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Old 04-05-2004, 06:19 AM   #21
Assistant Cook
Join Date: Mar 2004
Posts: 2
thanks to all who responded, spent the weekend "tempering" working with chocolate was a relatively new experience for me, I work and design primarily in sugar, due to the fact I live in a rural area, finding a professional chocolatier to mentor me is impossible . getting the seed was perhaps the most difficult, the conditions for working on large commisions was a completely different experience , I would advise anyone to give this a try, I think I am now addicted,,,,,, I think I might look into an intense training course in switzerland or belgium, anyone any ideas on companys chocolatieers who offer this service?

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