Forum Activity for @Ilana

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Such wonderful ideas!Recipe development is crucial. Taking into account all the ingredients we can include, I don't think there is an excel sheet that accomodates all. Say, a bonbon with cream, glucose, alcohol, nut paste, fruit, etc- say with milk chocolate. Now what is the best balanced recipe in terms of taste and decent shelf life? All the fats and sugars-percentages etc. I know Morato has some info but not at all all- inclusive.I also think a really fun chapter would be the "Home Made Devices" we can use. An example would be gluing a tray onto a dental vibration machine. Or things found in hardware stores that have great use for the chocolatier. Homemade tempering machines and guitars I have read about...Much luck! Sounds quite amazing.
updated by @Ilana: 06/20/15 22:31:03

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for offering 'free' e-book.It would be nice, if you include a 'trouble shooting' section.A common problem is "blooming". If you can tell the reasons of blooming and how to avoid it, that would be helpful.Arun www.ipfco.com

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Best of luck on your endeavor, Brendan. When it's released, I'll let my vast Facebook fanbase know about it. (By "vast" I mean 16.)For background, I've been studying chocolate for about 8 years, buying every book, studying with some chocolatiers, and though I've made about 20,000 pieces over those 8 years, I still feel quite the tyro with my share of moments that go like this: "I don't get it? I'm doing everything right? Why the heck is THIS piece blooming, but THAT piece isn't????"I mention this because one of the major flaws of most cookbooks (including chocolate books) is that there is very little attention paid to what goes wrong and why it goes wrong. Some will show pictures; such as the look of a broken ganache, and certainly they all describe untempered vs tempered, but they do very little to help the reader figure out what she or he is doing wrong. Granted, some of this is just getting the feel of it, and I suspect some cannot be learned without a "mentor" on one hand, or trial/error on the other. But to the extent you can help the beginner figure out WHAT she/he is doing wrong with tempering, molding, making ganache, dipping (large "feet" for example), etc. - I think you'd be doing a real service.Anyway, just a thought. Again, best of luck. - Bruce

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Brendan,So, I guess that if I had to suggest something I struggled with in my first year was how to avoid getting cracks in the bottoms of molded chocolate pieces. Specially when working with soft caramels or ganaches with a high alcohol content.Chocolate is so technical and every step of the tempering/production process is bound by so many rules, as a beginner you often get frustrated because after researching, studying and over thinking every single thing you still don't get things right. There is no book in the world that will give you every answer. It becomes so technical that it sort of cancels your instinct and your senses. I feel that only after you are confident enough do those very basic tools that we all have within ourselves come into play.To me, that is the true technique of a chocolatier, that ability to rely on your instinct. I don't think it's ever emphasized but I feel it is important.Chocolate sometimes becomes too serious, it could be fun to do a playful piece where you brake the rules and encourage the reader's imagination to do the work. Pipe melted chocolate into ice and water and see how the chocolate sets, creating sinewy branches, or perfect chocolate drops. Pipe thin strings of tempered chocolate on a frozen french sheet pan and roll it as if it where plasticine, mix tempered chocolate and alcohol,...We all know that chocolate is supposed to snap but when you mix it with other elements, chocolate morphs, it becomes pliable, flexible, soft.Good luck with your book!Susana

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Nicole:What does your reply have to do with the question? There are other ways to promote your site on TheChocolateLife.com. This is the not the right way to do it.:: Clay

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

I would be interested in seeing in your work, transfer imaging onto chocolate,chocolate with alcohol (ie: Amaretto creams, Grappa creams, Kirsch cherry bon bons, alchol infusions etc.)working with colored cocoa butters, applications of these, the pitfalls of using them, what to avoid etc.

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Sorry, I don't quite follow. Do you mean a walkthrough of the bean-to-bar process?

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

I know you're not writing specially about chocolate production but I'd love to see a graphical interpretation of the chocolate making process.I hope you'll take Clay up on his offer to read over your book before it's published. Nothing more distracting then a typo Looking forward to reading it!

