Planning: eGullet Chocolate and Confectionery Workshop 2025

**Jim D.** · March 5

On 3/5/2025 at 1:30 PM, GRiker said:

I bought this one. https://www.aliexpress.us/item/3256805946539504.html?spm=a2g0o.order_list.order_list_main.5.15231802frF804&gatewayAdapt=glo2usa

I'm still insecure about it but decided to just do it. I've used it for one batch of things. I still don't feel confident, but hope I'll get there.

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If you have a day when you have time to experiment, make a familiar ganache and test it. Then take a small amount of the ganache, add some water to it, and take a measurement from that. You should see a dramatic difference. The Pawkit comes with some samples for calibration (various concentrations of a saline solution).

GRiker · March 5

Thanks @Jim D. for the encouragement. I will spend some time doing that. Also just bought some lab grade NaCl so I can make my own standards and gain some insight there too.

KWCC · March 7

I am really excited to attend this year. I still feel relatively new at this and am all alone in my area, so I am excited to meet and network with you all. My friend, Kathleen, who helped through the Christmas season was a godsend, and she will be attending with me. So excited for us both to have more ideas for painting without the airbrush.

Kerry Beal · March 8

Welcome @KWCC. Look forward to meeting you in person

Chocolot · April 8

It is getting closer to the workshop! Plans are coming together. We still have 2 spots open if you know anyone who wants to come.
We should have most equipment and supplies, but you are always welcome to bring your own. I would just add that you should mark your stuff in some way, so I don’t give it away like I did Kerry’s spatulas last year😀. Also, a thermapen can’t be carried on due to the probe.
Any dietary concerns? Let us know with private message.
Any other questions, just ask.

Chocolot · April 11

Here is our latest list:

Kerry

Rodney

Ruth

Bob

Willow

David

Donna

Phyllis

Elizabeth

Gloria

Kate

Kate’s sister

Robyn

Lene

Amanda

Anna

Anne

Melani

Gaylene
Rana

Kelly

Katheen
Matt

Chocolot · April 12

If you haven’t made your hotel reservations yet, our special rate goes off on April 25.

RobertM · April 12

On 4/12/2025 at 7:46 PM, Chocolot said:

If you haven’t made your hotel reservations yet, our special rate goes off on April 25.

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I best get my you know what in gear…..

YetiChocolates · April 15

On 2/26/2025 at 3:09 AM, RanaMN said:

Looking forward to seeing everyone in Austin! I’d love to practice making a pipeable marzipan filling with a good shelf life. I’d also love to make a ganache using pomegranate molasses (which is literally pomegranate juice boiled down until it's super thick—it tastes kind of like balsamic).

Kerry, will you be bringing your AW meter? I still haven’t purchased one—otherwise, I would!

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I haven't made a ganache from pomegranate molasses, but I have a made a caramel from it that's really good. I also have some bottles of pomegranate molasses I can bring down to play with.

YetiChocolates · April 15

Hey y'all,

For those not aware, I'm closing my business by the summer. I posted on the Facebook eGullet page the list of my entire mold collection for sale. I'll post it here as well, in case there's any mold anyone is interested in, I'm driving down from WA to TX, so if they fit I can bring them with me (as I'm bringing a bunch of equipment for the workshop as well). DM me if there's anything you might want, I can also ship if you don't want to try and fit them in a carry-on. I will have some other equipment that I'll be listing (melanger, guitar cutter, mol d'art melters, fuji airbrush setup), so if anyone has use for any of those items let me know!

RanaMN · April 15

On 4/15/2025 at 7:55 PM, YetiChocolates said:

I haven't made a ganache from pomegranate molasses, but I have a made a caramel from it that's really good. I also have some bottles of pomegranate molasses I can bring down to play with.

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Thanks, Willow! I'm not checking a bag, so I wasn't going to be able to bring mine—I was planning to try and find it over there. So that's perfect if you're able to bring it!

Lene Marie Chocolates · April 16

On 4/15/2025 at 8:07 PM, YetiChocolates said:

Hey y'all,

For those not aware, I'm closing my business by the summer. I posted on the Facebook eGullet page the list of my entire mold collection for sale. I'll post it here as well, in case there's any mold anyone is interested in, I'm driving down from WA to TX, so if they fit I can bring them with me (as I'm bringing a bunch of equipment for the workshop as well). DM me if there's anything you might want, I can also ship if you don't want to try and fit them in a carry-on. I will have some other equipment that I'll be listing (melanger, guitar cutter, mol d'art melters, fuji airbrush setup), so if anyone has use for any of those items let me know!

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Hi Yeti, I would love to purchase some of your molds.♡

Item#) Qty

4) 5

9) 10

10) 4

11) 5

16) 2

19) 4

21) 4

Will you bring them to the workshop?

Thanks! Lene'

801-690-0345

YetiChocolates · April 16

On 4/16/2025 at 4:20 PM, Lene Marie Chocolates said:

Hi Yeti, I would love to purchase some of your molds.♡

Item#) Qty

4) 5

9) 10

10) 4

11) 5

16) 2

19) 4

21) 4

Will you bring them to the workshop?

