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Julie Ehrentraut
  • Female
  • Locke, NY
  • United States
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Dessert Professional and Julie Ehrentraut are now friends
Oct 15, 2013
Julie Ehrentraut commented on Dessert Professional's group Chocolate 411
"Anytime Judy :)"
Jul 17, 2013
Julie Ehrentraut commented on Dessert Professional's group Chocolate 411
"Judy, I am in a chocolate professionals group on-line and many people swear by Chocovision machines for those who do not need a large amount of chocolate pieces.  I just bought one used but have to get a new bowl and scrapers as I am doing…"
Jul 17, 2013
Julie Ehrentraut commented on Dessert Professional's group Chocolate 411
"Judy, I would look into the Chocovision Revolution 1.  It is a small tempering machine that can do up to 1.5 pounds at a time."
Jul 17, 2013
T. Jones replied to Julie Ehrentraut's discussion Chocolate Tempering Machines in the group Chocolate 411
"Congratulations on getting started. While I have no experience on tempering machines (as I know how to temper chocolate the traditional way), I can offer the book suggestion: My chocolate instructor referred the following book to me (with the amazon…"
Jun 27, 2012
Julie Ehrentraut replied to Julie Ehrentraut's discussion Chocolate Tempering Machines in the group Chocolate 411
"Thanks Cary.  Do you have any books you would recommend that would help me learn the basics?  I will definately be going out of the box as I am an allergy-free facility and will be focusing on that with my chocolates."
Jun 4, 2012
Cary Black replied to Julie Ehrentraut's discussion Chocolate Tempering Machines in the group Chocolate 411
"Yes.  I would encourage you to not only pursue the basics, but to step out of the box.  Look to put your own twist to old standbys in confections.  Don't make what everyone else does or if you do, do it better. Cary"
Jun 4, 2012
Julie Ehrentraut replied to T. Jones's discussion Tree Free Chocolate in the group Chocolate 411
"Check with Callebaut as their Quebec plant I believe is a nut-free facility.  They are the only one that I am aware of.  "
Jun 3, 2012
Julie Ehrentraut added a discussion to the group Chocolate 411
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Chocolate Tempering Machines

I have a chance to purchase a tempering machine a great price that tempers between 1 1/2 - 25 pounds of chocolate at a time.  I am just getting into chocolate making and have no experience really at this point.  Are these machines easy to use?  I am looking at a Little Dipper Machine.  Any thoughts?  I am also looking for a good chocolate book that will help me with the basics of chocolate making, any ideas? See More
Jun 3, 2012
Julie Ehrentraut joined Dessert Professional's group
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Chocolate 411

Got questions about working with chocolate? Reach out to Dessert Professional Online members to find the answers.See More
Jun 3, 2012
Julie Ehrentraut replied to Tish Boyle's discussion Would you like to be featured in Dessert Professional magazine?
"Hi Tish, I am with www.legardenbakery.com. We specialize in European Artisan Gluten-Free Breads and Bread products but we also create some amazing desserts with our products as well. We are a commercial bakery that is gluten/dairy/nut-free. We…"
Jul 19, 2010
Julie Ehrentraut replied to Joan Mayo's discussion labeling info request in the group Pastry & Baking 411
"http://www.energyent.com/index.html This is the company we use. Jinny is great to work with."
May 11, 2010
Julie Ehrentraut commented on Mariah Riveria's blog post Baking Competitions
"I am holding a Cake Decorating and a King Arthur Flour Cake Tasting Competition in Ithaca, NY on September 25th. For details visit my website at www.cnycakedecorating.com. In the Cake Decorating Competition there are divisions juniors 7-12 yrs. old,…"
May 10, 2010
Julie Ehrentraut replied to pam relam's discussion tested wheat and gluten free cake recipes in the group Pastry & Baking 411
"I use a flour substitute from Le Garden Bakery. You can purchase it on-line and they can ship internationally. It is great! You can make any traditional cake recipe and just swap out the flour for their mix. I just made a chocolate chocolate chip…"
May 10, 2010
Julie Ehrentraut replied to Joan Mayo's discussion labeling info request in the group Pastry & Baking 411
"Abide by the rules. If you get caught or someone gets sick on your products, it comes with hefty fines. Labels are pretty easy. You need your location information and ingredients. You will have to check on if you need nutritionals or not. I believe…"
May 10, 2010
Julie Ehrentraut and Kaliyah Campbell are now friends
Apr 5, 2010

Profile Information

About me :
Instructor/Baker of allergy-friendly and all natural products
I enter competitions :
Never
I consider my specialty to be:
desserts

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