ChristopherMichael
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Posts posted by ChristopherMichael
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I was trying to find the many thread we have on this argument , for now I founf only this maybe later if I have more time Ill look for more , but if you reserche the forum I am sure you will find many.
http://forums.egullet.org/index.php?showto...ates+shelf+life
That was a good thread, thank you very much. So I would say that you don't use invert sugar. It's probable that chocolatiers like Recchiuti, Christopher Elbow, Donnelly Chocolates, etc. don't use them either, would you say?
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Perhaps the problem you're having is that most of us use common sheet pans or confectionery rulers. Some of us use tart pans or have had tap plastics custom make what we need. While it is a common tool , many of us have found ways around pricing or unacceptable timelines. Others of us are fine with a 4 week delivery date. Some options have been presented here, hopefully you'll find the one which works best for you.
Like I said before, I appreciate the ideas.
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The problem is that I'm being to vague. I was under the assumption that these types of frames are very common with most chocolatiers and pastry chefs. So when I posted the link to the frames and people saw what I'm talking about then they would know right away. As for price, I know they can be had for less than $45, which is what Pastry Chef Central charges. The only reason why I haven't ordered them from Tomric is because they don't stock them and it takes them atleast 3-4 weeks to get them from their supplier. So to sum it up, I thought that someone migh know the source these two places get them from and thought I can try to buy them direct or even another company that sells them.
What I'm looking for exactly is a stainless steel frame that measures 375mm x 375mm x 10mm. Picture link is above.
Thanks
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You don't need glasses, because those are just like them. The only problem is that they're even more expensive than Pastry Chef Central, which is why I'm not going to buy from them.
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I'm confused, what isn't what you're looking for?
This is what I'm looking for.
http://www.tomric.com/ItemDetail.aspx?cmd=local&item=4969
I know that Tomric and Pastry Chef central carries them, but I'm looking for another source that can get them faster than Tomric and cheaper than Pastry Chef Central. Thanks
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Does anyone here use or have used invert sugars in their ganache for chocolates? Does it change the taste? I know it does change the texture or atleast that's what I read. How much does it extend shelf life? Is it worth using? Any other reason why or why not I should use invert sugars would be great.
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Thanks for the replies, but those aren't what I'm looking for. Thanks anyway.
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I'm looking at buying confection frames for ganache centers. Does anyone know where to buy them other than Tomric (they dont stock anything and I don't want to wait 3- 4 weeks) or Pastry Chef (to expensive)? Here's a link to what I'm looking for.
http://www.tomric.com/ItemDetail.aspx?cmd=local&item=4969
Thanks in advance.
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I think my initial topic has been lost in this thread, so I would like for it to get back to what I originally talked about. I do like to hear about other things, but nobody seems to be posting about experiences with different chocolates.
So, what experiences have you had with different chocolates? I know everyone will have a different experience and opinion, but I like to hear other peoples opinions. I feel the more opinions you have from different people, you may discover something you might not have or anyone else for that matter. Also, if you can spare some of the chocolate you're working with, I will pay you for it and shipping if you want to part ways with some. I do have some El Rey and Belcolade samples coming to me, so I don't need any from either manufacturer. I still wouldn't mind hearing expereinces from them though.
Anyway, thanks everyone for participating in this.
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it is often the case that people recommend leaving the chocolate in the mold or on the acetate for a longer period of time (to "cure")...i'm sure that this affects the shine on the chocolates.
I have heard this as well. I have been told to leave them in their molds overnight for good results in regards to shine.
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I don't work my ass off for my 90+ average to go to school in a community college with people that just half-assed their way through high school. Half of the quality of education you recieve will depend on who you're learning with - trust me on this.
This is the most ignorant and immature statement I have read or heard in a very long time, maybe as long ago as high school (what a coincidence). You're really showing your age with every post. By the way, you might want to learn to spell before going to a "private university" or at least learn to use spell check. Oh yeah, colleges use your GPA, not your percentage. I just love people that aren't as intelligent as they might think they are. I'm done with you, so don't directly respond to me anymore. Thank you very much!
I did edit my post to make it a little less harsh and I also thought to myself "why am I defending my choices to a child ?". Sorry everyone, for derailing this thread off topic.
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Orange Coast College in Orange County is very well known for its culinary program. At least it was when I lived down there about 10 years ago...wow, was it that long ago?!
It's actually still a very good school with a great reputation. I might have my bias for them, because I thought it was great. They might be a community college, but they kick the butts of all those expensive schools in culinary competitions. They even go to Italy to compete in the world competitions. It's amazing what you can get for your money if you just stop and take a look around. Alright, now I'm finished.
