Report: eGullet Chocolate and Confectionery Workshop 2025

[Chocolot]

Melani and I found ourselves at Whataburger on the way to airport. 

[Kerry Beal]

24 minutes ago, Chocolot said:

Melani and I found ourselves at Whataburger on the way to airport. 

And? Whatdo you think? @Alleguede thought you said WhatABurger was in the airport - it's not!

[RobertM]

Another fun, amazing group of people.  Spending (quality) time with friends of many years and meeting new friends.

The people at TCF were amazing and very generous opening their new building to a bunch of confection minded people, learning, learning from and teaching each other the things we know (or think we know….lol)

we also had an amazing number of sponsors who, as usual, are very generous with their products.  Without our sponsors, weekends like this would be almost impossible 

[RobertM]

[RobertM]

[RobertM]

Everyone was extremely giving of their knowledge and background.  As a direct result, we had a high amount of productivity.  It just goes to show what a few, like minded people can do in a relatively short period of time.  What you see here was mostly produced with 1 1/2 days

 

[RobertM]

[RobertM]

I’m searching for an appropriate caption…..

Enrobing into the Sunset?

And in the end, the Love we take, is equal to the Love we make…?

You can take the chocolate away from the chocolatier, but you can’t take the chocolatier away from the chocolate?

 

 

Edited 4 hours ago by RobertM (log)

[FauxPas]

 

I'm curious about these rainbow ones - can someone tell me a bit about how are they made? The colours are so clear and they look so pretty! Are they layered and then sliced or .... ????

 

[Kerry Beal]

31 minutes ago, FauxPas said:

 

I'm curious about these rainbow ones - can someone tell me a bit about how are they made? The colours are so clear and they look so pretty! Are they layered and then sliced or .... ????

 

It's a transfer sheet - coloured cocoa butter stripes on acetate laid on top of a square of ganache after it goes through the enrober. When you pull up the acetate the coloured cocoa butter stays on the top of the chocolate.