Truffle Guy

I use Boiron's Exotic Fruit, Spicy Mango and Caribbean Cocktail and like all of them for Pate de Fruit.

Kerry, Thanks, we had them custom designed and they actually look better in person. We have magnets on the edges of the diagonal cut so the box really stays shut well. It is a 20 piece box with 2 trays of 10. It was designed to be a great shipping box and you can actually toss it in the air and spin it without any chocolates moving. We should have 3-4 more custom designs in the next few months. It really does a good job of "branding" us.

www.williamdeanchocolates.com We finally got it up and running. It still has some revisions but I'm happy with the design and work of the firm we hired to give us an online presence.

I've used quite a few and the one I like best and has been working well for months now is a Badger 360. It can do both fine and wide work and never really clogs. My air compressor is the big one on chefrubber with 114 psi and can run 5 brushes. It has been a great investment for my work. The only problem with high psi is that it can really put out the cocoa butter and I need a mask. I'm getting a chocolate cabin with a vent to keep me breathing and cocoa butter off everything.

I don't have any scratches on the molds from paper towels. We only wash the molds when ganache breaks through a shell. I've thought about just washing them in hot water and then polishing. Sounds like that works pretty well for everyone. We really only have chocolate on the outside of the mold so it is just cleaning that area up. Hot water may be the best timesaver but I'll keep checking to see what else turns up.

On the green/yellow (Lemongrass/Coconut) I take a pastry bag and fill it with tempered dark chocolate and pipe thin lines in all the molds. I then airbrush with 2 shades of green and follow up with 2 shades of yellow. Same technique on the other (Rosewater Caramel) but again with multiple shades of both pink/red and blue. One thing though is be careful with the amount of cocoa butter....it is not pleasant tasting and if you use white chocolate, the colors will pop. It is amazing how little color will work. I use a powerful compressor for airbrushing and that really helps get a fluid flow of chocolate. I think I could paint my car with it.

We do a lot of molded chocolates and one of my least favorite things is cleaning the molds. We don't wash them as I don't want hard water spots. Our normal process is to heat up the mold with a hair dryer and clean it with paper towels and polish with cotton. Some days we have 75-100 molds and it takes a lot of time and doesn't seem very efficient. Just wondering if anyone had found a faster way to clean them. We could wash them in hot water and then polish with cocoa butter but I'm sure someone must have a faster and better solution. Thanks. Bill

Hey Luis, Thanks! I have to say Andrew's classes are really a must for anyone starting in the business, his knowledge is incredible.

The website is being built now.....not cheap.....and should be up in 3-4 weeks with full ecommerce and a clean, crisp look. It's pretty bare now but most of our work has been on the wholesale side.

Lior, I've seen many of your posts and think you have done great, I'm very impressed with what you have done in such a short time. Don't sell yourself short, your passion and thirst for knowledge is very inspiring.

Last November I opened the doors to the shop and I think about 4 weeks later someone actually walked through them. It's been quite a year and it feels like I'm really just starting. I was lucky enough to have Dean & Deluca as a wholesale customer when I started and moved to more stores through the year. Our retail business was pretty minimal but we are located in an affluent area so although I had few customers some would spend $500-$1500 on holiday orders. Also, we were lucky enough to land a few nice corporate orders last christmas. But overall we spent the first year learning the business and focusing on improving the product and year two will be about actually working on turning some profits. I really started my trek here on eGullet in 2004 and have learned a lot from this community. I've met some great friends too. All that being said we have some exciting things happening now that I'd like to share especially for those just starting out as I didn't even know what "temper" meant when I posted my first comment. I'm not trying to toot our own horn but rather share what can happen for those just starting. I'm flying to NY next week as a finalist in The Next Generation Chocolatier competition. The theme was salty sweets and I submitted a piece that was a layer of mango pate de fruit over which I sprinkled a green chile infused sea salt and then topped with a layer of milk chocolate ganache with fresh lime, I then enrobed the piece in dark chocolate. It is a lot of flavors and textures but I thought it pulled together well. I think the most exciting part is that the judges did a blind tasting and were some people I really respect. The chocolatiers in the juding were Fritz Knipschildt and Kee Ling Tong. There were also judges from Blommer and Guittard and then finally buyers from Dean & Deluca and Bloomingdales. The awards dinner is Nov 5th and should be exciting. We also will be announcing a collaboration with Teavana, an upscale tea company to do a collection of tea infused artisan chocolates that they will have in all 84 stores this holiday season. We also will have another press release with another large wholesale partner that will be carrying our chocolates this holiday season. One other exciting thing we did this year was making chocolates for Pope Benedict's visit. We made custom transfers for the occassion and 2 piece boxes were handed out and chocolates/pate de fruit were served at the dinner in his honor. We were featured on "The View" as one of Whoopi's Must-Have items. It was very strange seeing your product on television. We have a few other pending national television appearances in the works now....I'll share more as it comes to pass. We FINALLY will have our website up in about 3-4 weeks with a crisp look and ecommerce. As I said earlier, I've been hesitant in the past to say anything about some of the things that have happened but this is a great community and in Feb 2004 in the Chocolates with that Showroom Finish I can still read my first post. When I first met Chris Elbow (on egullet) I needed help and he was willing to push me in the right direction. I've tried to do the same whenever I can. The funny thing is I know now how little I really know and I'm excited about the future and really becoming a professional with an increasing knowledge. Anyway, it is exciting to see where we have come in a year and I'm curious what the next year will hold. Good luck to everyone else and I hope to hear of your success. -Bill

