Savour Chocolate School in Melbourne
Posted in: Opinion
The best school, I have ever done!
Forum Activity for @Hanna Frederick
Working Chocolatier Q&A
Posted in: Opinion
Well written Robert! I went to chocolate making after burned out from the corporate world at a mature age. Guess what: I am extremely happy! 7 years part time, and 3 years full time - you start wiser. My goal is not getting rich, but recharge by giving entertainment and a fantastic product to appreciative people.I like this the most: "A spectacular product marketed averagely or worse will fail in the face of a garbage product marketed averagely or better." Just moved to Melbourne Australia after a big success in sleepy New Zealand , so I am starting again. This time in with a Fitzroy (like Tribeca in Manhattan) shop. My first shop. Yes I need my own saved money. Yes I have to work day and night again. But I intend to have "A spectacular product marketed better." Which means success to achieve a balanced goal: happiness doing artistic high quality trendsetting truffles. Watch the space for Mamor Chocolates.Good luck to start-ups. I am happy to talk to anyone - see my website. (Right now I am moving into my new abode and shop!) Hanna
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
Hi Clay. Christmas Down Under is just an opposite of your climate. As a Hungarian -born, who lived even in Cleveland, OH (!) I have a hard time to fight against heat. So I am making "mini-magnum" type little truffles, coming from the freezer into insulated carry bags. Just experimenting of the "ganaches" - not short of ideas, short of time. From my last year NZ Christmas my printer and I designed a little paper Christmas tree box, holding 2 chocolates - see photo. Also a 3pc clear view box with red stooped strawberry and black pepper truffle, mint and nuts chocolates. Nice with red ribbon.
Weird Flavors and Inclusions in Chocolate
Posted in: Tasting Notes
I might be late to reply, but I have made in the past 3 years beer stout, smoked NZ venison salami (something for non-pork eaters) and deer velvet chocolates. Only the salami has a strong taste. half of tasters spit it out, 1/3rd loved it - including myself. My green tea-wasabi has been a hit with Asian customers. As it was said: the balance is the secret. On the more traditional side, a prune based plum Slivovitz is causing taste waves where I live now: Australia. I still like traditional taste, but the press loves crazy selection!