Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by jcho

  1. Does anyone understand the appeal of the frozen chocolate banana? Does the freezing make the banana more like a creamsicle? I've never had one, but have been asked for them. Anyone?
  2. That's invaluable for me, Chris. I'm just getting ready to turn my storage closet in my new shop into cold storage for the chocolates. Thank you so much! Jennifer
  3. I had to log in just to thank you for a great laugh. You're so right!
  4. I am so glad to know there'll be an EdibleRhody, and I would have missed it without your post--thanks! My nights have been eGullet-less for a while as I'm trying to catch up on work and sleep, so I caught your query only now, and am hopeful more responses are on their way as it's a great subject. I can't add a whole lot, but FWIW... I like RIMonthly's practice of publicizing out-of-the-way food sources (full disclosure: My shop was once one of them and the business generated was great) because like a true transplant (as in 'plus royaliste que le roi'), I don't get around the state much, and don't have much other way of finding many of the places they publicize. I like their reviews as well, and often make 'someday' plans to visit places they recommend as 'worth a detour.' The Best of RI recs though I take with a grain of salt: One particular restaurant in my area that always makes the list is on my definite 'won't go' list, because of persistent and pervasive hygiene issues. The Projo food section I can miss without missing it, if you know what I mean. I am rarely (okay, never to date) moved to make a recipe they publish, although the 'recipes from chefs' seem good sometimes, and it is a nice local touch. I read and usually enjoy the Phoenix'/I] section but don't often visit the places they do (being a South County-ite.) On a personal note, Chris, I've read a lot of your NEngland posts and am always glad that you are a Providence person--I feel eGullet is enhanced by your participation.
  5. I also don't refrigerate, and tell my customers to keep the chocolates cool without refrigerating, to keep the taste, to avoid the sweating that can occur following refrigeration, and for a quicker return to room temperature for best eating.
  6. Hi readingrilke, That was very informative. I'd been thinking about trying to get into a Schotts class wherever/whenever I find one, and you've convinced me. Thanks for sharing the info. Jennifer
  7. I hope someone comes up with something better than this, but in the meantime... I make the ganache, let it firm up, then cut or scoop (depending on final firmness) pieces that I roll into balls. Okay, really I have my employees do the rolling, then I do the dipping. I've only eliminated the piping from your method, and I'd love to find something less time-consuming than this, so I'll be watching for better answers, too. Jen
  8. Thank you everyone. scott123 and Patrick S, your posts have cleared up some [obvious] confusion for me. miladyinsanity, I am off to pasteurize myself some yolks! Never knew it was doable at home. I am grateful to each of you, as well as to eGullet for providing a spot where I can find people who have answers to my questions, and who take the time to provide them. Thanks again, Jennifer
  9. I wouldn't mind making the pasteurized egg yolks, if I knew how to do it. Can you tell me? JeanneCake--I have tried asking, without result. I get the impression my salespeople deal more with restaurant chefs than chocolate-makers, and since I don't know who/what else p.e.y. are used in, I can't really point them in the right direction to help me. Patrick S and scott123--I think maybe Patrick S and I are talking about something different, the pasteurized egg yolks used in JPW's class and I once was able to buy were in a pint carton clearly marked "pasteurized" and were separated (no whites); and here I am going to sound really stupid but are the eggs sold in supermarkets pasteurized? I just checked the cartons in my fridge and there is no mention of pasteurization, one is organic both are local. Thank you everyone for your help and ideas. I am off to try to do a walk-in purchase at one of the distributors, as was suggested in a PM: I'll let you know if it works, just for the record. I really appreciate the replies. Jen
  10. Hi I need pasteurized egg yolks for a recipe of JPW's, and can't seem to get them because I only want about 1 pint at a time. My wholesalers sell by the 12-count case only, and suggest I try a grocery store (I have, without luck.) Does anyone know of another likely source? I'll try any suggestion. Thanks in advance! Jen
  11. David J that was a wonderful post! Thank you for taking the time to do it. For me it is like a refresher course on the class I took with JPW last year--much needed and far less expensive! Thank you again Jennifer
  12. jcho

