Forum Activity for @Ilana

Any Chocolatier lifetime subscribers reading?

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

I had so many problems with them. Ipaid through paypal and yet never recieved the magazine. After numerous long distant calls and messages left, I finally found out that they never got the payment, even though I sent them the proof of payment from paypal. To make a long storyshort, I was eventually promised a free subscription (!!) even though I paid. Then all of a sudden I started receiveing two magazines 8 months later. I notified them that I am now getting a double. So now I get single of the new merged magazine.

Cacao Research

Posted in: History of Chocolate

I have some information onthis on my site- under history, with sources used at the end. More about the morano/crypto jews but may be of interest to you. There is an author called Mordehai Arbell who specializes in this era.

Cacao Research

Posted in: History of Chocolate

Can you give more details as to what time you are interested in?

Top 10 Questions You'd Like to ... Ask Norman Love

Posted in: Opinion

Hi Melanie!Have you heard about the natural cocoa colored butter from chefrubber? I use it a bit.

Top 10 Questions You'd Like to ... Ask Norman Love

Posted in: Opinion

ditto about him coming to Israel. Can he give classes here? That is my question, even though I am not a fan of artificial colors, I still like the technique adventures and can use a few natural colors.

Next Generation Chocolatier competition finalists announced today

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

Okay thanks! And thanks Brady!

Next Generation Chocolatier competition finalists announced today

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

Congratulations to all!! Are there pictures of the winning pieces?

Cocoa butter and cocoa solids

Posted in: Tasting Notes

Hi, sorry. The way it appeared was : the original post and then a place to comment, and then all the comments... So my comment came last but was meant to refer to the original post. I would like to post information on the amounts and importance of cacao butter in my site because people are so confused about cocoa "solids", 60% is thought by some of my customers to have more cocoa butter than 70% because "70% has more cocoa solids"... I would love to add links to anone's site on my link page also. Sorry if this is a confused mess- I am rushing!!link's on my homepage.Thanks.

Cocoa butter and cocoa solids

Posted in: Tasting Notes

Thank you! May I add a link to this on my terminology page on my site?

Weird Flavors and Inclusions in Chocolate

Posted in: Tasting Notes

I meant the camel milk bar!!!

Weird Flavors and Inclusions in Chocolate

Posted in: Tasting Notes

Haven't seen it yet!!!

Cool Tool: Chocoflex Spherical Truffle Mold

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

lovely idea! Thanks. I BUY DIRECTLY FROM THE iMPORTER OF vALRHONA. Oops caps were on-sorry.My colleague/friend also does textured truffles but she has a diff method. She puts a bunch in a bowl that has some choc in it and whirls the bowl around and then mixes them around with her gloved hand and as the choc gets thicker and they all bump around each other they get texture and that pointy look. Kind of hard to explain. She does not roll them in anything afterwards tho.

Cool Tool: Chocoflex Spherical Truffle Mold

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

I also use the Valrhona shells. I am very happy with them. I often use one color shell for everything and then dip them in whatever suits the filling-white,milk or dark. Makes the truffle interesting IMO. I have gotten quite good at having the hole part placed bottom down after dipping but sometimes it doesn't work no matter what! Anyone have a nice method? I angle the hole part at a certain pont when lifting out of the chocolate and then it moves as I get rid of the extra chocolate, to just where it is convenient to place hole down.It is an obsession and when it doesn't work it is annoying!