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Community College? I'm not sure that's done any more. Typically, we apply for either a 2 or 4-year college, end of story. I'm not sure that we can only spend two years in community college and the rest in a 4 year college short of a transfer. I can't think of any private college even considering applicants like that though.
Hehe, I don't think I would have worked myself to the bone to get into a state college, much less a community college.
I don't understand what you mean by "I'm not sure if that's done anymore". Are you saying no one goes to a community college? Or transfers from community college to a 4 year university? If that's what you're saying, you're 110% incorrect. I only know of a few people personally that went to an "Ivy league" school. The rest of the population go to state schools and sometimes start at a community college. If you're considering a private college like Harvard or Yale, then no, a community college is not for you and maybe even the culinary world. Look, the culinary world is not what they make it seem on TV. It's not glamorous, easy and most likely will not make you rich. If you have that preconceived notion it's like that, then go to Yale, Harvard or whatever private school you would like to attend and stay away from a career in culinary arts. If you're willing to sweat in a hot kitchen and run around like a mad person, then culinary maybe your career. You made a statement about you didn't work yourself to the bone to get into a state college, much less a community college. You actually think going to a culinary school is equivalent to going to a private/Ivy league school? Don't fool yourself. Most of the culinary schools give you a certificate of completion or a AOS, which neither one does you any good in the non-culinary world. I'm sorry if you think I'm being harsh, but most people that are just coming out of high school have no idea of what's going on, except what they see on TV. Most people cannot work their butt off to make crackers, much less work their butt off period. I have seen a ton of people come and go in this business and I'm just trying to give a picture thru my eyes. So please do yourself a favor and don't be so closed minded. Well boys and girls, that's enough of my opinion. Everyone has to choose what's good for them, whether it be a $40-50 culinary education, a community college or for some that are more privileged than others, a Harvard or Yale. Bottom line is that you get out whatever you put into it.
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I attended the French Pastry School and would do it again in a heartbeat.
This actually would be the only "Culinary School" that I would ever recommend due to it's price (which is about $15,000 last time I looked) and reputation. This school is also very specific in what they teach and don't waste your time with other meaningless info. I was actually going to mention them as my only exception, but Desidio already mentioned them by name as a place she looked into. Like I said before, $40-50k is way to much and The French Pastry school is the only one out there that's not taking advantege of those young students that are thinking of joining the whole culinary career boom here in the US of A.
By the way, it's good to hear you're doing so well.
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This is an interesting thread. I'm doing research into Colleges right now (Junior in HS) and I'm contemplating pastry arts as something after college. My life goal is to be a IT Pro/Graphic Artist/Pastry Chef in my resume.
I don't know what A 'Jr. College' is. Can you elaborate?
I can see a lot of debt in my future.
I guess "Jr. College" is a little out dated, maybe I should have said community college. Which are 2 year schools where you can go for your freshman and sophmore years of college.
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I will give you my experience with culinary schools and opinions about them. First off let me tell you that I did attend a Le Cordon Bleu here in southern Ca and I have regretted it ever since. Why? Well for starters it's not worth $40,000! I was a sucker to ever imagine going to a culinary school and pay that kind of money, especially considering your average salary is $8-10hr, $12 if your lucky when you graduate. I can go on and on about the absurd amount culinary schools charge.
Let me give my short story. While in the middle of attending the school I was in (LCB), I got wise and said this is ridiculously expensive to make peanuts when I graduate. As I was attending this school I became friends with most of my chef instructors and one day voiced my opinion to them. Well low and behold they felt the same way. One of them told me to stop wasting my money and check out Jr. colleges that offer culinary programs, one in particular. The one he recommended was Orange Coast College in Costa Mesa, CA. So I went to check it out and for the first time I didn't feel like I was being sold a used car. No pressure to signup, bla bla bla. Keep in mind, I went to many different schools, including flying to New York and looking at schools there. My belief is that if you can find a Jr. college in your area that offers a culinary program, jump all over it. If you don't have in your area, try to get a apprenticeship in a restaurant, because you will learn way more on the job than in school. Plus you will not have to pay off a $40,000 tuition loan. I'm sure people will tell you that going to a major culinary school is the only way to go, I say to them bu11$h1t. I will give some great examples of why I believe this to be true. Have you ever seen the TV show Top Chef on the Bravo Channel? Two of the people on there went to my first school, Le Cordon Bleu. The dark haired girl in the beginning that didn't know anything. She is actual going there now (she might of just graduated). The other one that went there was Dave, the bleached blonde gay guy (great guy). He was actually in my class when I went there. Both of them are ok (maybe not) at what they do, but the dishes they did were just not up to par. That gives you some kind of example of what comes out of the LCB (there are exceptions of coarse, this is just an example). I will give you an example from the Jr College I went to. His name has slipped my mind (maybe Jason), but he graduated about 4 years ago and now has won the World Pastry Competition in Vegas last year (maybe 2004, I forget). So where you go to school is not all that relevant. It's all about what you do to prepare yourself and what you put into it. I can go on and on, but I will save you from my opinions. Save your cash and put it to better uses. I forgot one thing, all those classes you take at a Jr. college are transferable to a 4 year college (at least here in CA).
