Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
HQAntithesis

Chocolate

Recommended Posts

I had the chance to see it at the Salon du Chocolat in Paris and it seemed good. I'm thinking about ordering it now but am reconsidering it because of the hefty price tag. Has anyone else seen it? What do you think? Here's the link for information about it on chips books: http://chipsbooks.com/chocramn.htm

Share this post


Link to post
Share on other sites

it is available at jb prince a little cheaper than at c.h.i.p.s. books. take a look.

i don't have an opinion on the book itself. i always want to buy all these books and have to force myself to NOT buy them!

Share this post


Link to post
Share on other sites

Wow, that's really suprising you guys found it so cheap. The price I got from Chocovic, where the chef is based, quoted me 150 euros, plus a minimum of 30 euros shipping (just to ship it from Spain to France!)... that would come to about 250USD I think! Now shall I or shan't I argh...

Share this post


Link to post
Share on other sites

I have it and it is interesting to look at. I haven't made anything from it yet though. I love how his bonbons are decorated. It is also available at Chef Rubber.

Share this post


Link to post
Share on other sites
I have it and it is interesting to look at. I haven't made anything from it yet though. I love how his bonbons are decorated. It is also available at Chef Rubber.

Choux, could you please tell me more about the science/philosophy explained in his book: for example I think he discussed the use of chocolate in mousses and the use of truffle in gateaux but I'm not sure what else there is. Did you those bits of any interest/use?

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Chocolatemelter
      Hey everyone.
       
      So im looking for the most affordable chocolate shaking table that actually works.. does anyone have experience with the ones from AliBaba or china in general?
       
      i bought a $100 dental table from amazon but i guess its not the right hrtz cause it kinda works, but not well enough.
       
      im looking in the $500 range or under.. any advice? Thanks
    • By BVWells
      I was just wondering what PSI you all generally use for your compressors for molded bonbons? I'm sure the effect you're trying to get influences how high or low you run the compressor, but to just get a general nice even coat, what PSI do you all recommend?
    • By sarita020
      My name is Silvia,and I love cacao transformation, and always willing  to learn new ways to do it. www.nomnomcacao.com
    • By Linh N.
      Hello. Thank you for allowing me to join. I am from the sunny Florida. I just started venturing into the chocolate world and am loving it. I am in awe of all the mold chocolate creations and want to be able to make decent pieces. Beside that I also love making macarons. I hope to learn more from all the experts in here. Thank you
    • By kimmiq
      Hi all, hope your holiday season is going well!!  Any idea why sometimes the defect on the bottom happens?  The one on the top came out of the same batch. Thanks in advance!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...