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 Monday at 11:11 PM 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. 

[Jim D.]

9 hours ago, Kerry Beal said:

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. 

 

I'm intrigued by the brightness (and opacity!) of the colors (I'm assuming the chocolate underneath is milk or dark).  As discussed in eG posts, since the demise of ChocoTransferSheets, it has been difficult to find that degree of opacity.   Perhaps whoever made these can reveal the source of the transfers.  That would be very helpful info.

[Kerry Beal]

1 hour ago, Jim D. said:

 

I'm intrigued by the brightness (and opacity!) of the colors (I'm assuming the chocolate underneath is milk or dark).  As discussed in eG posts, since the demise of ChocoTransferSheets, it has been difficult to find that degree of opacity.   Perhaps whoever made these can reveal the source of the transfers.  That would be very helpful info.

I believe it was Willow and they may well be Choco transfer sheets

[Jim D.]

1 hour ago, Kerry Beal said:

I believe it was Willow and they may well be Choco transfer sheets

I was afraid of that.

 

I have found Design & Realisation in your fair country.  They imply theirs are opaque on any color of chocolate, and they look promising. 

Edited yesterday at 02:25 PM by Jim D. (log)

[Kerry Beal]

2 hours ago, Jim D. said:

I was afraid of that.

 

I have found Design & Realisation in your fair country.  They imply theirs are opaque on any color of chocolate, and they look promising. 

Willow brought transfers to the workshop to re-home - you might want to contact her to see what she has left.

 

 

[AAQuesada]

On 5/18/2025 at 7:18 PM, GRiker said:

Never would have made nougat without @curls or PdF without @Kerry Beal.  Thanks for your encouragements and hand holding.  

Not quite sure what the difference between nougat and turron is but that is a personal favorite! looks great!!

[TdeV]

Thanks for the vicarious thrills !

[GRiker]

2 hours ago, AAQuesada said:

Not quite sure what the difference between nougat and turron is but that is a personal favorite! looks great!!

Me neither! Thanks!

 

I’ve tried to make nougat before but it just didn’t come out right.  I mentioned that I had not been successful and Donna walked me through it with some help from Rodney.  It did taste as good as it looks! 

[RobertM]

A Huge Thank You to Ruth, Kerry and Rodney!

 

Pulling off an eG Chocolate Workshop is no small feat—trust me, I know! The planning, coordination, and behind-the-scenes logistics are immense. Add in the distance between Ogden and Austin, (not to mention Canada) and the challenge becomes even greater.

 

That’s why Ruth, Kerry, and Rodney deserve a huge round of applause for their incredible dedication and hard work. Not only did they bring this event to life, but they also generously shared their knowledge, expertise, and passion every step of the way.

 

Thank you for making this workshop such a sweet success and for continuing to inspire and connect our community through your efforts!

 

#chocolot #thechocolatedr #EZtemper #goutier

[Kerry Beal]

1 minute ago, RobertM said:

A Huge Thank You to Ruth, Kerry and Rodney!

 

Pulling off an eG Chocolate Workshop is no small feat—trust me, I know! The planning, coordination, and behind-the-scenes logistics are immense. Add in the distance between Ogden and Austin, (not to mention Canada) and the challenge becomes even greater.

 

That’s why Ruth, Kerry, and Rodney deserve a huge round of applause for their incredible dedication and hard work. Not only did they bring this event to life, but they also generously shared their knowledge, expertise, and passion every step of the way.

 

Thank you for making this workshop such a sweet success and for continuing to inspire and connect our community through your efforts!

 

#chocolot #thechocolatedr #EZtemper #goutier

Ruth gets the credit for this one - she did the most work and organizing!

[Chocolot]

On 5/19/2025 at 12:02 PM, Kerry Beal said:

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

It was next to the gas station we stopped at for gas just before rental return. It was large and ok. Not the best I’ve ever had, but good. 

[Chocolot]

13 hours ago, Jim D. said:

 

I'm intrigued by the brightness (and opacity!) of the colors (I'm assuming the chocolate underneath is milk or dark).  As discussed in eG posts, since the demise of ChocoTransferSheets, it has been difficult to find that degree of opacity.   Perhaps whoever made these can reveal the source of the transfers.  That would be very helpful info.

Willow said she got them from Chef Rubber. 

[Jim D.]

11 hours ago, Chocolot said:

Willow said she got them from Chef Rubber. 

Ruth, thanks for that very helpful information.  I know you use CR transfers as well, and your Christmas reds were beautiful.  I will have to give CR another try--in the ones I got a couple of years ago the colors are definitely not opaque: the blues turn gray, the reds turn brownish, etc.

[Eat.Choui]

 

 

 

 

Bob making his fantastic popcorn

 

Elizabeth panning black current pate de fruit with Guittard 31% white chocolate

 

Ruth's awesome toffee with almonds and sea salt

[Eat.Choui]

Woops! 
 

The result of Rodney's sugar panning