chocoera
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Posts posted by chocoera
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Perhaps you need a thicker shell. Try an extra coating or two/
huh. sounds silly. and don't laugh. but i never thought of it as "extra coatings". so i should maybe do 2-3 thin shells, instead of one slightly medium/thinnish shell....*ha ha ha* i'm so used to super thin shells for chocolates, i never thought i should shell, let set, shell again, set etc....
and kerry-i'll make sure to do an extra good scrape on it. i'm going to be trying again tonight or tomorrow and will update on the techniques mentioned here.
*feel free to keep em' coming though...!
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alrighty, thanks for the suggestions sabine and to everyone who gave some input...it helped narrow down the countless books i was looking at! so, i know i said only two.....but....i got three! *ha ha ha*
i ended up with chocolate by pierre herme, the 5 min artisan bread and the art of cake book! they should be coming in 2-6 days, and i ordered off the jessica's biscuits page and also got a free 1 yr subscription to Gourmet! whoo-hoo! thank you again!!!!!!
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so i did like i would chocolates, and just fill, tap, drain out and scrape. let harden, and i THOUGHT i could just slide them out.
That's how I do it, I never had any problems with it, the only time I did have a hard time taking it out was due to imperfect tempering. Are you positive your chocolate was perfectly tempered ?
i temper like i always do for chocolates, and when they come out (in parts)
they are shiny, no streaks, "firm" (as in, when untempered chocolate sets kinda soft and matte) and when i handle them outside the mold, they are ok. i just feel like when i try to get them to come out a part catches, or doesn't seem to release as well. and even when they look "cloudy" on the bottom, outside the mold (the sign that the chocolate has pulled away from the mold) it still doesn't want to come out easily...i put my finger in the middle, and try to "scoop" or slide up so that the center will pull out towards the edge so i can lift it out. is that a wrong way to get it out? -
gosh, i'm so sorry i've been posting so much lately, its like all of sudden i got some projects that i feel absolutely worthless with, and needing the help and expertise of you all!
ok. so i really want to make some chocolate easter eggs, and i've done some before hollow, where i took my two poly molds (they are 6 egg cavities per mold, about 4 inches high) and would fill each cavity with a bit of chocolate, swirl and swirl with the two molds one top of each other (producing 6 finished whole eggs) and then let them set, take off the top, and voila! an egg you can lift out.
well, i wanted to fill these hollow eggs with mudballs or jellybeans or something, so that old method doesn't work, since it produces an "instant seam" and not 2 separate halves. so i did like i would chocolates, and just fill, tap, drain out and scrape. let harden, and i THOUGHT i could just slide them out. Nope. i've tried letting the chocolate rest in there longer to make a much thicker shell, but even then, its a chore to get out. is there a special way to make them release, or to get them out of the mold? i find the fact that it is "egg shaped" with different pressure points a problem maybe? like it will crack down (somewhat) of the middle, and one half comes out, and the other half then comes out.
(also, don't know if this matters, but i paint the molds with colored cocoa butter and sometime tempered chocolate for designs. and the cocoa butter isn't sticking to the mold, so i don't think that's the problem.)
ugg. i am super frustrated with this project and have become mildly obsessed with mastering it!
(i think you always want what is currently out of reach!)
so eG geniuses...please help!!! i'll love you forever!
*well, i already do...but you know what i mean!*
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I have not done many carved cakes, but those I have done were stacked, carved, then frosted, in that order.
In looking at a google image search, I saw some drawings of him where the stovepipe of the hat is almost straight, tapering near the center, widening greatly at the top. Other pics had the bend in the middle of the stovepipe. I'm assuming they want the bend.
I would use 2-6" x3" rounds for the bottom part of the stovepipe. Carve the second 6" round on an angle, like you would a whimsical cake, then torte and fill it. It will be your middle layer. I would only go about 22 degrees from your fulcrum point (here I go with the geometry again), because you need to keep it as upright as possible, to support the top tier.
The top tier would be a 7" or 8" x 2" contour, so that I would only have to carve the bottom of it to make the puffy feature at the top of his hat.
Cover it all with rolled fondant, or get out your airbrush and some painter's tape.
For the ears, I would stick them between the crown and the brim of the hat, bending them the way his ears go.
Feel free to PM me with any questions.
