"Ok - so that's probably not interfering. See how it goes with Mark's heating suggestion and let us know.
Good crystal information in Beckett - The Science of Chocolate - but that might be a little more complex than you want.…"
"I'm looking at your working temperature - you say you seed down to 34 to 36 and that your seed is melted out at that temperature. There needs to be seed around when you get to the working temperature - which is below 32.5 for milk…"
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 :)
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.
Kerry - I got this reply from Chef Greweling this morning.
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....
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.
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.