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astanko

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  1. astanko

    Wybauw Class

    What I learned having attended the Advanced Chocolate Class was well worth the cost. (My cost also included travel and hotel expenses.) I would take another class with Wybaux in a second, especially after applying what I had learned. Since taking the class and continuing my development working with chocolate there are many questions I would love to ask. The amount of knowledge and experience Wybaux has must be taken advantage of if you have the opportunity. The one regret I have is that I did not take the tempering class held prior to the Advanced Chocolates class. Originally my main reason for taking the class was to find out more information about shelf life of chocolates. To my surprise and pleasure the information included both technique and science. The making of the alcohol filled chocolates was another big thing for me to learn. The majority of the class was dedicated to chocolate, however, he did touch on other areas of confections. After all the class was Advanced Chocolates. I would be certain that Wybaux would attempt to answer any and all questions that you may have. He is a very approachable person and willing to take the time to talk with you. One thing not typically thought of when attending classes is having the opportunity to work with other people with the same interests and getting to hear their experiences. In short I would say yes, it was very worth the money and time. Hope this helps.
  2. I've made chocolate cookies with brown sugar and butter for ice cream sandwiches and have never had them freeze to hard. They spread very nicely when baked and produce a good thin cookie leaving plenty of room for the ice cream.
  3. I recently made the cinnamon stacks in Grewling's book and everyone loved them. However, I am curious as to the types of cinnamon that are available and how they will differ in taste. I have not been very successful in finding anything other than the typical supermarket cinnamon. Does anyone know of a good place to shop in Seattle for different cinnamons? Thanks in advance
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