"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.
"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."
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.