If you want to go to special classes that have guest chefs, I think that's a great idea. It's way cheaper to attend a few of those classes that focus on a specific need, then to pay $40-50k.
Sorry if someone out there doesn't agree with me, but I cringe whenever someone tells me there going to go to school and pay $40-50k to get a job that pays $20k a year when they graduate. I say spend the money on equipment and practice at home (then use the equipment at your own shop when you're ready) if you're in such a hurry to spend that kind of $.
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I orginally posted how I thought El Rey was expensive, but then I noticed that the blocks they have for sell are for 10kg and not 5kg.
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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 .
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.
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ChristopherMichael,
I'm in Canada and the Callebaut I get is from Belgium. I have had some of the american Callebaut and didn't like it at all (with the exception of the new maple white chocolate they are making, which is amazing in flavour, but way to viscous for molding).
I use Callebaut Milk Smooth 665, dark excellent 815, white excellent WNV - all 3 have the 3 drop rating ie viscocity appropriate for molding, dipping and a variety of purposes.
I went through a number of different chocolates before I settled on these ones. The milk is very smooth, with excellent caramel flavour. The white is also very smooth, with caramel and vanilla. The dark is a strong bittersweet.
I have also recently tried some Belcolade, the supplier in Canada is Puratos. Puratos is also in the US. I enjoyed their milk and white, but the only dark they were carrying was too sweet for my taste. I do have some samples of their organic and single origins to try yet. They make little sample bars that you could probably get the rep at Puratos to send you. Rumour has it that Jacques Torres uses the Belcolade.
If you are interested in samples of the Callebaut chocolates send me a PM.
I would love some samples! I will send you a PM. Jacques Torres use to use Belcolade, but he now makes his own chocolate, which is ok. I will try to contact Puratos and see if I can get them to send me some samples of Belcolade. Thanks!
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Thanks to everyone that has replied to the thread. I know I should try to work with them myself, but I just wanted a starting point so I don't have a ton of excess chocolate when I'm done trying the product. It's hard to find small amounts of chocolate that I can use as samples around here (Southern CA), because we don't seem to have any chocolatiers (exempt Rocky Mountain if you can call them that). I did buy a 11lb slab of Callebaut 60-40, but now I have 10lbs left after working with it a little and $40 out of my pocket. If I do this with every chocolate I will be broke and have a lot of extra chocolate (not bad, but..).
Does anyone know where I can get samples from? I tried to contact a couple of distributor and they don't seem to care about helping me.
Duckduck- I went to the NY Chocolate show this past year and I did see a couple of manufacturers. I believe they were E. Guittard and Becolade ifI remember correctly.
Does any one want to sell me say a pound or two of whatever they're working with and I will pay the going rate and shipping?
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I'm just curious to find out what people have had success with what chocolate. This is the thing. When I went to culinary school they barely touched on chocolate, by barely I mean not even 1 day. So my knowledge of chocolate is from researching, reading and working with it at home on my spare time. Now that I know this is the direction I want to go with my career (don't want to work the line forever), I'm going to start focusing on chocolate and open my own shop in the next year or two. The only problem is, with all the chocolate companies out there with there many different chocolates they offer and my limited budget, it's hard to buy and work with every chocolate product out there. So I decided to ask the veterans, enthusiast or whomever for their experiences with the chocolate they have used, i.e.- brand, actual product from that brand, what application they used it for (enrobing/dipping, molding<ganache filled/solid, etc.>, centers, etc..), results and whatever information that you find to appropriate. Once I get an idea of what people have used and their results, I will then try to pick a few different ones for myself to try. I really appreciate any help you can give me and thanks!
Does anyone want to sell me 1 or 2 pounds of chocolate their using? I will also pay for shipping. Thanks.
Ganache: Tips, Techniques & Troubleshooting
in Pastry & Baking
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When using invert sugar do you substitute part of the cream with it or do you use the same amount of cream as you usually do and then add the invert sugar to taste?