Matthew W.'s Page

"I would offer the same advice, try to limit the number of flavors and always try to hold your price, work off of your typical batch sizes, account for some extras and if you have a hard time reconciling the price, toss in some of the extras."

"I've also had very good success using most for molding, including the white chocolate. I also suspect it's from another supplier and I have a hunch but can't say for certain. The small quantities you can order is a definite plus, you…"

"Alright, throw out the heat thing, I also realized nuts are often roasted, duh. "

"I won't challenge the possibility of contamination in a manner in which you describe but this is prior to roasting/cracking/winnowing and even pressing or further down the line to refining/conching, right? Sacks of cacao likely post…"

"Belcolade offers peanut/nut free chocolate and has a statement to that effect. I believe Guittard also offers peanut/nut free but that you would need to check.  If you are looking for smaller quantities, a company called Chocoley sells peanut/…"

"I find when tempering by seeding that it is not necessary to go down to 80, try testing for temper at 86, you may be happily surprised. The mark of 80 degrees, in my experience, refers to tabliering where you are creating the stable crystals vs.…"

"Hello, I see you are in NY, I am also interested in possibly renting space/time. Would you be able to share more info?"