updated by @nancy-sobel-butcher: 04/10/15 09:44:01
Chocolate Education
@nancy-sobel-butcher
11/29/10 06:11:05
6 posts
updated by @nancy-sobel-butcher: 04/10/15 09:44:01
@patti-humbert
11/30/10 16:00:31
18 posts
@nancy-sobel-butcher
12/01/10 05:26:05
6 posts
@nancy-sobel-butcher
12/05/10 18:55:00
6 posts
@nancy-sobel-butcher
02/19/11 05:52:35
6 posts
Ruben,
The class was pretty amazing and I think well worth it. Faith Drobbin was an excellent instructor...she knows her stuff! There were people of all levels in the class from the novice to some who were a bit more experienced. I fell into the latter group. We partnered up (beware of some wacky people...I was lucky enough to have a wonderful parnter) for the week. Day 1 focused on tempering chocolate (seeding method) and then we made clusters, bark, and dipped fruit. Day 2 we did truffles in different flavor combinations and enrobed them. Chef Faith's chai spiced truffles were very good! Day 3 focused on candymaking and we made chocolate caramels, a buttercrunch, chocolate covered candied almonds, and torrone. Day 4 we made solid molded chocolates and filled molded chocolates with a variety of fillings. Day 5 we did hand dipped truffles that we framed first and then dipped (my favorite type) and then enrobed.
The class was really good and top notch ingredients were used. I'd love to find a chocolatier that I could apprentice with in Long Island (not having any luck) or NYC. You will love the course if you take it!
Nancy
Hi Nancy,
Welcome to the (truly) wonderful world of chocolate. My family has been manufacturing chocolates in Brooklyn since 1946. I have been teaching chocolate workshops for the past 10 years. Feel free to call me and chat about your future. You can check us out first.
JoMartChocolates.com
718-375-1277
Good Luck,
Michael
@nancy-sobel-butcher
02/23/11 06:26:22
6 posts
Michael,
Thank you for your offer to call you! I have known about JoMart for quite a while (my family were Sheepshead Bay natives for many years).
Thank You,
Nancy
@nancy-sobel-butcher
02/23/11 06:27:13
6 posts
@andre-costa
02/23/11 09:26:32
103 posts
Nancy,
I am also in New York City.
As for internship people usually like to work with people who do not live in the same geographical region - after all, you will become competition.
I did exactly the same thing you did: I took the 2 chocolate technique from ICE, followed by the Ecole Chocolat online training.
Once you are done with the Ecole Chocolat training you can apply for internship with chocolatiers from the US and one from Canada. I have not done the internship yet, but I am considering it more and more.
You should keep looking for opportunities in NYC, but just consider that you could go someplace else you've never been before, work at a place that is used to interns, and do not have to worry about the ethics of learning from someone who will be your competition in the near future.
Best of luck!
Andre Costa
DaCosta Chocolates
@rachel-gordon
02/27/11 20:44:27
1 posts
Hi All,
I was wondering if anyone has any information about or has taken the Chocolate and Confections continuing ed program offered by the CIA. I've seen a lot of reviews about Ecole Chocolat's online program, programs at FPS, ICE, etc. but I can't seem to find any reviews about the chocolate class at the CIA. I have been making chocolates for a few years now (both molded and dipped) but have been teaching myself out of books, and I thought it might be time for some formal instruction. I have really enjoyed Peter Greweling's Chocolate and Confections book because of the level of detail it offers, which is the reason I'm thinking of taking the CIA 5-day course.
Thanks,
Rachel
@jennifer5
10/12/13 11:33:54
5 posts
Tags
Activity
Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates .Chocolates can be customized as chocolate message and chocolate bars.
You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.
for more details
FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN
Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor, fair trade / ethically sourced. N o other ingredients added.
The price for this high quality product is as follows:
1 kg - US$ 13
100 kg - US$ 12 per kilo
200 kg - US$ 11 per kilo
Inquires: equalcolombia@gmail.com
- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf
- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.