Forum Activity for @Melanie Boudar

Melanie Boudar
@Melanie Boudar
05/29/09 03:43:05AM
104 posts

Interesting Product/Business Ideas in the Current Economy


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

whats working for me are events. I just teamed up with a make-your-own-wine company for a pairing event. It was very successful and people walked away buying both wine and chocolate afterwards in addition to the fee they paid for the tasting.
Melanie Boudar
@Melanie Boudar
04/02/09 03:03:15AM
104 posts

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?


Posted in: News & New Product Press

Hey man, I'm no prude...The religious value of Easter is pretty lost on me as well. I don't read the Bible or believe in Jesus. But many customers do and I respect that. Maybe you make so much $$ you don't care who you offend but I do care who I offend .
Melanie Boudar
@Melanie Boudar
04/01/09 02:54:15AM
104 posts

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?


Posted in: News & New Product Press

....and I do believe his work is art,I got a chuckle out of it but I personally just don't condone and promote violence and gore to children especially on what is more or less a religious value holiday.
updated by @Melanie Boudar: 01/29/15 02:29:12AM
Melanie Boudar
@Melanie Boudar
03/31/09 05:31:34AM
104 posts

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?


Posted in: News & New Product Press

These are sick and sicker still are the people that think this is a cool way to scare kids.I can understand an inside joke in the kitchen but not to actually sell to the public.
Melanie Boudar
@Melanie Boudar
03/29/09 02:51:25PM
104 posts

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?


Posted in: News & New Product Press

I am making a version of a mendiant- it is oval egg shaped disc with 65% Belgian Chocolate or Valrhona Ivorie White Chocolate studded with an edible viola flower, jellybeans, an almond, mac nut, blueberry, cranberry and crystallized mint. They are packaged in a clear cube with easter grass in various colors and breaks up the usual asst of bunnies. I will try to take a better picture of it today.
Melanie Boudar
@Melanie Boudar
03/30/09 02:27:14PM
104 posts

help with El Rey tempering!!


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

If your chocolate is grainy you have not seeded it correctly, or enough. Seed a small amt at 34C (not sure what that is in farenheit) If you seed before this temp (hotter) nothing will happen, if you seed colder it will be lumpy. a small handful of the disks, maybe 12 little pieces is adequate, I think those chocovisons are pretty small capacity.You should not need to go any higher than 115F for the meltout phase and lower if milk chocolate .Try this with your thermometer(seeding) and let us know the result.
Melanie Boudar
@Melanie Boudar
03/30/09 03:08:09AM
104 posts

help with El Rey tempering!!


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

I have used El Rey on and off with no problems whatsoever and I am in a challenging tropical climate. If I were you, I'd forget the machine and go back to tempering by hand at least until you figure it out. Tempering is not all about a pre-programmed machine setting. Are you melting out your chocolate at a high enough temp? Are you bringing it down and seeding at the proper temp? Have you tested the machines temp readout with a digital temp gun? Is it agitating properly? You should be able to temper chocolate by hand without a machine.You don't mention what is wrong...is it streaky? Is it grainy? What exactly IS the room temp? be more specific in your procedure, likely it is you, not the chocolate.Tempering is not brain surgery....if after three years you have not figured it out you are missing some key element of your procedure.
Melanie Boudar
@Melanie Boudar
03/07/09 02:31:24AM
104 posts

Chocolatiers = Re-melters?


Posted in: Opinion

I always explain that I am a confection maker and use chocolates from around the world that enhance a particular flavor I am working with.I do carry bars from various artisan chocolate makers both local and elsewhere that make their bars from the bean...and some actually grow it (local) as well.her statement was lazy and ignorant and who really cares what she says. It is one person that really doesn't affect the rest of us.I think I will embrace my "inner fonduer"
updated by @Melanie Boudar: 09/13/15 04:50:31PM
Melanie Boudar
@Melanie Boudar
05/07/09 07:52:11AM
104 posts

Hawaiian Chocolate


Posted in: Tasting Notes

We will be featuring Waialua Estate at our new Sweet Paradise Chocolatier Kings Shops location at Waiakoloa Beach Resort on the Big Island and I will be joint venturing with Ocean Sports on the Kohala Coast to present wine and Hawaiian chocolate tastings on a sunset sail.And Derek, that cake was really awesome!
Melanie Boudar
@Melanie Boudar
02/03/09 03:55:32AM
104 posts

Hawaiian Chocolate


Posted in: Tasting Notes

send me an email of who you contacted and I'll give you a few names.I have them at my shop.hawaiichocolate@gmail.com
Melanie Boudar
@Melanie Boudar
02/01/09 05:23:30AM
104 posts

