Please consider registering
guest

Log In Register

Register | Lost password?
Advanced Search

— Forum Scope —

  

— Match —

   

— Forum Options —

   

Minimum search word length is 4 characters - maximum search word length is 84 characters

Topic RSS
United States
July 28, 2006
6:19 am
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline

Hey Everybody,
If you are from the United States and are on here please reply to this message. I want to get some contacts for all of us in the States. It's hard to find people in the states that know what they are talking about and I would love to get the United States more and more into Quality Chocolate....who knows...maybe one day we will make our own website like this for the USofA!

Me...
I'm 21....Le Cordon Bleu Pastry and Baking Certificate from Western Culinary Institute. Trained under Executive Chocolatier of "Moonstruck Chocolates" in Portland and Under Master Confectioner, Jim Thomas, of "Rocky Mountain Chocolate Factory" in Colorado.

God Bless,
Robert Noel

Some Chocolate Guy http://www.chocolateguild.com
August 9, 2006
7:11 pm
wrks4choc
Hopewell Junction, USA
Member
Forum Posts: 82
Member Since:
February 23, 2006
Offline

Hi, Robert!
My name is JoAnne and I'm a 40yr old Pastry Chef/Chocolatier in New York. I work all day with chocolate and go home and have my own business that I work with chocolate at night in!! It's great having other people to bounce stuff off of, it helps a lot. Let me know if you ever need anything and I'll be sure to keep you in mind for the same!! Take care!

Keep it Sweet!

Keep it Sweet!
August 11, 2006
1:01 am
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline

Hey JoAnne,
Hey thanks for responding on here. Its nice to get others in the U.S. that know there stuff....what place do you work for right now? a specific chocolatier or a restuarant? How long have you been in the business? did you go to school for this? well there's all my questions...lol....hope to talk to ya soon....

bye for now

Robert

Some Chocolate Guy http://www.chocolateguild.com
August 11, 2006
4:39 am
Rio
hayward, USA
Member
Forum Posts: 7
Member Since:
August 11, 2006
Offline

Hey Robert I'm from the San Francisco Bay Area and took the Ecole Chocolate course online. I'd love to hear from everyone here too. I'm hoping to get my own business started but it's a difficult road but I'm difently want to go for the ride.

Sometimes chocolate really can solve all your problems

Sometimes chocolate really can solve all your problems
August 11, 2006
1:33 pm
wrks4choc
Hopewell Junction, USA
Member
Forum Posts: 82
Member Since:
February 23, 2006
Offline

Hello Robert, Rio!
I replied to your questions yesterday, but I see it's not posted, so I must have deleted it by accident. I currently am working for a not for profit agency that works with the handicapped and we are starting a full chocolate production line that they will operate with product for sale to the public. I also, have my own chocolate business that I've had for about 6+ years now and would like to expand it to a retail location, but as you say Rio, it's a difficult road but if you read in this forum you will see people doing left and right, I would like to know how!! I don't have a trust fund to draw off of!! I have worked for many various places honing my pastry/chocolate skills in places like Bevely Hills and the Ritz Carlton! Chocolate is definately a labor of love!!!!!!! We've barely scratched the surface of what can be done with chocolate! Stay tuned!!!

Keep it Sweet!

Keep it Sweet!
August 12, 2006
1:32 am
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline

Hey Rio,
How did you like the Online Chocolate course? I havent talked to anyone that has taken it. How old are you and how did you get into doing chocolates?

Robert

Some Chocolate Guy http://www.chocolateguild.com
August 12, 2006
9:05 am
erikos
New York, USA
Member
Forum Posts: 17
Member Since:
July 13, 2006
Offline

Hello,
I'm Allan in New York, and am a pastry cook who graduated from French Culinary Institute. I work with chocolates sometimes at the restaurant I'm in, but practice on my own at home for different flavors and techniques. I'm hoping to open a chocolate business in the near future, though it seems that it is going to become very competitive here in New York, as a few new shops have opened up recently.

August 12, 2006
2:42 pm
wrks4choc
Hopewell Junction, USA
Member
Forum Posts: 82
Member Since:
February 23, 2006
Offline

GOING to become competitive?? I think you're already there! If you want to be able to play with the big boys you'd better be wearing your game face! The biggest problem is they have a lot more money behind them to be able to do exactly what they want, that's the big challenge. To get noticed you either have to have connections, or have something that will make them stand up and take notice! I wish you luck. New York City is fastly becoming the chocolate mecca of the US and possibly the world! If you want to get your foot in the door, there is no better time than right now, but it is also the toughest!

Keep it Sweet!

Keep it Sweet!
August 13, 2006
12:56 am
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline

Hey Erikos,
When did you graduate from FCI? and how old are you? where are you working right now in New York?

Robert

Some Chocolate Guy http://www.chocolateguild.com
August 13, 2006
1:02 am
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline
10

Here's a question for the USA people.....what city do you think is the Chocolate Capital in the USA and why?

I personally think San Francisco is. I know of a few good and great chocolatiers in New York but San Francisco still has; Guittard, Sharffen-Berger, Recchiuti Confections, Joseph Schmidt, Richart(in both cities), Ghirardelli(Medium grade chocolate), and XOX Truffles.

Has anyone tried some of Jaques Torres chocolate bars that he makes in New York?

