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ChristysConfections

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  1. @Dark side I can't speak for the island specifically, but if you have occasion to come to the mainland, there is Chef's Warehouse in Richmond, BC. It's where I usually go when I need purées, chocolate, glucose, etc. They usually sell B2B, but if you call they are typically pretty good about helping you out. As it truly is a warehouse, you have to call and order ahead of time. You could also call and ask if they do any business on the Island. The rep that used to deal with in my area moved to the Island and is working there with the same company, I believe.
  2. @Kerry Beal Wow! You received a response so quickly! Thank-you for updating me with the amount out sugar required for the recipe.
  3. @gfron1 It's good to have another perspective! Thank-you. Maybe it was at an earlier time in Coppel's career that my acquaintance had that experience. Or perhaps the class they took was created with the intention of making creative pieces that are meant to be consumed quickly. I haven't talked to them in a long time so not sure if I will be able to follow up. I will be sure not to write her recipes off. I also appreciate your note about confectionary content in the So Good magazines.
  4. @Kerry Beal When I discovered the omission, I emailed the general contact on the So Good website with the information. I have not received any word from them so far. If you have a better or more direct email, I will be happy to reach out to them again using the updated contact information. To you and @Alleguede I appreciate the recommended sugar amounts!
  5. A brief follow up on this: @Kerry BealIf at any point you are able to spare the time, would you possibly be willing to check your copy of So Good Vol 18? As aforementioned, I purchased the recipes 3 book. It incluse Susanna Yoon's recipe for Oolong Soba Cha caramel, but there is no sucrose listed in the ingredients. I am wondering if you would be able to check if issue #18 actually has the sucrose in the recipe. I realize I can pretty easily take the tea infusion and incorporate it into another caramel recipe, but hoped I might try it as originally written first.
  6. Kerry and Alleguede, Thanks for the feedback! I figured that the content is not confection-dominant, but I saw some issues with contributors like Susanna Yoon and Melissa Coppel and thought maybe there were volumes with a chocolate-heavy focus. I do like pastry and it would be fun to have those recipes to play with, but it's true that I would not utilize that content as much. I bought the So Good Recipes 3 and then one of the recipes I actually bought if for has an error in it and is missing the amount of sucrose needed for the recipe, lol. I should probably let them know. I do have the Kriss Harvey subscription and enjoy it. The new Callebaut editions will be on their way soon. I have heard mixed things about Melissa Coppel in my circles - I believe it is largely because some of her content is created without a regard for shelf life. However, her classes and recipes look fun. If you subscribe and find it valuable, do let me know! Maybe I will save up for a subscription.
  7. Hi All, I am wondering if many people around these forums subscribe to or have several issues of So Good magazine? For those that do, would you consider it a worthy investment, especially if one's interest/area of focus is chocolates and confections? Are there particular issues you have collected that have a heavier focus on chocolatier techniques and recipes? I am looking for some more educational resources to add to my library of professional chocolate making tomes.
  8. Thanks for the suggestions, everyone! I am not familiar with most of these suppliers. I love the variety of beans sold by a lot of these websites. I will definitely be ordering a fun variety of beans to try this time around. I am really grateful for all the feedback!
  9. I want to hear all about your vanilla bean experiences! I just ran out of beans and before I order my next batch, I would love to hear if you prefer one brand/grower over the competition. In the past, I have always bought bourbon vanilla beans from Neilson Massey. They are easy to come by where I live and reasonably priced (for vanilla anyway). This time, I am considering Valrhona's sister company and their Norohy beans. I have also seen that Kriss Harvey endorses Laie Vanilla company in Hawaii. I would love to try those Hawaii-grown beans, but they would cost me about $40 extra just to ship to Canada, making the substantially more pricey than the local options (Neilson and Norohy). Have you tried all or any of these? Can you detect a difference in the flavor or the quality of the beans? Are there any other options you would recommend. I would love yo hear about it! Christy
  10. I thought it was funny that I couldn’t find it as a bar. I guess that would be why, haha. These days it’s just chocolate making for fun and not for business, so I think that may be why it’s harder for me to justify. Maybe I’ll find it around sometime!
  11. Thanks for that feedback, @Rajala- I get the sense that it’s what I’m looking for in a chocolate. I thought about getting some from Chocosphere, but it looked like it was going to be expensive to ship it to Canada (maybe more so because I wanted it quickly). I’ll explore that option again.
  12. Hi Fellow Chocolate-Loving Folk, I’m wondering if anyone has experience with Valrhona’s Orizaba milk chocolate? What do you think of it and how does it compare to Jivara (my go-to) or your other favourite milk chocolates? I noticed Kriss Harvey mention that it’s his preferred chocolate for enrobing/shells because of its “plain taste.” I’m enticed by the description of it being very milk-forward in flavor. I want to make a saffron pistachio piece and like the idea of pairing it with a very milky chocolate with a less assertive chocolate flavor. It seems to be generally unpopular in my neck of the woods and my supplier doesn’t carry it so sourcing it has been a challenge (they can special order, but I don’t need that much).
  13. @Jim D. Thank-you for the feedback about the course! It’s good to know that I could take it for the learning experience and not have to commit to the certificate. I’ll take some time to review this thread. Definitely sounds like something to explore more once the holidays are over.
  14. To follow up on the book, @Rajala - you say it’s still good for learning the technique? It’s unfortunate that it is of a low quality, but is the information quality? I was looking at getting the book, but I can’t find a copy for sale at the moment. I want it to learn technique and was going to ask if anyone here is selling their copy (say they’ve taken the course and feel the no longer need it). I want to take the course, but am unable to budget that much time and money this season. So I thought the book would be a good way to support Dubovik sharing his knowledge and also learn some new decorations. ETA: now that I read back a little, maybe the Savour online would be an affordable way to start.
  15. I am trying to find boxes like these pictured below, with matching candy trays and candy pads. They are about the size of a piece of paper and about 2-2 1/2 inches high. Haven’t had any luck finding them domestically. Anyone else use something like these? How do you store/package your bulk chocolates?
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