A couple things to consider. 1. Make sure the molds are at room temperature or even slightly warmer so the chocolate doesn't harden too quickly. 2. Once you fill the shells, let them sit long enough to get a thick enough shell (but not a thick shell) or the chocolate will not come out of the mold. 3. What really made a difference for me when having this issue was to create cool "zones". After I pour the chocolate out and turn the mold upside down I immediately move it to an area where it is about 10 degrees cooler than the room (under an air vent). After the shell hardens (usually about 10-15 minutes) I move it to the fridge. Before I followed these steps, I had quite a few of the same problems. Since then, I've had maybe 30 shells not come out in the last 30,000.

I do something similar but use the scraper the whole time to "herd" the chocolate all over the mold and then scrape off. I then use the shaker to get our air bubbles. I hate dimples so I always go back over very quickly to get perfect bottoms. Also, I sometimes will take a hair dryer to the back of the mold if the chocolate doesn't have a smooth seal. You can do this for a short time and not impact the shiny part of the shell. I also always hit the mold with a hair dryer before the first seal so I can scrape off any possible ganache and warm up the edges of the shell so the seal is better.

We mainly do chocolates but one of our best sellers is our caramel corns which are loaded with chocolate. Because of the humidity I cook the sugar to a pretty high temp and it becomes more like a brittle. When mixing in a large bowl, I keep the bowl over low eat so the caramel doesn't harden too fast. Here is my favorite 350 grams Sugar 160 grams Glucose 120 grams Honey 2 TBSP Vanilla Extract 1 tsp Baking Soda 140 grams toasted Macadamia Nuts 50 grams toasted Coconut Chips 15 cups Popcorn 1. Toast the Macadamia Nuts then Coconut Chips (use the large flaky ones) 2. Combine sugar, glucose and honey and cook to 330 F 3. When the sugar hits 330 F add the vanilla extract and then the Baking Soda and stir thoroughly (be careful it will rise) 4. Working quickly, pour the caramel over the popcorn, macadamia nuts and coconut and stir until coated well. Keep the bowl over low heat so the caramel doesn't harden. Flatten the popcorn on a Silpat using another silpat (won't burn as bad) or a rolling pin. 5. After the popcorn is cooled dredge the corn with tempered white chocolate 6. Enjoy.

We were fortunate enough to be on "The View" yesterday as one of Whoopi's "Must Have" items and have received numerous emails/calls from people in Canada wanting our product. What are the requirements for selling/shipping both retail and wholesale food products to Canada? I'm hoping it is not a difficult process but thought I would check with those who have already been doing this type of business. Thanks. Bill

Just my 2 cents but I'd be careful about a partnership where you both seem to have the same skills and vision. If you have the same vision...you really aren't making the business stronger. In a way, it's like driving down a street looking for a shop and you both are looking at the same side....you just miss things if you are too similar. Also, it is rare to have a true partnership where both people are equals in ownership and management and it goes smoothly. I think the synergy of 2 people is very powerful and in almost all cases will surpass the energy of a single person but will be more successful if one person's weakness is the other person's strength. I'm in a similar position as we have some pretty exciting things happening and I plan on bringing on some people who can strengthen the business with their experience. I don't care what their vision is today as I'm the creative driver of the business and it will be their job to sway/influence me if they have other ideas and to accept my decision if I make another choice. Good luck whatever you do but I'd really determine how much better your business will be if you join forces, not how much more efficient or cost effective it will be today based on the current circumstances.

