Forum Activity for @Kirsi Hyytiäinen

Anyone using Effector tempering machine?

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

Sure, Clay: http://www.effector.ch/products_e.htm

I should use the smallest, 6 ltr basin. I see that they call it dipping maschine, I would be tempering and dipping with the same one.

Anyone using Effector tempering machine?

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

Hello colleagues, I need your advice: I should start using Effector tempering machine: If you use it, do you melt all different sorts of chocolate to 45 C and simply cool down by seeding? Do you use fast mode in melting? If you keep your chocolate warm in it overnight, in which temperature? Which amount of chocolate would be best to melt in it? Full? Any other useful tips? Thank you so much for your help!

Help - Couverture on truffles is cracking.

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

Too cold filling?

Online buying/selling?

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

Hi Dirke, the future colleague!Congrats for your decision on the Ecole Chocolat. I don't know your background but for me the school is lot of work as I don't come from the branche. We have to create our own chocolates and research a lot on the issue so I do not manage to fulfill it in one hour per day. But it's a joy every minute and the tutors take their work very seriously: you'll get good advice and tips.

Online buying/selling?

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

That's interesting, Lana!How much was the shipping from US to Canada, compared to product price/weight?And shipping across Canada; do you use normal post services?Kirsi

Online buying/selling?

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

Hi Despina,Thanks anyway for your reply. I can recommend warmly the Ecole Chocolat.For me it is a lot of work so I never manage 1h/day or one day/weekend as they have calculated. There is always somebody online answering your questions so lot of help. And the colleagues, this time around 30, mainly from US, do have very often more experience than I have.The school is based on your reports you are sending to teachers on your work and research so they do not use web camera. You just need internet connection for getting all the material online. Lot of instructions and ideas so this keeps me busy. And the tutors answer in detail and give the advise. The course is very practical orientated and in that sense just what I was looking for.By the way, saw that you are going to Vienna: great city. I can recommend the well known Sacher and all the other chocolatiers. I ate the Sacher and other chocolate cakes so did not buy any instruments but I am sure you'll find them easily there!Please keep in touch. I saw you are also making chocolates just now,Kirsi

Online buying/selling?

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

Hi chocolate lovers&producers!I have just started the Ecole Chocolat and have been looking at the web pages of several chocolate artisans&manufactures. I am wondering, have you bought online, through internet, chocolate, how often and what kind of experiences have you had? Satisfied or any problems if chocolate was not ok? Postal costs?And from chocolate artisans I would like to hear, how much you sell online compared to your selling from your boutique? How have you developed this part of your business?I am living in Geneva and have never bought chocolate online because I am in a happy situtation to be surrounded by chocolate boutiques.Happy to hear every feedback,Greetings from GenevaKirsi
updated by @Kirsi Hyytiäinen: 04/10/16 13:03:52