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Tri2Cook

Tri2Cook

- Most useful equipment so far

 

- EZtemper
- digital scale
- 8" taping knife
- a blue-removal filter for clearing the air when the chocolate gods decide not to smile upon me that day 


Best sources of learning so far (apart from eGullet of course)


I honestly don't have any serious source of learning regarding chocolate outside of eGullet... unless I decide to ask Kerry Beal my question on Facebook instead of here. 


Most useful ingredients so far

 

- chocolate
- cocoa butter


Suggestions for learners

 

- don't irritate Kerry Beal, you want her to not mind answering your questions  :D

- get an EZtemper if you can, want one if you can't, until you can

 



Learn simple decoration (cocoa butter colour, texture sheets etc) early on.  These make a big difference to how everyone will react to your work.

I've never found that to be an issue in my area, "plain" shells seem to sell just as easily as decorated with interest tending more towards what's inside... but knowing your market is important so this could very well apply to many.

 

Tri2Cook

Tri2Cook

- Most useful equipment so far

 

- EZtemper
- digital scale
- 8" taping knife
- a blue-removal filter for clearing the air when the chocolate gods decide not to smile upon me that day 


Best sources of learning so far (apart from eGullet of course)


I honestly don't have any serious source of learning regarding chocolate outside of eGullet... unless I decide to ask Kerry Beal my question on Facebook instead of here. 


Most useful ingredients so far

 

- chocolate
- cocoa butter


Suggestions for learners

 

- don't irritate Kerry Beal, you want her to not mind answering your questions. 

- get an EZtemper if you can, want one if you can't.

 



Learn simple decoration (cocoa butter colour, texture sheets etc) early on.  These make a big difference to how everyone will react to your work.

I've never found that to be an issue in my area, "plain" shells seem to sell just as easily as decorated with interest tending more towards what's inside... but knowing your market is important so this could very well apply to many.

 

Tri2Cook

Tri2Cook

Most useful equipment so far

 

- EZtemper
- digital scale
- 8" taping knife
- a blue-removal filter for clearing the air when the chocolate gods decide not to smile upon me that day 


Best sources of learning so far (apart from eGullet of course)


I honestly don't have any serious source of learning regarding chocolate outside of eGullet... unless I decide to ask Kerry Beal my question on Facebook instead of here. 


Most useful ingredients so far

 

chocolate
cocoa butter


Suggestions for learners

 

1. Don't irritate Kerry Beal, you want her to not mind answering your questions. 

 

2. Get an EZtemper if you can, want one if you can't.

 



Learn simple decoration (cocoa butter colour, texture sheets etc) early on.  These make a big difference to how everyone will react to your work.

I've never found that to be an issue in my area, "plain" shells seem to sell just as easily as decorated with interest tending more towards what's inside... but knowing your market is important so this could very well apply to many.

 

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