"I second the Mold'art. I have 3. I like the capacity and ease of dumping back into them when making molds.
"
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Kerry's Discussions
Need Ideas for an Advanced Chocolate Course - what would people want to learn?
Started this discussion. Last reply by Pamela Goldman Sep 16, 2010. 38 Replies 0 Likes
Kerry's Page
Latest Activity
Kerry replied to Veronique's discussion Where to buy transfer sheets (USA)"We got some fabulous transfer sheets for our recent chocolate workshop from ChocoTransferSheets.com
Lovely people -and they do custom as well as off the rack.
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Kerry replied to ANNIBELLE's discussion Heating cabinet for chocolate airbrush"Some folks use a excalibur dehydrator. I've been eyeing reptile incubators lately!"
Kerry replied to Jeff's discussion Opinion on chocolate temperer"They are pretty low tech - don't think you need to worry too much about a lemon. They are made in Quebec so if a thermostat goes you should be able to get replacements easily. I like the idea of the Air vs their water version.
You…"
Kerry replied to Donna Roesink's discussion Can anyone help me with how to use this metal egg mold?"Yup - that would be traditionally hollow. You could put some little eggs inside and glue the two sides together.
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Kerry replied to Valerie Herskowitz's discussion Storage of Chocolate Transfer sheets"I'm for the dry, dark and cool storage area. I would worry about condensation with the fridge.
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Kerry replied to Donna Roesink's discussion Can anyone help me with how to use this metal egg mold?"I don't know that you can make a successful solid egg with that mold with the flange in place. I tend to make my eggs in two pieces then heat both sides on a heated sheet pan and gluing them together."
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 (8 comments)
- At 10:11pm on January 26, 2013,
Bernhard Mueller said… - Hi Kerry, thanks for the welcome note. Judging from your profile picture it looks like you're our local chocolate doctor.
- At 10:52am on January 26, 2013,
Kristi said… Hi Kerry! It was great meeting you in person in SanFrancisco. I had a great time and learned alot. I would love to come to the DIY however I will be away on my 25th anniversary trip for the month of April. I would like to stay in the loop though of anything else that comes up. Talk soon, Stay in touch :)
- At 7:30am on November 26, 2012,
jeffrey chaow said… hi Kerry,
I have read your post recently on producing panned chocolate without using polishing agents (e.g. coating gum, shellac). This is really good because people can enjoy the chocolate without adding more chemicals. Most of the chocolate manufacturer in our country produces chocolate with added polishing agents. As I am recently seeking to start a chocolate business, would you please share with me more about how to polish those panned chocolate without using chemicals.
- 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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