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If you cant get pistoles, use a serate dkinfe to cut the choc, smash the blocks on the edge of a counter and break up the larger peices wwith a ice pick or choc fork. But pistoles are the best bet if you are doing high volume production.

As a well seasoned pastry chef i think that stagiere possitions in high end kitchens are a must. The time a stge spends in a prospective restaurant is the best way for employers to evaluate a possible employees skill level and competence as well as their personality. For the stagiere the stage allows him or her to evaluate the restaurant, the chefs, kitchen, other employees, and the final product. Working in the big four in nyc has taught me to never even consider taking a kitchen job without a three to four day stage period. I would never work in a house that didnt require at least a day stage period. Places that dont require a stage are saying to future employees that we dont really expect much from you as long as you have a pretty resumee.

If you want really good food forget santa cruz and head south to Carmel for the best expereince you can have check out bernardus lodge in carmel valley, i was pastry chef there for a few years and the chef cal stamenov is one of the best chefs in the country, trust me i know having worked for daniel boloud and marcus sammuelsson in nyc for a few years now i think cals food far surpasses anything daniel has done in years check it out bernarduslodge.com