chocolatecoveredcaton

Hi Alex, thanks so much for sharing these threads! Super helpful! I look forward to reading through!

Thanks, @pastrygirl! What kind of pastries are you into?

Thanks @TdeV! I hadn't found that thread yet, thank you for sharing the link. I haven't had a ton of leisure time to explore the forum at my ease but look forward to doing some soon! I'm in North Carolina in the US at the moment, though it's not the first or last state I've lived in. Originally from CA, have also lived in NY, Alaska, and Arkansas. Where about are you in this wide world?

Hi all! I stumbled upon this forum while doing some intensive Googling to figure out which chocolate couveture I wanted to order for some chocolate work. An older post debating different brands helped me make a decision and I've been diving through other posts and finding a wealth of info. This seems like a great community and I'm excited to be a part of it. I'm a CIA grad, baking and pastry arts, who then went into journalism with dreams of being a food writer. Have had some great experiences both in writing and pastry professionally over the years. Pandemic derailed a lot of things for me career-wise and I'm currently doing admin work while figuring out my path. As part of this, I'm starting to do some chocolate and confection work at home. Chocolate and confection class with Chef Greweling was my absolute favorite when I was at school. I'm considering getting back into practice and starting some kind of micro-chocolatier business in my area. One step at a time though! Here's hoping tempering chocolate will be like riding a bicycle 🤞 I'm grateful to have found a place in cyberspace with people who seem to have the same appetite for culinary minutia as I do.