pastrygirl

Nice! Although I'm not sure you need that great of an angle or how it will affect the way pieces tumble in the pan. Obvs you don't want things flying out, but here's a set-up that only raises the mixer by 4 or 5". https://dr.ca/products/confectionery-coating-pan-attachment?_pos=2&_sid=e03b4463c&_ss=r

If you're making more red ones, not a problem. So what if it's slightly pink under a layer of red CB? Otherwise, use up tinted white chocolate in ganaches of similar color. Pink goes into raspberry or cranberry, yellow goes into lemon or passion fruit.

Regardless of how your dairy delivery person identifies, I think you could use sorghum in place of corn syrup. Maybe pecan pie or soft caramels? As a molasses sub, how about gingerbread?

@Jim D. I'm not familiar with that recipe, had you made it and piped it before? Do you put a chocolate "foot" on your ganache slab before cutting? (a thin solid layer so the fork won't stick) I'd say your options are melt it down and add more chocolate or melt it down, cool, then whip/beat until it starts to stiffen before slabbing.

You don't have rent expense but there are still taxes, licenses, cell phone, office supplies, kitchen equipment, uniforms, cleaning gear, insurance, repairs, business cards, event fees, signs. You could estimate operating expenses as equal to COGS as a starting point. COGS x2 + a piece for you = wholesale price, double that for retail.

Yeah, that would be a pretty big cloud of CB to deal with. Hurry, my passport expires next summer!

@InfinityCandies Where are you in the world? Speaking from the US, check with your local department of Agriculture for cottage food laws. They will tell you what is allowed in a home kitchen. They would also license your food production facility if you decided to, say, turn your garage into a dedicated kitchen. Parts of your home used only for your business are a tax expense/deduction. I think for most of us chocolate is very seasonal and you have to look at it annually. Q4 might be 40% of my annual sales, Q1 30%, Q2 20%, Q3 10%. If I'm spending a lot in Q3 to get ready for Q4, margins that quarter are going to suck or be negative. How much $ do you want to make, and how much do you want to work for it? If you want to keep $10k, say you need to sell $30k. Would you rather sell 10k pieces at $3 each or 15k pieces at $2 each? 7500 at $4 each starts to sound good ...

@Anthony C Is 200 molds a month 10 molds a day for 20 days or 20 molds a day for 10 days? Seems like overkill to me, but admittedly I have a pretty strong hood fan so don't know how coated in cocoa butter my kitchen would be without it.

Wow, that's a really low margin on their part. Most shops I sell to double my prices. 25% net at the end of the year isn't terrible but 30 or 40% sounds better. Especially if you can work from home without added rent expense.

Yeah, he might be helping these businesses in the end, too bad he has to publicly shame them first. 🇺🇸 Though I did want to slap the smirk off the one 'influencer' kid's face, Gordon can shame him plenty.

Valrhona Dulcey (or another caramelized white) or Amande could be helpful here to reinforce caramel or nut flavors.

Is it working for you? I don't think there is a way to pop the bubble, so go ahead and treat yourself to something that reads accurately with ease.

I watched some this weekend. So far have all of the restaurants had a bucket of slimy chicken in their walk-in? Coincidence or plant? Regardless, it's a dick move to dump chicken juice on the floor for them to have to clean up, also can't believe he actually touches it. 🤢

gratin pan

As @Kerry Beal (missed you this year, Kerry) and @YetiChocolates can attest, the Northwest Chocolate Festival is a good one. Lots of bean-to-bar chocolate makers from around the world plus some of us artisan chocolatiers gather in the fall near Seattle (it's moved to Bellevue for a few years). https://www.nwchocolate.com/

I really appreciate modern convenience when making things like meringue buttercream or brioche. So much beating! +1 to finally getting a hot shower after a camping trip, though a cold river or lake feels amazing in hot weather. I like to watch survivalist shows like 'Alone' and 'Life Below Zero' and marvel at how much time and energy is spent just acquiring food and water. The local supermarket with thousands of items from around the world is pretty amazing.

Unfortunately, I think that's just the nature of nut pastes. Fats that are liquid at room temp are going to ooze, migrate, etc. You could try piping the ganache then piping the praline into the center of the ganache so there's a layer of ganache between the praline paste and the shell.

Foil or parchment paper so the beans don't bake into the pastry.

Yes, dry heat. Why is it roast beef but baked ham?

I think the recipe writer was being lazy.

Have you tried ReciPal? I believe the first few labels are free. Where are you that's requiring this? In the US, the FDA only requires nutritional info if you're selling more than 100k units of that food item annually. Otherwise, you just need ingredients and allergens.

Ganache won't crust/dry like the others but beyond that I don't know.

rest in peace, Anna

To me, bonbon connotes chocolate as much as truffle does. Either could be white chocolate, but the Osa doesn't even have cocoa butter so those terms are a stretch. Based on shape, berry kisses. Based on texture, berry meltaways. Or go French with friandise. BTW, I got some Felchlin vegan white chocolate recently, it's surprisingly good.

Looks great! Glad that worked out for you.