Posted by Gerard on September 21, 1997 at 00:07:13:
In Reply to: Re: Advice from experienced chocolatiers posted by Brian Bailey on September 20, 1997 at 23:06:56:
: Hmmmm....
: First, it sounds like you want to be involved hands on in your shop. That's great. I would recommend that you go to work in a
: Chocolate is one of the most beautiful, complex foods in the world. It can produce huge amounts of pleasure both for the creator and consumer. It is THE indulgence. Good chocolates contribute to your soul. Please open a fantastic chocolate
: shop. But work in one for a while so you gain the full respect for the undertaking.
I like that, but adding...choc is also one of the most simple elements , a paradox like a souffle'.(its just eggs!")
I was recently showing my new tempering machn\ine to a buddy whos in the building trade, i explained how it needs to do this then that to ensure the multiple fats can be captured in their crystallization, seeded, to ensure the unstable ones are captured by the stable ones and form the whole as tempered. He looks sideways and asked howcome they were doing this donkeys yrs ago with no gadgets. True but they didn't have to run a business and bake too. If all I had to do was play choc it would be easy too.
As far as equipment goes you can get good stuff in the states, American made and whilst a bit shoddy compared to German Stoller stuff I've seen it works fine. Mine is Hilliard, I visited their factory and its well made.