Report: eGullet Chocolate and Confectionery Workshop 2025

[curls]

People are starting to arrive in Texas! @Chocolot @Kerry Beal @Alleguede and many others arrived earlier this week and have been preparing for the workshop!

 

Edited Thursday at 08:27 PM by curls
add photo (log)

[Chocolot]

Kerry and Donna getting the melters ready. Gaylene, Willow, Elizabeth and Lauren helped get the space organized. They did a great job! Thanks girls!

[AAQuesada]

I enjoy being a voyeur and watching the event unfold! The closest I get to working with chocolate is making brownies lol

[Kerry Beal]

 

Saw this at home depot - if we have trouble with our fancy panning machine we can run out and get one!

 

Dinner on Wednesday - Stiles Switch near us 

 

 

 

 

Thursday am - Ruth got doughnuts - she will have to provide the name 

 

 

Lunch was In and Out

 

 

 

Dinner at 600 degree Pizza in Georgetown 

 

 

 

 

 

 

And this lovely tree noted while walking around the square after dinner.

 

 

[RobertM]

Friday….started with breakfast at the hotel…

**please note** pastries were NOT supplied by Rodney

 

[Chocolot]

Donuts were Round Rock Donuts. 

[Kerry Beal]

Last night - dinner at Dos Salsa and the show and tell.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[GRiker]

[GRiker]

[GRiker]

[Eat.Choui]

Kerry table tempering demo

[Eat.Choui]

Rodney sugar panning demo

[Smithy]

I am continually amazed at the talent, skill, artistry and no doubt patience that goes into those edible artworks!

 

What are these colored handle-y things? Sponges for daubing color? Dipping sticks? Some fun form of lollipop? Something I haven't thought of?

 

[Jim D.]

23 minutes ago, Smithy said:

I am continually amazed at the talent, skill, artistry and no doubt patience that goes into those edible artworks!

 

What are these colored handle-y things? Sponges for daubing color? Dipping sticks? Some fun form of lollipop? Something I haven't thought of?

 

 

I'm not at the workshop, but they are stencils.  They are made to fit a certain size of mold.  The chocolatier sprays some colored cocoa butter in the cavities, heats the stencil and presses it into the cavities (thus the need for the handle), and lifts it out.  An impression (whatever pattern is on the business end of the stencil) is made in the cocoa butter.  It is allowed to crystallize for a bit, then another tool (it can be just a paper towel) is used to wipe away excess CB in the cavities.  And thus the decoration is made.  Another color of CB is sprayed on top, which makes the pattern pop.

[Chocolot]

The silicone stamps. There is a learning curve!

[Chocolot]

Willow enrobing her carrot cake bonbon.

Edited 5 hours ago by Chocolot
wrong description (log)

[curls]

BBQ dinner at Stiles Switch. Yum!