| Author |
Message |
mkolmar
Forum SuperStar!
Joined: May 19, 2006
Posts: 5514
Location: at the computer
Birthday: Jun 02
|
 Posted:
Fri Sep 04, 2009 8:48 pm |
  |
Just thought I'd tell you all to check out Albert Usters website. They are doing 3 day hands on classes in different locations. (one is also in OH but not posted yet) The class is with Ewald Notter and it's all about chocolate candies and show pieces.
I really want to go but don't know if I can swing the money for the class.
Thought I'd pass on the info though for all of you. |
|
|
    |
 |
|
|
|
fiddlesticks
Forum SuperStar!
Joined: Aug 05, 2006
Posts: 4981
Location: Indiana
|
| Posted:
Sat Sep 05, 2009 3:58 pm |
|
If anyone is watching for new flavor candy kisses,The ones in my area are called chocolate metlaways!
They have a smooth/soft chocolate center,not a big flavor contrast but very yummmy! |
|
|
  |
|
|
fiddlesticks
Forum SuperStar!
Joined: Aug 05, 2006
Posts: 4981
Location: Indiana
|
| Posted:
Sat Sep 05, 2009 3:59 pm |
|
Sorry thats meltaways hehe!! |
|
|
| |
|
|
playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6310
Location: To All of You and your families, near and far.
Birthday: Nov 20
|
| Posted:
Sat Sep 05, 2009 4:01 pm |
|
| fiddlesticks wrote: | If anyone is watching for new flavor candy kisses,The ones in my area are called chocolate metlaways!
They have a smooth/soft chocolate center,not a big flavor contrast but very yummmy! |
Fiddle, your fingers are typing faster than your brain is thinking, again! 
Those candies sound the same as Dove Bliss. Almost like a whipped chocolate inside, right?
Theresa  |
|
|
| |
|
|
fiddlesticks
Forum SuperStar!
Joined: Aug 05, 2006
Posts: 4981
Location: Indiana
|
| Posted:
Sat Sep 05, 2009 5:17 pm |
|
Hi Theresa!! Yep thats me Fiddle-fingers LOL
Im not sure what to say they are really! At first they reminded me of the caramel filled kisses only in choc but without the streachy part hehe!
I just know they are good if you like choc/choc ! |
|
|
| |
|
|
sweetreasures
Frequent Member
Joined: Sep 11, 2007
Posts: 264
Birthday: Jan 22
|
| Posted:
Sat Sep 05, 2009 7:27 pm |
|
I just finished up the gourmet cake forum last week, still working on the 700 + pages of cupcakes and now chocolates. Yes!!
Haven't had a chance to get beyond 3 pages to find answers - computer has issues - I am wondering if anyone does truffles similar to See's candy. I like the flavored soft center truffles they make. Would you use the Lorann oils or other type of flavorings to add to the fondant. I have powdered fondant I was going to use for chocolate covered cherries as well as a recipe somewhere. Which would be a better choice?
Thanks |
|
|
| |
|
|
mmoseley
Regular Member
Joined: May 21, 2009
Posts: 118
|
| Posted:
Mon Sep 07, 2009 9:49 am |
|
A choc forum sounds great. I encourage you to also look at some other forums such as chocolate alchemy, chocophilia, etc. These sites get really in depth about topics ranging from making your own choc from the bean to decorations. Jacques Torres has a tempering video on utube that is pretty good. If planning to attend a class I highly recommend bon bon and molded choc over sculptures. Sculpture is geared more for banquets and competition. I took the sculpture class at Notter's and while I now have the knowledge I often wish I had spent my $900 on a different class. Took this class 4 years ago and haven't made a sculpture since. Tempering is a method that takes practice, practice, practice. It can be done at home without problem. Just remember that you control the choc it doesn't control you. Even the greatest chocolatiers have issues with tempering at times. Great thing is you bake a cake and it doesn't come out you have to trash it but with choc you just re-temper. So try it and have fun!  |
|
|
| |
|
|
mmoseley
Regular Member
Joined: May 21, 2009
Posts: 118
|
| Posted:
Mon Sep 07, 2009 9:54 am |
|
|
| |
|
|
mkolmar
Forum SuperStar!
Joined: May 19, 2006
Posts: 5514
Location: at the computer
Birthday: Jun 02
|
| Posted:
Mon Sep 07, 2009 8:40 pm |
|
Those are exactly the kind of pro chocolates I want to make mmoseley.
