Desiderio

You are probably right .I always have some problems calling , it might be because english is not my first language and I am always too worry ( even though I dont have problems usually ). I have a question and dont want to start another topic , how is this kind of tempering machine, if anyone knows? http://cgi.ebay.com/chocolate-temperer-tem...bayphotohosting

Umm still nothing, order still pending, sent couple of email to see if there was any problem, but no replay.I am getting little bit impatient. Will report as soon as they contact me or process the order.

Ohh thats great Patrick!!! You guys are just close to me ( well I am in Mead ). I will give it a try and go myabe to one of their open house , leave my info to the web site for info I guess. Will it be ok if I stop one of these days to visit you guys at your shop, I would love to see your place, I am dying to get out of my old job and get to the chocolate life ( not because I think I will get rich of course ) only because you know how it is , gotta follow your guts , I just love making chocolates. Thank you so much for your fedback, I hope I will meet you guys soon then . Vanessa

Are these luater dust suitable for chocolates ( sorry I stil get confused with all the different products out there)? http://pastrychef.com/Catalog/luster_dust_...set_3995187.htm And what about this price for a kit of PCB colored cocoa butter? http://pastrychef.com/Catalog/colored_coco...set_3995190.htm Little bit expensive . Average price here in the USA?It might be cheaper to buy directly form PCB . What about the quality of these? http://pastrychef.com/Catalog/candy_color_set_3754141.htm Hehe I know I know too many questions, but I am not in a hurry ( not too much anyway ) and Iam willing to wait patiently for an answer for someone that has more experience , and since we are talking about investment I want to be sure before buying something that I can use or isnt good. Thank you thank you

I just ordered several lb of chocolate form them as well , since their prices are very nice, but my order is still pending , they are very slow to get back to me with the confermation and shipping cost email, I dont know how they work this is the first time ordering with them.Are they usually slow on processing or its just me? Thank you

I have heard this as well. I have been told to leave them in their molds overnight for good results in regards to shine. ← Well thats good news then . One more thing learned , 1000000000 billions to go!!

I dont know about humidity ,but this isnt the case of humidity , where I live is semidesert area and we barley get helthy level of humidity, and in this case I didnt rush them in the fridge at all, the temper was good so I just waited , and unmolded them at room temperature ( 68 F ).The rest I put down stairs where is much colder , all night and then unmolded them in the morning and the difference was great.

Good point, probably their cooling system like you said is moist free. well from now on Iam going to put all my molds down stairs to "cure". Thank you

Ok it was an accident not an experiment, acutally I did some chocolate last night after work and was very late,so I unmolded most of them right away , and some from a one mold didnt came out right away and I couldnt tap too hard on the counter because everyone were sleeping . Anyway this morning I went down , where I keep all my chocolates in the basement its very cold, and I unmolded the rest form that last mold, and I have noticed that the one I just unmolded are way shinier than the ones I unmolded last night after I covered them ( I waited ofcourse ). Now my question is , what can be the cause of this difference? The fact that the chocolate srhink even more in a cold ( not fridge ) enveiroment ( sp)? I am courious because if is the case I will change my unmolding time and place I guess . Thank you the pic isnt the best .

Thank you Cheryl , I really appreaciate the time you guys took on this thread to help me out . Thank you

Thank you, I was wondering about the frenche pastry school , I was really intrigated by that , I guess I will see it in person in november and who know s maybe in the prossime future I will have the chance to do what I like .You are right about the age and the experience , thats my trouble , I dont have the years of experience and a good training will help get me there. Do you do any training ?? If yes let me know please Thank you

Does anyone ever tryed the guttard Etoile 58%? If yes can you give me your opinion on flavor viscostity handling in general? Thank you

I really appreaciate you answer, coming from someone that went through the process.It is indeed redicolus , the price they charge ,here close to where I live I have the Art Institute in denver where they do offer culinary and pastry courses and no need to say the fee is over the 30k. No way .I think you are right when you say save the money and use it to buy equipment and work , and also I was just thinking after I posted this thread that I would rather enjoy go and work for free to a local chocolate shop or a pastry or restaurant.I just need to find the courage and just go . Another thing I was thinking was asking some of the professionals here on the site , if they eventually will host a stage or a class, I think that would be the best,maybe something to keep in mind . Thank you for your time Christopher

Yes its good price I think the best you can find for El rey , and you can actually choose two different type , I was thinking to order the 10 kilos one with half 73.5 % and half dark milk 41% , that should do it .Actually I am wrong there are different option of mixing or just chose one type i think the mix half and half is for the rio caraibe only.I havent try that one yet, and I just checked and teh sale its over on the rio caraibe 10 kilos Ahh i should have bought it when I saw it.

