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Would you consider just using heavier wire instead - I know some folks do that for cutting caramel.
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.
What Shelley said! Not too much cold.
Packaged or not packaged?
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.
I like Sean very much - but he's not one I'd leave voicemail for - he rarely calls back!
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.
Profile Information
- Dark, Milk, White?
- Milk
- Most memorable chocolate experience:
- seeing Michael Wolf's amazing collection of old metal molds, then rooting around in the attic to look at a whole bunch more
- My favorite chocolate is:
- different every day
Comment Wall (5 comments)
- At 8:21am on August 12, 2008,
Steven Lebowitz said… - 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.
- At 5:45pm on August 10, 2008,
Steven Lebowitz said…
- 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.
- At 10:02am on August 7, 2008,
Steven Lebowitz said…
- Kerry -
sorry about calling you Edward. I was reading the post below mine to you. We've talked before via e-gullet.
Steve
- At 9:59am on August 7, 2008,
Steven Lebowitz said…
- Edward -
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.
Feel free to contact me at umctg@yahoo.com
- At 9:29pm on August 5, 2008,
Edward said… - 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.
regards,
Edward
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