Theresa
I looked at the mad hatter demo thread...thanks for the suggestion! and theresa, with the carving of the second cake, i understand that would be a good move...but would i carve from bottom to top or top to bottom? wouldn't that create two different angles? and the fulcrum...is that the center of the cake?
as for carving the top cake, just kinda carve the sides into a type of "triangle? like shave off the sides at a downward angle?thanks for the suggestions, i'm going to try sketching like in the thread, and see if i can visualize it!
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Here's the final product - I, like Tri2Cook, do not claim any skill beyond a kindergartener when it comes to decorating cakes...but it was very tasty
Grapefruit shortbread, black tea infused honey cake with szechuan peppercorns, white chocolate with szechuan, grapefruit bavarois, celery mousse and celery gelee:
The whole process is at my blog.
i'm crying.
that cake is so beautiful. God bless people like you! 
and don't be so modest...all your posts/advice/pictures on all these forums are awesome. you are very inspiring! -
Wanna decorate my cake for me?
I'm just wiped after a long couple of weeks of great sales and I've been dorking around with this cake for far too long and quite simply I don't care how it looks anymore - have you ever finished a product just so you can post it here? Well, this is mine.
Its going to be great, but it definitely needs those final touches. So here's what I have from bottom to top:
grapefruit shortbread
very thin layer of 85% tempered chocolate
honey cake with black tea and szechuan peppercorns
grapefruit mousse
celery mousse
celery geleè
The theme is really the grapefruit, but the celery will be right behind it.
So, any suggestions? I'll do whatever you tell me to as long as I have the ingredients. Thanks.
wow! totally inspired by those flavor combos...daring, ballsy, incredible
you said you've been wanting to finish the cake...does that mean you assembled it and its been hanging out in the fridge? aren't you worried about the mousse deflating? i love mousse, but am afraid of how long a mousse can last before being consumed....most mousse has gelatin, (except my chocolate mousse doesn't use it) but i've heard horror stories about having it out of the fridge very long, or having it weep or deflate...can that happen? anyway, sorry i got off topic. but man. can't wait to see the finished cake!
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Oh dear. I have been volunteered by my husband to construct a birthday cake for one of his friend's daughter's birthday. They are paying for this (so all the more pressure!) but they wanted a 6-inch cake, stacked, and constructed, into the hat worn by "The Cat" as in "The Cat in the Hat". I'm not very good at posting photos, so i do hope you all know who this storybook character is!
I was thinking of making 3: 6-inch torted cakes (which would be 2 cake pans per "cake") so that i would get some height, since i believe the hat is quite tall in the story. They want it to even look "bent" in certain areas as hats do, and the real kicker...they want his ears to show too? (they wanted eyes as well, but i said that might look creepy without the rest of the face...) so its supposed to be a white cake with strawberry filling, i'm assuming buttercream since the cake will be covered in fondant for that smooth hat look. (speaking of which...anyone got a good strawberry buttercream recipe? mousse would need to refrigerated right? and you can't put fondant in the fridge?...and i might use a white cake recipe from the eG recipe box...)
But thoughts were bake each cake, put straws in to support each layer, and put a cardboard round under each cake as well. from there...not sure.
should i ice each layer then try to carve? or should i carve little niches in it so it looks "floppy"? and then ice the entire thing all stacked and carved? and instead of draping fondant over the whole thing (i don't think i'm that talented!)
i was going to maybe cut stripes of red and white fondant to make the hat? and ears...um....yeah. 
and the brim of the hat...should that be a covered cake board used as the base and brim of the hat? oh Lord. what has brad gotten me into?!!! 
so, yup, help would be great. and if you need to see some cakes i've done by request before, (to asses skill level, or lack thereof?!) you can check the site on my signature, under "custom cakes" in the products area, or there are some new ones in my latest journal entry, (also on my signature)
you guys are the best! i know i can count on you!!!
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wow! love that index that's pretty neat! and i will be looking up each and every book suggested, and let you know what i buy...hopefully tonight or tomorrow!
PS- also love greweling's book and the chocolate bible....i have chocolate obsession and a few other pastry/dessert like textbooks from school...but all suggestions are going to be researched starting.....NOW! :0)
just from what i've read so far....does anyone have any thoughts on La Maison du Chocolat's book? and as for bread, i'm leaning towards the bread baker apprentice, and for desserts, i am caught between the chocolate desserts by herme and the chocolate epiphany by francois payard...does anyone have pros cons for these books?
