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MANJU SETHIA added a discussion to the group Chocolate In India
Everyone's making chocolates
Hi I'm Manju Sethia from IndiaHere you will find at least 50 people in one street making chocolates. And they all do well. Indian sweets are taking a back seat because of the huge demand of chocolates. In India , wedistribute Indian sweets and chocolates for each n every ocassion!!!!!! be it for a weddinganniversaries, birthdays, baby announcements etc it just goes on and on.Normally most of us just use the ready made bar. So the process is quite simple.See More
MANJU SETHIA replied to Chirag Bhatia's discussion Bean to Bar in India in the group Chocolate In India"Hi I'm Manju Sethia from Calcutta now Kolkata India, I have not as yet met anyone bean to bar chocolatiers except for maybe Morde from Pune.
I would love to do it but I really dont know if it would be feasible as in terms of dong good…"
MANJU SETHIA joined Clay Gordon's groupChocolate In India
Along with Australia and Hawaii, a very large number of ChocolateLife members are in India. ChocolateLife member Subhashini Rajasekaran asked me to put together this group as a place to gather and discuss.See More
Julie Helzer left a comment for MANJU SETHIA"The callebaut classes look very good & now they offer some in chicago, which is closer for me than canada but still expensive. For now, I would rather invest in equipment but I always want to learn more. What is the chocolate season in India,…"
MANJU SETHIA left a comment for Julie Helzer"Hi Julie
Thanks alot for your advise by fruit filled i mean the fruit preserves which come in large tin. I am making caramel and adding the fruit.
I did the 2 days proffessional chocolate making class in Mumbai run by the Callebaut institution. It…"
Julie Helzer left a comment for MANJU SETHIA"Hi Manju, I have been told the shelf life for truffles is 2 weeks and they should be kept refridgerated. However, at one place I worked they sold the truffles for a solid year. I don't think that is food safe at all, but I wonder if a truffle…"
Lokesh Bangalore left a comment for MANJU SETHIA"hi,
Nice to meet you online. I am from Bangalore originally, settled in USA for some years. I am interested in opening a chocolate making company when I come back home in 2-3 years. Started looking into making chocolates very recently, got a…"
MANJU SETHIA commented on Clay Gordon's group Kitchen Confectionery"Is it worth buying a chocolate making machine . I live in India"
MANJU SETHIA commented on Clay Gordon's group Kitchen Confectionery"How can i know the shelf life of the chocolates I make thanks Manju"
MANJU SETHIA joined Clay Gordon's group
Kitchen Confectionery
Sponsored by Chocovision.This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.See More
MANJU SETHIA commented on Clay Gordon's group Startup Central"Hi my name is Manju
and i have just started my chocolate business. have been working with chocolate for the last 10 years now , but baking since my early teens. I am 90 % self taught. Have been teaching cakes and cake decorations since the last 10…"
Profile Information
- Dark, Milk, White?
- Dark, Milk
- Most memorable chocolate experience:
- my first exhibition of my chocolates , it was a sell out in a first few hrs
- My favorite chocolate is:
- callebaut
Comment Wall (3 comments)
- At 12:23pm on September 1, 2009, Julie Helzer said…
- The callebaut classes look very good & now they offer some in chicago, which is closer for me than canada but still expensive. For now, I would rather invest in equipment but I always want to learn more. What is the chocolate season in India, weather-wise?
- At 12:04pm on September 1, 2009, Julie Helzer said…
- Hi Manju, I have been told the shelf life for truffles is 2 weeks and they should be kept refridgerated. However, at one place I worked they sold the truffles for a solid year. I don't think that is food safe at all, but I wonder if a truffle could be ok for 4 weeks. When you say fruit filled chocolates, what specifically do you mean? A buttercream with fruit can be fine for 6 months if kept at the proper temperature, but a fruit dipped in chocolate is only ok for a couple of days.
I am wondering which callebaut class you took and at which location?
thanks
julie
helzer handcrafted chocolates
- At 2:54pm on August 13, 2009, Lokesh Bangalore said…
- hi,
Nice to meet you online. I am from Bangalore originally, settled in USA for some years. I am interested in opening a chocolate making company when I come back home in 2-3 years. Started looking into making chocolates very recently, got a tempering machine. Looks like you are already in business now!! May be we can share the knowledge and resources.
-regards-
-lokesh-
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