Hawaiian Chocolate


Posted in: Tasting Notes

Malie Kai is made from Dole's Waialua Chocolate. They sell the 55% and Milk Chocolate, also flavored bars like Kona Coffe, Lemon Mac nut etc..Dole grows and markets Waialua Estate 70%.( processed by Guittard) . They are packaged in a pack of 5 small bars and (unfortunately) have the Dole Logo on the box.To date it the best chocolate in Hawaii that is marketed, I've tasted some better that are not yet marketed.I sell all the Hawaiian Chocolate in my store, except Vintage who is not really a player here anymore. There are also many small farms producing chocolate they sell locally but do not market outside Hawaii as they don't have the means to make or wrap the bars in a manner that would allow them to be widely distributed. www.sweetparadisechocolate.com
Melanie Boudar
@Melanie Boudar
02/03/09 11:17:53PM
104 posts

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


Posted in: Opinion

Thanks I know they have it but have you used it? Do you know how the colors turn out?I don't want to spend $20 a bottle for drab colors. My customers like the color. They say they want natural things but thats not what they buy.
Melanie Boudar
@Melanie Boudar
02/03/09 04:02:20AM
104 posts

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


Posted in: Opinion

yes I know about Chef rubbers organic cocoa butters but have not tried them.I didn't see them on the shelf when I was there a few weeks ago. I'd be interested to hear from anyone who has used them.
Melanie Boudar
@Melanie Boudar
02/01/09 05:36:38AM
104 posts

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


Posted in: Opinion

Like many, I have been inspired by the work of Norman Love and would love to take a workshop with him to learn airbrush techniques. My question would be if he has found the colorants in red cocoa butter to be any more problematic than other colors and if there is any benefit to sprayng uncolored cocoa butter in the mold before adding color. Also are there are any organic colorants out there that can create spectacular effects and additional shine. People love the color but often are concerned about the ingredients/dyes used. www.sweetparadisechocolate.com
Melanie Boudar
@Melanie Boudar
05/14/09 11:53:51PM
104 posts

Cool Tool: Chocoflex Spherical Truffle Mold


Posted in: Geek Gear - Cool Tools

I am curious how you get the caramel in that mold fast enough? Is it a soft or stiff recipe?
Melanie Boudar
@Melanie Boudar
05/13/09 11:03:18PM
104 posts

Cool Tool: Chocoflex Spherical Truffle Mold


Posted in: Geek Gear - Cool Tools

I used the square molds and was less than impressed. The corners do not come out clean.The spherical mold is interesting ,but I am not adverse to using premade shells either.For squares to enrobe Its far easier to put your ganache in a square guitar frame. (you can make these at a plastics or steel co inexpensive) and cut your ganache with a very long drywall tool if you don't have a guitar.I freeze it for 20 min and it cuts very clean squares.I also tried an interesting black silicone mat that was for baking interesting shapes. They had one that was long and skinny 1/2 round. The ganache pops out of that much easier than the white silicone. The sticks can be cut into three pieces. The mat has about 40 impressions so 120 piece yield and you have an interesting shape, not just boring squares.
updated by @Melanie Boudar: 09/09/15 07:17:11AM
Melanie Boudar
@Melanie Boudar
05/01/11 03:01:49PM
104 posts

Review of "The Chocolate Guide: Western Edition"


Posted in: Opinion

I dug up this old review of the books associated with the Taste TV and Chocolate Salons after a newsletter was received this week from Taste TV stating they were doing a Chocolate Salon in Hawaii. I asked the organizer why they selected the location of Waikoloa resort on the Big island. he told me for several excellent reasons but provided none <( except maybe he and others get a vacation write off? )I further inquired all my chocolate colleagues in Hawaii if anyone had heard of this ( scheduled for August) and no one had.odd that the very people who might potentially exhibit had no clue. Waikoloa resort, while lovely, has no local population to draw from and has been experiencing weak tourism and vog. ( volcanic smog) the organizers est attendance at 500-1000 is beyond eggagerated. The well organized , well marketed thru media and well represented by people in Hawaii 's chocolate industry, recent Hawaii chocolate Festival in Honolulu on Oahu, a city of 1 million, drew about 1000 people.it is likely not many of us would bother with the expense of a booth, air cargo goods. Hotel and other costs to go to a sketchy event where because of no attendees and especially no repeatable as in local business would be guaranteed to lose money. Apparently the organizer has only his own interests in mind.
Melanie Boudar
@Melanie Boudar
02/21/09 05:49:17AM
104 posts

What are your favorite adult beverages to pair with chocolates?


Posted in: Tasting Notes

I've been pairing Lemoncello liquer with Waialua Estate 70% . I make a liquer cup out of the chocolate pour in the liquer...drink the liquer and eat the cup. A little more sophisticated "shooter"!
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