Forum Activity for @Patti Humbert

Cooling Tables? Are there other options?

Posted in: Tech Help, Tips, Tricks, Techniques

Daniel, just browsing through the old forum posts and I saw this. Hallot Parson, who is on here on The Chocolate Life, built a cooling cabinet for use at his company Escazu Chocolate. I know if he didn't post a picture, he at least posted information on how he built it ( I believe it was made with a speed rack, a freestanding a/c unit and sort sort of metal to make the cabinet walls). Try looking for him and browse through his discussions. There are many home built equipment ideas on this site which I love, I don't think most people on this site have tons of extra cash to blow on equipment. Good luck!

Newbie Help!! - Lots of chocolate questions

Posted in: Tech Help, Tips, Tricks, Techniques

I believe a butter ganache is also supposed to last longer than a cream ganache. Even more so if you use clarified butter.

Gianduja at home

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you Ruth! I will do that!!!

Gianduja at home

Posted in: Tech Help, Tips, Tricks, Techniques

Ruth, I was attempting praline paste at home & had my cuisinart smoking! Any thoughts?

Gianduja at home

Posted in: Tech Help, Tips, Tricks, Techniques

Glad it worked for you- I agree it is still a pain. My hands look like raisins by the time I am done! Now, if I could just find a robot coupe so I don't kill my food processor!

Gianduja at home

Posted in: Tech Help, Tips, Tricks, Techniques

To remove the hazelnut skins more easily:

Wholesale prices?

Posted in: Tech Help, Tips, Tricks, Techniques

It's convenient and you don't have to pay the crazy hot weather shipping. I'm saving my pennies to get more El Rey and some Grenada Chocolate Company come November. Until then pound plus works! I do add extra cocoa butter to the milk, otherwise it's just so thick.

Wholesale prices?

Posted in: Tech Help, Tips, Tricks, Techniques

I also just remembered this- if you are close to a Trader Joes, they carry the pound plus bars for $4.99. It is made by Caullebaut, the milk is a bit difficult to temper but the dark tempers well. You can't beat that price. When I run out of El Rey between shipments (I try to stock up during cold weather to avoid hot weather shipping prices) I will use the Pound Plus. I hope that helps!

Wholesale prices?

Posted in: Tech Help, Tips, Tricks, Techniques

Check el Rey chocolates too. They will sell wholesale to you, you don't need an account. I will personally vouch for their chocolate that it is delicious. I believe they are currently out of milk chocolate but you can still get pricing. I usually buy the mixed blocks, you can buy 22 pounds of mixed blocks (dark, milk, and white). They do not deodorize their cocoa butter so the white is worth eating. Most white chocolates are cloying to me, but theirs is really nice.

First attempt at experimenting with chocolate - question!

Posted in: Tech Help, Tips, Tricks, Techniques

James, if there is a Trader Joe's near you, you can get pretty good quality dark chocolate for about $5/ pound. I use their pound plus bars for some things and they have worked well. They are rather thick when melted compared to a good couverture but they are an excellent price to start experimenting with! Have fun!

'Artisan' Over used?

Posted in: Opinion

I know i have recently read that Dunkin Donuts was being sued over the use of the word "artisan" describing their bagels. I try not to use the word exactly for this reason- everyone is using it so it has lost its meaning. It is being used to describe products that are decidedly NOT artisan, so it has lost all its meaning. At least that is my opinion. I think I will just refer to my chocolates as ' small batch and hand crafted."

Need help with an idea.

Posted in: Opinion

That sounds really wonderful. Yum!!!

Need help with an idea.

Posted in: Opinion

I just did an orange cardamom ganache over the weekend and loved it...I am nuts over cardamom lately. There is a cake I make that actually has the seeds from green cardamom pods in it- lovely pop of flavor when you bite into one. I didn't opt for that in the ganache this weekend but I wish I had. Will definitely try this next time. Good luck! I am sure whatever you make will be wonderful.

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 tempering machines

Posted in: Opinion

I started out with a rev 1 and it was noisy and the metal pegs on the baffle broke and had to be replaced twice. Then it just didn't heat anymore.

My husband talked with Ian at Chocolvision, sent my rev 1 in to be service and it was basically totally rebuilt except for the outer plastic casing. At that time, they had a Rev3210 that had been sent in for exchange. My husband paid for the repair, & got 3 bowls and 2 lids, all for about $900 or so. I am EXTREMELY happy with this machine! It is definitely a world apart from the little noisy REV1. Please do not write off Chocovision machines. You should call and talk to Ian about your machine and I imagine he would give you great service as he did for us.

Really, the 3210 has made my life so much easier, no problems and every time I use it I am just so thankful that I own that machine. I can obviously get a beautiful temper with high quality chocolate (I use El Rey) but I have also been able to temper the pound plus bars from Trader Joes and use it for molding.