Best chocolate school
Posted in: Opinion
Linda,I love your Moonlight in Vermont Bars, they are incredibly delicious.
Forum Activity for @Carol
Best chocolate school
Posted in: Opinion
Well, I can teach you how to make artistic chocolate. However, my belief is that the eating experience is far more important. Truffles for instance got their name from the fungus. Therefore, square pieces with decorative transfer sheets are not truffles. They are squares filled with ganache. The ratio of ganache to the shell is small. You need to be able to sink your teeth into a truffle and get the full experience of savoring texture and taste. The texture of the ganache is important. Not runny or gooey and not hard either. Craig wrote about me on seriouseats.com after he visited Vermont last year. You can see what he said about my truffles.So Jeff, when are you coming to visit me in Vermont. I think we would have a lot of fun and laughter together.Linda
Best chocolate school
Posted in: Opinion
Well Jeff, at least you don't fit the stereotype of stuck-up, aren't I just wonderful chocolatier.Here's my story. Born and raised in Johannesburg. Came to the USA in 1976. Tasted a Hershey bar and spat it out. My Mom was a chocolate lover way back when. So I grew up eating good sweets and chocolates...imported and local.I "fell into" chocolate in 1984, when a friend of a friend had recently married. His Mom(in Wisconsin) made some sort of confection with peanut butter. So he wanted to sell them in Manhattan. It was perfect timing as the gourmet food shops were beginning to sprout up everywhere. However, he wasn't into sales. So I did. At that time he was a struggling actor. His part time job was driving Peggy Lee to her nightly Broadway show. He had her limo and would drive me to drop off the orders. For those of you too young to know about Peggy Lee; she was a famous jazz singer.Anyway, to continue. I started building orders and he didn't want to "sit at home making chocolate." So we split the few hundred bucks we had and I went on my journey. I began to dabble with truffle. There was no internet in those days AND there were no microwaves either (I feel like a relic). So I took myself off to the New York City Library. All I could find was Candy Industry, but it was a gold mine. I taught myself how to temper chocolate and since I have always had an inquiring mind and have never been afraid to tackle anything, I was on my way. Schlepping my big brown bags of boxes of truffles on the subway to stores, and hotels. I was in my early 30's and had lots of enthusiasm and energy. Most people didn't know what a truffle was back then. Then I moved to Vermont in 1991. I got reviews in many publications including the New York Times, Business Week and more. However, I had no desire to open a shop. I have a lot of freedom that way. Besides I couldn't stand to watch stuff get stale as it does when sitting in counters or in boxes. Most of my business is wholesale and the rest comes from my website. When I say it's freshly made, you can be assured it's freshly made within a week of shipping. I have conducted many taste tests and I find that just about all of them are lousy. Stale and tasteless or stale and tasting like cheap perfume. The industry is filled with big egos whose prices are through the roof, but the quality and freshness is under par n my opinion. I was most definitely the first (1996)to come out with a range of chocolate bars; my Mooonlight in Vermont in 8 varieties. The packaging is unique and whimsical. And I think that 13 years and still growing, it has stood the test of time. Everything is made by hand. The almond bars have whole almonds which cannot be done by machine, that's why you get crushed almonds in all other bars.I am glad to hear that Jeff is a down to earth "character" like myself. My next endeavor is to play around with bean to bar. For relaxation I am a lampworker. I make glass beads. Only in the winter, since it would be unbearable to sit at a torch that's around a gazillion degrees, beside a kiln that's around 1000F. I am also a poet and writer and am working on my memoir of growing up in South Africa So there you have my story. Come visit, come take a class with me. Linda
Best chocolate school
Posted in: Opinion
Augh! My eyes!Once again Jeff shares images that make me want to wash my eyeballs. You couldn't have cropped him from the chest down?:)
Best chocolate school
Posted in: Opinion
Is psychocologist a typo or a joke, or worse, a new degree?
updated by @rebecca wamsley: 09/08/15 01:11:29
Best chocolate school
Posted in: Opinion
Wow! This IS getting interesting. To think it all started with a simple question and ended up with a hairy guy in fishnet stockings. Can't wait to see where it will go next...
Best chocolate school
Posted in: Opinion
I have a chocolate school here in beautiful Burlington Vermont. No more than 2 people at a time. Why only 2; because I prefer to give a hands-on personal class. In other schools, students spend a lot of time watching demos and getting very little hands on experience. Not only that, but they have to crowd around the table craning their necks to see what the instructor is doing. That also means that many students don't want to ask questions fearing that they may look foolish. I have had a number of students who have already taken classes with the big culinary/chocolate institutions, only to come away with very little knowledge and frustration. Many of my students have gone on to open their own successful chocolate shops.Since I do not pad my classes with a lot of superfluous information, beginner and advanced classes run two days. Yes, I said two days. Not only do my students get hands on experience, but we also have a lot of fun. After the classes are over I am then always available online for questions. My students come from all over the country and also get to enjoy beautiful Vermont.Students are given resources so that they have all the tools and contacts they will need. sweetonvermont.com
Best chocolate school
Posted in: Opinion
I assume you don't have to go to school to be some of the things you have been...but do you have to have done them in order to be chocolatier? If so, I have less hope of success. What have we others done? For me:waitresshostess at restauranthigh school teacherholistic masseusepolitical analyst (amateur)momstudentpsychocolgisteternal autodidactgardeneraromatherapy (amateur)Or is annoying mom with hippie-like behaviour the key?Can I order chocolate?
