Questions on American Chocolate Mould Table Top Tempering Machine
Posted in: Opinion
I taught a class using this machine- it was fine! Consider taking a heat gun with you for that 'warm-up' someone mentioned.
Forum Activity for @Amber S.
Chocolatiers = Re-melters?
Posted in: Opinion
I think, Brad, that the terms we use speak to the level of commitment and personal knowledge of the industry.As discussed in our personal conversation, I would never claim to make chocolate. Because it would be like saying I could do your triple by-pass on Sunday afternoon. But of course, people always say...'she makes chocolate' or 'wow you make chocolate?'. I always clarify, but some might consider it a competitive advantage.Misrepresentation in marketing is not new. Especially in the food industry. Seen a White Spot ad lately, Tuscany? Really? or Kentucky Fried Chicken... not from Kentucky... possibly not chicken. Insofar as chocolatier-ing I think one's personality would dictate whether this misrepresentation or misleading would be appropriate. I find the attention scary, but some people thrive on it and I can see why they would run with the ball - though Im not condoning it.I applaud your efforts in educating the public, and I think it's important for us all to continue in this vein... Whether or not chocolate will go the way of wine is unknown, but education is certainly the key. People are more interested than ever in where their food is coming from. Some are more interested in the processes by which it is harvested and transported. There seems to be a market for all of it, and once tapped in to that market, you've taken care of yourself and your customers.
Chocolatiers = Re-melters?
Posted in: Opinion
Ooh everyone.Just when I think Im going bonkers in my own little endeavours, I log on to the Chocolate Life and realize -truly- Im not alone.After all this, my question is one of semantics. Can you really say re-melter or is that like saying 'unexpected surprise'. Was the initial product (cocoa liquor -wherever it appeared in the process) ever actually in a melted state, before becoming a solid which goes on to be melted by chocolatiers/fondeurs? Or was it pulverized, liquefied, warmed by mechanical friction...I think re-melter is just an ugly word, if its even a real word. It makes me think of sitting over the chocolate in dirty coveralls with a dangling smoke.But that aside, Im with holycacao.Some people do everything and obsess over every step, and some people make a lot of money on great marketing. Its ok either way, and in the end there's buyers at both ends. (Dove commercial just came on tv) Most of us try to eek out a living somewhere in the middle.Im just excited to be doing it in a time where we can be connected in this forum and see what others are doing via the internet. Its all just amazing. When are all you American chocolate makers going to get some distribution in Canada?
wine pairing
Posted in: Tasting Notes
Well thanks for that!I am not super crazy about the idea of chocolate and wine pairing myself but we must...give the people what they want. I for one like to match my alcohol with dancing, or cheese and save the chocolate for the next day.It would seem there are a number of alcohols that have escaped me that have been suggested in pairing with chocolate. The Banyuls, Hungarian Tokaji, Sauternes and the list goes on. Not only have I not tried them with or without chocolate, I shamefacedly admit Ive not even heard of them. (until yesterday)Good point with the cold drinks, Riesling was suggested with white chocolate but I think I'll take your advice and start with the darks.Thanks again!
wine pairing
Posted in: Tasting Notes
My limited research on pairing chocolate and wine has led me to the conclusion that there are no wrong answers. This can only be partially true...I am thinking of hosting a wine and chocolate event and am interested in hearing of anyone's experiences with the 'right answers'. I mean some things are just perfect together..have you got any for me?
updated by @Amber S.: 05/01/15 02:09:32PM