Forum Activity for @Christine Doerr
I'll be there Sunday. My chocolate company won't have a booth, but just look for the guy in the yellow polo shirt with the logo that says The Tea Room - we make organic, tea-infused chocolates out of Napa. You can find out more about us at www.thetearoom.biz . I also suggest you all become fans of The Tea Room Chocolate on Facebook, and follow TTRChocolate on Twitter. Once we get a large enough fan base, you all can benefit.
Hi Lana, I'm new to the site but love what I'm reading! It sounds like you have a full schedule while you're at the Fancy Food show but I'd like to invite you to come taste our Dark Chocolate Sorbetto at booth #3111 PreGel America. It would be great meet you, have fun in SF!
Location: Poleng Lounge, 1751 Fulton St. San Francisco, CA 94117When: Friday, January 15, 6:15 - 10:00PMCost: $50 per personCome join us for a fabulous night of great food and company at The Poleng Lounge's Temple Room with Clay Gordon as our special guest. Clay will be presenting a photo travelogue of his recent jouney to Bolivia and the Hacienda Tranquilidad, where the beans for Felchin's Cru Sauvage is sourced.After Clay's presentation, we'll all enjoy an impressive 11 course family-style dining with bottomless fountain drinks and tea.Don't miss this opportunity to connect and network with other members in the industry in a fun and relaxing environment before the start of the Fancy Food Show.Please RSVP by Tuesday, January 12th, 2009.If you're interested in attending, email me your direct email address and I'll send you the Evite.
The "Chocoholics" tour should be fun! I was trying to figure out a way to go on the tour myself ;pDid you know that fellow Chocolate Life member, Jade Chocolates and myself are hosting a networking dinner on Friday night with Clay as the guest of honor? Let me know if you'd like me info.Looking forward to meeting Chocolate Lifers!Christine
I went last year and had a great time. My advice--wear comfortable clothes and very comfortable shoes. Map out your path before hand and don't waste time on booths that clearly aren't in your interest. There isn't time to visit everything, so be picky. At the same time, be open to explore if something turns up. While there, I got to meet Drew Shotts and Norman Love. Make time to go to the Farmers Market Saturday morning at the Ferry Building. Fun, fun, fun. Recchiuti's is in the Ferry building. You will have a good time.
Shelley
My First Valentine's!
Posted in: Tasting Notes
Hi Wendy.Thank you for the tips and good luck with your second Valentine's!!!Oh, boy!!! Easter??? Lol...wonderful!
My First Valentine's!
Posted in: Tasting Notes
Hey Andre! This is my second Valentine's Day. Last year I learned that it is very much a last minute Holiday for us. Most everyone came the week of Valentine's Day. We also learned to have things like baskets or sampler boxes of truffles made up because a lot of the shoppers wanted very easy gifts. They liked coming in and picking up the big pretty baskets or boxes instead of choosing truffles to have us box for them. Then there are the little packaged chocolates for those customers who want just a little something to give friends. We sold a lot of those too! I like what Sarah said...if you run out you run out. Be ready to start cranking out Easter Bunnies like crazy! ~Wendy
My First Valentine's!
Posted in: Tasting Notes
Traditionally we send Valentines Day cards to friends and loved ones...You can send a free virtual Valentine to everyone on your list and you could win two special edition boxes of Godiva chocolate one to savor and one to share. Go to http://godiva.bit.ly/67s3PV for details. Let me know if you like it. I'm supporting this promo and am a true chocolate lover!
My First Valentine's!
Posted in: Tasting Notes
Oh, nevermind. My question makes no sense. Sorry, I'm new here. Still getting used to it.
My First Valentine's!
Posted in: Tasting Notes
Sarah,That's precisely what I meant.I guess you are right...I will do the best I can!Thank you,Andre
My First Valentine's!
Posted in: Tasting Notes
I think he means his first Valentine's Day in the chocolate biz and how to handle the busy-ness.I think if you plan well and work really hard then you can just let it go after that. If you run out, you run out and most people get that if they are coming to a little artisan shop, especially in your first season. The people that don't understand might be "happier elsewhere" and you might be happier without them, too!
My First Valentine's!
Posted in: Tasting Notes
I am. In what way is this your first Valentine's? What kinds of things does your valentine like?
My First Valentine's!
Posted in: Tasting Notes
This is my first Valentine's season and I am starting to freak out (probably unnecessarily!).We have just gone through Xmas and New Year's and Valentine's seems so close.Have you guys started thinking about Valentine's yet?
updated by @Andre Costa: 05/09/15 13:28:45
Where to buy bulk couverture?
Posted in: Classifieds ARCHIVE
Periodically, El-Rey Chocolates has a special on wholesale couvature Venezualan chocolates. Six different varieties. http://sales.chocolateselrey.com/-strse-74/AAB-dsh-Wholesale-Blocks-22-lbs./Detail.bok
Where to buy bulk couverture?
