Forum Activity for @Ilana

rating small businesses locally

Posted in: Opinion

Thanks for the response. I am really too small and unknown to get rated usually, although here and there I have, as for ex someone was rating Israeli chocolate- a chocophile, and she was neutral to begin with so I agreed. The rating was very good.

But really the discussion was not about my business.

I guess it does depend on who and what kind of review-you are correct.

I get annoyed when newspapers here, online and not, do exactly what you wrote-some Italian or French chocolatier who has the business of his great great grandfather etc, rates chocolatiers here along with other un named local judges. How can one know if PR people didn't pay for the article for some business? And then the local food or chocolate forums discuss the results and sometimes are a bit nasty. Fine to be neutral, fine to praise, but why get nasty and try to hurt someone's business? Not that I have any connection to such a business, but the issue just annoys me as I would never deliberately try to hurt someone's income and livelihoodand I thought to see what other people think. SOmetimes the responses to this topic on other forums are almost mean (not here).

rating small businesses locally

Posted in: Opinion

I realize that the U.S. and Canada are huge and so rating small businesses perhaps does not have much effect. In my area chocolatiers get rated constantly, and not always by professionals, and some often get rated quite negatively. Luckily I have not been under the microscope -I have almost never agreed to go along with such requests(who knows, it could kill my small business...self confidence?), but I personally do not like it and would never publicize my personal opinion in order not to harm a small business. I do not know even if my opinion is based on anything but personal taste or more. But is it okay to rate and publish results or opinions? Am I too sensitive? And if it is okay, so, who should do it? Would you agree to subject your small business to be rated in a local paper and discussed by the locals?

updated by @Ilana: 04/19/15 16:11:07

Chocolate Artist Software/Printer

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

WOW!! whEN i WAS IN chOCOLATE WORLD i NEARLY BOUGHT THE WHOLE SET. I was not sure so I left it. Now I think I am interested again. I need to go and read everything here and my notes from Belgiumagain. I do have some questions, but it is 1 am here and I am too tired to think. WIll be back 2moro,thank you all for all the great info.

Another Great Book, Ordered mine just a minute ago....

Posted in: News & New Product Press (Read-Only)

hot for chocolate! But lots of holiday folk!

Another Great Book, Ordered mine just a minute ago....

Posted in: News & New Product Press (Read-Only)

Kerry, didn't you receive an email that the order was delayed?! Humph!Anthony-I know what you mean! Where are you in S.A. ?

Another Great Book, Ordered mine just a minute ago....

Posted in: News & New Product Press (Read-Only)

It is something like-Chocolates 3-How they last longer and taste stronger. I put a link on my site under "recommended books". Due a delay in its publication, the link was changed and likewise on amazon itself. I suggest checking in now and then because it should be sent by December-at least that is what they told me! It is a good price which I am sure will go up fast after pre orders.

Another Great Book, Ordered mine just a minute ago....

Posted in: News & New Product Press (Read-Only)

It looks great!! I just pre ordered Wybauw's new book so this will have to wait a bit. They have a preview on google books...
Thanks for sharing!

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

I also live in a hot and humid climate-half a year of it. I am a very small business so I have my own ways of dealing with the issues. I have a stronger than needed air cond as the tempering machines,fridge etc add extra heat. I have a dehumidifier constantly at work(I use the water that it collects to water my flowers). I have a room thermometer and hygrometer. I can easily get my working area to perfect climate. During the cooler half of the year, it is usually perfect without any interference, but if it is rainy or a bit humid,my dehumidifier takes care of that and gives off a bit of heat which warms the room perfectly, if it is cold. Being so small has other problems like storing chocolates etc.....

Revolution x3210 Temperer

Posted in: News & New Product Press (Read-Only)

if it does not even turn on it may have overheated and burned out- there are two fans inside-just like in a computer and when they don't work there is overheating and this can cause damage. I know that Ian the owner of chocovision is a member here-try contacting him.

Revolution x3210 Temperer

Posted in: News & New Product Press (Read-Only)

I discovered that the machine should not be too close to the wall at the back or next to other machines esp if they also generate heat. It heats up and then gets stuck. When I separated my 2 machines from eachother and a bout20cm from the wall my problems stopped.

