February 27, 2008 - 7:57am
Hello from a Canadian Baker
I love this website. Just thought I'd introduce myself. I've been a pastry professional for quite a few years now. I was Swiss trained, but bring a lot of North American bias to my baking. I'm planning on contributing quite a bit to this site in the upcoming months. I just recently started a food blog, and am planning on doing some lessons on there as well.
http://jeremyskitchen.wordpress.com/
I love to get feedback from others in the baking community. Any questions for a pro, i'll do my best at answering them.
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It's a big country. I'm in Montreal, and am a self-taught baker and pastry maker. I'll look forward to hearing more from you.
Being a home baker it's great to have another professonal joining and contributing to TFL. I've learned a great deal in the short time I've participated here and like you I too love this site. There's a great group of bakers that hang out here. Looking forward to your postings. Your blog is very well done and informative.
HO
nice to another pro here
could trade formulas
was your choc work looks good
but was it the cameria work the chocolet looks a little grainy in the picture. maybe it's me i was looking with high magnifacation.
Pro Baker for over 25 years-----Ret
We have several professional (or former professional) bakers here, as well as ardent enthusiasts, all of whom bring a lot to the site. If you like to bake bread, this is the place to be, for sure.
Rosalie
It's great to hear from everyone and know there's interest out there for pastry and baking.
PaddyL: I live in South Western Ontario. I have friends in Montreal, though, and usually get up there at least once a year (it's my favorite Canadian city).
Bart, I checked out your blog, and I love the bread!very well done. Where abouts in Belgium are you fom? I used to work with guys from Antwerp and Leuven (I hope I'm spelling them right)
nbicomputers: which chocolate? both pictures are a little grainy due to re sizing on the computer. The ones made with a mold I was just goofing around with chocolate at home. They weren't originally meant for showing. The chocolate bags have been dusted with cocoa powder, which may also be what you're seeing.
Your chocolate bags look as beautiful as anything I saw in Paris. You do great work. Thanks for gettin on board at TFL.
HO
I am lucky enough to have a hi-res screen and it make a spec of dust look like a bolder
i think it was som pixelation of the photo or the cocoa
Pro Baker for over 25 years-----Ret
Your chocolate bags are beautiful. I made one once by painting a brown paper bag with melted chocolate, then letting it harden, and peeling off the bag, but the way you've got yours folded and twisted is fabulous. Did you use the chocolate "clay"? I made that stuff for a white rose on an engagement party cake, and it's fun to work with.
Although I've worked extensively with chocolate modeling paste (I used it to make the roses on my own wedding cake), the chocolate bags are not made that way.
The technique is very difficult to learn. It involves shaping actual couverture by hand between the liquid and solid state. That is paper thin, 100% chocolate couverture wrapped around a piece of chocolate mousse cake.
I learned how to do it from a Swiss master, who learned it while working at a hotel in London U.K., from a girl from Hong Kong. I can't claim it completely as my own, or as original, since it seems to have traveled around the world at least once before I learned how to do it.
Thanks for the interest. I love getting feedback.