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,I thought I'd take the opportunity to tell you all about my site: chocolateratings.wordpress.comNamaste,Nicole

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Would like to see a section on pre-bottoming technique for slabs as well as technical advice on prolonging shelf life.

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Paul here. Chef Rubber.Chef Rubber get many requests on 'how to....' The item we find interesting is the lack of understanding of the different types of 'levels' of equipment used for different techniques. as an example, One simple can not use a small compressor to spray large show pieces. additionally, 'HOME DEPOT" compressors are not food grade as the oil travels through the line to lube the construction type tool. Chef Rubber offers medical grade compressors with moisture traps and components to avoid such circumstances. it is also quite interesting the misunderstanding of tempering. one does NOT temper couverture, you temper the cocoa butter contained there in. Also the lecithin in the ingredient of couverture, one tenth of a percent, is a great emulsifier and aids in the tempering process. some couverture manufactures try to imply 'pure premium' because they have taken it out. i hope the book is a success and when published Chef Rubber would like to offer it!kind regards,Paul

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,It would be interesting to see some food pairing techniques. What combines with different chocolate and what replaces different ingredients ? Especially taste like.Also interesting is the comparison water / fat / fat content percentages in combination with different ingredients.Textures, different sorts of sugars ...grtzAlain

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

may i ask that all tempuratues are in both fahrenheit and centagrade....and all measurements are in pounds/ounces and kilos/grams as well as cups[/]....i know all your non american friends and collegues will appreciate this....and if you mention specific brands, that may or may not be available all over the world, that perhaps you state the cocao % as well....look forward to seeing your research and topics...best regards

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Specifics on temp and humidity (storage and working), non-guillotine cutting techniques when slabbing, changing chocolate consistency through the intro of cocoa butter.

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Brendan,You might want to mention the special attention needed to mold in old metal molds.I collect and sell these molds and offer cleaning and maintenance instructions on my web site: www.oldmolds.com under LINKS & DIRECTIONS.If you are interested in listing me as the largest on-line source of antique and old metal molds in your book I would be glad to reciprocate by having a link to your web site for your book or in some way recommending your book.I also have a LinkedIn Group you might to join (Chocolate Mold Collector http://www.linkedin.com/groups?gid=1815647&trk=hb_side_g ).In which case we can feature the book when it comes out.Good luck on your book.PS you will be mentioning Luster dust I hope!

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Maybe a little on filled chocolates ....Chrissie

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks, Clay. I might take you up on that!And thank you Andre & cheebs. I have a short, non-exhaustive section on decorating bonbons now. Are there any specifics you'd like to see? My focus has been largely on chocolate, but if there's an overwhelming interest in caramels and other confectionery, I might add some material in this area.More feedback, anyone?

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Brendan:If you'd like to have a fact-checker/copy editor look at the manuscript before you release it, please consider me. I know that having editors on my book led to a far better product. As the eBook is to be free I will volunteer my services in this capacity. I am not looking to influence the content or direction, just help to make sure it's factually correct with good sentence construction and grammar.:: Clay

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Aside from what you already include, it would be nice to have info on:PralinsNut Pastes & GiandujasCaramels and Fruit Caramels.

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

DecorationI am not talking about showpieces. I am talking about different techniques to decorate bonbons (spraying, transfer sheets, etc).

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

I'm currently wrapping up a guide to fine chocolate technique. The expected audience is advanced hobbyists and those with professional aspirations. The finished manual will be released as a free e-book. Those of you who are new to chocolate or still actively learning: what would you like to see included in such a book? What have you found to be poorly documented, what has caused you ongoing frustration, what makes you say "wow, how did they do that"? Any feedback (however broad or specific) would be appreciated and will hopefully help others. Here are some of the topics already covered:Characteristics of fine chocolateBlending couverturesPrinciples of tempering chocolateGanache compositionOverview of commonly used ganache ingredientsCommonly used tools and equipmentSlabbing and piping ganacheDipping/enrobing bonbonsMoldingStorage
updated by @Brendan: 04/11/25 09:27:36

Where can I learn how to make my own chocolate bars from the bean?

Posted in: News & New Products Press

Skip:The discussion you are looking for is here . The PDF file is attached to the main post.:: Clay

Where can I learn how to make my own chocolate bars from the bean?