Posted in: Classifieds ARCHIVE
Gourmail is the retail division of Primarque. http://primarque.com/ You might try contacting them to see if they will provide retail handing (and of course, unfortunately, pricing) for other items in their wholesale line. I tried working with them years ago, but it didn't pan out; I mention them because you mentioned Gourmail.I highly recommend 'chocosphere' as a great online seller of a large variety of chocolates. http://www.chocosphere.com/ -Jon
Where to buy bulk couverture?
Posted in: Classifieds ARCHIVE
Thanks Nina. I'm somewhat familiar with your company through your Twitter stream. I just filled out the contact me form on your website. Looking forward to speaking with someone.
Where to buy bulk couverture?
Posted in: Classifieds ARCHIVE
Hi Valerie!We sell top quality bulk dark couverture -- 68% blend, 60.5% blend, and a 66% organic/fair trade blend. Specifically designed to perform perfectly in baking, this couverture is already being used by top chefs around the country.You can find out more in our website's TCHOPRO section: http://www.tcho.com/tchopro/ And more about the company: http://www.tcho.com Cheers!Nina
Where to buy bulk couverture?
Posted in: Classifieds ARCHIVE
I'm looking for another source for bulk couverture. I usually buy through www.gourmail.com because they have the best prices I've found ($49.95 for 11 pound blocks of Callebaut or 6.6 pound blocks of Valrhona), but the selection is limited to a few products out of the line. Any recommendations for other sources for bulk couverture?
updated by @Valerie: 04/07/25 13:00:14
Need Help in Finding A certain product
Posted in: Classifieds ARCHIVE
Linnea's is the best source for candy cups. Cheaper than papermart or modpak. www.linneasinc.com
Need Help in Finding A certain product
Posted in: Classifieds ARCHIVE
You can get them on-line through Paper Mart http://www.papermart.com/Product%20Pages/Product.aspx?GroupID=21234&SubGroupID=21221&ParentGroupID=18989#21221
Need Help in Finding A certain product
Posted in: Classifieds ARCHIVE
Many craft stores also carry cake decorating and hobby confection making supplies such as the foil cups. Here in North America, we have a large craft chain called Michael's which carries exactly those foil cups, and in different colors and sizes.Hope this helps.Brad Churchill
Need Help in Finding A certain product
Posted in: Classifieds ARCHIVE
Hello, I am having a hard time locating a certain product. I have the book chocolate and confections by peter greweling, and on page 70 he is filling the gold foil cups. I would like to find these cups but have been unable to do so. Everything I seem to find look like mini muffin cups. If I could get a reference I would be so happy. ThanksMatt Parmley
updated by @Matt Parmley: 04/07/25 13:00:14
Bean to Bar Blog ?
Posted in: Travels & Adventures
HI AllFascinating stuff. Thanks for the links.Seems to be that in USA/Canada at least, we may be at the tip of a bean-to-bar movement starting up, much as we've seen in the craft beer industry. Question is whether there is the market to support good, locally made, albeit expensive, chocolate.Drew
Bean to Bar Blog ?
Posted in: Travels & Adventures
Holy cacao batman! Timothy Childs is leaving Tcho! Crazy.
Bean to Bar Blog ?
Posted in: Travels & Adventures
Hi Drew!We have a blog on our site: www.tcho.com And we are bean to bar.Cheers!Nina
Bean to Bar Blog ?
Posted in: Travels & Adventures
Funny - I have the same equipment as Rogue Chocolatier!
Bean to Bar Blog ?
Posted in: Travels & Adventures
Rogue has some information on bean-to-bar. http://www.roguechocolatier.com/category/news/
Bean to Bar Blog ?
Posted in: Travels & Adventures
Check this kid out: http://www.danielhschreiber.com/blog/ I think Taza and Mast Brothers have blogs too.
Bean to Bar Blog ?
Posted in: Travels & Adventures
Not yet...but as soon as I get the final sign-off to start selling bars the web-site will go live and I will be blogging about how I got to the start line!
Bean to Bar Blog ?
Posted in: Travels & Adventures
I'm interested in learning/following the story of bean-to-bar startups. Can anyone point me to any blogs or exchanges here or elsewhere?ThanksDrew
updated by @Drew Gilmour: 04/19/15 16:18:20
General Tempering Question
Posted in: Tech Help, Tips, Tricks, Techniques
I think it may have been a couple of issues. One reason was that as I dipped different centers, the ganache would slightly melt and what I would have was not pure chocolate but different fats (cream, nuts, etc.) I solved this by starting with fresh chocolate each time. I would use the leftover for my new ganache. (The technique that I use for making a ganache is to temper my chocolate and mix that with my cream/invert sugar that has boiled and let cool to 95 degrees. I then add my butter and tempered chocolate together. That way the ganache sets up much quicker and is much firmer. I'm told that under a microscope, my ganache would look more tempered than one using the method of pouring the boiling cream over the tempered chocolate. But I digress.So that was one issue. The other was messing around with my temperatures. I had changed my coveratures around the time I bought the machine and needed to find the right custom temperature settings for the combination's of chocolate that I was using. I hope this helped.Bud