cheripie

You were right. Finally got a response today. Since I'm probably going to have to send the machine in, I just wish I hadn't wasted a week. Hand tempering here I come!

I've been trying to get ahold of Chocovision for almost a week. Left two messages with no return call. I'll try again tomorrow, but just curious if anyone's been in touch. Unfortunately the bowl is not spinning on my 3210. There's no tension on the spinning thing, so I think something's wrong on the inside. Just in time for Easter!

In NY you can check the Institute for Culinary Education - ICE - www.iceculinary.com They run classes for recreation and professionals throughout the year. They also have a career pastry program. Jean Pierre Wybauw and Andrew Schotts have both been there.

Excellent! Thanks.

I'm looking for molds for making peanut butter cups. I've seen Greweling's book where he shows how to make them individually using foil cups, but was wondering if anyone's seems molds where you can do a number at a time. Thanks!

You can use Gum Arabic to give the nuts a glossy coating. I got information on using it here, some time back. I've found the post but can't figure out how to link it. Anyway, it gives the nuts a gloss, and I don't think they end up sticky. But it's not a sugar coating, so you won't get that effect, if that's what you've after.

I was 42 when I got laid off from my Pension Consulting job. Now I'm a chocolatier. I like to tell people that now I use the other side of my brain. The first thing I did when I lost my job was take a week long "career discovery class" at the CIA Greystone in Napa CA. It was exposure to all aspects of pastry including bread and chocolate. The week long class gave me some idea of the skills I felt I lacked in terms of getting a job in the industry.After that I decided to go to a six month culinary school-specifically pastry. I had thought about it for years, but never had the nerve to give up a good salary. School was good for me but is certainly not for everyone. In the beginning it was like boot camp. In the end it was a great experience. I've also taken several classes at the Notter school. As someone else said, it's a great alternative to pick up some skills from top chefs without the huge expense. I've worked a several jobs (usually starting at 4AM) including stages at a restaurant, and a bakery/chocolate shop. I now have my own small chocolate business and at this point in my life it's what's for me. You may be able to get a position at a local bakery or supermarket without training. It really depends on what they need and how persistent you are. Taking a few basic classes wouldn't hurt. One last thing: in my past life, when I would meet someone and tell them what I did for a living, their eyes would glaze over. Now they get all excited and ask me if they could be my taster. You can't beat the joy of seeing someone enjoy a great piece of chocolate. Good luck to you in whatever path you take.

Sorry, I didn't catch the brand name. You might call the French Pastry School or send them an email and ask. ← Thanks David, I didn't even think of that. Luis ← Luis, If you were in FLA at Schott's class you could ask him what he uses! Sorry you couldn't make it. I'll ask him for you tomorrow if you like. Cheri

I won't comment on Wybauw's class because I haven't taken it yet. As to Schott's class: -He gave us great recipes to learn from and build on. Working in teams of two we were all given several recipes to work on, but he then went through all of them with the group -He talked about enrobing chocolates, and we got to work with an enrobing machine, as well as cutting with a guitar, and using transfer sheets/structure sheets. -We went through filling truffle shells and finishing them -He demonstrated airbrushing techniques and filling molds. -We learned about different types of packaging and how to make it all look attractive. -We made marzipan -He demonstrated panning -He did demonstrations based on our questions. Anyone who wanted to try something hands on, got to. There was a lot packed into a 3 day class. He was very available to answer any and all questions. I'd say that there was a range of experience from not very, to chocolate practitioners and store owners. He said his book was geared more to home chefs. The recipes we got to work with were for professionals. If you need more info, fell free to contact me. Cheri

It's New York Cake and Bake Distributors 56 W 22nd St # 1 New York, NY 10010 (212) 675-2253 I like to go to JB Prince for molds an other chocolate stuff. Just be aware that they're in an offoce building so you need to go upstairs - no store front on the street.

I bought the cherries without the pit (maraschino). I didn't really want to double dip because I thought it would come out too thick. I think I covered the stem, but certainly didn't try to make sure it was covered. I'll make sure next time... The pop rocks idea is great! Now I'm thinking I could dip them in nuts too. Doesn't solve my leakers, but a great thought. Thanks

I'm making chocolate covered cherries and they're leaking. I'm drying cherries (with stems), covering them with invertase laced fondant. Letting the fondant crust a bit, them dipping them in tempered chocolate. A few hours later some liquid is leaking through the chocolate where the stem is. Any ideas?

I needed to make a nut free carrot cake at work for someone with a nut allergy. Our large batch had nuts in it, so I made one without nuts. I started decorating it for the person who was coming in later that day. As I started putting the chopped nuts around the edges as was our normal decorating style, someone yelled WAIT!!!!. Too late. Back to the drawing board.

I was thinking it might be the chocolate, but it came out fine when I did it by hand. The box was opened just recently but I remember it happening with a past box too. I don't use white as often so I've put off dealing with it. I think the machine may need to go to the shop, but I need it next week - if only to do work with dark chocolate which does come out fine. I can adjust the temps on the rev2 but I'm not sure if the streaks indicate that the final temp is too cold, or if it's the intermediate temps that are off.

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