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Advanced Chocolate Class with Jean-Pierre Wybauw

David J.

By David J.
in Pastry & Baking

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Kerry Beal

Kerry Beal

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Thanks you.  I had to register just to say that this is the greatest post of all time.

Welcome ej, great place for a first post. Are you into chocolate in a big way?

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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ejw50

ejw50

Posted
Posted
Thanks you.  I had to register just to say that this is the greatest post of all time.

Welcome ej, great place for a first post. Are you into chocolate in a big way?

HI Kerry

It is a hobby for me. Enough to where I got one of those table-top tempers and an airbrush to recreate what I saw in a Norman Love demo in an old Pastry Arts and Design article. Not enough to sell them or anything. David's report really does reinforce all the lessons JPW tries to teach in his book.

This is a great forum. Thanks to everybody who has posted. You've all helped me a lot already. All of the problems I've had - difficulty in sealing molds, differences in chocolate viscosity (which David answered, I had no idea about the different Callebauts) - I"ve seen discussed on this forum already.

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