ibjack
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Posts posted by ibjack
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Now that my candy bar orders are at 1000/wk, I find it takes alot more time to wrap them then to make them. Any thoughts of a machine that could do this for me or where to find one?
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I've seen pectin added to the egg whites and the results have been exactly what you described, 8" and no falling. Sorry no recipe, but I do know that the pectin made all the difference.
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I should specify, if there are the "this doesen't feel right" feelings in the pit of your stomach then don't do it. You have to be 100% in or 100% out in these types of things IMHO,
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If you have any doubts, don't do it.
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I'm working out of a kitchen in Hillcrest, PM if you want some chocolates. Jack
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Any suggestions on pastry shops /restaurants with top pastry chefs in California? San Francisco, Monterey, Carmel, Santa Barbara, Los Angeles, Palm Springs, San Diego...
Thanks in advance
In Larkspur, CA, just over the Golden Gate is Emporio Rulli the quintessential Italian pastry shop.
In San Diego you'll get recommendations for Extraordinary Desserts . One of the best pastry chef's working in SD is Jack Fisher. He moves around frequently, but I believe he's still at Addison, which is the restaurant for the Gran Del Mar Hotel. Extremely spendy.
Thanks Kalypso. I'm now working for myself. My Webpage
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After having the opportunity to work at 910, Georges, Jack's La Jolla and opening Addison. I feel compelled to put in my opinion. Without a doubt, having a consistant front of the house staff who care about service and have the knowledge, is what keeps San Diego dining down. Except for Addison where the service and the wine program are top notch (yet the food lacks????) evrey other place hasa serious lack of good staff and managment to oversee them. Also the lack of good pay for cooks, because the same bozos who work FOH get $8.25+tips, most are drawn to bigger markets that pay more. The lack of credible food writers doesn't help either. I'm not sure how to fix these things, because if I could I'd be the richest guy in town.
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i might ask for a sample sheet to test first prior to buying it - pay for a sheet if you have to, but i'd want to 'kick the tires' so to speak before buying the car 8-)
That's a great idea but the whole set up requires a few parts to make it work. From the video on the website it appears to look very easy with good results.
Maybe they could send me a pre printed sheet and I could go from there?
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For those of you thinking about buying a chocovision machine, think twice. I won a used 3210x on ebay and it broke within four days. I sent it in to be fixed, they recieved it on the 12th and I heard nothing from them until I called on the 19th. I hear nothing until the 30th when I called again, they said it was ready and I would get an email letting me know when it was shipped. As of today I have heard nothing. I'm very dissapointed in the lack of service. Is there another place that these machines can be fixed?
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I've been dealing with Tim from Chocolate World and he has been great to deal with, answering many questions. I will be getting the set up to print my own transfer sheets soon. I will let you know how it works.
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Does anyone have any exp. in dealing with product liability insurance for chocolates or confections? If so, what company do you use?
Most insurance companies that deal with businesses should be able to take care of this. 1 Million dollars of liability should be enough to cover anything that may arise.
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This one uses cacao butter to print. I know chocolate world has them but I don't know where else.
Lior, i couldn't find it on Chocolate Worlds website, but I did find it in other places. How do I find a way to use cocoa butter to print?
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This company mentions something about printing with cocoa butter. Sounds like you need to contact them to get more info.
Kerry, thanks that should help alot.
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I'm looking into purchasiing a machine to make my own transfer sheets. Anybody have an idea where to buy one?
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CM, thanks so much for clarifiying this. Let me know when you open so I can come up. Jack
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Wow, I'm not sure what to say. Maybe you can create two businesses one that manufactures then sells it to the other at wholesale prices. Then you can sell the "other guys" product. They probably would never catch on. Call Michael at Chuao. Best of luck to you.
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Speaking of molds, I'm trying to figure out how many molds of each shape I should buy for small to medium production. I was thinking that 10 of each should be enough. Any suggestions?
