Celest

So far from my limited experimenting, and reading of Peter Greweling's book Chocolates and confections, yes, I believe you can use it as a seeding base (like using tempered chocolate to seed un-tempered chocolate.)

So I affectionally call one of my employees, my robot. before she showed up, I knew that I needed someone who was very task orientated and just wanted to get things done. I'm really good with people ,and I've hired a few others that are really good with customers. I needed to have someone that was more black and white and preferred to stay away from people and just do tasks. A friend who works for me once in a while who is more like me was horrified that I would call the other one a Robot, I ended up telling my employee that I had called her that (and explained why) and she took it as a complement (as it was intended). I'm the worst chatty kathy in the shop, and I don't need a shop full of us. It's a really good example as to why different kinds of people working together is a good idea we can each play to our strengths.

I like to joke with people I know "wana come work for me for shitty pay?" This is usually to my friends who happen to have credentials like Accountant, or mechanic, or some white collar executive I actually got a friend of mine who just go their Accounting designation and is currently job hunting to come work for me for the Christmas season. She's great, wish I could keep her, but I can't afford an Accountant Salary ( but I can dream big, right?)

Yup, that is definitely an accurate description of where I'm located. PS. its FREEZING TODAY! -30C! (just in case you've ever visited area and miss it )

Thanks for the detailed explanation! I've now just learned my new word for today

I'm actually quite liking the term Shop Generalist, or work with something along those lines. Thanks for that Suggestion.

Totally understand what you are saying here, a previous comment nailed my problem on the head. It's more about beating a search filter, and attracting an appropriate candidate, to look further into the details of the job posting. If I were to find out in an interview that someone had an issue with a titel, I think it would raise a bigger red flag that I probably wouldn't want to deal with in my shop. (that's making the assumption that I've at least chosen a title that isn't offensive or derogatory to begin with)

hahhahahahahah assuming it means the same to you as it does to me..... I have a feeling that calling someone Dog's Breakfast as a position title would negativally impact my chances of finding a good employee! hahahahah

Supreme makes me laugh..... I've actually started calling myself the Chocolate Gatekeeper, as I didn't want to be refered to as the Chocolate Lady. I also figured that if I was the Gatekeeper, it would be a matter of treat me with respect and you get chocolate be a jerk, and no chocolate for you! ( was headed into an oilfield trade show when I came up with that term and didn't want a whole bunch of men calling me the chocolate lady )

I'm in oilfield country, and a term used here is "shop dog" (that mostly refers to someone who is in a shop where there are mechanics). I I was thinking about the term Jack of all Trades, and though about Jill, but again, not PC nor gender non specific. Never heard of the term dogsbody @liuzhou I see in your profile is says from China, is that a common term used in China? @heidih Girl Friday, how long ago would that term have been used? I haven't heard it either, but I'm a late 70's baby (and Canadian)

You guys are cracking me up with some of your suggestions Maybe it should be "Doer of all the shop things"..... and customer service

So I own a Chocolate shop, still new, there's a long way to go and many more years of learning. I'm going into more rounds of trying to hire staff and dealing with job postings and position titles etc. My question is. What are some of the best position titles you've come across (and worst). Or if you've ever experienced having to hire, what was your process for determining a position title. I want something that sort of encompasses the position and intrigues a candidate enough to look into the job description, but isn't either non representative of the scope of the job, or is just to fluffy and lame. For me a Chocolatier's Assistant, baker, supervisor etc are easy to use and understand. My problem is the front of house, retail staff side. I sell chocolate, but I also have an espresso machine and serve drinks. I expect someone to serve customers, but when no one is in, I need them to do the other odd jobs around the shop, like packaging chocolate and cleaning up. That being said, sure I could call them a Chocolate Shop Team member.... but when looking at each position as a whole, how will I determine internally which "Chocolate Shop Team Member" I'm talking about. That being said, if I post something like barista, there is a certain expectation of what a barista is. I'm thinking a candidate will make assumptions about it, like that it's short term, paid minimally, and they can just come and go as they like. Anybody have any thoughts on this, or am I just overthinking it way too much.

