Forum Activity for @Dorothy Rackley

Chocolate Courses - any updates?

Posted in: Chocolate Education

Hi Clay -

I spoke with Melissa Coppel this morning and she was wonderful! I thought Jean-Marie Auboine only had classes for those wanting to produce competition/show-stopping pieces. Melissa showed me a couple of courses that would work for my skill level. The only challenge is that their courses change from year to year, depending on who they find for instructors. But Melissa said they should always have at least one or two more basic courses each year.

I am getting a lot of feedback on this site and I am compiling what I have found. Hopefully by next week I can do a summary here of current chocolate courses.

Thanks for doing so much to help us - at every skill level and business stage. This site is invaluable!

Dorothy

Chocolate Courses - any updates?

Posted in: Chocolate Education

Hi Jennifer-

Thank you for all your advice and help, I left a message for Pam at EC this morning and hope to hear back soon. I think you are right, though, I want hands-on experience. Maybe an internship is the way to go. I will check on this possiblity.

Will keep you updated with what I find.

Dorothy

Chocolate Courses - any updates?

Posted in: Chocolate Education

Hi Sebastian -

I left a message this morning for Mr. Richardson. I couldn't tell from his site if he was still offering courses, but the ones from 2013 looked great!

Thanks for the information.

Dorothy

Chocolate Courses - any updates?

Posted in: Chocolate Education

Hi everyone,

I just posted this on the Startup Central Group, but realized it might work better on this forum.

I want to introduce chocolates to my bakery and have taken a few chocolate making classes, mostly for a few hours at a time.

I am trying to find where I can take extended chocolate courses -- hands on -- for up to a week at a time, that will teach me:

1. How to temper using different machines (batch and continuous), and work with different depositors, etc.

2. How to create my own recipes.

3. How to design my kitchen.

Here are my limitations:

1. I will only be using already tempered chocolate. I love to read about -- and have friends in -- the bean/farm to bar business but I can't do that.

2. The courses need to be in the US.

3. I can only go for a week/course.

I have looked at ecolechocolat, but I believe it is mostly online and I want to finally get some hands-on courses. I would like, though, opinions about ecolechocolat.

I have talked to Barry Callebaut in Chicago and they offer classes, but I don't know anyone who has taken them.

I understand that the SFBI also has a chocolate course, but again, no first hand opinions.

If any of you know of chocolate-making courses or offer them, would you please let me know.

Much appreciated,

Dorothy

The Stonehouse Bakery

updated by @Dorothy Rackley: 04/10/15 11:43:45AM

After action report on my first attempt at Caramels

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Clay,

Would this have been at Fran's Chocolates in Seattle? I have been reviewing severalof their Youtube videos and it show them pouring their caramels into molds.

Do you know where I could get those kinds of molds?

Thanks,

Dorothy

Shelf life of Pernigotti cocoa powder

Posted in: Chocolate Education

Can you tell me what you mean by "unless it's been lecithinated"?

And why am I always reading that cocoa powders with a high fat content have a low shelf life?

Thanks!

Dorothy

Shelf life of Pernigotti cocoa powder

Posted in: Chocolate Education

Can anyone please tell me the shelf life of Pernigotti cocoa powder? It has a higher fat content (20-22%) and I want to make sure I am not using any that has gone bad.

Thanks,

Dorothy

updated by @Dorothy Rackley: 04/18/15 03:41:11AM