Posted in: News & New Products Press

HelloMy name is Cassandra and I'm new to the forum.. Is there someone who could give me a recipe for recipe for chocolate. My little sister will be celebrating her 7th birthday and I wanted to surprise her with a cake or anything that has chocolate on it.Hello H.C. Skip BIttenbender, it seem you have more knowledge with this stuff, maybe you could help me? ThanksCass

Where can I learn how to make my own chocolate bars from the bean?

Posted in: News & New Products Press

Aloha Miss Debar,If you send me an email hcbitt@hawaii.edu I'll send you my publication called 'Making Chocoalte from Scratch' I uploaded to Chocolate Life but can't find it now.Skip

Where can I learn how to make my own chocolate bars from the bean?

Posted in: News & New Products Press

Thanks but I don't learn well on-line and I'd rather find a small chocolate company I can intern with rather than pay $.

Where can I learn how to make my own chocolate bars from the bean?

Posted in: News & New Products Press

ecole chocolat has a bean-to-bar program that starts April 23, 2010. If you don't want to wait that long, there are many tutorials at Chocolate Alchemy . Alchemy also has a lot of the basic starter equipment for sale.

Where can I learn how to make my own chocolate bars from the bean?

Posted in: News & New Products Press

I want to learn hands on how to make my own chocolate bars from the bean. I want to do this at home so I'll need to learn about the equipment needed. Would anyone like to offer me an apprenticeship?thanks!
updated by @Miss DeBar: 03/11/26 06:20:34

Israeli Chocolate - Carmit Candy Industries

Posted in: Allow Me to Introduce Myself

Carmit Candy was founded in 1973 as a family owned company, over the years it has significantly expanded and today Carmit is the leading confectionary brand in Israel. We develop, manufacture and market a wide selection of confectionary products, locally - under the Carmit brand and internationally - to the most well known private label brands world-wide. Our leading Private Label categories are include: Chocolate Coins Marshmallows 100% Dairy-Free Chocolate Gluten-Free Wafers Chocolate Bars Lollipops . Toffees 35 years of global experience, advanced technology and expertise in product development guarantees that we will satisfy your expectations for an innovative and great tasting product in your own custom designed packaging. Carmit applies the hightest-quality control standards to all its manufacturing facilities of ISO9001 accreditation. BRC Accredited All Kosher certificates are available.Checkout Israeli Chocolate - Carmit Candy Industries Today!
updated by @Hillel: 04/16/15 05:07:38

Internship in San Francisco

Posted in: Travels & Adventures

I have a chance to go to San Francisco from November 6th through the 14th and I thought I could take the time to do an internship in some nice local artisan chocolate company.I will be traveling with a friend, who will be taking classes all day long, so I have all day long to kill!Please let me know if you run an operation in SF or know of someone who does.Thank you,Andre CostaNew York City (there will be no competition!!)
updated by @Andre Costa: 04/11/15 09:41:32

Chocolate Stores in San Francisco

Posted in: Travels & Adventures

Hi Mark.Actually that was the first thing I did; then I thought I would have too much information without necessarily knowing what was what - I live in Manhattan and I did the same thing. I ended up going to some very odd places!Chocomap is a good way to start, but it is always nice to have some personal feedback - which just made me think about something. It would be nice if chocomap would allow us to add comments to the stores they have listed. Now that would be helpful.

Chocolate Stores in San Francisco

Posted in: Travels & Adventures

Try www.chocomap.com It's a good place to start.

Chocolate Stores in San Francisco

Posted in: Travels & Adventures

Not strictly a chocolate shop but one of the best selection of bars on the coast is at Fog City News - Adam Smith is the proprietor.Also check out XOX, Neo Cocoa (Christine Doerr), and Jade (Mindy Fong).

Chocolate Stores in San Francisco

Posted in: Travels & Adventures

Bittersweet Cafe I have heard is good. I send friends that go to SF there to pick up selections of chocolate bars for me, they always have good things to say about the store. They have a website too.

