John Marshall's Page

"Excellent news Seb..."

"Seb I belive NZ and USE have a free trade agreement in place - so see what you can find.  Also, I currently get the majority my cocoa beans from chocolate alchemy - John Nanci is extramelly helpful."

"Seb, I haven't got any cocoatown equipment as yet, but I have bought several pieces of equipment from santha, and other equipment manufacturers in the USA.  Typically, it's a pretty easy process.…"

"I have pushed myself to watch most episodes, and the last one where they self proclaimed to be the best chocolatiers in the world left me stunned.  They certainly do have an 'art' - that is carving huge mounds of…"

"Hi Andre   I use Pectins a fair amount.  Some Pectins are heat sensitive - so it really depends upon what you want to use them for.  Here are a couple of url's that you can use to determins what you need - and possibly use other…"

"Yes, I take courses there at least twice a year.  I can thoroughly recommend them.  They also have guest chefs that are typically French MOF's there a couple of times a year. "

"I used www.foodpairing.com extensively to reserch food combinations.  Does anyone else in the group use this?  Their sibling site, albeit not as extensive flavour wise, is www.foodpairing.be if you want to give it a go. "

"Clay I have used goat's cheese and black truffle in a chocolate truffle that's made using extra virgil oilive oil.  real smooth nice taste..."

"And if you really want to push boundaries with flavours try this site http://www.foodpairing.com/ or it's sibling less extensive site http://www.foodpairing.be"

"I would try nutmeg, and cinnamon, and then food grade essential oils such as bergamot, lime etc"