Posted by rob on December 07, 1997 at 14:46:53:
In Reply to: Retail Chocolate posted by Susan on December 07, 1997 at 12:44:12:
: : The only thing I'd do to make it easier at home is blend compound and couverture 50-50, that retains the good and takes advantage of the bad.
:
: Please tell me if I've got this straight -- a home cook might use a 50-50 blend of couverture and compound that retains the good (couverature tastes better and usually tempers correctly) and takes advantage of the bad (compound costs a lot less). Machine prices seem to start at around $700, so I'll definitely keep tempering the old-fashioned way.
: Many people love Hershey's, but it's not an option ... sick headaches every time. Unfortunately, I haven't found a place to buy Peters or Van Leer.
: Any opinions on Lindt's or Perugina (available locally) or Valrhona or Callebaut (mail order)?
: Susan
Finnaly I find people that hold the title of CHEF as high as I do. I am young in the industry and value the title and hope to someday earn it myself.