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Report: eGullet Chocolate and Confectionary Workshop 2023

Kerry Beal
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patris

patris

Posted
Posted
2 hours ago, Jim D. said:

 

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?


Simple accidental oversight!

Patty

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patris

patris

Posted
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1 hour ago, patris said:


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


Kerry reminded me it was for Willow’s vegan lavender caramel (get you some of that if you ever get the chance - it’s delicious!)

Patty

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curls

curls

Posted
Posted
5 hours ago, Jim D. said:

 

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?

I don't know why that part was not installed. 

 

When I made a hazelnut praline today, the "splash guard" was in place. We used Rodney's recipe -- including his dry caramel with glucose.

 

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Jim D.

Jim D.

Posted
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2 minutes ago, curls said:

I don't know why that part was not installed. 

 

When I made a hazelnut praline today, the "splash guard" was in place. We used Rodney's recipe -- including his dry caramel with glucose.

 

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Glad you were able to benefit from Rodney's melanger expertise.  So have you yourself succumbed to the melanger allure?  It's difficult to resist.

www.santiagochocolates.com

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curls

curls

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21 minutes ago, Jim D. said:

 

Glad you were able to benefit from Rodney's melanger expertise.  So have you yourself succumbed to the melanger allure?  It's difficult to resist.

A lovely tilting melanger and mini bowl are coming home with me. Looking forward to experimenting with it!

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Kerry Beal

Kerry Beal

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Posted (edited)

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Got a few random pictures - this is Bernie's second batch of sponge toffee - this one worked nicely - he enrobed a bunch of it. 

Edited by Kerry Beal (log)
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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

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patris

patris

Posted
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11 minutes ago, Kerry Beal said:

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Using the inexpensive theragun substitute to level out the slab. Today I managed to use that slab to break the first string on the guitar. 


 

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Patty

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Kerry Beal

Kerry Beal

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Hopefully as everyone gets home they put up their pictures.

 

Also as we have done in past years - if you could suggest one thing you learned from the workshop. That's my favorite part. 

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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

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blue_dolphin

blue_dolphin

Posted
Posted
56 minutes ago, Kerry Beal said:

...Today I managed to use that slab to break the first string on the guitar. 

 

44 minutes ago, patris said:


 

IMG_0817.jpeg

 

Looks like you might have had some help!

 

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Smithy

Smithy

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I'm so glad there's hope that more photos and discussion will follow! The workshop was over much too quickly for this voyeur reader and I want more vicarious fun! 

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

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"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

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patris

patris

Posted
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11 hours ago, Kerry Beal said:

Hopefully as everyone gets home they put up their pictures.

 

Also as we have done in past years - if you could suggest one thing you learned from the workshop. That's my favorite part. 


I took only the one picture, so I haven’t got anything more to contribute there. For me, fruit chocolates in the melanger were a real revelation. Also, Willow’s explanation of how to make Greweling’s leaf croquant without creating a sea of oily peanut butter has renewed my enthusiasm for trying that recipe again.

Patty

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Kerry Beal

Kerry Beal

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4 minutes ago, patris said:


I took only the one picture, so I haven’t got anything more to contribute there. For me, fruit chocolates in the melanger were a real revelation. Also, Willow’s explanation of how to make Greweling’s leaf croquant without creating a sea of oily peanut butter has renewed my enthusiasm for trying that recipe again.

I missed that demo - I did see her doing it and it looked like it was going well and I did manage to taste a small shard and have brought one dipped piece home. 

 

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

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Chocolot

Chocolot

Posted
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On 5/20/2023 at 1:50 PM, patris said:


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

Willow used it for her vegan caramels.

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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Chocolot

Chocolot

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Where to begin? It was wonderful! Kerry, Patris and Rodney did a phenomenal job. I don't know how they do so much. 

As Kerry mentioned, Willow, Gaylene, me and a friend, went to NYC for a few days. We hit all the tourist spots and had a great time. We only had 2 days to squeeze in as much as possible, I think we did a lot in a short time. We had food goals in mind and pretty much hit them all. 

Pizza. Ate just across the street from SWMS. Yum!  Nathan's hot dog, Central Park. No, I didn't ask for ketchup. I was determined to eat things the way they were given. I ordered a hot dog and he asked, "ketchup and onions?". I was expecting mustard, but accepted what he offered:). It was delicious. Of Course, it could be that I was starving and had walked 7 miles that day. Got the bagel at Chelsea Market, then walked the Highline. The Pastrami was from the Upper West Side-Pastrami Queen. I don't know what to expect from pastrami. it was good, not great. I'll get into the sweet stuff in another thread. All in all, it was a fantastic 2 days! Hopefully, Gaylene and Willow, Yetichocolates will add to this.

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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Chocolot

Chocolot

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Now to the sweet stuff! We hit several pastry shop and bakeries. We tried to visit Gabriel Kreuther, but it wasn't open. Mixed reports on whether it is temporary. We consoled ourselves with pastry at a nearby shop, Maman NYC. Kouign Amann in a different shape than I am used to.

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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Chocolot

Chocolot

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Then on to our real purpose of the day--Stick With Me Sweets! What a cute, tiny shop. The gal helping was wonderful. She explained each piece, and carefully packaged it and added cold packs. Didn't want to leave, but eventually we had to. Not enough room to hang around.

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Edited by Chocolot
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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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