I really want to concentrate on chocolate and have loads to learn. Thanks for listing those other websites. I'm currently saving up for the World Pastry Forum for next year (hopefully)
Well I was getting ready to make chocolate items at work when a toilet busted in the back in the ladies bathroom and was gushing water everywhere. Dietary shares a wall so it didn't take long for it to make it's way in. AAA was called so hopefully everything will be back to normal soon.
Fun day So much for those chocolate dipped bananas and cherries. |
|
|
| |
|
|
mkolmar
Forum SuperStar!
Joined: May 19, 2006
Posts: 5514
Location: at the computer
Birthday: Jun 02
|
| Posted:
Mon Sep 14, 2009 8:32 am |
|
Alright everyone wish me luck. Ewald Notter will be traveling to my area, doing a class for 3 full days on chocolate bon-bons and sculpture. It's only 30 minutes from my house. It's $830 though...yikes.
My work is trying to decide if they can chip in money. Cross your fingers that they can.
It will be almost impossible for me to take classes that I need to travel for anymore because of the kids. |
|
|
| |
|
|
playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6310
Location: To All of You and your families, near and far.
Birthday: Nov 20
|
| Posted:
Mon Sep 14, 2009 5:36 pm |
|
| mkolmar wrote: | Alright everyone wish me luck. Ewald Notter will be traveling to my area, doing a class for 3 full days on chocolate bon-bons and sculpture. It's only 30 minutes from my house. It's $830 though...yikes.
My work is trying to decide if they can chip in money. Cross your fingers that they can.
It will be almost impossible for me to take classes that I need to travel for anymore because of the kids. |
Honey, beg, borrow, steal - whatever it takes. I have heard nothing but praise for this man - his personality, his thoroughness, and his love of teaching what he loves to do.
If I was still working at my old job, I'd send you a hundred toward the price of the class. But you'd have to get me an autograph and send me some samples.
Good Luck!
Theresa |
|
|
| |
|
|
playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6310
Location: To All of You and your families, near and far.
Birthday: Nov 20
|
| Posted:
Mon Sep 14, 2009 6:50 pm |
|
| fiddlesticks wrote: | Thanks ! I always find that what ever I dip with for some reson leaves lines in the ball. I have tried every dipping fork ,loop thingy etc and also a flat bottom. I let tem sit on a iece of archment after I dip .
What are,is polycarbonate molds ?? Thanks ! |
Polycarbonate molds are the very hard plastic molds that you might have seen Jacques Torres use on Food Network years ago, to make small molded chocolates. Some are clear, others are colored plastic. Here's a link that provides some information on them
http://polycarbonatechocolatem.....emolds.htm
Theresa |
|
|
| |
|
|
mkolmar
Forum SuperStar!
Joined: May 19, 2006
Posts: 5514
Location: at the computer
Birthday: Jun 02
|
| Posted:
Mon Sep 14, 2009 7:33 pm |
|
Or I could just drug him and send him direct mail to you. |
|
|
| |
|
|
playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6310
Location: To All of You and your families, near and far.
Birthday: Nov 20
|
| Posted:
Mon Sep 14, 2009 7:45 pm |
|
| mkolmar wrote: | | Or I could just drug him and send him direct mail to you. |
Yes, you could. It's not like he's bad to look at, either.
If you want to learn about tempering and molding chocolates, Kerry Beal (aka The Chocolate Doctor) has reasonably priced videos on her website. They run about $30, Canadian.
The website doesn't have a true shopping bag on the site, so if you want to make a purchase, get in touch with her through the contact button instead.
You would have to be quoted you a price for international shipping, anyway, so e-mail would be the best route.
Tell her I Theresa referred you. I don't get anything for it. I know Kerry through another source.
http://www.thechocolatedoctor.ca/
Theresa |
|
|
| |
|
|
mkolmar
Forum SuperStar!
Joined: May 19, 2006
Posts: 5514
Location: at the computer
Birthday: Jun 02
|
| Posted:
Mon Sep 14, 2009 7:51 pm |
|
Cool, thanks for the link.
I'll have to check it out tomorrow though. I have to get into bed now so I can get up to work at 5 am. Blah.
I like working with chocolate so I really want to get better at it. I have some of the polycarbonate molds already, but would like more.
Between cake, pastries and chocolate I have to work to feed my addiction. |
|
|
| |
|
|
|
|
