Forum Activity for @Jennifer5

Chocolate Education

Posted in: Chocolate Education

Could you guys link the sites for the ICE and CIA programs, I can't seem to find either. I am interested in a intense several day program as I would be traveling from North Carolina to attend.

Chocolate Education

Posted in: Chocolate Education

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

Chocolate Education

Posted in: Chocolate Education

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

Chocolate Education

Posted in: Chocolate Education

Thank you for your suggestions Ruben!

Chocolate Education

Posted in: Chocolate Education

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

Chocolate Education

Posted in: Chocolate Education

yeah, I know what you mean about the partner, you could end up with somebody who is just plain wasting time or somebody who is really into it,it's the luck of the draw. I know about chef Drobbin through my former chef, and she seems to have a good rep in Brooklyn, we'll see, but it'll have to wait since the class was cancelled (damm!) As for experience, I think you should look around in Brooklyn, plenty of things are happening there, check up the green markets throughout the city,justgoand chat with them and plain tell them that you wish to help out in exchange for hands-on experience, I was at a tour of the Mast brothers factory last week and a girl just plain asked for a chance at the end of the tour, maybe you can do the same, hope you find something.

Chocolate Education

Posted in: Chocolate Education

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

Chocolate Education

Posted in: Chocolate Education

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

Chocolate Education

Posted in: Chocolate Education

Hey Nancy, how did that ICE course turned out? there's another three day course next week and I'm planning to attend, were you happy with the course you took?

Chocolate Education

Posted in: Chocolate Education

Using chocolate as a framework, students can: discover the botanical source of chocolate, Theobroma cacao, a small tree of the tropical rainforest interior; explore the ecological connections between people, plants, insects, and other animals within the trees habitat; investigate cultural interactions and conservation concerns resulting from the cultivation, processing, exchange, and consumption of cacao and other foods; and recognize the changing economic and cultural roles of cacao and chocolate in local and global economies over time.

Chocolate Education

Posted in: Chocolate Education

Ruben,That's so exciting you are doing your baking certificate! Thank you for for re-confirming that I made a good choice in taking this...I would've liked to have met you at the course. Happy Holidays!

Chocolate Education

Posted in: Chocolate Education

I'm presently doing a baking certificate at the culinary institute at Hudson County community college but I did some research before opting for hccc and found out that ICE was a very good school according to my chef and the people I asked about, I had also recently asked a couple of my instructors about this specific class and they all agreed that it was a great way to start, specially because of Chef Faith Drobbin, apparently she's very well know as a chocolate designer, too bad there were no open spaces when I tried to register

Chocolate Education

Posted in: Chocolate Education

Patti,Thank you for your in depth and helpful reply!Nancy

Chocolate Education

Posted in: Chocolate Education

I cannot speak to the quality of the ICES program, but I can tell you about Ecole Chocolat. I just turned in my final assignment for the professional chocolatier class this past Friday. I am sad that it is over already! I was a bit skeptical about learning about chocolate online, but I have definitely gotten my money's worth! It is an intensive course (I printed out the reading material for future reference and filled 2- 3" binders. You don't just learn the technical aspects (tempering, molding) but also chocolate history, researching different business models and learning about equipment and supplies needed. I already do a bit of baking for some caterers and had dreamed about having my own little shop one day. Taking this course forced me to look at the business aspects and plan instead of just dream. I highly recommend the course!I would also recommend lurking on The Chocolate Life. If you read through forums and blogs, there is a treasure trove of information here. I have learned SO much from all these people who are so generous to share their knowledge. I hope that helps!

Chocolate Education

Posted in: Chocolate Education

Hello Everyone!
updated by @Nancy Sobel Butcher: 04/10/15 09:44:01

Electricity usage

Posted in: Tech Help, Tips, Tricks, Techniques


updated by @Karlien: 04/11/25 09:27:36

Flavor blendings

Posted in: Tasting Notes

I like just the flavor of the chocolate to shine. Manjari, Alpaco, Guanaja and Tainori each have distinctive flavor profiles. You have to taste them and decide what works best.

