52 minutes ago, paulraphael said:Beyond that, chef Laiskonis said his takeaways were that "making chocolate is easy. Making good chocolate is really hard."
Making good chocolate for Michael Laiskonis is probably not the easiest of tasks, making good chocolate compared to what most people know about and generally eat is less difficult. Maybe I won't outdo Cluizel or Amedei, but that doesn't mean I can't outdo Hershey and Nestle and possibly some higher up the chain than that. I'd be willing to bet all of my chocolate equipment against a bite-size Hershey bar that you won't find two people in the town I live in that have even heard of Cluizel or Amadei. Besides, it's fun.
52 minutes ago, paulraphael said:The other takeaway: "90% of chocolate making is janitorial."
At my level, 90% may be a bit high... but the point he's making is definitely valid. The prep and cleanup certainly involve more hands-on time than the production.
52 minutes ago, paulraphael said:It would seem the reason to take this on, besides being obsessed
But isn't that obsession one of the best reasons of all? I ask that with thoughts of your journey with your coffee ice cream in mind. 
