Hi Clay.
I actually did contact Chocovision and based on what I told them the thingy that warms the machine is kaput! So I am sending the machine for them to fix it.
Thank you, Clay. It is nice to be back in the chocolate-making mood. I hope you are well.
Good morning, everyone. I hope you are all well.
I had not used my Rev 1 in a couple of years. Last Saturday I took it out and made a few batches of molded chocolate and the machine worked perfectly.
This Saturday it did not! Everything did what they were supposed to do, but the temperature did not kick in and the machine did not melt the chocolate - so, no tempering.
The bowl was spinning, all the lights were on...everything looked fine, just the temperature wasnt working. I unplugged the machine, reset it...and nothing.
I emailed Revolation and am waiting for a reply. In the meantime, has anyone gone through something similar that could shine a light on what may be going on?
Thank you.
Hi everyone.
I am a graduate from Ecole Chocolat from 2009, and 2 years later I still don't have my own chocolate business!
After a lot of thinking, I believe the main reason is that I can't do it alone. Just like in almost any business, a partner is essential to a startup - without that, for me, chocolate will always be a hobby, which is not what I am looking for.
So I am reaching out to the forum members who live in New York City and who are on the same boat I am now:
- I work full time (in Brooklyn).
- I don't have a lot of money to start something fancy, so working smart for me is the way to go.
- I want to create a business that, eventually, will allow me to quit my 9-to-5 so I can work full time in the business.
What I have in place so far:
- The company is called DaCosta Chocolates and is registered as a LLC.
- Insurance (paid until August 2012).
- A commercial kitchen we could use. The kitchen belongs to a catering company, which is located in Brooklyn, which means we could have access to the kitchen when they are not working on it. There are other options also available when it comes to kitchens. We can discuss when we talk in person.
- I have a great accountant that is very inexpensive and very sensible to the needs of small business owners - as he is a small business owner himself.
So, if you want to start working towards a great business with a nice guy (I am a very nice guy!!), drop me a note. I want to take it slowly, and build the business in a way that won't burn us out - but the main goal is to create a serious company that will make us money, and keep us happy by doing what we love!
Andre Costa
Hi Clay.
How have you been?
I do have that book and, although it can get pretty technical, is full of wonderful recipes and tips.
Thanks for mentioning that.
Hi Kerry.
Thank you so much for your help...
I would love to receive the recipes. My email is andre (dot) terrabrasilis (at) gmail (dot) com
(I hope one day we can share emails in forums like this without having to do the whole (at) (dot) blah blah blah...
Well, thanks again.
Hi Kerry.
Yes! I want to start making pate de fruit, and I would like to narrow down my options when it comes to pectin - is it the same thing as unflavored gelatin?
Hi everyone.
I feel like I haven't participated in the forums for ages...
I have a quick question. I am looking into pectin, but there are a few varieties available and I am not sure the one I should get, as I need to get a small amount to test some recipes.
I found a lot of options on Amazon.com - and that's the issue: too many options.
What brand do you use? And where do you get it from, if not from Amazon.com
Thank you all!
Andre
Hi Karlien.
Check out:
Chocolat-Chocolat ( http://www.chocolat-chocolat.com/ ) - Canada,
JB Prince ( www.jbprince.com ) - New York
I have some other companies, but they are on my favorites back home. I will add them later today, unless someone else adds them before me.
Nancy,
I am also in New York City.
As for internship people usually like to work with people who do not live in the same geographical region - after all, you will become competition.
I did exactly the same thing you did: I took the 2 chocolate technique from ICE, followed by the Ecole Chocolat online training.
Once you are done with the Ecole Chocolat training you can apply for internship with chocolatiers from the US and one from Canada. I have not done the internship yet, but I am considering it more and more.
You should keep looking for opportunities in NYC, but just consider that you could go someplace else you've never been before, work at a place that is used to interns, and do not have to worry about the ethics of learning from someone who will be your competition in the near future.
Best of luck!
Andre Costa
DaCosta Chocolates