Thanks! Lene'

801-690-0345

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It's definitely going to depend on space as I'm bringing down quite a few things already, but I will do my best to pack these with me. If I cannot find room I will let you know.

Chocolot · April 18

Here is our latest list:

Kerry

Rodney

Ruth

Bob

Willow

David

Donna

Phyllis

Elizabeth

Gloria

Kate

Kate’s sister

Robyn

Lene

Amanda

Anna

Anne

Melani

Gaylene
Rana

Kelly

Katheen
Matt

Sylvia

Chocolot · April 18

Our numbers are pretty well set. Looks like a good group. It will be fun to get to know some new chocolatiers.

Reminders- Get you room reservations by the 25th. You can stay wherever you want, but we are headquartering at the Hampton Inn in Cedar Park.

Dress is casual. Wear what you are comfortable with: Apron, Chef jacket, or neither. Your choice.

Suggest eating courtesy breakfast at hotel.

We will start about 8:30 Friday morning at TCF sales, 720 S Bell Blvd 2D Cedar Park, TX. Lunch is provided. We will work until 5.

Dinner Friday night is at Dos Salsas 1600 Whitestone Blvd Cedar Park. Private room. 6:30 pm. Order off menu, separate checks. Bring your Show and Tell treats to dinner and we will share. Bring whatever you would like to share with others. There will be between 25-30 at dinner.

Saturday, same schedule. Lunch provided. Dinner on your own.

Sunday start at 8:30. No lunch provided. End by 2 pm. Some will have earlier flights.

We will have a lot of ingredients there and equipment and expertise. Bring some recipe you have been thinking about.

TCF Sales has filtered hot and cold water. You are welcome to bring your own flask to fill, or we will have cups.

Ask any questions and we will try to answer them.

Looking forward to seeing everyone!

If you have dietary needs, please reach out. ruthcooks at gmail dot com.

GRiker · April 19

Sounds like a great time. Thanks for all your planning. Looking forward to it!

KWCC · April 19

So this will be my first time attending. Reading through, I am still not sure if/what else I should bring. Certainly don't mind if I need to. Kathleen and I are driving from Little Rock so have room if I need to bring anything. Can't wait to meet everyone.

Kelly

YetiChocolates · April 19

On 4/19/2025 at 3:32 PM, KWCC said:

So this will be my first time attending. Reading through, I am still not sure if/what else I should bring. Certainly don't mind if I need to. Kathleen and I are driving from Little Rock so have room if I need to bring anything. Can't wait to meet everyone.

Kelly

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Bring ideas for anything you want to experiment with, need help with, want to try, etc. As for tools, I typically bring my own scrapers, offset spatulas, IR thermometer, apron, dipping fork (if I plan to dip anything), or any specialized equipment that you would need for anything you want to try that you don't think we'd be able to provide (which you can always ask if we will have it first). Also if there is a specific mold you want to play around with bring those as well. This is a great opportunity to pick the brains of a wealth of chocolate knowledge, get back to basics, and mostly a chance to meet like minded people and get to nerd out about chocolate for a weekend. It's one of my favorites times of the year

lambrecht gourmet · April 19

No Bernie this year???? SO disappointed......

Looking forward to returning. Would love help finding a recipe for salted caramel that pipes and doesn't do the caramel worm act in a bonbon.

RanaMN · April 20

Does anyone who's driving have The Chocolatier's Kitchen book, and would you be willing to bring it? If no one has it, I’ll carry mine in my backpack on the plane, though it’s a bit heavy for that. I'd like to try a few recipes from it.

RobertM · April 20

On 4/20/2025 at 1:08 AM, RanaMN said:

Does anyone who's driving have The Chocolatier's Kitchen book, and would you be willing to bring it? If no one has it, I’ll carry mine in my backpack on the plane, though it’s a bit heavy for that. I'd like to try a few recipes from it.

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Funny, I brought mine last year and Bernie “tried” to take take it home….lol….

Chocolot · April 20

On 4/20/2025 at 1:08 AM, RanaMN said:

Does anyone who's driving have The Chocolatier's Kitchen book, and would you be willing to bring it? If no one has it, I’ll carry mine in my backpack on the plane, though it’s a bit heavy for that. I'd like to try a few recipes from it.

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Who is the author?

RanaMN · Monday at 01:24 AM

On 4/20/2025 at 4:01 AM, Chocolot said:

Who is the author?

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It's by Callebaut. It's almost 600 pages, a pretty large book.

Chocolot · Monday at 03:36 AM

On 4/21/2025 at 1:24 AM, RanaMN said:

It's by Callebaut. It's almost 600 pages, a pretty large book.

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why don’t you just take a pic of the recipes you want to try?

On 4/20/2025 at 1:08 AM, RanaMN said:

Does anyone who's driving have The Chocolatier's Kitchen book, and would you be willing to bring it? If no one has it, I’ll carry mine in my backpack on the plane, though it’s a bit heavy for that. I'd like to try a few recipes from it.

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Who is the author?

RanaMN · Monday at 11:52 AM

I can certainly take pictures or copy a few pages for myself. I just thought that if the book is there, and others want to use or try the recipes, they could too. I might end up doing copies since it's so heavy.

Edited Monday at 11:53 AM by RanaMN (log)

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