This is the only place online that mentioned serrated wire - http://www.rfalloy.com/products.htm
Doesn't look stainless though. Might be worth contacting them to see if they have more information.
The fats in compound coating and cocoa butter interact in a negative way that causes the blotches. If you used tempered chocolate and drizzled it on a finished chocolate you should have no problem.
Tomric does have the bulk packaging - not sure why they aren't answering - I've always had a real person answer the phone.
Brian is on this site and will probably see your request.
Use a small skewer into each cone to get the bubbles out of the tip.
Shells made ahead have never been a problem - and usually come out shinier for the delay.
Kerry - I got this reply from Chef Greweling this morning.
Hello Steven,
Nice to hear from you! I am pretty busy these days with myriad other projects, and am not likely to be teaching these classes. Of course, that does not mean that they would not be great classes....
Best,
Peter Greweling
Personally, I had such a great time at the class, that I would recommend it. The facilities are amazing, and the library is almost worth the price of admission.
The course I took was called "Artisan Chocolate and Confectionery". I just checked the career development section and the only thing similar is this. It doesn't specify who will be teaching. I know that they have just come back from their summer break. I have Chef Greweling's e-mail address and send him a note. I don't know that I'll get a response, but there is no harm in trying.
I took a 4.5 day course through their continuing ed program on-site. I did go to culinary school but did that locally and part time as I still have my day job.
Like to get in touch with you via e-mail. Saw your blog on e-gullet, like to join (e-gullet) but am so confused with the rules and regulations and waiting periods and what-not that I just gave up. I do however contribute regularily on Chef2Chef and Cheftalk.