The Food Channel show Unwrapped had a 2008 show titled "Candy Bar Bonanza" that talks in more detail about the Vosage bacon in chocolate process. I know that it showed again on 10/25/10 at 7:30PM. Not certain if you could Hulu it or find it some other way. Hope it helps.
Hi All,
I was wondering if anyone has any information about or has taken the Chocolate and Confections continuing ed program offered by the CIA. I've seen a lot of reviews about Ecole Chocolat's online program, programs at FPS, ICE, etc. but I can't seem to find any reviews about the chocolate class at the CIA. I have been making chocolates for a few years now (both molded and dipped) but have been teaching myself out of books, and I thought it might be time for some formal instruction. I have really enjoyed Peter Greweling's Chocolate and Confections book because of the level of detail it offers, which is the reason I'm thinking of taking the CIA 5-day course.
Thanks,
Rachel
Nancy,
I am also in New York City.
As for internship people usually like to work with people who do not live in the same geographical region - after all, you will become competition.
I did exactly the same thing you did: I took the 2 chocolate technique from ICE, followed by the Ecole Chocolat online training.
Once you are done with the Ecole Chocolat training you can apply for internship with chocolatiers from the US and one from Canada. I have not done the internship yet, but I am considering it more and more.
You should keep looking for opportunities in NYC, but just consider that you could go someplace else you've never been before, work at a place that is used to interns, and do not have to worry about the ethics of learning from someone who will be your competition in the near future.
Best of luck!
Andre Costa
DaCosta Chocolates
Michael,
Thank you for your offer to call you! I have known about JoMart for quite a while (my family were Sheepshead Bay natives for many years).
Thank You,
Nancy
Hi Nancy,
Welcome to the (truly) wonderful world of chocolate. My family has been manufacturing chocolates in Brooklyn since 1946. I have been teaching chocolate workshops for the past 10 years. Feel free to call me and chat about your future. You can check us out first.
JoMartChocolates.com
718-375-1277
Good Luck,
Michael
Ruben,
The class was pretty amazing and I think well worth it. Faith Drobbin was an excellent instructor...she knows her stuff! There were people of all levels in the class from the novice to some who were a bit more experienced. I fell into the latter group. We partnered up (beware of some wacky people...I was lucky enough to have a wonderful parnter) for the week. Day 1 focused on tempering chocolate (seeding method) and then we made clusters, bark, and dipped fruit. Day 2 we did truffles in different flavor combinations and enrobed them. Chef Faith's chai spiced truffles were very good! Day 3 focused on candymaking and we made chocolate caramels, a buttercrunch, chocolate covered candied almonds, and torrone. Day 4 we made solid molded chocolates and filled molded chocolates with a variety of fillings. Day 5 we did hand dipped truffles that we framed first and then dipped (my favorite type) and then enrobed.
The class was really good and top notch ingredients were used. I'd love to find a chocolatier that I could apprentice with in Long Island (not having any luck) or NYC. You will love the course if you take it!
Nancy
I follow the freezing direction from Peter Greweling's book (Chocolates & confections - formal, theory, and techniques for the artisan confectioner) which works really well: 1. Pack the chocolates in sturdy containers and fill as much as possible (the less air there is, the less chance of condensation), then vacuum pack the container if possible. 2. put in fridge for 24 hours, before putting them in the freezer (this prevents sudden contraction and possible cracking). Defrost 2 days before intended use: 1. its important to transfer from freezer to the fridge and leave the chocolates there for 24 hours where they can be slow-thawed and not crack from thermal shock. 2. From fridge, take chocolate into room temperature, leave for 24 hours to ensure that they reach room temperature before opening pack - this helps prevent condensation and hence sugar bloom.
Again, thank you Lana for your invaluable advice. I think for the nut covered truffles, I will freeze the already rolled ganache pieces, then dip and cover with nuts when needed so as to keep the nuts intact as possible... as unlike your pecan pieces, they are not candied.
Thanks so much, Lana. Yes, I do put them in a FoodSaver bag, single layer, and then vacuum seal it. This is the information I needed! Perfect!