Flavor blendings

Posted in: Tasting Notes

I like all types of chocolate, but the centres do need to be matched to the shell/coating. Red fruits go well with dark chocolate, nut pralines go well with milk, citrus fruits with dark and so on. In your suggested example, a Valrhona dark chocolate, like Manjari, would go well with a raspberry ganache in my opinion - but then again, taste is pretty personal so you should always make what you like (or the customers if you're selling)

Flavor blendings

Posted in: Tasting Notes

I am new here and hope this question doesn't seem silly, impertinent, or over-stepping a boundary. I am looking to expand my chocolate usage into higher quality grades and wondered if anyone would share their favorite type/brand of chocolate and confection flavor. For example if I were to try a Valrona dark chocolate, what filling/ganache flavor would work best? I started my chocolate endeavors several years ago using coatings, have moved on to at least real chocolate, but was just introduced to good chocolate. In love at last!
updated by @Jennifer Nielson: 04/12/15 03:45:18

The Three Temperature 'non' amigos....

Posted in: Tech Help, Tips, Tricks, Techniques

I always use a strip of parchment to test for temper. Some use the tip of the knife.

The Three Temperature 'non' amigos....

Posted in: Tech Help, Tips, Tricks, Techniques

Something I should imagine that has happened to most of us... I have a Rev2 machine for small trial batches and when it reads one temperature, my digital probe reads another and my surface digital gun reads yet another..... I suppose I could just chuck the whole lot out but then what would I do. Intuit the temperature. Divine it or just go with the standard lip test. any Ideas would be welcome.... most welcome. t

updated by @Anthony Lange: 04/11/25 09:27:36

One More Way to Be Thankful for Chocolate

Posted in: News & New Products Press

Any of you that have worked with chocolate know how amazing chocolate is on the skin. Not only do you smell fantastic when chocolate finds your skin, but the antioxidants of chocolate along with the cocoa butter leave your skin feeling fantastic. I wanted those amazing sensations of chocolate on my skin, but without the mess.

After much research, I developed chocolate body care products worthy of the discerning members of The Chocolate Life. You just can't fake the chocolate smell and sensations and I wanted tokeep it as natural as possible. It had to be real chocolate.

My chocolate body care products are made with and inspired by great chocolate. The Chocolate Sugar Body Scrub will not only leave you smelling like chocolate but exfoliated and refreshed as well. The Chocolate Foot Repair Cubes are great for those tough spots like the heels and elbows. Follow up with the Chocolate Mint Lotion. Not only is the smell fantastic, the lotion absorbs quickly and doesn't leave you feeling greasy. Finish off the experience with chocolate for your lips. Our Chocolate Lips leave your lips kissably soft and come in five varieties: Chocolate Love, Chocolate Mint Devine, Mocha Madness, Chocolate Orange Smooch, and Chocolate Vanilla Temptation.

I am happy to announce that indi chocolate is now taking orders at indichocolate.com . Please try us out and find one more way to be thankful for chocolate.

Happy Thanksgiving!

updated by @Erin: 03/11/26 06:20:34

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I have ganache bonbons I'm planning to ship across country ... I think I'm going to bubble wrap the boxed bonbons, then ziplock and freeze before shipping. Anyone have any input? Shipping tomorrow .
updated by @Paul John Kearins: 01/28/15 04:58:30

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Hey guys,We have been planning on doing this process for a while now. We just need a freezer that doesn't get opened much. Another chocolatier said that it would be detrimental to the finished product. I'm curious to see how big the boxes are that people have been using? Have you been vacuum sealing the whole box? What kind of vacuum sealer do you have? It would need to be fairly large? Do any of you layer the chocolates inside the boxes?

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

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.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I have a question about defrosting the frozen chocolate. I did a fairly large batch at the beginning of the week, froze them in air tight containers, but when I took them out, they were full of condensation. Should I have transferred them to the refrigerator fist, or not opened the containers for a while?

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

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.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you again for these very useful little details that make all the difference! I have another question- how do truffles enrobed in tempered chocolate and rolled in nuts fare in this freezing process? For example chopped pistachio or almond flakes which have been slightly toasted. Would the freezing process not effect the crunch of the nuts and make them a little soft?

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

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!

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Lana & Ruth ~ When I have vacuum packed my finished rolled chocolates, the "vacuuming" has ended up cracking the shells. Now, I didn't have them in layers in a box, either. I am just wondering if putting them in boxes will help mitigate this problem. Do you stop the vacuum process when the bag is really tight around the box or ??? How can you tell when to stop so that I don't crack the shells? I would love to be able to vacuum seal my finished pieces. It would save a boatload of time and last minute orders would be so much easier to fill. Right now, I have opted to vacuum seal the rolled balls and that works fine.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Ruth and Lana, thank you both for being so helpful! I'll let you know how I go!

