Chocolate school 2
"First of all your chocolates are amazing and beautiful.. In Turkey, ı cannot find available boxes :("
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Jessica Conrad
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Jessica Conrad's Discussions
cacao cucina
Started this discussion. Last reply by Brad Churchill May 26, 2011. 3 Replies 0 Likes
Anyone able to offer reviews/have personal experience with their equipment (any item of it?) While I'm not looking to get into bean-bar right now, I stumbled across their site the other day and…Continue
Agave
Started this discussion. Last reply by Sharon Ivany Mar 20, 2011. 11 Replies 0 Likes
Has anyone tried using agave syrup as an invert sugar in ganaches? At first glance, the chemistry seems to work, and I like the idea of a natural, vegan invert sugar that doesn't have as detectable a…Continue
Tags: ganache, preservatives, natural
Jessica Conrad's Page
Latest Activity
Jessica Conrad replied to Brad Churchill's discussion "We Eat With Our Eyes." Hmmmm.... I'm not convinced."As a consumer: I use my eyes to determine the signs of care and attention a chocolatier puts into their work. I'm looking for the sheen that indicates good crystallization and correct storage. I look for an absence of bubbles…"
Jessica Conrad replied to Brandon Buckner's discussion Popsicle molds? Stainless?"Hey Brandon, I'm pretty sure there's an Italian manufacturer out there that does larger trays (20+) but for the life of me I can't recall their name and can't find them in my bookmarks. If I find it, I'll send it but…"
Jessica Conrad replied to Malcolm Tiu lim's discussion Using Milk"If you're aiming for bars as your finished product, obviously you'll have to take some liquid out, as fresh milk is largely water and you won't finish with a very solid product.
If I were experimenting with my own supply of fresh…"
Jessica Conrad replied to Malcolm Tiu lim's discussion Using Milk"I agree with Sebastian on this one - it really depends how you process and WHO you get your milk from, be it powdered or fresh. Not all milks are created equal, just as not all beans are.
Why not try some small test batches and see for…"
Jessica Conrad replied to Daniel Herskovic's discussion How does one make a living in the chocolate business?"wow, that's some great growth. But shucks on the you not being much in the kitchen anymore. I was working up the courage to ask if a stâge might be possible. I'm really dying to get a closer view on the chocolate…"
Jessica Conrad joined Clay Gordon's group
International Chocolate Awards
The International Chocolate Awards aims to highlight the best in fine chocolate to consumers by judging bars and filled chocolates (bonbons, pralines, ganaches) in national and regional rounds with a Grand Final judging the best of the best. The first year, 2012 included rounds in Italy, the UK, the USA with the first year’s Grand Final in the UK in October, coinciding with Chocolate Week. 2013 added an Israeli national competition and other country rounds are in development.Entries to the…See More
Jessica Conrad posted a photo
Xmas order
Christmas flavours - Dark chocolate & orange, Milk chocolate with foie gras & chai spice, White chocolate with crisps and cranberry ganache
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- My professional start in chocolate, working at JS bonbons in Toronto!
- My favorite chocolate is:
- Amedei No. 9, Michel Cluizel Mangaro, Madre triple cacao
Jessica Conrad's Photos
Comment Wall (3 comments)
- At 8:15am on June 28, 2011,
Nat said… - Thanks, Jessica! Glad you liked our triple cacao bar so much. Did you get to try our other bars that Geert had?
In the motherland of chocolate right now, traveling from Xoconusco, Chiapas to Oaxaca with 10 lbs of criollo royal beans to be turned into some limited edition bars.
How's Belgium treating you?
- At 11:10am on June 16, 2011,
Vercruysse Geert said… Sorry Jessica, I wrote it wrong, indeed its next weekend. OK, so if you (and someone else?), could be here around 1pm, I arrange some work to do, like a chocolatecake, ...pictures are allow ;-) if you used them for your TCLpage.
Greetings Geert
- At 2:56am on June 16, 2011, Vercruysse Geert said…
Hello Jessica, I saw you wanted to visit me this weekend, if you do so, please visit me on Saturday around 1pm, then I do have time and we could talk during a privat free workshop. If not possible to be there please contacted me, Geert
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