Forum Activity for @Vivian S. Richman

Where to buy bulk couverture?

Posted in: Classifieds F/S or Wanted

Periodically, El-Rey Chocolates has a special on wholesale couvature Venezualan chocolates. Six different varieties. http://sales.chocolateselrey.com/-strse-74/AAB-dsh-Wholesale-Blocks-22-lbs./Detail.bok

Chocolate Technique: What would you like to learn more about?

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

I would be interested in seeing in your work, transfer imaging onto chocolate,chocolate with alcohol (ie: Amaretto creams, Grappa creams, Kirsch cherry bon bons, alchol infusions etc.)working with colored cocoa butters, applications of these, the pitfalls of using them, what to avoid etc.

Chocolatiers = Re-melters?

Posted in: Opinion

This is a "hot" topic, and I enjoyed this immensely. I humbly consider myself an artisan "Fondeur" who prides herself in making Belgian styled pralines. I, at times, have tried to blend different varietal chocolates to what ever ingredients (fresh) I create. Of late, I have been creating exotic ingredients and coming up with my own concoctions, that turn out to be marketable. Its not only the knack of a chocolatiere to marry the blended cacao, but to be able to marry the ingredient (ie: herb, fruit or nut), and the cacao, to the palate of the consumer that makes an artisan!

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

An arisan, as defined by Merriam-Webster, is a craftsman. To my own definition, an artisan of chocolate, takes molded chocolate and embellishes the chocolate with myriad methods and either designs the shell or the center of the chocolate piece.