I moved to the USA a year ago and started my business selling what I consider to be "european style" chocolates. I learned early in my career to pipe whipped ganache for dipping and I've kind of…Continue
I have a customer that buys chocolates from me to give away in her welcome packages ( it's a vaca-rental co.) and she says she needs to 1099 me. is that correct? Although we have done business for 8…Continue
I have a couple of fruit purée based ganaches in my assortment and I want to smooth them out for a more luxurious mouthfeel . I created them as a non-dairy addition to the assortment so I don't want…Continue
I have a client that wants me to replace the commercially produced chocolates she uses for her gift baskets with my handmade products.thing is, she also wants the same shelf life as the ( gasp! )…Continue
the Esprit range by Van Wees in Amsterdam is amazing.The purity of the product is from a time long forgotten and absolutely natural.De Ooievaar Stokerij is in the Jordaan, situated in the old city and is known for its artisan Jenever and Liqueurs.
the Almond Esprit is phenomenal as are the Rose and the Apple.
check it out here:
I started Making chocolates when i was 8 years old, I would put them into decorated egg boxes as gifts for my family and ever since then I have had the bug. I studied at the Cassio College in Hertfordshire and was the recipient of the Renshaw Challenge cup in 1987..... that basically set the tone for the rest of my carreer. I ran away to the Netherlands in 1993 and became pastry chef, head chef and chocolatier at the extremely popular Ma Brown's in Haarlem, there made the British tradition…Continue
The excitement is almost tangible. I am in the process of finalizing my O-1 Visa petition and very soon I will be moving to the North Georgia Mountains to commence Blue Pearl Chocolate.
I'm an Outside the Box chocolatier, so look out for some surprises. I'm currently working out a line of bonbons, cut ganache, free-form piped mousses and "loose stuff" as cookies and snacks and fruits.Hand dipped.
I need to start from scratch with equipment so if anyone can help me out with a…Continue
in my 20 plus years in the chocolate and pastry world I've put out quite a lot of what some may call innovative stuff.... being my bread and butter I'm often too 'at work' to realise what exactly it is I'm doing and have achieved....luckily I realise that and have made a conscious effort to enjoy the experience of creation because let's face it , that's the whole point of it in the first place, right?
In my outside the box way, what recently began as a joke between a Maryland Chef…Continue