Working on tempering my own but have had mixed results (mostly failures)
Just making truffles and bars for now. My ganache centers are fine but tempering it is a learning experience
I still need some equipment but my biggest challenge is space. Right now i'm working in a small apartment kitchen but the wife has agreed to let me use most of a second refrigerator for storage/cooling/etc.
Good chocolate is very hard to find. I'm looking at getting a roaster and grinder to REALLY experiment with making my own chocolate.
I just got a copy of Geert's book on Belgian Chocolates through interlibrary loan and I'm feverishly taking notes and getting ideas
Looking forward to engraving and how I can combine it with chocolate.
Once I get a little engraving experience under my belt I plan to make custom chocolate boxes. Someone tells me which chocolates they want in it, I put them in a lacquered box with a custom engraved plate on the top.
My wife had a crazy idea and i'm going to experiment with it...
Engraving chocolate. Not quite sure how I would do it yet but I'm going to make some test slabs and start taking cuts with wood carving tools until I find what works...
thanks for the warm welcome, glad to be here
Paul Laraway