ibjack

Ok so this is super late. I did manage to go by and visit Art and his team, Clark, at the Amano factory. First off let me say what a tremendous asset these guys are to the world of chocolate. I had made arrangements to come by and due to rain and getting lost Art called me to see when I would be there, I think he thought I would miss something. For those of you have never been to a chocolate producing factory you just can't believe what a great aroma it has almost intoxicating. I was able to spend about 2 hours with them asking every concieveable question, which they answered. When I was there they running the batch of chocolate through the refiner and I had the opportunity to taste it as it came out. It was unlike anything I have ever tasted. Their dedication to the craft and the techniques and effort that they put into the product shows in the finished product. I purchased a dozen bars from them and I have yet to finish. This chocolate is not to be consumed but savored. Thanks again to Amano for their hospitality and if you haven't tried it yet order some for Christmas as a present to yourself. BTW if I could figure out how to post a picture I could show you what Art and Clark look like.

Ok' I'll chime in here. Being a Chef here in SD and knowing most all of the top Chefs mentioned here and then some, I've got to say that yes the dining scene is not what it could be in San Diego. A couple of reasons are that geographically SD is quite large, there is not just one area that has many great places to eat (ie NYC, Chicago, etc..). Also the media is very apt to promote the "best of" based on advertising dollar$ and not on what truly is good. Another reason is that the expectations and pallettes of most diners is very low. For the most part most people that come into the restaurant that I work in are not adventerous, do not they find delight in the simplicity of the preperations of the fine local produce (ala Chez Panisse). I would also say that the lack of consistant, quality service plays into the equation. Too many laid back surfer dudes, college students and the others for whatever reason have ended up in the hospitality industry that hav ebad attitudes. With all this being said there are some great places to eat like Nine-Ten, Cafe Chole, Market, Jack's just to name a few. Like everyone one else, I'm bummed Nathan left Modus.

I'm heading upto Utah in a couple weeks. I will try to go visit Amano.

This is unfortunate. Riko is a good friend of mine and I know how much he put into this business. I hope he stays in SD.

It's interesting how mucha line of chocolate can vary. Robert, I've used the 58% with moderate results but I will only use the El Rey 41% when tempering milk chocolate. I feel that it is better than jivara lactee from Valrhona. I will get some 61% and see what happens. I used the E. Guittard 58% to dip some candies today at work and was very iimpressed with it's workability and finish. It does lack a bit in flavor, so I have a box of 61% arriving tomorrow. Any feedback on the DGF line. I got some samples but was not too impressed.

I enjoy the taste of it but using it for chocolate work is not ideal. Going back to the Icoa from El Rey, I've been trying to use 10kg that were at my new job, and I still cannot find an application that I'm happy with. Have you tried the Cocoa Pods from Chuao? I had one when I was there and I think that the size is good and the taste is great.

gfron1, I gotta ask. What is that picture of?

I thought that California health codes were tough. I can't imagine having to do a study on water activity for the health dept. My general feeling is that the inspectors have very little practical knowledge of the foodservice industry, yet they are the make it or break it police. I think that the important part is to do your homework well before you meet with the inspector that way you know what to expect. I'm sure you have done this, but I wanted to add it just in case ther are others gettiing ready to get into their own business.

Jack, Welcome Jack, always a pleasure to add another chocolatier to the ranks. What are you going to put in your new boxes? Inquiring minds want to know! ← I wouldn't consider myself a chocolatier just yet. I'm going to be in the transition from pastry chef to chocolatier for the next year or so. As far as what's going in the box......I promise to post photos when I get some chocolates made.

Many thanks to sote23 for the link. I've been looking for these for almost a year. Thanks to all who replied. BTW, like most of you I'm so greatful for having found EG forums. I have learned so much in he last week. I hope that I an be of help to others. Jack

I'm looking for a manufactuer/ distributor fro high end chocolate boxes like at Garrison Confections and Jaques Torres? I've spent 2 hours searching here with no luck.

Art, how can the rest of use get samples?

Being a Chef in San Diego it's nice to see that people are eating out and enjoying the food and the service. My favorites are 910, Modus, and Parallel 33. I'm also a big fan of Vennisimo and Aniata for cheese. Keep the reviews coming.

With the increasing demand for home and smaller shops to have guitar cutters and enrobing machines to do production chocolates, is there a chance that an exsisiting company or even a new company will come along with a scaled down version of each? Realistically would any of us spend the $$$ to get one if available? I still think that molded chocolates will be the choice for smaller operations until less exspensive units come along. Has anyone made and enrober type set up for personal use?

I'm from Imperial Beach Switching from Addison to Jack's Lajolla next week Have worked at 910 in LaJolla, Region in Hillcrest, Montage in Laguna Beach Yes, I do my own chocolate work.

I like the rest of the chocolates from El Rey. I have been using them for the past 8 years and have enjoyed the additions to the line over the years. I even was able to get one of my purveyors to be the local rep and sales have been great for them. It's important to know which ones to use for the correct application. I was sent sample box a few months ago and the literature that the enclosed made me realise why I was having a difficult time with melting some of the dark chocolates. My overall feeling is that ER is best for the flavor qualities and not some much for the tempering aeshetics (except the milk chocolate, which is great). I'm so glad I found this community of pastry and chocolate nuts. Anybody else here from San Diego?

I have to disagree. I think that the flavor, aroma, and tempering qualities are well below that of Valrhona Ivorie. BTW, hello I'm new here