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wow! love that index
that's pretty neat! and i will be looking up each and every book suggested, and let you know what i buy...hopefully tonight or tomorrow! PS- also love greweling's book and the chocolate bible....i have chocolate obsession and a few other pastry/dessert like textbooks from school...but all suggestions are going to be researched starting.....NOW! :0)
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Good evening all
I was looking on amazon for some great dessert/pastry and chocolate books...i have a few thus far, and just love the amazing photographs and dessert/chocolate ideas and the instant urge to try out a new project and alter one to surprise friends and family.
the problem is there are a ton of great books, and a ton of NOT-SO-GREAT books...so instead of chancing it alone on amazon, i thought i'd turn to you for help!
For books, i'm looking for a great chocolate book, theory is wonderful to know, but new flavor ideas, techniques or "extras" like jellies or chocolate drinks or baked goods, etc are awesome!
other books, i could go for one or two more
looking for a fantastic "showy" or european-inspired dessert book. Component cakes, tortes, tarts, macarons and a BIG plus would be recipes for individual desserts (vs a 9inch pan)
and then, i could do a separate book, or if a book included this stuff too, that'd be cool....
some simple recipes for like a round white bread loaf, baguette, ciabatta,or crossaints (i am not a bread baker, but would like to learn and master one or two recipes! idea is to serve with jam or brie or, Lord help me, NUTELLA!!)
and i'm always looking for a great new bar or brownie (my husband is crazy for those) or cookies (ones that are not so mainstream, like instead of chocolate chip, maybe chocolate chip/caramel/coconut cookies...) my family has me as official cookie baker for events, and i like to keep them guessing!!!.....and basically, looking for just new inspiration in general!!any thoughts? hoping for some great input! since cookbooks can be great...but can be wildly disappointing! but i know i'll be in good hands with you guys!
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Nope, no struggling with the idea. She was very specific on what she wants. Smooth white cake, 2 tiers, no flowers (though I may be able to sell her on that one) with little piped pearls/dots. I think just around the bases of the tiers but it could be more, I'll have to verify that. It's not until sometime in May so I have time to experiment a little. The problem I have is that it's just not what I do so I don't have enough practice at it to feel comfy. If someone insists I make a birthday cake and it's not quite perfect, I can live with that. I always warn people I'm not a cake decorator. But a wedding cake is a whole different arena. They need to be nice. I've attached a pic of one of my cakes below. I've posted it before but it's just to give an idea of the type of decorating I do as opposed to the type she wants. This is the type of decorating I'm comfy with. I have fun with it so I do it often and stay in practice... but it's not a wedding cake. I'll probably end up doing fondant. I'm not opposed to working with it, just eating it.
beautiful cake!!!! is that a fudge icing and ganache on top? and i love the sugar work...i've used "spun" sugar before (isn't that what the pretty cloud is?) but doesn't it wilt pretty quick? but again...beautiful!!!!
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I'm doing some chocolates for a fundraiser and want to provide some nice packaging, does anyone have suggestions for a good place to order packaging? I have seen the simple truffle boxes but I'm looking for some more elaborate 1, 1.5 and 2 lb boxes. Thanks for any help!
Try Package Nakazawa. Japanese company with a sales office in LA.
Several high-end hotels I know of were looking to use them for their packaging. Comparatively inexpensive, too.
:Clay
hi clay...um, how did you read the site? isn't it all "foreign" to you?!
you can message me if you'd like or if you have an american site/contact for this company! thank you! -
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Here's the link to Best Chocolate Cake.
thanks for the link.....i browsed for a while, and on page...um, 17?
i found the recipe for me! i can't wait to try it, i'll post next weekend the finished cakes -
i have 2 chocolate cakes with cookies n' cream buttercream (for filling) due in 2 weeks, (ironic...what are the odds two separate people would request the same thing?...except one cake is requested covered in american buttercream, one requested with italian buttercream...both vanilla)
anyway, i have 3 recipes i'm considering...but am unsure which sounds better? they will be torted, and i'm not shy in saying i could use a sugar syrup if need be....but all three are so different, and i'm not such a baking expert to where if i look at a recipe i can tell how the cake would turn out.
but i'm looking for a sinful, moist cake that can withstand torting (some cakes i've seen are to "crumbly" to torte in several layers) and that you can taste it and say...whoa...that is not a box! and with everything, i'm a fan of real butter, cream etc.... thanks for looking! any opinions or favorite recipes for cake, american/italian buttercream, cookies n' cream icing are appreciated!! (ps: don't look at quantities, just ratios and types of ingredients)
recipe 1
200 gram bar of Valrhona 61% cocao
3 sticks butter
2-1/4 cups sugar
8 eggs
1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
pinch of salt
1. chop chocolate and transfer into the bowl of a standing mixer.