Best chocolate school
Posted in: Opinion
300 grateful dead shows earned me my "Kynd Hippie Merit Badge"
Best chocolate school
Posted in: Opinion
thank you...but really...I am just another fucked up hippie with a good job....I have, in no particular order, been:a chefa commercial fishermana tye dye makera janitora musiciana B&B ownera caterera burger flippera radio program directora radio personalitya roadiea band managera farmera dishwashera political analysta actora singera pofessional slackera deckhandbeing a famous chocolatier is just one more position that was neither planned on, nor executed with anything more than a dream and the ability to incur massive debt.so....for those of you who admire people like me, just remember the words of the immortal dr.frankenfurter: "Dont dream it, Be it!"
Best chocolate school
Posted in: Opinion
Agreed!It is really amazing that you never took a class. Your business is amazing and an example to follow by many of us.Congrats.
Best chocolate school
Posted in: Opinion
I didnt mean to belittle the school experience. By all means, take classes if they are what you can afford. My comment is one one based on personal experience. Trial and error are part an parcel of the game., even with school. I have never taken a class. I built my business from the ground up through experimentation. I probably SHOULD have taken classes. Alas that is not to be for me; old dog, new tricks.
Best chocolate school
Posted in: Opinion
I agree that practice will take you wherever you want to go, but there is nothing like a real school experience. So much trial and error is shaved off; and watching how things are made is invaluable (especially if this is your first time working with chocolate).Jeff, don't make it sound like working with chocolate is that piece of (chocolate) cake - it gets complicated once you get to the "whys" behind it :-)
Best chocolate school
Posted in: Opinion
I work as a chocolatier making truffles daily, but I wanted to branch out to sculpting chocolate and thought it might cut down the trial and error time if I went to a school.
Best chocolate school
Posted in: Opinion
buy chocolate, buy a book(roger geerts, andrew shotts, peter grewling), buy a tempering machine, practice.good luck
Best chocolate school
Posted in: Opinion
The artistic part is what you, yourself add after studying and refining good basic techniques. The techniques are taught by Callebaut Academy, Ecole Chocolat in their Masters courses, Notter School, CIA in NY, ICE and various workshops with people like Andrew Schotts, Jin Caldwell or a host of other accomplished chocolatiers. I personally see more "artistic" chocolate being done in the US. Many of the schools, such as Callebaut have international instructors so I wouldn't presume Europe is better. A Good solid foundation is required no matter what.
Best chocolate school
Posted in: Opinion
I've taken some courses at the Notter School in Orlando. Very good. He also has several others teaching there as well. Check out his web site. Also some good classes at ICE in NYC.Good luck and enjoy
Best chocolate school
Posted in: Opinion
Ecole Chocolat's intensive chocolate making programs and Chocolatier classes prepare you to find your place in the retail or wholesale chocolate industry. Whether you aspire to work for yourself or in a professional organization, our chocolate school's specialized curriculum is just what you need.* How do we teach chocolate making online?* Read about our instructors* Student testimonialsAlthough the Professional Chocolate Making Program is online, you won't be out there all by yourself. You'll be working with the instructor while interacting with your classmates - sharing information, accomplishments and expertise. Our 9 years of experience in award winning university-level online education ensures that your learning experience is comprehensive and enjoyable.____________________
Best chocolate school
Posted in: Opinion
I'm interested in the best school regardless of the location. Of course, closer is better, but my daughter will be in Paris next Spring, so I'd love an excuse to visit.
Best chocolate school
Posted in: Opinion
I see that you are in California along the coast north of Santa Barbara - do you care where these schools are located? West Coast? Outside the US?
Best chocolate school
Posted in: Opinion
I'm looking for the best schools for chocolate, specifically artistic chocolate. Please let me know what you think and what the school's specialty is.
updated by @rebecca wamsley: 04/09/15 12:51:07
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
I assume your chocolate absorbed moisture. I have heard that cb should be added. Or some other oil, which is less preferable.
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Brad,WOW! Out of my depth here!I'll have to track down where to obtain cocoa butter from, perhaps just to have on hand should this happen again. Out of curiosity I've noticed Copha has lecithin in it. (Not sure of what %) What are your thoughts on adding a tablespoon of this to the chocolate buttons before going into the fountain?
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Theo,The chocolate was packaged in a sealed cellophane bag. I tend not to reuse chocolate already gone through the fountain and there's not much left. I do have a couple of bags for my next function and still am concerned. Thanks for your response.
