3

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Darienne

Darienne

Posted
Posted

It it's permitted, and if you have the time...which I can't wonder how you might have...could you please identify the folks in the upcoming photos?  Thanks.  Wish I could be there.  

  • Like 5

Darienne

 

learn, learn, learn...

 

We live in hope. 

Smithy

Smithy

Posted
Posted

I WANT THAT SALAD AND FLATBREAD. :x You've barely started, and already I'm drooling! I love falafel. What did you think of the cauliflower?

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  • Haha 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

patris

patris

Posted
Posted
5 hours ago, Smithy said:

I WANT THAT SALAD AND FLATBREAD. :x You've barely started, and already I'm drooling! I love falafel. What did you think of the cauliflower?


Falafel Bar is one of my favorite restaurants and I order the cauliflower almost every time I eat there. This time it was underseasoned (unseasoned, actually), but the yogurt red pepper sauce almost made up for that. I’ll still order it every time.

  • Like 4

Patty

Anna N

Anna N

Posted
Posted
18 minutes ago, Kerry Beal said:

Breakfast - made for me by @patris - hope the ketchup won't offend.

Glad that someone is spoiling you for a change.  Rodney's breads  are always amazing. 

  • 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

curls

curls

Posted
Posted

Didn't take many breakfast photos but I'll share the handful that I took. Rodney's breads and pastries are fabulous!

20230519_112213.thumb.jpg.b0b27344796c68d65f6d8efe3455d5f1.jpg20230519_112226.thumb.jpg.0dba75ceb239ee68be2eaad9957f3033.jpg20230519_112230.thumb.jpg.7647e3159a048b5ae542cbf195039d2e.jpg

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curls

curls

Posted
Posted

First item being made in the melanger. @patrismade a banana "chocolate". This will be used as a component in tomorrow's experiments. 

 

A number of melangers and melanger parts were purchased and will be heading home with happy chocolatiers. We were joined by the company owner and his chief engineer!

 

20230519_124227.thumb.jpg.0258e1f47bc2af4bc400f061174a04be.jpg

  • Like 5
Smithy

Smithy

Posted
Posted

I'm confused about the scale in the photos above. The airbrush masks look much larger than the finished confections. Is that simply the photographic angle, i.e. the camera was much closer to the mask than to the finished pieces? 

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

curls

curls

Posted
Posted
12 minutes ago, Smithy said:

I'm confused about the scale in the photos above. The airbrush masks look much larger than the finished confections. Is that simply the photographic angle, i.e. the camera was much closer to the mask than to the finished pieces? 

The 3D printer masks are sized to fit the egg mould. I included a photo of the egg with the sprayed rabbit. I hope that helps.

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Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted

Last nights communal dinner held outside on the patio at TCB - Taco's Community and Beer 

 

IMG_5636.thumb.jpeg.b597c075f9e04976e02d50f389eb9206.jpeg

 

 

Served buffet style for our group - chicken, barbacoa and a vegetable option. 

 

 

IMG_5637.thumb.jpeg.ff9b4c27857daea4511ee4ee1ea4cd15.jpeg

 

Chips, salsas, guacamole

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

rotuts

rotuts

Posted
Posted

@Kerry Beal 

 

thank  you for for allowing us  follow along.

 

I do love darker chocolate 

 

ie   See's , way back then  

 

[ ed. West Cost Only ]

 

and I do love 

 

The Right Stuff , w numbers ( that change ) :

 

 

 

image.thumb.jpeg.e1eb2e722a630075ea72fd70bd461f4d.jpeg

 

and the pots im sure are , the best pots , having been looked into 

 

my question is :

 

Goya ?   

 

very fine stuff Goya indeed has 

 

Soo   I count make out the label .

  • Like 1
Jim D.

Jim D.

Posted
Posted
16 hours ago, curls said:

First item being made in the melanger. @patrismade a banana "chocolate". This will be used as a component in tomorrow's experiments. 

 

A number of melangers and melanger parts were purchased and will be heading home with happy chocolatiers. We were joined by the company owner and his chief engineer!

 

20230519_124227.thumb.jpg.0258e1f47bc2af4bc400f061174a04be.jpg

 

I notice that the additional part (what I referred to as a splash guard) is not installed on the melanger.  Was there a reason for that?

www.santiagochocolates.com

MaryIsobel

MaryIsobel

Posted
Posted
18 hours ago, Shelby said:

SAME

Ketchup on scrambled doesn't offend me and I hope that my salsa (and cilantro if I have some) on scrambled isn't offputting to anyone.

  • Delicious 2
patris

patris

Posted
Posted
2 hours ago, rotuts said:

@Kerry Beal 

 

thank  you for for allowing us  follow along.

 

I do love darker chocolate 

 

ie   See's , way back then  

 

[ ed. West Cost Only ]

 

and I do love 

 

The Right Stuff , w numbers ( that change ) :

 

 

 

image.thumb.jpeg.e1eb2e722a630075ea72fd70bd461f4d.jpeg

 

and the pots im sure are , the best pots , having been looked into 

 

my question is :

 

Goya ?   

 

very fine stuff Goya indeed has 

 

Soo   I count make out the label .


That’s Goya coconut milk. I can’t recall what it was being used for, though.

  • Like 1

Patty

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