Lior, great topic and one sure to get varied responses. I've used many couvertures and it is ironic that I've finally settled on Valrhona for all coatings. I don't really have the luxury of switching between different darks for the productions I do so I try to use a nice chocolate that doesn't have too many strong overtones. It is good to have some distinctive flavor profiles if you airbrushing or painting the shells as the cocoa butter can add a bitter tone if you are not careful. Typically, I use a blend of 66% Caraibe and the Valrhona 61% which has a much more basic taste. I think the flavor is very good and the consistency is much better than other chocolates I've used in the past. It also is much more consistent (for me and my conditions) when it comes to tempering and getting a good shine. For white, I just have not found anything that comes close to the Valrhona white in flavor and workability (I wish I could as it isn't cheap). It also is a very fluid chocolate and I never have problems with it when doing molded pieces. I've used several milk chocolates and while I think the best tasting I've ever had was Cluziel, I again use Valrhona in most cases. The chocolate I use for the ganache varies depending on the piece. A passion fruit center will dominate any chocolate and it really is just a waste to use Valrhona when the primary taste will be the passion fruit. If I'm doing Creme Brulee which is primarily a vanilla bean and white chocolate ganache, I'll use my best white chocolate as it improves the flavor. Ultimately, it is a matter of choice and what makes sense for your needs or business. Great feedback from everyone and I'll have to try some Callebaut to see how it works.

I know I just had a long post but there are a few things I noticed in reading the thread and your post again. First, if you are hand delivering your product you need to have a minimum or a delivery charge. I have to drive across town for Lemongrass and so my $3.00 of Lemongrass ends up costing me another $4.00 in gas ($10.00 if you use the IRS equation). It sounds like this may be a first step and just a way to make some extra money so you can get away with some losses if it is still a bit of a hobby but now with some revenue potential. Second, What makes you special and how will your customers know what you have? Do you have a website so they can see your products and pricing or a brochure. The big advantage we have with our retail storefront (besides much better margins than wholesale) is that our customers can see what we have. Also, I'm able to "educate" them by letting them sample the items they are unfamiliar with and would never order without an understanding of the product. My Pate de Fruit are a good example or a product that took off after letting people sample it. How can you let customers "sample" what you can do so you can broaden their horizons and your sales at the same time. Third, don't underestimate your location or the demographics. I've seen a few questions about education and disposable income but in the restaurant business the familiar phrase was always location, location, location. I make mainly artisan chocolates and where I'm located, nobody really even blinks at the prices...if they even ask. If I moved over just a few miles, things would be totally different. Make sure "your" customer is close enough to reach you. You also might consider partnering with a local French restaurant or similar establishment on some projects to create a better awareness of your talent. Fourth (and last I promise), word of mouth is great and will bring you the best customers but without a retail location it may be more of a challenge. You might consider offering some of your product to some local fundraisers to "wow" potential customers. Treat it as a charity donation or marketing cost. What I always ask when making a decision on where my chocolates go is "Are my customers there?". Sounds simple but you need to really know who your customer is...because they are not everyone. Here is my customer, I'm sure yours is different but you should sketch out what you think he/she looks like: 1. Top 5% of incomes (others too but this is the bread and butter) 2. Likes Wine (the kind in bottles, not boxes) 3. Likes to Fly (their own planes) 4. Likes to Impress (loves to give unique, upscale gifts to friends) 5. Likes Knowledge (my customers love to learn little tidbits about chocolate) 6. Quality Focused (would rather have 1 of the best than 4 of average) 7. Wants to Help (Might surprise you but if you are selling to successful people and they like you...they will want to help you and will) 8. Likes Fine Dining (French, upscale and trendy restaurants) 9. Like samples (they are less impressed with a discount and like to have you tell them about a piece and they try it) 10. Like Consistency (They know when you change things....if you do be upfront with them if they ask...don't try to fool them) 11. Travel (They have been all over the world and like to tell me about places where they enjoyed chocolate) 12. Love to be remembered (May not be a big deal without retail but when I can remember their name and details about when they last came in and what they got...and why, it makes them very loyal. I'm only open on Monday's because 1 customer can only come in on that day and when she does, like today, I always say "just chocolate" because she likes the pure pieces best.) 13. Watches the Food Network (Keep up on it so when they want to talk about something similar to what you do.....you can have a conversation). 14. Have Opinions (Know what they like and dislike...ask them, they will tell you) 15. Knows Everyone (my customers know each other and all the other important people in the city...and they want to tell them about you) 16. Live nearby (may sound silly....but once you become a known quantity you might want to be more aware. For me, that means stop being the worst driver on the road. It was pretty humbling to have one of my best customers inform me I'm a bad driver....of course I laughed and said "the worst, sorry did I cut you off" but it makes me think. You NEVER know who is watching you at the grocery store, at a movie theater, at a restaurant, on the road and you can lose a customer by not considering that in some ways, you are now a public person. It's late and another long post but in my first 10 months I'd say knowing my customer has been the most important thing. You MIGHT change some people's opinion about your product but that is an uphill battle, start by finding the one's who already are looking for you.

