carol lang

Yes, Jim D. , I have read forager.com. It does confirm the rule. I just can’t understand why it is considered safe to work with chocolate in a home kitchen everywhere except New York. Is it crazy of me to want an answer to that.

All interesting comments. Thanks for your thoughts The other states allow tempering chocolate in a home kitchen, isn’t that correct? What is different in New York?

It appears that New York is the only state where making chocolates in a home kitchen is prohibited. Here is the explanation from the Dept of Agriculture website. Any comments are welcome

I am planning for booking room and flight to Buffalo. What will be the beginning and ending times for the workshop? Thank you

This is the year I finally attend. count me in please

I like the idea of the silicone molds for caramels. My question is , what method do you use to deposit the hot caramel into the molds?

New York is the only state to allow candy without allowing chocolate or chocolate dipped items. In the FAQ section, this is the reason given. What is different in a rented commercial kitchen that addresses the above issue. Thank you for any comments

I have been using Chocosphere and am pleased with them.

Choosing the best brushes and then keeping them in optimum condition is what my question is about. Any advice is welcomed

I am in NYC. The vendor I used to use has moved. I am looking fo a new place to purchase my couverture. I buy from Chocosphere mostly but am looking for suggestions Thanks

I just want to say that I enjoyed being along on your visit to the Island this year.

I have worked from rented kitchens, made chocolates for wholesale and farmers's markets, thinking "someday" my own place. That isn't going to happen for me, so why not escort chocolate lovers to my favorite shops in New York City Twice I have led small groups of about 10 friends to visit some shops. I used email to reach out to 5 of my favorites telling them I was bringing a group and requesting samples. All 5 graciously responded and treated my guests to samples. My group was thrilled and excited by the attention and some made purchases. I enjoyed the activity as well. The walk, the talk and the chocolate made everyone happy. I did not charge anything for these 2 tours. I would like to now design a monthly tour of these chocolate shops and charge a fee. I am wondering on how to approach the chocolate shops to set up visits where they will provide samples for up to 15 people. If I am now charging a fee do I need to purchase samples ahead of time ? I am wondering how to set up a good relationship between myself and these chocolatiers. I am looking to the experience and ideas of those of you here who might be able to help me.

Yes, Kerry, I look forward to that

Unfortunately the way my month of May is unfolding, I will not be able to make the trip to the workshop. I was so looking forward to it and hate that I will miss out on meeting everyone and learning new ideas. So therefore I am off all the lists. I do hope I will get to attend one in the future.

Update: Max will not be able to attend , please remove her from all. I, Carol, will attend the Workshop, Afternoon Master Class Bars and the Saturday Night Dinner Payment coming. Thanks

Please add Carol Nd Max to Master Class Bars

Travel questions: Does anyone know which would be the best border crossing coming from the Buffalo airport to get to Niagara College? We will be traveling to Buffalo airport either Sunday night or Monday morning does any know approximate time it takes to get across the border. Trying to decide on flight times. Thanks for any help.

update Carol and Max will not attend the morning master class Master's Class - Nut Pastes, Giandujas, Praline

Carol and Max would like to be on the list for Saturday night Dinner

Would like to sign up for both master classes Carol and Max

Hi Kerry, Can you add me, Carol Lang, and my friend Meg (Max) McConaghay. Need details and exact dates for all activities. How to book a room etc. Will PM our info

I might like to do that. I need to read up on the dates and place, but it sound great.

I want to thank everyone for the valuable help. The generosity of the people on this forum is amazing. I gained confidence to keep trying and I am getting moderate success.

Thank you so much for your replies Robert and Jim. The comments were helpful. I have to remember that the chocolate is always the boss and I have to just keep working at it. An EZtemper is on my wish list.

I know this question has been asked before, hope it is okay to ask again. I have begun using my colored cocoa butters again after they have been stored for more than 6 months in possibly non optimum conditions. I don't know the condition of the temper. I assume that the cocoa butter is not in temper. Hopefully I can learn from the group here, how to prepare the cocoa butter for successful use. Also is there a way of being sure that when you paint a mold with cocoa butter the finished shells will come out with the cocoa butter on the chocolate and not some of it still in the mold. Although I love the challenge, sometimes I find decorating with colored cocoa butter so stressful that I plan to never do it again.