Forum Activity for @Shanta Reddy

hello

Posted in: Allow Me to Introduce Myself

Hi Again

This should have been posted first!

I am South African having recently seriously ventured into the fun world of chocolate. I love the fact that I am learning new things everyday. Experimenting with flavours and textures is such a creative field and so very uplifting.

I have made bark in various flavours, ganache from home made coffee liqueur (how simple!); lavender ganache, blue cheese ganache and lots of others with herbs form my garden. I also made gianduja, nougat, caramel and mixed and matched these with other fillings.

I hope be able to share my knowledge with all of you and to learn. I am so excited about being part of a chocolate community.

Best

Shanta

updated by @Shanta Reddy: 04/16/15 13:59:21

starting a chocolate workshop

Posted in: Opinion

Hello there

I live in South Africa and will be completing a chocolate course with Ecole Chocolat soon. I am really enjoying working with chocolate and have been encouraged by the knowledge I gained from the course to start my own business.

I would like to know what equipment I would need to start with that will get me up and running without me taking a second mortgage on my home. I can hand temper and am not sure whether a temepring machine is more useful than let's say a guitar.

From the numerous web sites I have seen equipment is very expensive and then to ship to SA is another costly exercise.

I would think I would need a guitar, a heating pot to hold temper, an industrial fridge (it is very warm here and humid - it's autumn and we still have temperaturs of 28 degrees Celsius. What else would i need and where would be a cost effecitve place to get these? Also what makes some equipment better than others. I have seen some posts about noisy heating pots.

Many thanks

Shanta

updated by @Shanta Reddy: 04/10/15 07:11:51