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I also freeze finished chocolates. I use snap n seal containers. I freeze enrobed pieces with transfer sheets (not still attached) and molded pieces with no problems. One thing to consider, some flavors intensify when frozen, such as chili peppers. I do one piece that has habanero and I don't freeze that one as it is unpredictable.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Lana, thank you for your information, which is exactly what I was looking for. Could you clarify a few things for me. Like Gap, I have problems with the Australian heat and I am just a beginner, embarking on starting my small chocolate business - so proper freezing practice would be most helpful.

"I make several frames a week of the same flavour and then package them in bulk boxes. Each bulk box has 5 layers and holds a total of 244 chocolates"

- Did you freeze your 'frames' (I assume that these are slabs of ganache poured into frames?) without cutting into pieces, or are they cut into 244 pieces?

- If cut, are they also dipped into chocolate?

- I'm also guessing that you don't actually freeze the actual frames? I use plastic stackable frames.

-The boxes from Nashville that you use are strong enough to withstand the vacuum packing?

I have frozen slabs and balls (from silicon moulds) of ganache, so when thawed out 24hrs in fridge, then 24hrs in room temperature, I THEN cut and enrobe. I know that one can freeze enrobed pieces, but I am concerned with damage done to the surface or chocolate transfer pattern used. I would really be pleased if you have done so successfully! Thank you again for your very useful information.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Chocolate is the stuff of movies, music, dreams and many a midnight snack. For the cook, however, chocolate can be a conundrum, a difficult product to keep well and use properly. The first thing a good cook must learn is how to store their pantry items properly, and chocolate should always be in a good cook's pantry. The easy answer to whether or not you can freeze chocolate is no, but that isn't the complete answer. Freeze chocolate only if you must. Freezing can cause chocolate to have either Fat Bloom or Sugar Bloom.You've probably seen bloomed chocolate--it has a mottled gray appearance. Freeze chocolate chips for a more reliable and usable result. Bring the chips to room temperature and use unbloomed chips in any recipe. Brownies can be frozen, but you need to wrap them well. Fudgy brownies freeze without losing moisture (as long as well wrapped -- foil and then plastic), if you don't seal cakey brownies well, they will dry out in the freezer. Freezing air draws away the moisture.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Lana,What type of freezer do you have? I am "space challenged" but would like to purchase a freezer. Just wondering how large a freezer is necessary, in your opinion.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I don't do commercial lots, but I freeze my chocolates all the time. Just froze the 700 pieces for Christmas this year because we've started getting 30+C days in Melbourne.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Thank You Lana. Do you just wrap the boxes in saran wrap before freezing?

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I know you can freeze chocolates, and I know the process. My question is if anyone here does it successfully for their businesses? Anything that really shouldn't be frozen?


updated by @George Trejo: 04/11/25 09:27:36

In search of a chocolate milk recipe

Posted in: Recipes

I've been experimenting with and looking for recipes for chocolate milk. Mostly for personal reasons -- I've been told to drink more milk but can't stand the taste. I don't like commercial chocolate milk either. So I've been resorting to making hot drinking chocolate with dark chocolate and warm milk and letting it cool before consumption.

I'm wondering if anyone else out there has a recipe for chocolate milk that will hold after you make a batch of it and leave it in the fridge to drink as desired. Thanks in advance for your time.

updated by @Vanessa Chang: 05/03/15 04:00:34

preserved cocoa pods how do i get one

Posted in: Chocolate Education

hi yes the ones i have are dryed and this has preserved them but not the colour

i only know one other way to keep the colour but i dont know anyone who can do it

i herd that after they are cut from the tree they are dipped in a lacquer but i dont know if it works

preserved cocoa pods how do i get one

Posted in: Chocolate Education

I was told some cocoa pods come in a jar filled with a liquid that preserves them. that way they keep their colour and do not dry out.Does anyone supply the pods in these jars?Laura did you figure out a way to preserve?

Thanks!

preserved cocoa pods how do i get one

Posted in: Chocolate Education

Hi all, in Ecuador we have cocoa beans fine aroma of high quality, we can supply cocoa beans, cocoa pods, cocoa nibs or chocolate liquor cocoa coverage, send an email to dissupp@yahoo.com with your request and we will be happy to serve you.