2. add butter to the chocolate and place the bowl over a pan of simmering water. stir until chocolate melts and butter is combined.
3. remove from heat and stir in sugar. let mixture cool for 10 minutes.
4. beat in an electric mixer for 3 minutes.
5. add one egg at a time, mixing for 30 seconds between each
6. sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended, pour then bake
recipe 2: serendipity's chocolate cake
3 cups cake flour
1 3/4 tsp baking soda
4 sticks unsalted butter
4 1/2 cups brown sugar
7 lg eggs
2 tsp vanilla
2 1/2 cup cold water
1 cup sour cream
1 lb unsweetened choc melted and cooled
*oven at 325, butter 4: 9 inch pans. sift flour and baking soda. cream butter and sugar. add eggs, vanilla and mix. add dry ingredients in three parts, alternating with cold water. mix. add sour cream and melted chocolate. bake 30-40 min.
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recipe 3...
For cake
* 2 cups all-purpose flour
* 2/3 cup unsweetened cocoa powder (not Dutch-process)
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 2 sticks (1 cup) unsalted butter, softened
* 1 cup packed dark brown sugar
* 3/4 cup granulated sugar
* 4 large eggs at room temperature for 30 minutes
* 2 oz unsweetened chocolate, melted and cooled
* 1 1/2 teaspoons vanilla
* 1 1/2 cups well-shaken buttermilk
Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.
Sift together flour, cocoa, baking soda, and salt into a small bowl. Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld. Add eggs 1 at a time, beating well after each addition. Add chocolate and vanilla and beat until just combined. Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes.
thanks you guys! here's hoping!
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By the way, I used some of the syrup for making a sorbet / granita last night. I added water to bring the sugar content down to about 31 BRIX and then I put it in the ice cream machine. Results were mixed. Personally, I didn't care for it - very "flat" and too sweet, but my SO liked it a lot. Next time (if there is one) I'd add some lemon juice and/or reduce the sugar even further to, oh I dunno, 27 BRIX...
all this syrup talk got me interested
...is it hard to candy orange peel? does anyone have a great recipe/technique? i think it would be hard to get slices of peel? and then what do you do with the leftover oranges? -
wow...sounding good
i've never bought more than a few of several designs at once, so they are always gone in a few months...i think i might take the plunge and go custom!? it sure does make me feel better knowing you all have had no problems with storing them...thank you! -
hi you guys! long time no see! still no word on the commercial building...we're looking at the old train depot now (yup, long story...) anyway, i am looking into buying custom printed transfer sheets, but for the quantity needed, i wasn't sure if i wanted to invest in that many if the cocoa butter might go bad? or dry out? or get those little spots/cracks in the design (has this happened to anyone?)
so, does anyone have any stories or ideas on transfer sheets, or storing them for longer shelf life? and if i go ahead with them, i'll make sure to post a pic when they're finished (in 4 weeks is what i've heard...) best wishes! and can't wait to see ya'll at the workshop in a few months?!!!
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bad news. our landlord just pulled out for no apparent reason. we're going to try talking her into selling it to us as is, and we'll finish ourselves...or else we are back to the square 1 before you even get to sqaure 1
we'll keep you updated.
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http://forums.egullet.org/index.php?act=mo...=si&img=135315#
these are photos (i think they are mixed around a bit) of commercial ideas...the "bare bones" photos are of my location...you can't really tell, but if you walk in the main level, there is a 5 step staircase in the middle near the back with double doors, and that is where brads studio will be. the rest are some shots in brad's area, and i didn't grab a pic of the lower level (just a few steps below main level) where the production area will be....but just so you see what "Square 1" is for us! and will continue to update with progress on walls, floors, the tin tile ceiling etc...
the "finished" shots are of places i like, inspiration for what i want. i like warm colors and dark wood, built in cabinets for shelving instead of glass shelves, wooden floors, and maybe instead of investing in a confection case...use multiple "cake platters" (see pic) for chocolates display? (and ideas?) and i want a chocolate bar you can sit up to (see pic...not the wall colors, but the bar i like) and things like that...you can get the vibe i'm going for...
xoxoxo
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Thoughts? Do any of you do pastry as well, and if not why? If so, what conflicts do you have?
