Report: eGullet Chocolate and Confectionery Workshop 2025

[GRiker]

On 5/20/2025 at 6:10 AM, Jim D. said:

I'm assuming the chocolate underneath is milk or dark

It’s white. 
 

[Jim D.]

9 hours ago, GRiker said:

It’s white. 
 

 

@GRiker, sorry to hear that.  But I suppose a dose of reality is always useful.

[Eat.Choui]

OMG! This is sooo good! It's something that butterfinger wishes it could be. Was this demo'ed in Las Vegas is 2017/2018? I love it! Sadly, I only got one piece

[GRiker]

4 hours ago, Eat.Choui said:

This is sooo good

Me too!  Love this so much.  Butterfinger is one of the few candy bars I still occasionally eat because I love the peanut butter insides.  Now, if I could just make this myself...

 

If I remember correctly @Kerry Beal made this one using "The Davenport Soft Peanut Brittle Recipe" from our workshop booklet.  Am I remembering right? Any tips on how to successfully make these using the recipe in our booklet?

Edited May 28 by GRiker (log)

[curls]

3 hours ago, Eat.Choui said:

OMG! This is sooo good! It's something that butterfinger wishes it could be. Was this demo'ed in Las Vegas is 2017/2018? I love it! Sadly, I only got one piece

 

 

Thank you for asking about that piece. I only picked up one piece and wondered who made it, very tasty. Thought it might have been a sugar lamination piece... we've had a few attempts at this at various workshops. I think we got a recipe from Mark Heim and one from Rebecca Millican. Would be great to know which recipe was used - wish I had seen it being made.

[Kerry Beal]

9 hours ago, GRiker said:

Me too!  Love this so much.  Butterfinger is one of the few candy bars I still occasionally eat because I love the peanut butter insides.  Now, if I could just make this myself...

 

If I remember correctly @Kerry Beal made this one using "The Davenport Soft Peanut Brittle Recipe" from our workshop booklet.  Am I remembering right? Any tips on how to successfully make these using the recipe in our booklet?

You are remembering correctly - recipe on last page of the booklet I believe. 

Edited May 29 by Kerry Beal (log)

[Chocolot]

19 hours ago, curls said:

 

Thank you for asking about that piece. I only picked up one piece and wondered who made it, very tasty. Thought it might have been a sugar lamination piece... we've had a few attempts at this at various workshops. I think we got a recipe from Mark Heim and one from Rebecca Millican. Would be great to know which recipe was used - wish I had seen it being made.

Yes, Kerry made from Soft peanut brittle recipe in booklet. Instead of pulling, she left in laminated state and dipped in chocolate. Very tasty!!

[Kerry Beal]

1 hour ago, Chocolot said:

Yes, Kerry made from Soft peanut brittle recipe in booklet. Instead of pulling, she left in laminated state and dipped in chocolate. Very tasty!!

To be fair - I did try to roll it thinner!

 

 

[rotuts]

Ive forgotten all about Butterfinger candy bars.

 

when not ' stale ' ,  they are delicious.

 

never had that style of CB at a ' Chocolate Shop '  i.e. See's 

 

a very close second to Babe Ruth.

[Eat.Choui]

@Kerry Beal Did you cut the brittle while it was still hot?

[Kerry Beal]

24 minutes ago, Eat.Choui said:

@Kerry Beal Did you cut the brittle while it was still hot?

I think so 

[Jim D.]

On 5/28/2025 at 3:43 PM, curls said:

 

Thank you for asking about that piece. I only picked up one piece and wondered who made it, very tasty. Thought it might have been a sugar lamination piece... we've had a few attempts at this at various workshops. I think we got a recipe from Mark Heim and one from Rebecca Millican. Would be great to know which recipe was used - wish I had seen it being made.

 

We had a demo of this item by Rebecca at the 2017 workshop.  The distributed recipe was titled "Leaf Croquant," and I assume it was from Rebecca, but no source is included in the recipe--which I still have but have never gotten the courage to try.

[RobertM]

Jim’s, would you be willing to share, (reshare) the formula?

[Jim D.]

2 hours ago, RobertM said:

Jim’s, would you be willing to share, (reshare) the formula?

 

I'm not entirely sure about eG's policy on this, but I'll send it to you in a PM.

 

Jim

[GRiker]

On 5/28/2025 at 12:25 PM, GRiker said:

"The Davenport Soft Peanut Brittle Recipe"

https://kristagilbert.com/davenport-soft-peanut-brittle-recipe/

 

Posting the recipe here. 

[GRiker]

I'm wanting to email Robyn from St. Croix chocolates.  She gave a correction to her email address listed in the workshop booklet but I didn't write it down.  Will someone who did PM me her updated email?  Thank you!

[Rajala]

Looks like a really good time! All the talk about the butterfinger on this page makes me want to learn how to make that leaf croquant style bar, found in Greweling's book. But it's sooooo hard. I've tried a few times but always get a mess 😅

[GRiker]

@Rajala  Have you tried the soft peanut brittle recipe linked here?  It is relatively easy and is so good! I’ve decided for now it will satisfy. Might be good enough to put off attempting that very difficult leaf croquant recipe for a long time.