pastrygirl

What, if anything, are people using to pre-grind the nibs (or whatever) before adding to the melanger? I use my food processor, have seen Champion juicers recommended.

How does it compare volume-wise? Half the large one, or less? I have the tilting 2 liter now.

This is a conundrum indeed. Of course you want a cute little shop, inviting and high-end with beautiful displays. The planning and dreaming is half the fun. You want to paint and make it your own and have nice things. But will these nice things actually make you money and if they don't, is there a re-sale market? For years, working in restaurants I wondered why chefs always seemed so tight with a dollar. Then I quit my day job and realized that a dollar is harder to make and to keep than it seems. I mean, you might want to spring for another melter and some new molds but you probably don't need a $20k Selmi at this point. Unless you're independently wealthy ... I think it's not that small businesses fail exactly, but that people get tired of just breaking even. We do it because we love it and try to make it work, but how many of us will be able to retire on all the money we made? Another chocolatier in town opened a cute little retail shop, then because that didn't really support itself they did a kickstarter campaign and opened a second with a super fancy espresso machine to drive business. And they have a 3rd rent to pay on kitchen space ... that's a lot of rent to pay plus the cost of the build-out. Will they end up like the eclair lady who shut down after 2 years and is trying to sell her high end toys like a pasteurizer and a depositor? They spared no expense outfitting the production kitchen plus had a cute little storefront downtown, could have done high volume but I think it just never really happened. People didn't understand, or didn't want to pay $6 for an eclair. That's why you start out with DIY and used equipment Chocolate is an easier sell but yes, you'll still have people who would be just as happy with Cadbury. But, hopefully you'll be open in time for the holidays and you'll be busy all winter and loving it.

Most small businesses I know use Square for their POS. I've used it for years just on my iPhone, would get a tablet or terminal if I needed to upgrade. Likewise, the website templates like Squarespace and Wix make it easier. You still have to do some input - write copy, take pictures & upload them - but the shopping cart is built in and you can put something together without knowing how to write code.

Something I wonder about but have yet to attempt ... i usually make Swiss or Italian meringue buttercream with egg whites. Occasionally I make egg yolk buttercream if I have excess yolks. Is there any reason why one couldn’t make whole egg buttercream? Whole eggs whip up plenty fluffy for genoise, what if you added hot syrup and cool butter? 🤔

It might be different if it's the local neighborhood residents out for their daily stroll, but I've found that senior citizens tend not to be great customers, except when buying cute holiday things for the grandchildren. My take is that fixed incomes plus health or dental issues get in the way, plus older clientele often want more plain or classic flavors. It'll take some time to see who wants what. Re:packaging ... uuuuuuuuggggggghhhh. How much does 'all out' cost you? How much of the retail price do you allow for packaging? I'm working on packaging again, or still, and it's so frustrating. How do you make money, just charge more? I could probably charge more anyway 🤔 My packaging goal is to streamline the process and increase margins ... not to hijack, if OP is in a few stores already, hopefully their packaging is already sorted out.

ya think? I still don't understand the appeal of 'stories' over regular posts to your feed

Cool, so it sounds like you've already gotten some exposure in your area, and nice that the landlord is doing the plumbing. I feel like sales & marketing is the hard part for a lot of makers. Good product alone isn't enough 😕

That's exciting! I don't have a retail shop but still have dreams. It all seems so expensive and un-attainable! Part of that is high cost of living where I am, part is that dealing with contractors and construction intimidates me. So I'd love to follow along with your adventure. I don't recall where you're coming from, so can you remind us of your story - Where are you & how long have you been working with chocolate? How much business experience do you have? How much build-out do you have to do? What do you see as the main challenges at this point?

Yes, cheesy things need to rest if only for safety! Some baked goods need PCT - proper cooling time If you cut into a loaf of bread straight out of the oven it will let the steam out and affect the crumb, and fruit pies need to cool and gel if you want a neat slice.

I came across a company that reminded me of this post. They're not making couverture exactly, but they are making truffles by combining cacao powder and cacao butter with other ingredients. They are based on an island near Seattle that is a hippie enclave, so while they could get any organic, non-gmo, ethical, vegan, soy-free etc chocolate they want, they don't. I think combining cacao butter and powders makes it sound more like health food. If you use cacao powder it's a super-food, but if you use chocolate that's candy and candy is poison.* Or something? I know there are "chocolate" recipes floating around paleo, raw, and other special diet forums that usually involve agave syrup and coconut oil and other "healthy" trending ingredients. Here's their ingredients page https://www.themightytruffle.com/ingredients-c21e4 So yes, some people do choose not to use prepared couverture even though they could, and at least OP is not alone. * I don't even like calling my products candy, it sounds cheap and for children. Confections are high quality treats for adults.

Carver Kings is on Netflix, I quite enjoyed the show. Impressively detailed work! Recommended if you enjoy watching people make stuff, even if it isn't food.

I think Teo is right and I was taking it too literally. Since it specifies 'to be used warm' it probably means hot process pastry cream powder such as this: http://www.pastrychef.com/ELSAY-PASTRY-CREAM-MIX--HOT-PROCESS_p_3130.html

I happen to have some powdered heavy cream that I bought for chocolate experiments, but I wouldn't say it's a common or easily available ingredient. (I bought this via Amazon). It does taste like cream rather than like butter, but it's mostly fat so I think you could substitute butter, whisked in at the end. Or, instead of the 1000 ml milk, try something like 800 ml milk and 200 ml heavy cream to boost the fat content.

e. coli in vegetables can't necessarily be washed off. If it's in the water it gets into the plant cells. As in the baby spinach-related outbreak 10 years ago, cooking thoroughly does kill e.coli but washing alone did not - all that baby spinach was supposedly triple-washed and ready to eat!

Yet another thing we all do differently! I'm recalling the lovely molds that I found at a culinary school liquidation sale and posted in the backroom finish thread- if that's what a high heat or commercial DW does to polycarbonate, I'll continue to pass.

Yes, commercial dishwashers are not usually recommended for chocolate molds. They have high heat, harsh chemicals, or both!

Speaking of The Chocolate Lab, on his Instagram Q&A there's a video of the drip and shoot air technique using a mix of CB & water. This rocked my world! I can see how that would lead to super cool effects, but how do you get rid of the water, just let air dry?

Also, Qtips are fuzzy and you'd get cotton bits stuck.

He's being such a tease! What's even left? It doesn't look drippy or flowing to me, my first thought was a sponge. How about wadded up cloth or paper towel?

I'd like to see their finished product. Dish machines don't always get into every crevice and corner where CB can hide. I would still polish.

I just rinse under cool water to get any dirt off. I’m not particularly concerned about pesticides.

I agree, skip a step by grinding your nuts & sugar smooth, add purchased chocolate and temper only once.

Thanks! I was looking at Premier's own site.

I looked but didn't see it. Can you please link to it?