I toured the kitchens of a few 'chocolatiers' doing both pastry and chocolates. One had a completely separate kitchen for pastry. Another had a partition dividing the baking and the chocolate - for temperature and flour dust issues - but had a common walk-in fridge for both sections. I know other chocolatiers who do both. They do them on separate days. I plan to do both. I think you would need to make sure you have a cool room that the chocolates can hang out in on your pastry days though. I don't plan on using yeast but am still concerned with the flour dust issue. Would love to hear from others who do both.
i don't do any pastry/yeast work, but dabble in brownies, cakes, tortes etc...i plan on making and hand-dipping on like days and cookies, brownies etc would be on other days. i'm also looking into my construction guy building a small "walk in closet" area where chocolates would set and it would be as far a way as possible from the stove and may even have a separate cooling unit. (even if its just a fan!...we'll see) but i would never make ganache and a crossaint on the same day....though i think it is totally doable in the same kitchen, if you plan it right. but at burdicks, they used to do all in the same kitchen, till about 5 yrs ago, i think, they got their own new "factory" building for all chocolate work, and the commercial retail area still houses the bakery kitchen...
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Market research is not just about your specific business, but about the market in general. Basically, what you want to do is identify who your core market is and what percentage of the entire market of the area they represent.
Here are a few questions you may want to research:
What is the population of the geographic area that you will serve.
What is the income breakdown of that population, meaning, what % of the population makes above say, $50,000/year per household. (This is probably your core market)
What is the average income of your regular customers?
What is the age breakdown of your core market?
How many have kids? where do they go to school? majority public or private?
What are their other interests?
Where else do they shop regularly?
Where else do they buy chocolate? and what types do they buy?
Where to they buy the majority of their groceries?
What kinds of restaurants to they frequent?
How health conscious are they?
How frequently do they make luxury purchases (ie fancy chocolate)
Are there any culinary/book/movie/arts clubs in the area?
How many people watch the food network?
How many people belong to country clubs?
Is there a university or college located nearby?
Of all the restaurants around, how many are considered "fine dining."
Knowing this kind of information about your core market will help you make informed decisions
about your business like, what kind of product mix you should offer, who are the people that might become a part of your core and what do you need to do to bring them in.
You can obtain this information in many ways. Go to the local chamber of commerce and see what info they have. The town government should also have population demographics. The public library is a great source to find out about social networking (clubs, etc.) and school demographics? Public school demographic information reveals a lot about the local population, like how many use the school lunch program. This can show you a lot about the growth potential of your business. For example, if the public schools have a low percentage of kids who use the free or reduced lunch program, you can generally assume that the community is relatively upscale with a good amount of disposable income. If not, you might want to reconsider.
You can ask your regular customers to fill out an anonymous survey. You can call up country clubs and say your thinking of joining and would like to ask some general questions about the membership and see the menu at the dining area.
Marketing is not advertising. It's fine tuning your message so that it is clear and understandable to your client base and appeals to others so that they want to become part of your core market.
To do that, you need to intimately know who those people are and how you can fulfill their need and desires.
those are great questions...and will email some friends at the chamber of commerce, and school system to get started...and actually, my parents belong to the country club (the only one in algona) and will swing by next time i'm in town. i love your way of thinking...it's a sound way reflect on choices and helps to make new informed ones! my notebook has a couple pages already dedicated to you!
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Hi Chocoera,
I have been following this thread with interest. I am a few years behind you in timing but completely understand what you are saying about moving your business to the next level. It sounds like you are a success at the level you are at and that's saying a lot for your readiness for the next step. It seems that you have the right attitude and a 'spark' that will really help you with your new path.
I was in Italy a few months ago working with chocolatiers there. Lucca Mannori gave us some stats on the business side of chocolate making. He said the cost of employees is the greatest cost. He has several Selmi machines and says "with all these machines I have the work of 20 people." He said you need to take a good look at the time it takes for 1 person to do the job of the machine. Yes, a Selmi with an enrober is expensive but if you compare it to the cost of an employee needed to do the same job ??? He also said that cleaning is a high cost. He estimates that they spend 30% of their time cleaning. Packaging was his next highest cost and after that - ingredients. But back to employees - which he says is his biggest cost... he said you should figure out how much more revenue that employee must create in order to be an asset. I'm not sure I completely have my head wrapped around that - but it sounds wise doesn't it?!