Cocoa Butter Problem

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

thank you!

Cocoa Butter Problem

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

thanks. When you say "coat" you mean with an airbrush? DO you spray a 60/40 coat?thanks for being so quick!!

Cocoa Butter Problem

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

hidid you paint the coating on? I was wondering about painting or brushing a coating of thinned chocolate 60% choc/40cb. Of course, tempered and for extra shine. This should work,shouldn't it. I usually just use reg valrhona couverture but thought to try this.

Help me bling my bonbons!

Posted in: News & New Product Press (Read-Only)

Do you REALLY want to use this?

Summer shipping tips & tricks?

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

thank you.

tempering with homemade mycryo

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

wow. Thanks Cheebs. Does it take a long time to cool the choc to 35C -I have a X3210. Lana, I did not know that Wybauw no longer is with Callebaut! Interesting "fact"!! I wonder what his reasons are. Using regular seed cools the choc down quickly, but getting it 35 without seed seems timely...

tempering with homemade mycryo

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

My local forum is discussing this and so I got curious. Some colleagues say that they take well tempered cb and grind in it a machine of sorts-magimix/thermomix etc and use it as mycryo. Apparently it works well. Do you do this? Have you ever thought of tempering with cb (even just regular)? It seems that without the rest of the cacao solids, less would be needed. I did find info on Eddy Van Damm's blog. But to get the choco to around 35C takes time... And then no time is saved...
updated by @Ilana: 05/03/15 03:28:39

Strange chocolate-no saturated fat?

Posted in: Opinion

okay. Thanks. Yes! nature was not meant necessarily for our pleasure-obviously!! Thanks for reminding me of that!!

Strange chocolate-no saturated fat?

Posted in: Opinion

A potential customer asked me this question:

Do you have chocolate that fulfills these requirements:

1. At least 70% cacao solids

2. A minute quantity of sugar

3. No saturated fats

After a back and forth including lengthy explanations about chocolate he came out and told me that he is reading a book called "Ultra Metabolism" in which they suggest a chocolate like this. I assume it is that Mars invention of CocoaVia or Hersheys new invention of a "healthy" bar.

Anyway it is something not "natural" .

Any ideas on what else it could be? Anyone read the book? Got curious, if not a bit flustered (to be polite)at the idea.

updated by @Ilana: 04/19/15 06:41:07

I need some advise on two piece chocolate molds.

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

they are adorable! You have done an excellent job using chocolate's natural colors to decorate-I really like them! Kids must also go crazy for them! The "cow" bunny is my fav!

I need some advise on two piece chocolate molds.

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

In pic 1 the ears are not filled with chocolate. Does your ,uhmm , vibrator get the chocolate into the ears? I love the human spinning machine-I do that too with a double mold I have. Turn it around up and down, this way and that!!! Oish! Only chocolatiers of our status can really identify with all the odd things we do!! Imagine that in all different countries there are human spinning machines doing their thing!

I need some advise on two piece chocolate molds.

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

I am not sure which mold you have. I have one that has a front side and a back side of a squirrel, for ex. I make them hollow and demold. What I do is use my hairdryer to heat up an area on my stainless steel table. I place the two halves on the warm area and move them around a bit. Then I "glue" them together by just lining up and holding closed for a short time. Mine come out really well...This is the only picture I have.

I need some advise on two piece chocolate molds.

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

how have you been doing it up until now?

the dilemma of using color tinted cacao butter/white chocolate

Posted in: Opinion

I am not too fond of transfer sheets and colors and am usually in the minority when it comes to this. That being said I do a tiny bit of decoration with natural cocoa butter colors that I have from chef rubber. I believe that in the Uk homemade chocolate (I think it is called that or something similar) also has it. In my pictures there is a bar and a square bon bon using this effect. Using the natural colors of chocolate and texture can also be nice. The technique of spraying and swiping colors is cool and interesting and caused me to play around with it a bit. I have used transfer sheets a few times (as per request here and there) but everyone has the same ones and the color just doesn't seem attractive to me.

Selling at farmer's markets... in the heat of summer?

