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.

Edit History

pastrygirl

pastrygirl

You say 'amateur home chocolate maker' so I think the Intensive Chocolate Workshop is more for you if you plan to keep it mostly as a hobby and want to learn new techniques.  I believe the production class is more about shelf life and scaling up as a business, though I haven't taken it. 

 

Is 'that next step' upping your bonbon game with more colors and layers and new toys, or growing a part-time business into full time with a commercial kitchen and wholesale accounts?

pastrygirl

pastrygirl

I think the Intensive Chocolate Workshop is more for you if you plan to keep it mostly as a hobby and want to learn new techniques.  I believe the production class is more about shelf life and scaling up as a business, though I haven't taken it. 

 

Is 'that next step' upping your bonbon game with more colors and layers or growing a part-time business into full time with a commercial kitchen and wholesale accounts?

  • Similar Content

    • By Audrey Brown
      I want to make sugar-free bars with Callebaut cocoa liquor and Erythratol.  Any advice on ratios?  Should I make it in my melanger or would just melting, adding and tempering work? I made the mistake of buying Callebaut sugar-free with Maltitol and it is definitely a laxative.  Now still stuck with a lot of it.  Any advice is most appreciated.
    • By markg109
      Hi All,
      I am an artist ( oil and pastels) by trade so the coloring of artisan chocolates really appeals to me. I was wondering if I could make my own colored cocoa butter using oil candy colors and cocoa butter, or is there more involved.
      Also, if I add the oil candy color to white chocolate will it affect the temper?
      Thanks,
      Mark
    • By eglies
      Hi there, I’m looking for some interesting flavours for truffles. Any combination of filling and coating ideas? For lemon, dark ganache, orange and caramel example. 
      I also realised that when deciding to use ready made truffle shells filling needs to have a creamy texture. Any advice on this? 
    • By CharTruff
      Hello! 
       
      I am doing some spring cleaning and am selling some of my used polycarbonate molds. I've attached pictures and dimensions below.  The mold prices do not include shipping fee. I will ship these via USPS priority mail. 
       
      For estimation purposes only, 4 - 5 molds can fit in a medium box and it costs $15.05 to ship. Please let me know if you have any questions.  
       
      Thank you. 
      Charlotte W. 





    • By eglies
      Hello everyone!
       
      I was wondering if anyone could help me out with these design attached?
       
      I manage to make it on the table somehow and then when trying it into the mould it just doesnt work  
       
      Any tips on this ?
       
      Thank you!!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...