RobertM

Kerry Where are you thinking of putting/keeping your tempering unit? Do you think you'll buy additional units? I put open shelves in my chocolate kitchen, but, am sitching them over to open faced Ikea cabinets (no cabinet doors), for ease of finding what I need and the seperate units allow for having shelves of different heights to accomodate my various needs. Will an induction burner allow you to cook something (such as a caramel) to the high temps required?

Ohhhh - Induction Burner, how awesome - I really want to play with one of those -

Is that an exhaust pipe I see in the wall for an eventual stovetop? I notice you don't have any burners (or cooking surface) (yet?)

Kerry - you're place looks amazing!!! I'm still trying to organize mine - will post pictures once I feel it's good enough to compete with your space...

Steve Check your messages - I just sent you one in regards to an offer for assistance on the conference - Call me if you wish to discuss Bob

Kerry I'm willing to soak up any knowledge you would care to share. My personal knowledge of the process is somewhere between zero and nil.

Would Kerry be willing to share her technique for making transfer sheets again this year??? That is something I would love to learn how to do -

Carol, it looks awesome - I hope that you did well - I like how you pulled the "color theme" all together with the shirts and the tablecoverings - Well Done!!!

I have used these people for years, good to deal with, reasonable pricing and their products are excellent: https://www.lorannoils.com/

I wondered the exact same thing a while ago, but, I took the easy way out I'm afraid. I called Knox and asked them how much Knox would equal one sheet of gelatin. The person I spoke to looked it up in their data base and I was informed that one of their packets of gelatin is equal to one sheet of gelatin. I don't have the weight amount of a packet directly in front of me and my kitchen is about 15 miles away from me right now - (I want to say it's one ounce, but, I am siting that from memory) but, that is the explanation I got directly from Knox - and it's worked for me in every formula I've used with that conversion -

Welcome Linda - I hope you enjoy your time here in eGullet

I use Callebaut for the majority of my work, but just requested some samples from Wilbur/Peters which I would be willing to bring - I would also be willing to request samples from the various chocolate companies at the January show and bring them along - That could add Guittard to the mix -

Steven, those sound like excellent topics, we may also want to add something on "shelf life" - the last thing I would ever want to do is sell someone a truffle with "green" growing inside - Something else that may be fun, especially if we are going to be in a lab, is to try and obtain samples of different chocolates (e.g. Callebaut, Wilbur, Peters, Guittiard, Belcolade, etc) and then mold the same center around the different chocolates, so the attendee's can actually taste how the flavor profile can be changed by using a specific chocolate -

Kerry, I know you covered this in the conference I missed, but I would love to learn how to create my own transfer sheets -

Count me in as a YES - looking forward to it...thanks

Sounds like fun, I'll be there -

Kerry I have several books that refer to a "bob" - however, either I'm just dense, or stupid, I can't figure out which, I'm unable to grasp a simple definiation of a 'bob'. Can you shed some light? Are they all comprised of the ingredients you list above? Are they used as anti-graining agents?

The only thing I've used it for so far is for chocolate covered cherries, and with the inclusion of some of the cherry juice and invertase they have become all liquid centers, which I'm happy about. I was thinking of playing with some different centers this weekend, but thought I would reach out here to see if anyone has experienced the commercially prepared vs. fresh -

I've been playing with fondant filled confections lately; using my grandmother (in laws) formula for Fondant. For the heck of it, I bought a small supply of Amerfond from my local bakery supply house and have been playing with that as well. The ease of the Amerfond is amazing, and I haven't been able to tell much difference between that product and the product I make from scratch. Has anyone else ever used the "prepared" based fondant? Any comments? Does anyone make fondant based confections anymore or are they an item that belongs to the past?

Lior - do you want me to send you some?? I have a huge pail, it lasts FOREVER. I would have included it in the .... oops, almost spilled the surprise...

Here's some picture we just took October 3 (or 4th) - at an outdoor show we did. I'm the one "cooking" and teaching the little girl how to make caramel - while her grandmother and mother took the picture. I've become more the "entertainment" while others actually "sell" -

I'll post some photo's tonight when I get home, but, a few observations that I've learned. I know I don't have a degree in "marketing" and I can't afford someone who does, so, I do the next best thing. I walk through major department stores to "see" how they display different products, then, I use their idea's in the best method I can. For instance, I've learned that people like to see "height" - instead of a 'flat' display - the different heights of display actually pulls them into my booth. I have no shame watching something that works and using it at my own location. If it works for Macy's; Godiva; etc, it should work for me. I also have found that having to much "product" on display actually discourages sales. The customer must think "they have plenty, I'll come back later to buy some", but for the majority of buyers, never never comes. They forget where you were, can't find you, it's to far to walk back and so forth. Therefore, I keep my display's to a minimal - and use the reverse psychology. "Oh, they must be selling this stuff quickly, I better buy mine now." I discourage samples as well. Costco has introduced the "free lunch" concept and I work to hard to add to that. Now, I will also say, it's situational; sometimes you can just tell people are professional samplers and not interested in buying. Instead, I make them an offer that is unbeatable. I tell them, "buy (product x) - go enjoy the show, eat a little, or eat it all, if you do not like it, you bring me back the (product) and I'll give you your money back" Sometimes, I'll even give them the product and say, "here, you take this, and if you like it, come back and pay for it" - I'm that confident that they'll love it. I've done it enough to know that very, very few people have returned the product, but instead, they come back and ask to buy more. For those I "give" the product to, they actually pull out their money to pay; and I insist, "no, that wasn't the deal" - but they insist (and I let them) and they pay for it and come back to tell me how much they love it. If you can get away with it, people love to watch someone working. It's easy to start talking to them too. I work a little "show" and "routine" into my demo's. Being a guy, I flirt with the women and am deferential to the men. Everyone is a Sir or Ma'am. People love to buy something they have actually seen being made. It fascinates people to see something they are not familiar with, it's an opportunity to educate, to develop a customer base. I also have a notebook handy, if they seem interested, I'll ask them for their name and email address. That way, I can keep in touch with them when I WANT to. "Dear friend, we met each other at ABC show/farmers market" etc, and I wanted to thank you for stopping by, I truly hope you enjoyed the [product] that you took home. I'm running a special this month because it's Halloween, all reorders are 10% off (or free shipping). An 800 number for easy reorders, call us on OUR dime (in the States) Don't forget that 80% of your business is going to come from 20% of your customers. BUILD that customer base. Just my take on some of these things -

I forgot yours was a 2-part question (sorry). In my experience, signs that have more than just a few words never "work" the way we want them to - the verbal exchange is much more meaningful, and you can use that interaction to bond with and develop a customer.

My advice? (for what it's worth). Because you don't know exactly how she makes her truffles (or is buying them wholesale), I wouldn't even address the other people's product. I would merely take it as an opportunity to educate the person asking the question. "we make all of our truffles by hand; using only fresh cream and a high quality chocolate and the very freshest ingredients possible with no preservatives added, which is why we suggest you consume our truffles within X days of purchase" Play the politicians game, answer the question you WANT to be asked instead of the one you were asked - and don't forget to smile.

Count me in - I already have it on my calendar. Steve - call me