Linda Grishman

I use it when I am in a rush to temper a small amount (say about 10lbs) of chocolate at a time. The standard amount is 1% of the weight of the chocolate. I have found that if your chocolate is heated to between 92-95F (no higher) and you mix in your mycyo really well, you can start using your chocolate right away. Of course, as you go along, you still have to watch your temper and keep it at around 90 degrees. The first time I used it, I was absolutely amazed. Good luck.... and if you need to order any, I can probably get it for you by the 1.5kg (3.3lb) box. Best, Linda Grishman Vermontchocolate

Hi: I cannot find a direct website for Pavoni. Where in Italy are they located? My sales rep is going to Italy next month, so I may have her visit them. Thanks, Linda Grishman

It's in the way you dip your truffles. If you want to learn how to avoid the cracks, no matter what temperature you are working in (excluding over 85 degrees obviously), then come and take a chocolate class with me. Not only will you learn how to produce crack-free truffles, but I will teach you how to do it fast, so that you can produce larger quantities in a short amount of time...... and Vermont is a beautiful place to visit. Go to my website or call me. Best, Linda G. http://www.vermontchocolate.com/

oh! Peanut Butter Pigouts..... you'll think you've died and gone to hog heaven. http://www.vermontchocolate.com/peanbutpig.html and the packaging is adorable. Plus they're made fresh for each order. Who can top that? Linda

Apart from the freshness and quality...the personal service is second to none. http://www.vermontchocolate.com/

Fleur de sel caramels with a hint of maple syrup dipped in dark chocolate.... to die for. from http://www.vermontchocolate.com/caramels.html

Hi: Something new and so much better, even if I say so myself. Everything is made fresh to order by hand. Premium chocolate, no preservatives additives or artificial anything. We've been written up along with rechuitti et al. If you mention egullet, we'll include a little something, if you order by February 3. Come to beautiful Vermont and take a chocolate class with me. Best, Linda G. http://www.vermontchocolate.com/