Unfortunally I didnt go through a pastry school, I worked in my parents restaurant and there I did few classes ( one with the cordon blue in Rome ) and couple more with the local italian bakers assosiation.Now I havent been in the pastry and baking field in a long time ( sometimes feels like was another life , and maybe it was ).I really want to make pastry and chocolate my life my career but I am afraid Iam getting too old and the time is restricted due family and money. I live in Colorado 40 minuts north of Denver , now I am wondering if any of you guys knows a pastry school around here that wouldnt involve 3 years and 50.000 dollars fee,or maybe short classes or monotheme classes. I know I know I am asking too much , but I dont see how I could attempt or even think to enroll in a regular college/pastry class .I was looking at the French pastry school , but is in Chicago , the class its 6 months wich isnt too bad but the distance and the fees are unfortunally out of discussion . Eckk I dont mean to cry on myself common , I already found this great site and since then my passion is back stronger and its helping me to make some good change in my life. I am by the way going to attempt to the Wybauw fine chocolates class in november at the French pastry school , and thats I guess one step .

I do have a wholefoods a few miles from me. I didn't know they sold bulk chocolate, but it appears that they're really expensive. Thanks for the advice and I will stop by there and see what they carry. Thanks. ← Yes unfortunally their prices are very high , I only bought the El rey becuase I wanted to try it out , but I wouldnt and couldnt buy in bulk form them , cant afford it .Next time will be probably from the El rey site the big whole sale 10 kilos package they have free shipping for that as well I do buy some guittard form the chocolateman.com also he has some good prices on those.

Umm good prices thank you for the link

Thank you so much )

Ok I just ordered my first colors ( chef rubber) and some smooth mold ( bakedeco),I cant wait to try out all the great tips and suggestions I found on this thred , I guess the only way to achieve good results is alot of patience , dedication and just try try try right? WIll post results as soon as I can get my self to do some experiments. Wish me luck ))

Did you try local whole food market http://www.wholefoodsmarket.com/stores/list_CA-s.html There I found some different chocolates.They sell them in pieces or discs ( wich are great , here in Colorado I found the callebaut , valrhona El rey .

You are not kidding???? That s a big one

Thats very nice , and very good price as well , thank you so much )))

I am actually working with Callebaut ( for enrobing, dipping ,molding). I was very couriuos about El rey and I wanted to make a big order but I wanted to try first , so I found some El rey is sold at my local Whole foods market , I had the chance to try the 73.5 % ,the 70%( my least favorite ), the 61%, the 58% the white and the 41% milk , and Ihave to say I think El rey will be one of my first choise as soon as the budget permits. The 73.5% and the 41% milk are AWESOME , I am litterally in love with them ,they are very fluid as well as the aroma and flavor and taste are formidable. I think i am going to order some soon even though its getting warm here I might wait till the fall season for my new production. Callebaut is fine , and budget friendly , but I am not 100% satisfied , but there are lots of the Callebaut anyway and I havent try them all ( long way to go ),I think I like a chocolate that is more fluid and more unique in its taste and aroma , and El rey is on of those for sure. http://www.callebaut.com/html_en/?item_id=20302 http://sales.chocolateselrey.com/Search.bok I never tryed Valrhona , and they sell it at the whole food market as well but at 17.00$ per lb it scared me away, maybe I shoul just try to say I have

I am in need to buy a real scale, i have been working with a scale that Iam ashme to say doeasnt measure grams . I am looking for a scale that can help me with mesuraments on bread making and cakes as well as chocolate making .A scale that wouldnt be extremely expensive but maybe more on the professional side. Any suggestions? please? Thank you