Chocolate Stores in San Francisco

Posted in: Travels & Adventures

I think you should try to stop byRecchiutiOne Ferry Building, Shop #30San Francisco, CA 94111Store Hours: Mon-Fri 10am-7pm, Sat 8am-6pm, Sun 10am-5pmPhone: 415-834-9494

Chocolate Stores in San Francisco

Posted in: Travels & Adventures

Chocolate Covered4069 24th St(between Castro St & Noe St)San Francisco, CA 94114(415) 641-8123Hours: Mon-Sun. 10:30 a.m. - 7:30 p.m.Quite a good store - have a lot of local & regional favorites (like Richard Donnelly's bars & Lilliebelle Farms' truffles) as well as a huge range of brands. Guy there is great, loves to talk chocolate.

Chocolate Stores in San Francisco

Posted in: Travels & Adventures

I am planning a very short trip to San Francisco and I would love to visit some great shops.Could you guys list your favorites in SanFran?
updated by @Andre Costa: 04/24/15 00:31:02

How is the International high end market for chocolates now?

Posted in: News & New Products Press

Hello Mariella,Interesting question. Based on what I am seeing and hearing, it is clear that no one is comfortable in the luxury goods marketplace right now. Diamonds, real estate, fashion are all still very watchful.However, based on what I am seeing in my own community, which has been the epicenter for economic devastation in the Mid-western United States, I'd say that consumer confidence is returning.What kind of business are you in? Where are you located? Wha t kind of research have you conducted? Are there links to this research so we can discuss specifics?Best regards,Gwen

How is the International high end market for chocolates now?

Posted in: News & New Products Press

I have been researching, but i need to update it. With the economy now in times , If someone knows more information regarding this article , i will appreciated vry much your help.
updated by @MARIELLA TORRES: 03/11/26 06:20:34

Chocolate will not release from the mold

Posted in: Tech Help, Tips, Tricks, Techniques

Diana,My shell is usually very thin, which is something I am quite proud of...lolIn any case, I will keep the information you gave in mind. That's a good trouble-shooting technique.Regards,Andre

Chocolate will not release from the mold

Posted in: Tech Help, Tips, Tricks, Techniques

Brendan.Thank you for the explanation. Very helpful. I will see what changes I need to make in order to improve my unmolding!Thanks again.

Chocolate will not release from the mold

Posted in: Tech Help, Tips, Tricks, Techniques

Comprehensive advice there...my only point to add would be that possibly your layer of chocolate was too thin which can sometimes make release difficult.

Chocolate will not release from the mold

Posted in: Tech Help, Tips, Tricks, Techniques

They are not releasing because the chocolate did not contract, which indicates it did not properly crystallize. One possibility is that the chocolate was well-tempered but allowed to agitate too long and too many stable crystals formed in the machine (the chocolate would become more viscous in this case). The formation of stable cocoa butter crystals is what causes chocolate to contract when cooling, so if the crystals have already formed when the chocolate is poured into the mold, it will not exhibit the expected behaviour as it cools. Since melted chocolate becomes noticeably thicker as the stable crystals multiply, this is an easy issue to spot.More likely is that the chocolate was well-tempered when poured into the molds, but did not cool correctly. The thick polycarbonate of professional molds insulates your chocolate, trapping heat inside. The outer surface may begin to cool, but the warmer chocolate within the mold transfers its heat to the outer surface and interferes with crystal formation. In other words, because some of the chocolate in the mold is exposed to air and some isn't, it cools unevenly and does not set up properly. This problem becomes even worse when molding large masses of chocolate (bars and solid figures). Allow the chocolate to cool to the point where its surface has just gone from wet-looking to slightly matte. At this point it's beginning to crystallize. Ideally it should now be put in a cooler environment, say 10 degrees cooler than your workspace, with lots of air circulation, which is important to disperse the heat. If that's not an option, popping it into the fridge at this point should produce good results, though drastic temperature changes can cause cracking, condensation etc. Leave it in the cooler environment until the chocolate has fully pulled away from the sides of the molds, and allow to gradually return to room temperature before demolding. Lastly, always cool molds with the open side up, otherwise heat will be trapped within the cavity.