Posted by PAUL on May 28, 1998 at 21:51:40:
In Reply to: Retail Chocolate posted by Susan on December 07, 1997 at 12:44:12:
Hi,
I am starting a chocolate /candy store on LongIsland,NY and i am interested in getting a good source for fancy type truffles. Do you know of any?
Also i will be making/doing my own hand dipped chocolate. Can you help me with this?
Thankyou for any help that you can give me.
Paul Hyland
:
: 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