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I wouldn't call the Hard Rock upscale by any means and frankly I would avoid it. Nobu in the Hard Rock? Hmmm...I'd rather go to the original Nobu in Solana Beach but maybe would be okay in a pinch. If I was recommending upscale to friends I would say Croce's is very nice with wide variety of food. Greystone is an excellent steakhouse. George's on 5th is also an excellent steakhouse. For Thai, Rama is very cool and very delicious (ask to sit by the waterfall in the back). Monsoon is also very very tasty. There is a pretty nice sushi bar that's down the street from Ghirardelli but I can't remember the name of it. It's on 5th. All these places are in the Gaslamp downtown. Yeah, Mexican here is hit and miss. If you have good places in PA then I wouldn't look too hard for it here as it probably won't be any better or different. Be prepared for somewhat rainy weather.
This is a different Nobu. In the new Hard Rock hotel there is an outpost of teh famous Nobu (of Nobu Matsuhisa/Drew Neioporent) not the local SD place.
For casual Japanees you might consider Taka (which is what you might be talking about Octabeman).
Correct Swicks. Been to the Nobu in Manhattan, and Morimoto in Philly. Nobu in SD would be good - Nobu anywhere would be good.
So far, it's a toss up between Mama Testa, Chilango's, or Miguel's Cocina (last choice) for lunch tomorrow. Porkyland in La Jolla or Mariscos German truck for lunch Friday. Dinners will be either Oceanaire or Nobu.
One more question about Coronado: Is there a nice place for lunch near the beach? I know there is the Hotel, but is there a lunch spot with a good vibe and scenery? Coronado will be our 1st stop before tide pools. I've been to Coronado and it is beautiful with a capital B. I think if there were a great place with great food and local scenery, we'd probably wind up there. Then I'll catch up my missed Mexican lunch on Saturday...
Nothing near the beach that is good, but I like Tartine near the Ferry Landing.
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I WANT A CHOCOLATE LAB!!!
Thanks for showing us. Dedicated space is such a beautiful thing.
I was admiring that same temperer and enrober at Tomric last year. Do you use the heads for filling molds too? Are you considering the truffle attachment at all?
Kerry, does Tomric sell the Selmi machines? I checked their website but didn't find what I was looking for. I emailed them but I think they are still on vacation.
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Here's another question that I had. If you could only buy either a guitar cutter or a small tempering machine, like the chocvision delta, what would you buy 1st? Thanks to schneich for posting the pictures. (I'm trying to find a US distributor of the Selmi machines)
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i own a french patisserie in cologne/germany and we recently added chocolate to our portfolio. we produce enrobed chocolates, chocolate bars and confections. we built a small chocolate lab just next rooom to one of our shops (3 in total) its about 12 qm and equipped with a chocolate cooling cabinet, a selmi chocolate workstation & enrober, a warming cabinet, a combined fridge and freezer (just for fruit purees, cream and such) and a few tables and shelves (ikea) we roughly spend on our lab about 40.000 euros (including small mat.) we are in production for about 6 weeks now and i really have to tell you i couldnt do it witout my selmi. its a continuos temperer that alows you to throw in unmelted or melted chocolate it doesnt matter. the nice thing is you will always have tempered chocolate in 15 min. even if you havent a lot of time you can always enrobe something without a lot of preparation and time. if you want i can u/l a few pictures of my lab, so you can have a look.
cheers
t.
I just looked at the Selmi workstation and it looks like what I want for my business. I emailed them for more information.
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After working for others for the past 12 years and having recently been laid off I've decided to start my own business. I will focus mostly on chocolates but will do desserts down the way. This a great thread with lots of useful information will help along the way. One thing I would hope others could contribute is what is the minimum capital needed to start. I know this is different for each person, but if you wouldn't mind letting me/us know what you spent that would be great. I will be looking for investors and would like to make sure I get enough money to get going. My thought is somewhere around $80,000.
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I just got layed off from my job and am hopefully starting my own chocolate business. So I decided to take orders for chocolate boxes for some of the people that I know. Anyhow I ended up making 130 boxes with 16pcs/box (2050pcs total). I'm on my second run making chocolates for my gifts this years. I never thought that unemployment would keep me this busy!
Ganache: Tips, Techniques & Troubleshooting
in Pastry & Baking
Posted
I've always used a food processor and never have had problems. I'd rather mix by hand than use an immersion blender