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 Wednesday at 08:17 PM 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 Thursday at 02:32 AM 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