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RobertM

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    Ingredients in, and Using Commercially Prepared Fondant

    in Pastry & Baking

    Posted

    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 -

    Ingredients in, and Using Commercially Prepared Fondant

    in Pastry & Baking

    Posted

    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?

    Selling Chocolates at Shows and Farmers Markets

    in Pastry & Baking

    Posted

    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 -

    Real Chocolate versus Candy Coating

    in Pastry & Baking

    Posted

    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.

    The Chocolate Doctor

    in Member News

    Posted

    I am "typing" from Memory, but, I recall that Tomric had a set there, as did Manufacturing Confectioner (but MC had them for "display" only - not for sale). There was also a supplier that was showing them, I will have to think which one.

    I got to meet THE Chef Rubber while I was there, spent a lot of time chatting with him - he's a fun guy. Brian (at Tomric) was swampped with people all day, I couldn't even get close to him to say hello. The people from Chocolate-chocolate were there and so much fun - a real source of knowledge. Burke's was there too - he is hilarious, a great guy, more than willing to share his knowledge too - and I love his powdered cream (72%).

    Elaine Gonzales was at the Peter's booth - and she always comes with her "A" game. She is such an amazing talent.

    All in all, it was a good show, however, it's a shame that they aren't able to pull in more companies for display.

    But, again, it was just such a joy to see Kerry's DVD's there - that alone is true validation of the knowledge and skill that she is willing to share with the rest of us. I'm only sorry I didn't get to the conference this past spring -

    The Chocolate Doctor

    in Member News

    Posted

    Yesterday, I spent the day at the Philadephia Candy Show in Atlantic City and was VERY impressed to see several booths displaying "The Chocolate Doctor" DVD's by none other than the awesome Kerry Beal.

    It was simply amazing to see something displayed so prominently by someone I've begun to "know" through this forum, and her amazing posts!

    Thank you Kerry for everything you do, and are willing to share, with us here.

    Bob

    Luster Dust

    in Pastry & Baking

    Posted · Edited by RobertM (log)

    While you're at the show - check out the booth for Linnea's, a company out of Ohio - they have a bunch of luster dusts available at reasonable prices, as well as brushes and other tools - I use them a lot -

    Issues with "truffle dome" molds

    in Pastry & Baking

    Posted

    You also might try "warming" the molds before depositing the chocolate into them, I've had the same experience as you and found a mold that's slightly warmer than room temp works better - One fellow I chatted with discussed putting the molds in a low temp oven, others suggest using a heat gun for a short period of time

    How do you measure glucose syrup?

    in Pastry & Baking

    Posted

    In measuring small amounts of glucose, corn syrup, honey, peanut butter, or other sticky liquids I like to use the "plunger" type of sticky substances. It cleans the side of the unit as you add the ingredient and can easily be scraped off with a knife. You can see an example on the Alton Brown website here. Scroll down to the bottom of the page.

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