Green silicone chocolate truffle flexible molds
Posted in: Classifieds
Hi Nicole - I'm interested in the molds you have for sale. What is the shipping cost to California, 93003? Thank you, Jennifer
Used PRALINENFIX PFM 2000 Depositor with:
I currently use an undercounter refrigerator with a Johnson temperature controller as a storage unit for my chocolate. I need more storage space and I'm wondering if anyone is doing the same, but with a full size commercial refrigerator? If so, can you tell me how well it is working for you? How are you dealing with humidity issues? Are there any special issues to consider?
I recently read a bit about cocoa shell infusions and I was wondering if anyone on this forum had any experience or comments about this? I've heard about local breweries and chocolate makers teaming up to make beer with the cocoa shells and now I have read about drinks made from infusing the cocoa shells in milk, etc. After picking through bags of cocoa beans and finding all sorts of stuff (hair, etc.) I can't imagine wanting to drink an infusion made of the shells. Will someone enlighten me?
I have taken both Ecole Chocolat's and SFBI chocolate courses this year. They are good courses, but you will not work with any tempering or enrobing machines in these courses. You also won't learn any recipe development at SFBI and you are instructed by Ecole Chocolat to experiment with standard recipes. Neither course will help you figure out how to best design a kitchen, but Ecole Chocolat does require that you design a kitchen focusing on the major equipment.
Ecole Chocolat is a course where you are instructed to research this information extensively and they do provide a ton of reading material on all subjects involving chocolate. You can ask questions of two chocolatiers and they will provide some information and then they will suggest you do more research. EC is about getting you to take charge of your business. I think it is a great course, but it doesn't sound like it is what you are looking for.
I was frustrated by not being able to get simple answers from tutors because in general they would say the answer depends on what you are making, where you are located and what your business concept is. I regularly read both EC's website and The Chocolate Life for information.
Honestly, I think working for another chocolatier for a week would be your best option. EC offers week-long internships once you have completed their professional chocolate makers course. The internships are free but, you pay for your transportation, lodging and food. Sweet Paradise Chocolate, in Hawaii, is one of the companies (through EC) that allows students to intern and they have several tempering machines and an enrober. Melanie, the owner, is very knowledgeable and she will teach you to use those machines if you intern with her. She also has a cacao farm, so you would get the most bang for your buck with her. There are two or three other chocolate companies that offer internships through EC, but I haven't looked into them.
Good luck and please post if you find someone who is willing to let chocolatiers try their machinery.