moldy

ChrisZ and everyone else, thank you very much for your valuable information. I will use it happily. I suspect that down in Tasmania, my choice will be limited even further. Probably to Green & Blacks (if Woollies stocks it!). Probably might have to mail order! I will definitely try to check out the book you mentioned. Thank you to everyone for taking the time to give me your thoughts. Richard

Thank you very much for your quick replies. I will definitely examine the option of using regional chocolate if it is available. If I can find Bali chocolate (and it is affordable), I'll give it a go. I wasn't sure on what the quality of these other chocolates was like, and given that postage will no doubt be hefty, am hoping to get it right the first time! Thanks again, I'll head off to do some research! Richard.

Hi all I'm new here, and have just purchased the Peter Greweling "at home" cookbook. I was all ready to take my first steps into making truffles etc, when a documentary showed on the TV about children being exploited in the manufacture of cocoa. So now, I'm not sure what to do about chocolate. My girlfriend wants me to use FairTrade, but i'm not sure whether there are any suitable alternatives available. Is anybody aware of any good FairTrade, or other ethical, chocolates that I might be able to get online or in Australia? Many thanks in advance... Richard

Ok, I've decided to buy (and have ordered) the "at home" version. Even though the other book would be better long term, I think I will be able to get more (as a beginner) from the simpler version. If things go well, and I learn a lot from the home book, then I will graduate to the professional book. Thank you for your advice Darienne. I look forward to posting some of my efforts up here, and am sure I'll need more than a little bit of assistance along the way. Thanks again, Richard.

Thanks for the quick response Darienne. I appreciate the information. I guess what I need is a book that goes through the technical aspects of the processes and techniques. Both as a learning tool, and a reference guide. It's a pity I can't flick through both books to help me decide which to purchase. I notice the "at home" book is cheaper. I want to use the book to help me learn, but also to provide sufficient technical details and techniques that I could develop some skills that would be useful if I decided to pursue it as more than a hobby. Perhaps it is a matter of buying the "at home" version, and then buying the other if and when necessary. Have just checked our local library website, and it seems they have both books. Unfortunately, I'm in the UK for the next few months so can't check them out. But perhaps that has made things a lot easier. If what you're saying is that there is enough content to get me started properly, then I will start by buying the "at home" version, and then use the library book or upgrade at a later date. Many thanks, and sorry for this rambling response!! Richard.

Hi there - I'm new to this wonderful forum. I'm a home cook, and have recently developed a fascination with the idea of working with chocolate. From this post and others, it seems like this is a very good book. Could somebody confirm whether they think that this would be the best book to buy, in terms of instruction and recipes, for a beginner - or whether his other book would be better in the long run. And, what types of things, if any, are covered by the first book, but not the second. I have also read a lot of posts about scaling the images down from the first book, and wondering if the opposite (ie, scaling up) could be true of this book? Any information would be greatly received, and I look forward to meeting you all in my adventures. Kind Regards, Richard Mold.