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Michelle;There are still some unknowns.First of all, the 40% you refer to is most likely a combination of cocoa beans and cocoa butter. Even if the maximum amount of lecithin is used (and at the right time) in the manufacture of the chocolate it will be very, very thick - most likely too thick work in your fountain.Lecithin in the manufacture of chocolate can play a double role - it can either thicken the chocolate, or it can thin the chocolate. The percentages used in relation to the batch made at the factory are in fractions of one percent by weight. If that fraction is too high, even by 1/10th of one percent, it could thicken the chocolate and cause you the grief you are experiencing.In the case of the chocolate you are using, this may be the case - a slight miscalculation at the factory.The chocolate I make here at Chocolate, is a 48% (17% cocoa beans, and 31% cocoa butter) and it still needs to be thinned out for a fountain.Furthermore, with a 40% milk chocolate you may not be getting enough "chocolate" flavour. My recommendation would be to thin it out with a combination of cocoa butter and a strong 70% dark. You will still get the milky chocolate, but a slightly stronger chocolate flavour.Also, by using cocoa butter, the chocolate will crystalize again once cold, and store for future use with the fountain (if you are so inclined to do so). Using cream will cause it to spoil at room temperature, and using another oil (vegetable oil is common... Yuck!) will also give you grief, as vegetable oil also goes rancid in time.To thin it out, start with increments of cocoa butter, 5% by weight, until it's thin, and then add some dark chocolate to bring back the chocolate flavour.That's my 2 cents for what it's worth.
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Could be that your chocolate has been stored improperly and absorbed mositure.
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Brad,Yes I'm using Belgian chocolate direct from a factory that uses the same buttons to make their bars. I've used it before and had no problems. Content wise it has 40% Cocoa in the milk chocolate buttons, cocoa butter - there's no mention of oil on the label. I was under the impression that as Belgian chocolate has a high content of cocoa butter there's no need to add oil?Thanks
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
There could be many reasons.Are you using a milk chocolate specifically formulated for a chocolate fountain?Most chocolate fountains specify that cream/oil/cocoa butter be added to the chocolate that it will use, in order to make it more fluid.Can you provide more information about the chocolate you are using?Thanks.
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Hi everyone!I need help and advice on running my chocolate fountain. At a recent event - my Belgian milk chocolate was not it's usual flowing texture. I've never experienced this before and am wondering what went wrong. In fact when I was dipping strawberries etc into it, the chocolate seemed to be thick and creamy and not dripping off but rather setting. Any ideas? I wonder if the 'day's' temperature affected this, or a poor batch of buttons, or there's something wrong with my fountain. Your replies are greatly appreciated. Cheers. Michelle
updated by @Michelle Sciberras: 04/11/25 09:27:36
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Got it, appreciate all the advise & help guys
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
"Just keep in mind that you will need to re-temper every time you want to start over - I don't know how not to re-temper once the chocolate hardens."I'm not trying to pick a fight, but this has worked well for me:Basically your tempered chocolate is a seed, so you take your tempered chocolate and break it up into small pieces. Put about 2/3 into a bowl and heat it up to the melt point (I use the oven), it's different with every chocolate but usually around 90ish, keeping it from all melting completely, you want to keep some of the solid chocolate. Then stir, stir, stir (listen to Brad on this) until it is all evenly melted, just don't let it get too hot. I keep the 1/3 'seed' in case it gets slightly hotter than the target temp. and starts to un-temper. I do all my tempering by hand, so I guess this is sort of a tempering re-melt?I am a little confused though, I've never used a melter, but I thought this is what they did? If not, what's the point of not just buying a tempering machine?Kiran~If you are going to be molding up solid chocolates I have to agree with the others, it seems a lot less time consuming to just temper and mold than to re-melt.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Kiran.Can you start making small batches now? Once chocolate is made it should last for quite a while! You will probably not be able to temper now and use it later. But you can temper it now, make some of your Rose Shaped Chocolates with it and then you simply repeat the process again tomorrow...or the day after. This way you will be able to work slowly, but steadily.Just keep in mind that you will need to re-temper every time you want to start over - I don't know how not to re-temper once the chocolate hardens.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for all the wonderful replies.Sorry Clay, to confuse you
Hi Andrea, I am doing it by hand. I need to make about 1000 pieces or maybe more of Rose Shaped Chocolates for Father's Day Charity Event. So I thought, if I can temper in advance and mould it as and when I recieved the orders.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Your chocolate has uneven temperatures in it as it's molded.Stir, Stir, Stir.Then when you think you've stirred enough, stir some more, and mold immediately.That should solve your problems.Let us know how it turns out!Brad.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi folks,I need some guidance. I have a strange blooming problem with some bean to bar chocolate that I have made in small batches. The chocolate is tempered but blooms in layers. How can I correct this problem?Paul
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
You may be able to, but why? Why waste the energy?