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.
@ChristianD - I for one would love to play with it and compare it to ProChoc which I have access to in my role as tutor for the Chocolate Quality and Shelf Life for Ecole Chocolat. I have (or did have - not sure anymore) Ganache Solution but never really got into it.
So let us know when you return from holiday and we can start a new thread and all work together to help you make this a success.
Here is my whirlwind visit to @schneich in 2008 on my way to visit Michael Wolf and family in Germany.
@ChristianD - I for one would love to play with it and compare it to ProChoc which I have access to in my role as tutor for the Chocolate Quality and Shelf Life for Ecole Chocolat. I have (or did have - not sure anymore) Ganache Solution but never really got into it.
So let us know when you return from holiday and we can start a new thread and all work together to help you make this a success.
Here is my whirlwind visit to schneich in 2008 on my way to visit Michael Wolf and family in Germany.
@ChristianD - I for one would love to play with it and compare it to ProChoc which I have access to in my role as tutor for the Chocolate Quality and Shelf Life for Ecole Chocolat. I have (or did have - not sure anymore) Ganache Solution but never really got into it.
So let us know when you return from holiday and we can start a new thread and all work together to help you make this a success.