Why not just check out nuts.com and see if they ship to Europe. I also got mine from nuts.com but I live in Canada.

ooooh intreaguing.... I'm going to have to find some of this too when I can get out to a bigger city again!

Thanks for that info. That's pretty interesting. I found, and was also contacted by a cane sugar refinery? in Edmonton, which started me on this journey. They provide granulated sugar but I think their first product was to create liquid sugar for the bee / honey industry. I think Alberta is #5 in the world for honey production. Lots of good research happening here on bees too.

Oh Interesting.... I better check my assumptions and check what the sugar is made out. Thanks for your comments guys and I"ll see if our Costco has that cane sugar instead of the regular Rogers brand.

Has anyone ever used sugar made from sugar cane for their caramel and other confections? Do you have any feedback on how it tastes and works in comparison to regular table sugar (granulated sugar)? Is it more expensive in North America? (I live in Canada). I have noticed that I have liked the flavour of sodas such as the Mexican drink Jarrito which is flavoured with cane sugar. I tried their cola version and that's where I noticed the flavour difference. There is a supplier that I have recently discovered close to where I live (Edmonton in Alberta) and I am contemplating trying it out to see how different caramel woiuld taste using it. (they also happen to make an invert sugar which I am tempted to buy too) Any thoughts or experience? Celest

I've been making the meltaways for about a year now, since I discovered Kerry Posting it on I believe ecolechocolat forums. I also have an eztemper, which DOES make it easier. I have made it both with the eztemper, as well as pre tempered chocolate. I'd say wait until the mixture is under 30C before pouring into shelled molds or paper cups or a frame. I've never poured the mixture straight into a mold, I've always worried that they would never come out. They should set fairly quickly. Meaning if you put them into the fridge they should set in about 10 minutes. If left out they should set and be firm within 30 minutes, but that is individual portions, and not as a slab. I don't slab mine so I don't know how long that takes. If your chocolate is NOT tempered properly, it will take forever to set, AND there will be a weird bumpy texture. As far as my understanding goes, refined cocunut oil has no smell, and unrefined coconut oil has the smell. I use them both because of what I want them to do. This is has been one of my favorite recipes to use because I can change it up depending on the kind of chocolate, kind of flavouring oil I use and if the coconut oil has a flavour or not. Oh, and I prefer to use more mint oil than the recipe calls for.... it will also hid the coconut flavour too. Oh, and it was because of this recipe that I bought the Grewelling book, figured it there were at least 1 more good recipe in it it would be worth purchasing it.....boy was I right! Celest

Omg... I'm TOTALLY going to try this out! Thanks for the recipe! Celest

I love Halva, chocolate covered halva and chocolate covered espresso beans is what originally lead me to work with chocolate... I have yet to figure out how to make good Halva

ah! so you go the other attachment...now I vaguely remember reading that somewhere. I'll keep looking.

Hi Kerry, I've been enjoying reading this thread, going to look for more. What's your verdict on the DR.ca coating pan for the kitchen aid. I'm looking at getting one to learn panning and make some panned items to fill chocolate figureines. Thoughts, or is there a better link where it has been discussed in depth? I'll keep looking also. Celest

Thanks, that is a great idea too!

Thank you, I will check out these leads!

I currently use an Perfect Air 2.0 and have a selmi in storage (yeah, that's sad, I know!) I liked the look of the Cabinets that the Perfect Choco sells, the half size ones I believe you can put 2 bins of 40kgs in each. at 3000 cnd new, its a bit out of my current price range I bought your eztemper last year, and don't know why it took me until this October that to realize I could also use it to hold my coloured cocoabutter...but I want bigger Though I could use the heating cabinet to do both jobs. Also figured that if a bread proofer can hold it's temp too without humidity, it also might be a viable option in the price range.