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

Can you explain to me what is Craigslist-sorry!

Working Chocolatier Q&A

Posted in: Opinion

"Whoever undertakes to set himself up as a judge of Truth and Knowledge is shipwrecked by the laughter of the gods." Albert EinsteinPerhaps much depends on what one considers "a satisfying and enjoyable life". And, of course, if making lots of money is the focus, why, there really are many ways of doing that..."If A is a success in life, then A equals x plus y plus z. Work is x; y is play; and z is keeping your mouth shut." Albert Einstein

Working Chocolatier Q&A

Posted in: Opinion

"Make products to your exact taste... if someone else doesn't like it, they are not your customer, failing to adhere to this and you're just a whore, the industry would be better served without you. If you love it, really love it, it is not possible for it to be a bad product, no matter what anyone else thinks."I really but really like this paragraph.

Cocao in Haiti ?

Posted in: News & New Product Press (Read-Only)

I will do so. Great to get an update. Haiti is on my mind a lot ...

Cocao in Haiti ?

Posted in: News & New Product Press (Read-Only)

Drew, are you still in Haiti? How is it/was it? Let us know!

Cocao in Haiti ?

Posted in: News & New Product Press (Read-Only)

Drew,I don't know much on Haiti and cacao, but wanted to tell you that it is an amazing thing that you are doing! I guess you know that...

Water Ganaches

Posted in: Recipes

I have played around with "water" ganaches. I usually replace the "water" part of the cream with some other liquid and the fat part of the cream with some other fat. I had great shelf life.

Dealing with mold release marks

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

It also seems to help if you make sure not to place your fingers, which may be warm, on the bottom of the mold but on a ridge or place that there is no chocolate on the other side. Chocolat- chocolat has molds from many places, including CW and others.

Dealing with mold release marks

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

There are diff qualities. I think chocolatform of Italy is a lower quality one AND LEAVES MARKS. Ones from chocolateword (CW), I know are good and I am sure most the polycarb molds are fine. I love the designs in chocolatform (CF) and so it is a real pity. Even so, slightly warming up the mold beforehand and then after the choc starts setting in the mold, place it in a cooler than the room you are working in area-fridge even.

Dealing with mold release marks

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

I really believe that good quality polycarbonate molds greatly reduce marks.

Genaveh Chocolaterie

Posted in: Opinion

I am sorry if anyone has seen this posted elsewhere. I am looking for opinions on Genaveh's chocolates. In terms of taste, texture and consistency. Thank you.
updated by @Ilana: 04/14/15 05:11:56

Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District

Posted in: News & New Product Press (Read-Only)

I think it is way overdone but could be nice if done more realistically and delicately and in just a very small area or a small corner or from a shelf or countertop.

Small equipment for pouring chocolate.

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

piping bags are ideal IMHO. If the tip is cut small enough-by experience you will know how much to cut for each shape in the molds. I think on the callebaut site they have a video of filling molds so you can see how akind of quick lift and small twist of the hand allows filling exactly with no extra drips-usually. Practice makes perfect-and it really is not difficult. I don't have the best "hands" as they say, and I do it...! Good luck.

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

for xmas celebrating friends:

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

my guests and friends got these-nothing super special but okay.

I heard 60C for 31/2 minutes!! And yes, after this time the yolk and all are raw. I believe the temp has to be maintained.

Questions on American Chocolate Mould Table Top Tempering Machine

Posted in: Opinion

chocovision also has a newish table top new to the x3210 and it is supposed to hild the chocolate tempered and not over tempered all day. Same price range. Ian is a member here-ask him about it before you decide on one either way. I have two x3210 machines and am very happy. I would love the newer one. Also, do you have a melter? If you do I can give you some great ideas on keeping enough chocolate tempered forever....!

Chocolate shop in Tbilisi

Posted in: Allow Me to Introduce Myself

Hello. Well there are a few options. One is ecolechocolat.com which is a beginners online course. It gets you into chocolate. Then after a bit of practice you can take hands on either through ecolechocolat or Callebaut-check their site. I have links to schools on my site on my "links" page. Scroll down to where it says "chocolate studies" I wish you lots of luck on your sweet adventure!Keep us updated!