Forum Activity for @katiebobus

Why is Felchlin so cheap?

Posted in: Opinion

Hi Rob, I sampled Tcho last month in SF and was sorry not to be able to tour the factory. I will email you regarding the couverture. Thanks!

Why is Felchlin so cheap?

Posted in: Opinion

Hi Yvonne,I think the online aspect works quite well, actually, because my classmates are all over the world and it's fascinating to see what they do and what their options are -- for example, one student is in Pakistan and the other locally supplied chocolate is Baker's brand. I expect he will bring something wonderful to his locality. Of course it would be ideal to be in a workshop, but the instructor and tutor are very accessible by email, and there is a great discussion forum, so feedback is readily available for any questions or problems. The assignments are keenly graded. The resources you gain access to are fantastic and there are lots of video clips to assist with teaching various techniques. For me that, as well as being walked through all the steps needed to go from making chocolates in your kitchen to product pricing, drafting a business plan and planning all your material and ingredient sources and production schedule, has been the highlight. I'm really glad I'm taking the course, and I plan to take the Masters course if I get into larger-scale production.

Why is Felchlin so cheap?

Posted in: Opinion

Thanks for the info, Clay!I admit I'm still a little puzzled. $7.82/lb for the Maracaibo is still a way better deal than $14.4/lb for Valrhona's Manjari, another Grand Cru. Oh well, it's a steal for me!Kate

Why is Felchlin so cheap?

Posted in: Opinion

Hi, All! I'm an aspiring chocolatier in Kansas City and am enrolled in the Professional Chocolatier course through ecolechocolat dotcom. I have been using Callebaut 835 as my primary couverture but wanted to add something a little snazzier to it. I was thinking of Valrhona, Sharffenberger, El Rey or Felchlin. So I went to the supplier chocolateman dotcom, where (there is no El Rey but) I was surprised to find the Felchlin is crazy inexpensive! Now I'm really curious why this is so: it is a Criollo product and Swiss and, by all reviews I've read, an outstanding chocolate. None of these variables suggest a much lower price than the dramatically costly Valrhona -- or do they? What makes Felchlin so cheap? Is there less production involved (e.g., shorter roasting time) because the Criollo beans are so fragrant?I'd love any answers!Thanks,Kate R.
updated by @katiebobus: 04/16/15 08:55:45

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Well, I tried them out! I loved the spherical mold for getting uniform sized ganache truffles in one step, and was even able to dip them just once, but I had mixed results with the flat squares one - the first ganache I tried in it was too soft, and even freezing it didn't stop it from adhering to the sides. I had to scoop all the ganache out of the holes, which was not cool. A pate de fruit worked great, though, so I think it was just the consistency of the ganache that was the problem. I haven't tried caramel as originally planned, but I will!The round ones are fab (but so expensive!). The flat ones may be a good substitute for a guitar for a small business.

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

I just acquired the spherical and square molds, but haven't tried them yet. The bottom of the square mold is thin enough that I think it will be easy to push the centers out. The two other issues I am wondering about are (1) is it safe to pour hot caramel in these? and (2) how easy will it be to leave a uniform amount of space in each of the (square) molds to add a tempered chocolate foot before popping them out? There are no English instructions. The foot is the one element that would seem to be neglected when you never have a block of ganache/filling to cut centers out of. Anyway, I'll get back with my findings as soon as I have more info!