"Mindy,
I agree with many of the posts that suggest you don't take offense to the term "re-melter." Actually a true chocolatier should wear the badge with pride as long as he/she is using the best and purest…"
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Mindy Fong
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Mindy Fong's Groups
Mindy Fong's Discussions
Chocoma Enrober
Started this discussion. Last reply by Richard Foley Sep 24, 2011. 5 Replies 0 Likes
Basics for Panning Chocolates
Started this discussion. Last reply by Ashish Kumar Mishra Jul 10, 2009. 7 Replies 0 Likes
Chocolatiers = Re-melters?
Started this discussion. Last reply by Ramon Recalde Jun 12, 2012. 147 Replies 0 Likes
Mindy Fong's Page
Latest Activity
Jim Greenberg replied to Mindy Fong's discussion Chocolatiers = Re-melters?"And we move on from here...
Thanks, Mindy.
Jim"
Mindy Fong replied to Mindy Fong's discussion Chocolatiers = Re-melters?"I'm amazed that people are still replying to this after 3 years. Jim, your response is the best one yet. Thank you.
According to their FaceBook Company Overview, the original company in question still uses the term…"
Paul Frantellizzi replied to Mindy Fong's discussion Chocolatiers = Re-melters?"Jim is on the money. Do whatever you do with passion and integrity. I melt, re-melt, flavor, grind, blend... I also happen to make movies, make a good dad, and try to make a good living.
Just tell the damn truth, and be who you are, respect…"
Jim Greenberg replied to Mindy Fong's discussion Chocolatiers = Re-melters?"I feel compelled to ad my 2 cents here as I have had to explain to non-industry folks at chocolate tastings I have conducted the difference between a chocolate producer and a chocolatier/confectioner. We all know the difference, but we also know…"
Andy Johnson replied to Mindy Fong's discussion Chocolatiers = Re-melters?"Ok, this discussion is getting pretty old......let's wrap it up and close it out. Bean to Bar producers or creative pastry chefs crafting chocolate confections from wonderful chocolates--- we are all artisans making…"
Paul Johnson replied to Mindy Fong's discussion Chocolatiers = Re-melters?"I have been making chocolate "at origin" from tree-to-bar in Costa Rica for about 3 years...the last 1.5 years really starting to produce a viable amount to support our family. Our challenge has been defining our chocolate as…"
Dirke replied to Mindy Fong's discussion Chocolatiers = Re-melters?"Really has it comes to terms that define what we do? I am a chocolatier, I melt chocolate to create new and exciting things. Why would that be a bad thing? Call me a re-melter if you wish. LOL
We are all artisans in our own way regardless of what we…"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- In Madrid, Spain while speaking very limited spanish, I ordered the Churros con Chocolate for breakfast. When the waiter handed me my decadent morning meal, I was pleasantly bewildered that the cup of chocolate was too thick to drink. It was chocolate pudding!
- My favorite chocolate is:
- Valrhona, Jade Chocolates, Amano, not necessarily in this order.
Mindy Fong's Photos
Mindy Fong's Blog
Vote for Andrew Shotts/Garrison Confections in American Express' Shinealight Program
Posted on September 10, 2009 at 2:00am 0 Comments 0 Likes
If you don't already know, Andrew Shotts was named Top Chocolatier in America by the FoodNetwork and as chocolatelife members, we should all raise a glass to this talented man and endorse him in the Shinealight Program. All you need to do is follow the link, and click on the upper left hand corner where it says 'Support this story. Endorse now.' There's only a day and a half left to vote.
Andrew Shott's story needs 50 endorsers to proceed to the next phase of the program. Please help… Continue
Andrew Shott's story needs 50 endorsers to proceed to the next phase of the program. Please help… Continue
Comment Wall (6 comments)
- At 11:42am on July 4, 2010,
Deanna said… - Hi Mindy,
I am from Southern Oregon.. We are traveling to S.F. this month.. Do you have a store front? If so where.. I would love to stop by and try some of your beautiful chocolate!
- At 2:27pm on January 28, 2010,
Paul Mosca said… - Hi Mindy,
I was reviewing a few posts and returned to the Selmi panning conversation. You were looking for a table top set up. I can share with you how I built my system if you like?
Paul
- At 3:50pm on July 28, 2009,
Rebecca Flynn said… - Mindy,
How can we participate at one of these events??? I would love to exhibit. I understand it is probably too late, however, it doesn't hurt to ask. Yes, Churros is very thick and a regional dish. It was probably served in a small dish. Take me next time.. I'm fluent!
- At 6:25pm on April 14, 2008,
Danna D.C. said… - Hi Mindy,
After the chocolate salon yesterday I tried the fan samplers and my two favorites are the Summer Camp and the Sesame Nut Spice. I'm even more excited to work now that I heard so many good comments about our chocolates at the salon!
- At 11:53pm on April 4, 2008,
Chocoflyer said… - Jade Chocolates- heard the name but where are they?
- At 4:14pm on March 21, 2008,
Clay Gordon said… - Mindy:
Welcome to The Chocolate Life. I am looking forward to your contributions here. :: Clay
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