He was the most organized of all the chocolatiers we worked with. Mind you, he is tradionally trained and has a high stature in Italy. He said it is very important to have a level of quality - everything planned and programmed so that the quality is always the same. They have regular briefings so that everyone is always on the same page. I know you're not at that level yet - but it's good to keep in mind while you're setting up. Here's a few photos of his storage area. He even had a diagram on his walk in fridge that showed the location of everything so you didn't need to be inefficient when needing to get something!
Good luck Chocoera! I look forward to reading about your future successes!
wow, where in italy is he located? i was in florence for a short while this spring
and the images...they're great! thanks!and as for employee cost...good call...things to consider....but i wonder if maybe i won't be doing enough production the first couple years to warrant an enrober? and once my "Feet are on the ground" invest in an enrober and start advertising wholesale?
i like the idea of employee meetings and such, i am such a perfectionist, and my assistant constantly reminds me of that slight flaw
but i am working on a recipe book, since i have my recipes all over the place, and also a techniques section, for future reference for future employees! thanks for the post- would love to hear about what you're doing in canada?
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all good points.
i am currently working with a businessman who offers free small business strategy planning for no cost as a service to the community a couple times a week at the community college. He has sent me a type of worksheet that helps you think through your business plan, and once you've answered the questions, you have the core of your business plan.
as for a good time, well, we're at a type of standstill where we are at. both our businesses have grown so much in the last couple years that we feel if we stay where we're at, we'll run ourselves ragged and still not grow, and may, in fact, stop growing because we can't offer the type of bigger services to clients due to our location and lack of employees, equipment, etc (ex: since brad doesn't have a studio, he can not work much in the winter, except for web design, and has to turn away family and baby opportunities in the winter/early spring)
so we figure we should ride the wave and start up a commercial spot while we have our customers "hot for us"
and no chocolate shop in the area was never because the people in the area didn't like chocolate, but it was not big enough to warrant a godiva coming, and really, i don't think the townspeople were ever exposed to an artisan product, so they never had the ambition to learn to mimic and soon create their own (whereas i learned some with michael klug of burdick's and i was in europe, NY and san fransico, and from there, i was like, this is who i am, what i want to do, and then after some pastry classes, and lots of mistakes, i am where i am (i was pretty much self-taught and eG forum taught!)
but i am hopeful because what customers i have in the area are blown away by the product and are always impressed by what i produce and are very excited for a shop like this. and even the town itself offers a $10,000 revolving loan fund to promote small businesses, which is basically what our whole town (especially main st) is... (except for the fast food chains, and kmart, hyvee grocery) and its a loan that has no interest for 10 years, and after that, is very minimal rate. and the county does the same thing, and i'm researching to see if its possible to win both loans..either rate, i'm applying for both.
as for market research, where do you suppose i start digging anyway? would i contact city hall and ask if there had been any chocolate/dessert ventures? or do they conduct surveys of that type of thing? any ideas?
and as for the kitchen codes, i will instead email to the sani guy, and see what he says. (has yet to call me back. grrrrr. )
and good idea on thinking about placement of work stations, i'm so used to just me and a part time assistant, that i forget about our potential 5 employees who would be running around....if anyone has any pictures of their work stations, or ideas for best placement, i would appreciate looking at them. i have a interior designer friend whom we're meeting with at the end of the month, and it might help to have placement ideas...thanks!
you guys aren't downers at all...so please don't think that. all your advice and careful thinking are appreciated and it makes me aware of new things to research or think about. truly you are appreciated.
Unmolding Chocolate Easter Eggs
in Pastry & Baking
Posted · Edited by chocoera (log)
gosh, this is just me being a girl, but when i see such overwhelming support from you guys it really *almost*
makes me tear up... i'm in omaha, and there is not an abundance of chocolatiers or dessert makers to come to talk to, and sometimes i just feel really lost and alone if a problem arises! but to know i can come here, and get such great suggestions...it really means a lot. I will try to post a photo soon since i'm doing some more eggs today and tomorrow, and (if those don't work, going to try again this weekend!)
love the video, that helped a lot too!!!