I attended a great class yesterday at Gygi's in Salt Lake City. Patrick Peeters from Callebaut was the instructor.
He talked about tempering-an outdated term. Should use crystallization in reference to chocolate. Met Barbara from Callebaut who is the sales rep for this area.
They showed and we sampled several new chocolates from Callebaut. Some origine and some plantation. He showed a new confection--Turona--and demonstrated how to make it. It is VERY tasty. He showed molding and ganaches. He prefers to use a Robot Coupe to make his emulsions.
Patrick is showing how to do molded shells. He said to keep them horizontal when emptying the shells. This will keep the shells from being too thick on one side.
Barbara helping Patrick with a ganache
Brad McDonald and Patrick Peeters before class started.