Forum Activity for @Jackie Jones

Bacon in chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I have always cooked the bacon crisp and prepared within 24 hrs of taking to an event.

Now someone wants in their boxes of Easter Truffles. It would be eaten within a week.

Safe?

Bacon in chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

The Food Channel show Unwrapped had a 2008 show titled "Candy Bar Bonanza" that talks in more detail about the Vosage bacon in chocolate process. I know that it showed again on 10/25/10 at 7:30PM. Not certain if you could Hulu it or find it some other way. Hope it helps.

Bacon in chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

here a couple of meaty links ... http://www.likecool.com/Bacon_Chocolate--Food--Body.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Likecool+%28Likecool%2C+coolest+gadget+magazine%29 http://post.primatage.co.uk/baconchocolatewin

Bacon in chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I have cooked the bacon to leech out the fat and then blended that into a ganache instead of the butter. It is a good taste!

Bacon in chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

HI,I have been experimenting with this as well. First, I tried baking the bacon and then dipping it chocolate...so good. Then I tried putting inside a mold with a ganache type filling, again decadence. Since I make on demand there really hasn't been any problems but would love to hear how long a product like this is good for.~Melody

Bacon in chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I hope your food science didn't tell you go to to an Aw of less than 8 - i think they meant 0.88-)Also, it's worth noting that, in the US, the FDA wants to become involved - or treat you as a meat facility - if you include meat (including bacon) in your products at a 2% or > level. Vosages Haut is having to deal with this presently.

Bacon in chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I read the discussion under shelf life and it touched on bacon and food safety. I wondered if anyone is making chocolate with bacon and what techniques to use. The food science dept. at a local university said I need to get the water activity to under 8 but I don't have a hydrometer to measure water activity. I was planning on caramelizing the chocolate first which seems like it should cook out any water but I am feeling cautious. I did like the suggestion to get it to taste and feel like I want it to and have a very short period on the shelf. Still ideas from those experienced with bacon would be helpful. Thanks
Bud

updated by @Bud Stockwell: 04/11/25 09:27:36

Bean to bar in Africa

Posted in: Chocolate Education

I really dont know about this. You can use the internet to find here many places in Africa who use these machines.

Bean to bar in Africa

Posted in: Chocolate Education

http://www.cacaocucina.com/home should help. I read somewhere that they are only to please to demo their equipment..... and they are in florida. There you go. T

Bean to bar in Africa

Posted in: Chocolate Education

That would be great, Thank you Duffy.Where exactly is it located? Im looking at travelling options.Thanks again.Karlien

Bean to bar in Africa

Posted in: Chocolate Education

Hi Tony,My apologies for not being clear in the previous post.We will be the only doing it on the scale that we are setting up as and the only one doing it organically. As far as my research shows there might be others doing it out of their kitchen and on a smaller scale.We are also a social company so all profits go back into social development etc.Maybe not the first or the only doing it, but the first and only of our kind :)

Bean to bar in Africa

Posted in: Chocolate Education

Hi Karlien, Great to have yo on board. Tony

Bean to bar in Africa

Posted in: Chocolate Education

Hi Karlien,You could probably call in and see my small bean-to-bar facility in England. It's 4 hours by train from London though, on the Lincolnshire coast.Duffy www.redstarchocolate.co.uk

Bean to bar in Africa

Posted in: Chocolate Education

Good day all ,
updated by @Karlien: 04/21/15 05:57:23

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?