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Most memorable chocolate experience:: my first exhibition of my chocolates , it was a sell out in a first few hrs

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-