sote23

hi vanessa, glad to hear you had a good experience with them. do you know at all if they will send samples? luis

Those look like they may be from Kroese. There is a thread here somewhere, I think alanamoana and whitetrufflegirl may have ordered from them before. They are overseas, but delivery seems to be pretty quick. Their website here. ← HI Kerry, I thought it was from kroese as well. I've been emailing him back and forth now a few days. I don't think they make the boxes. they are similar, but i'm looking for the top that slides in, rather than just goes on normally. luis

I'm trying to find the style of chocolate box used by richart, or a similar one used by max brenner. Any idea who makes these boxes? http://www.richart-chocolates.com/ http://www.maxbrenner.com/special/special.html (number 2 or number 3 on the page )

thanks kerry, i knew someone would know. Any idea what city it's in? i don't see an address or anything on their site. Luis ← I think it is in NY. On the contact us page it gives an address in NYC. ← hi kerry, jean pierre is indeed teaching in june at the notter school jun 13-15 07. its not on their calander, but i just got off the phone with them and put a deposit down. Luis ← Luis, It was Alana who mentioned the Notter school. I knew I had seen it somewhere that he was going to be there, but didn't see it on the calendar either so I didn't mention it. We are all going to have a lot of notes to compare after all these courses. Two or three (or 4) of us are attending in Chicago. Anyone else going to be at any of his upcoming courses? ← yes, it was alana who mentioned the notter school. I'm also attending the class at the notter school this month with andrew shotts of garrission confections. Luis

thanks kerry, i knew someone would know. Any idea what city it's in? i don't see an address or anything on their site. Luis ← I think it is in NY. On the contact us page it gives an address in NYC. ← hi kerry, jean pierre is indeed teaching in june at the notter school jun 13-15 07. its not on their calander, but i just got off the phone with them and put a deposit down. Luis

thanks for the input. i knew there might be some sort of drawback to them.

thanks kerry, I will be giving them a call. what is wybauw's website? ← Here you go The man is quite a respectable fine artist as well as a chocolatier. ← thanks again kerry, as usual your a wealth of knowledge. Luis

thanks kerry, I will be giving them a call. what is wybauw's website?

yes, they are taking names for a waiting list.

thanks kerry, i knew someone would know. Any idea what city it's in? i don't see an address or anything on their site. Luis

yes, the one in chicago

I was late in registering for his class in march at the french pastry school, so it's filled, and was wondering if anyone knows if he is giving any other classes after this one anywhere else.

I like the idea because if they work, it would eliminate getting a guitar.

Pastrychef has a new item that is a mold for ganache. seems like a great idea to me. anyone have any experience or know anything about them. http://pastrychef.com/Catalog/chocoflex_ga...lds_5363768.htm Luis

thanks, I may swing by tommorrow.

Can you tell me which market they are at? I would be interested in getting some as well.

i've not tried mexican vanilla yet, but have to get around to it. My favorite is tahitian vanilla. I took a tour in moorea where we were shown vanilla beans growing. I've not had good luck with vanilla from madagascar, i've tried it in chocolate and it came out tasting like coffee.

It just might be.

thanks that site is helpful.

your right, i never did look at the address on the website, but it did come up with one on a search. this is where i found it initially. doesn't really have an address. http://www.porcelana.se/70/usa.htm

I did a search and brought this place up in laguna hills? anyone know anything about them? http://www.cfcchocolate.com/

I'm very interested in the yuzu ganache. do you have a recipe? your right, it is very hard to find.

keep us informed. I'd be curious to see what you come up with.

I'm heading down to laguna hills/long beach area and was wondering if anyone knew of any good chocolatiers or good chocolate shops in the area. thanks

Have you tried heating the puree for a short while to inactivate the enzyme? ← hi kerry, I have not tried heating the puree, but the pinapple one was made using pinapple wine, which was heated with the cream. Luis ← In that case the off flavour probably isn't coming from the enzymes. Try putting the wine and cream together and the wine and a water ganache together and taste after a time to see which part is responsible. ← thanks for your help kerry.