Robert

Some Chocolate Guy http://www.chocolateguild.com
August 13, 2006
9:16 pm
wrks4choc
Hopewell Junction, USA
Member
Forum Posts: 82
Member Since:
February 23, 2006
Offline
11

Robert,
As I stated in my previous email, there is no contest, New York City is by far the chocolate mecca of the US! To name a few: Jaques Torres, Maribelle, Teucher, Kee Chocolates, La Maison du Chocolate, Vosages, Pierre Marcolini, Leonidas, Frances Payard, Richart, and the latest: Max Brenner! These are all upscale gourmet chocolate makers! It's all New York baby!

Keep it Sweet!

Keep it Sweet!
August 14, 2006
4:27 pm
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline
12

I'll give a few of those to you but you only have one small place(Jaques Torres) that actually makes Chocolate! We have Three...the true Chocolatiers....some a few of the chocolatiers your mention Like Teucher, La maison Du chocolate, and Pierre marcolini....do they make there chocolates on site or ship them in from their headquarters?
I love the discussions....keep um comin!

God Bless

Robert

Some Chocolate Guy http://www.chocolateguild.com
August 14, 2006
5:48 pm
wrks4choc
Hopewell Junction, USA
Member
Forum Posts: 82
Member Since:
February 23, 2006
Offline
13

Ok, Payard makes his on site as far as I know, so does Kee, Vosages and Maribelle. Also, Max Brenner not only makes his own chocolates, but makes his own CHOCOLATE (I'm going to check his place out on Thursday)!! Your guys, sorry to say are mediocre at best, this is pure grade, premium chocolate heaven!! You can't even put Ghiridelli and Guttard in the same catagories as these guys!! As for Sherfen-Berger, they just sold out to Hershey's which saddens me and gives way to their quality probably declining quite a bit. By the way, I only scratched the surface of the chocolate places here in NY!!

Keep it Sweet!

Keep it Sweet!
August 14, 2006
6:35 pm
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline
14

Guittard can't be put on that list? They are Premium Chocolate! The Best we have in the USA in my Opinion. Also Even though Sharffen-Berger is owned now by Hershey's it is still ran by the same people...Quality hasn't droped yet so we can still say they are one of the Best in the USA along with Guittard.....

Robert

Some Chocolate Guy http://www.chocolateguild.com
August 14, 2006
6:44 pm
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline
15

From what you know, have heard, and/or have tasted...who do you think are the top 5 chocolatiers are in the USA?

Not in any particular order:
1)Recchiui Confections (San Francisco)
2)Frans Chocolates (Seattle)
3)Jaques Torres (New York)
4)Richard Donnelly Chocolates (Santa Cruz)
5)Garison Confections (Providence, RI)

There are so many more in the USA....Who thinks that the USA can stand up to European Chocolatiers? I definently do!

Robert

Some Chocolate Guy http://www.chocolateguild.com
August 14, 2006
9:02 pm
Rio
hayward, USA
Member
Forum Posts: 7
Member Since:
August 11, 2006
Offline
16

Hey Robert, My real name is Rena and I took the Ecole Chocolate courese last year on April 05. It's very informative you learn alot but it's what you put into it. You put 50% in you will get 50% out of it. I was didicated to learning so much about chocolate. I've been involed in chocolate most of my life. My grandmother would make this half-moon shaped candies that had a marzapan center and she would dipped them in chocolate and I'd be there just staring at the big bowl of melted chocolate. From there I inherited her fudge recipe and would make that. Then I graduated to Truffles and now I'm doing Molded and hand dipped confections as well as making Marshmellow, Caramel and toffee and well as Ganache. I hope to have my own business within a year or two but until then I will sell to my friends and family......

Sometimes chocolate really can solve all your problems

Sometimes chocolate really can solve all your problems
August 15, 2006
2:11 am
erikos
New York, USA
Member
Forum Posts: 17
Member Since:
July 13, 2006
Offline
17

I understand that Max Brenner is a chain from Israel, I'm not sure if they make the chocolate in the restaurant or not. I believe that Mariebelle uses Jacques Torres' chocolate, as does the Chocolate Bar. Vosges is based in Chicago and ships once a week or so to New York.
I'm sorry but I don't think Jacques Torres' chocolates is that special.
As for me, I'm 40 but only been in the (pastry) business for a year.

August 15, 2006
7:37 am
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline
18

ALL United States Residents and Abroad.....check out

http://www.chocolateguild.com
Go to the "discussion" section

Robert

Some Chocolate Guy http://www.chocolateguild.com
August 23, 2006
9:24 pm
choconeill
Ireland
Member
Forum Posts: 11
Member Since:
June 17, 2006
Offline
19

Maybe you guys should visit Europe, where every village has its own Chocolatier..as for an online Chocolatier course.. I once heard of somebody taking an online swimming instructors course.. maybe next week I will see if I can be a dentist?

August 23, 2006
11:28 pm
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline
20

Well that was a pretty rude message. I am all up for Friendly competition between cities, countries or regions but I think you were just plain rude...we have some wizards of chocolate over here just as Europe does. So please show some respect to the people on this link and people of your same trade overseas.

Robert

Some Chocolate Guy http://www.chocolateguild.com

United States | News | Forum