Forum Activity for @Andre Costa

Corn Syrup

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

Hi Lana.Thank you for the explanation. That's quite helpful.

Corn Syrup

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

Clay,I agree with 100% with you. I believe that anything in excess is bad for you.My point is, if you look at almost any product made in the USA, you are bound to find corn syrup in it.So, even though I expect people to eat chocolate (or anything else, for that matter) in moderation, I was wondering if I can get the same results in my chocolate-making without being another product manufacturer that includes corn syrup in my products. So, if there is an alternative, I would love to know what it is and to experiment with it.I believe that's a very reasonable question.

Corn Syrup

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

I guess my major concern is whether corn syrup can be bad for one's health. I hear different things from different people.

Corn Syrup

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

So basically if a recipe asks for corn syrup, I can simply disregard the ingredient? Or should I replace it with something else - it does add sweetness, correct?

Corn Syrup

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

I thought I've seen a thread called "How do you make your truffles" (or something similar), but I could not find it.I am very new to bonbon and truffle making (got yet to get started), but during a class I took at ICE in NYC, we were told that although their recipes called for corn syrup, we could make the ganaches without it.Do you use corn syrup? Why (or why not)? I would like a better understanding on this ingredient.Thanks,Andre CostaChocolatier-to-be
updated by @Andre Costa: 04/11/15 11:06:37

Starting out now - what are the essentials?

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

Hi Debby.The idea behind it all is that I want to work with chocolate professionally. I am still not sure whether opening a retail store (at some point in the future) is part of the plan, but I do want to change careers for something more independent and creative.I will start working out of my kitchen, and I know I will start small, without trying to buy every single gadget I see. I am going slow, but steady.Thank you for your notes. That's very helpful.

Starting out now - what are the essentials?

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

I am so glad to be surrounded by such a generous group of people.Some of you guys have been on the road for a while and have a lot of experience. Still, when a newbie ask such a basic question, you are open and helpful.Thank you!

Starting out now - what are the essentials?

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

Hi Langdon Stevenson.Thank you for the info.I started my first chocolate training this past Monday, so we've been tempering like crazy and all by hand. I like it a lot, honestly, but I also know it will become "old" after a while - and, as you said, depending on the quantities I start working with.I still need to do some more research on tempering machines - the feedback I've heard so far have not been great...probably because the people I've been listening to are also newbies to the subject.

Starting out now - what are the essentials?

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

Thank you. The IR thermometer is absolutely on the top of my list! Chocolate refrigerator? ai ai ai...this thing is going to get expensive!

Starting out now - what are the essentials?

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

I should move the "sense of adventure" to the top of my list.Thanks. Great tips.

Starting out now - what are the essentials?

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

I've noticed many here are already experienced chocolate makers, so I apologize for the very basic question.I started my first chocolate training this past Monday and I am absolutely excited about this new world that is opening up for me.I want to start small, learn slowly and create beautiful, tasty chocolate (like everyone else, I guess). But I am not sure I understand what I really need to get started from home.What would be the essential tools to get started?This is what I think I need:- Couverture chocolate- Bowls- Pans- Rubber or wooden spatula- Thermometer- Gloves- Cocoa powder, cocoa nibs, etc (to cover the truffles, for instance)What else? Am I missing something critical? I know there is a lot more to it, but I want to get started sooner than later.Thank you,Andre CostaChocolatier-to-be
updated by @Andre Costa: 04/10/15 15:15:50

ICE - Institute Of Culinary Education (New York City)

Posted in: Travels & Adventures

Well, you are probably taking a better approach. I've never made chocolate in my life until yesterday night! I guess I want to start as a blank slate and go from there.Good luck to you, as well.

ICE - Institute Of Culinary Education (New York City)

Posted in: Travels & Adventures

I started my first chocolate class yesterday at ICE in Manhattan. It is going to be an intensive one week program, from 5pm to 11pm every day! phew!I just wanted to share my good news with you guys and ask whether there is anyone in this group that is also taking that class?Has anyone taken the class as an introduction to chocolate?Thanks,Andre
updated by @Andre Costa: 04/10/15 03:06:49

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

Posted in: Opinion

Considering I am just beginning my chocolate journey, I think my question would be:What are some pointers you could give to someone who is changing careers from a boring cubicle to an exciting chocolate kitchen?Andre CostaChocolatier-to-be

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

Posted in: Opinion

Good day.I was wondering what happened to this thread? Is Mr. Love still going to answer some questions? I would be very interested in his opinions and feedback.Thank you,Andre CostaChocolatier-to-be

Good Brazilian Chocolate

Posted in: Opinion

One thing I love about some European brands is the quality of their alcoholic ganaches or fillings. I am not a big drinker, but when I get a champagne truffle, I love really tasting the champagne - or any other liquor for that matter.I believe there is a law (per State) in the US that does not allow for a chocolate to contain above a certain quantity of alcohol. Not sure how it works, though.

Good Brazilian Chocolate

Posted in: Opinion

Hi Sarah.Great info. I've never heard of Damazonia, Nugali or Barion, so I guess they are new (less than 5 years old, probably).I will check them out.Please let us know what your taste buds tell you about the chocolates. Very curious about the Amazon fruits ones.

Good Brazilian Chocolate

Posted in: Opinion

Hi there Runner NYC.I am originally from Brazil, but moved to NYC a while ago.When my only source of chocolate was the local Brazilian one, I actually never had any complains. Once I moved to the US and started to try different chocolates, then I discovered something impressive: that I hated Brazilian chocolate! But that was 8 years ago.Recently a friend was visiting from Rio and she brought me some chocolate from different companies. Most of them still have something that is very unattractive; some sort of after taste that lingers for a while; quite heavy and oily. I can't explain what is it. Besides, they are too sweet.But there is this small company called Cacau Noir that makes some very nice chocolate. They are expensive, but worth it!Have you found out anything else about Brazilian chocolate since you first posted in October 2008?

Where to Buy Tools for Working with Chocolate

Posted in: Classifieds F/S or Wanted

Patrick,I love Chocolat-Chocolat! What a great site.Thanks for pointing that one out!