    Fine Chocolate

    I won't be attending the class David J, but I took a JPW class (at Notter in FL) last year, and I'll do another as soon as I can. I just wanted to second your notion to take copious notes: He is a very good teacher in addition to being very very knowledgeable, and if you are prepared to write down everything you can, you'll still be learning a year later, from your notes. Also want to mention that I took a course this year at FPS, and if they haven't changed their course description yet, be forewarned: There was no [dinner] break last year and those of us who arrived with no food for the first class were dragging by the end. aguynamedRobert, re your question on Schott/Garrison, it isn't very far away (nothing is, in RI) and yet I've only been once, and no, unfortunately I've not had the opportunity to meet him. I think I need to try his chocolates again, soon!
  13. jcho

    Fine Chocolate

    Fine website, Robert, thanks for all that work. I'll chime in with my background in chocolate, which is brief. I started making the simplest chocolates 7-8 years ago, as I had bought a candy shop which sold chocolates made elsewhere. I started with a Hilliard's Little Dipper, making clusters and barks, and dipping caramels and pretzels. Once I was comfortable at that level I started making my own centers for caramels, truffles, creams, buttercrunch, etc. I've taken short classes at ICE and take classes from the great chocolatiers whenever I can. Jennifer
  14. Andrew, thank you. Insanely brilliant. Brilliantly insane. I am getting right over to your Rome blog. Jennifer
  15. Beautiful job, David. Very impressive that you got it all together for a huge job, amid technical difficulties as well. Kudos!
  16. The link is http://tiggrio.com/guitar-group-buy.html the page shows the price as of now and explains the whole deal.
  17. Mary Jo Stojak of Tiggrio Chocolates is organizing a group buy on guitars for a discounted price. I am curious whether anyone out there has the guitar in question, a Martellato double guitar with a plastic platform, and what your opinion of it is. The plastic platform makes me wonder... If it is proper eGullet etiquette, I can post the link for anyone else interested.
  18. Thank you for putting into words the thought that's been brewing in the back of my mind. There is more to chocolates than ganache.
  19. Could you tell us the brand name of the champagne extract? This sounds like something I'd like to try, too. Great idea, chefmoni!
  20. Bravo! I can't help you (live in RI, don't know Boston area), but cool class! Good for you.
  21. My understanding (which may be flawed) is that the temp at which we are working with the choc is the temp at which it is going to start setting up, which makes it normal that the 'source' choc can't be kept liquid and in perfect temper over long periods of time. Some method wuch as the heating pad in a bowl or the heat gun and stirring is therefore a necessity, not an abnormality, to keeping the source chocolate liquid. I also use a mol d'art 6kg and must occasionally use a heat gun in addition, and I use a Little Dipper (at about twice the price) which must be 'added to' (choc) and re-tempered throughout the day. Neither is the solution, so I guess what I am saying is that there is no 'smallish' machine to my knowledge which will do what you want. Hope this helps.
  22. I use the Boiron purees in my ganaches for rolled truffles, but find there's too much water in them 'as is' so I reduce them by half by heating gently first. I've used the raspberry, passionfruit, and mango (separately), and have some mandarin but haven't used it as yet. So far I've liked them all, a lot.
  23. Well I'm a transplanted Californian, have been here for 12 years, and while I would also have a hard time defining 'New England cuisine,' I would think it would have to include seafood as a hefty component. Stuffies are a Rhode Island trademark, made with or without quahogs, and can anyone say "Maine" without thinking of lobster?
  24. Kerry, So far I've only used it the once, with dark chocolate and almonds. They came out far less shiny than the ones I used to buy, but way tastier. The difference in shine doesn't seem to bother my customers, who are kind of scooping this batch up. The panner came two weeks before Easter, so I had to put aside my new toy and get back to work. [if by cooling you mean during,] I used a fan positioned in front of the panner, at an angle, the center of the fan even with the center of the panner. Afterwards I just spread the almonds on several sheet pans with a fan rotating over all, overnight. Thanks for the help offer: I'll PM you once I've done this again (this week!) and have more questions, for sure about the polishing phase. Jen
  25. Kerry, HOW interesting. I also recently bought a panning machine (and was lucky enough to have the manufacturer drop by on the day of my first use.) At what point are you adding the spice rubs? That's something I never even thought to do. Jen
  • Create New...