My suggestion is to look at the value of the product you produce and price accordingly. Just because your fixed costs are high doesn't mean a customer will or should pay more, it is what the market will bear. I use Valrhona for my chocolates...not the cheapest couverture by any means and yet my price is $1.50 each. It is in line with other chocolatiers that produce similar product. The key for us is to figure out what our ingredient cost is and then to determine if we can sell enough to pay for all the other expenses. Quantity has a quality all it's own so you really need to find a way to increase your sales volume and not your sales price. To be honest, I'm happy so many chocolatiers charge $2.00 and higher for their pieces as it helps me to gain customers. I saw a shop recently that was reselling Norman Love's pieces for $3.50 each "because people will pay for it" and I just don't get that line of thinking. It is a very simple program but you can actually use Mastercook 9.0 to help with your pricing. Just be sure that it is calculating correctly (you need to enter liquid ingredients as such). This will at least give you an idea of the ingredients cost. Also, you can play with using other brands to see what difference it makes. My previous job was metrics and analytics and I toyed with making my own spreadsheet/database but this can do the job to start an all for $19.95. Packaging can really hurt you (or sell the product). Don't forget to calculate all costs (shipping etc.) of packaging in the price and mark it up a bit. There also is the labor cost but my suggestion is to first see if you can make money just on the cost of the ingredients. If you are making $1.00 on each chocolate and selling 1000 per month....you may not be able to stay in business. However, if you are making $.50 on each chocolate but selling 10,000 per month...things might start working for you. Something you also may want to consider is when to use only the finest ingredients. There are cases where it really is just not making a difference. For example, I do a Passion Fruit bon bon with white chocolate and the fruit overwhelms the chocolate and to put Valrhona in the ganache doesn't really make sense, you could never tell the difference. I still use it on all my shells but if I'm using a particularly powerful ingredient, I only use product that enhances the taste and if the chocolate is not going to be the main flavor, I may use another brand. I still use quality chocolates but a little further down the price lane such as E. Guittard, Felchlin, El Rey, Cacao Barry or Callabaut (I'm not saying these are inferior products...they are just cheaper). Just my 2 cents but your business and pricing should be based on the value of your goods, not what you need. Hopefully, things will work out but you should know ahead of time the key factor in the pricing formula....how much do you need to sell. Good Luck!!!

Pate de Fruit is one of my favorite confections and some of my customers are interested in carrying it. I'm not sure of the shelf life although it does begin to "melt" a bit after 3-4 weeks. I know with chocolate you can freeze chocolates to extend shelf life but I'm wondering what can be done with Pate de Fruit, if anything. Freezing doesn't seem like it would work but I've never tried and would be interested to hear what others have done as well as what the actual shelf life of the Pate de Fruit is generally considered to be. Thanks. Bill

Wow...great suggestion and some nice courses as well. Thanks!

TnChocolatier, thanks for the tips I'll give it a try. I make such a mess now I'm not too worried about it increasing any. Sounds like that might do the trick but you are right about it using a lot of cocoa butter. FYI....your transfers are beautiful...are they custom made? ← Hi Truffle Guy, I can give you my two cents on this. My wife and I employ this technique in decorating some of our molded chocolates. It uses a lot of cocoa butter compared to airbrushing or painting, and is not the cleanest of techniques. Though mess can be minimized by placing molds in rows, right up against each other, or covering your table with plastic wrap. First you need to find yourself a nice flexible small whisk. Second you melt your cocoa butter color (PCB, or Chef Rubber) in a container that is large enough to dip your whisk into. Make sure it doesn't get too hot or it will stick to the molds. Then pretend that you are Jackson Pollock and fling the cocoa butter into the molds by "whipping" the whisk. It is a little hard to explain, but it is like trying to get all the water off of a whisk. Just whip it and it will throw off lines of cocoa butter. You can also "splatter" the molds by tapping most of the cocoa butter back into the container and then utilize the same motion. This will give you more spots than lines. Of course for either one, all the molds will be different. Some will have the perfect lines you are looking for, and some will not be exactly what you are looking for. Christopher Elbow and Norman Love just picked the chocolate that they felt turned out best and had that one photographed. Hope that helps! ←

No, I don't think so as it is in a mold. I think it is either thinned down cocoa butter with color and a very small hole in a pastry bag or some type of brush/airbrush/paint sprayer. The lines are thin and very straight and often end or start with splashes. You can look at the Peanut Butter on Norman Loves website or the Strawberry Balsamic on Chris Elbows website to see some examples.

I've had to learn all my techniques on my own (mostly on egullet...thanks!) and I paint almost all my chocolates. I'm very happy overall with my pieces but there are a few things I still have not figured out and thought someone might have the answers. My main goal is to find the way to get long thin lines on molded pieces. I use a pastry bad for thicker lines but the ones I see on chocolates from Norman Love, Chris Elbow etc. look to be made with a brush. Thanks for any tips

I'm probably using the term wrong but what I mean is to spray the mold with just cocoa butter before putting in other cocoa butter or chocolate to give it a more intense shine. When you see someone with chocolate bon bon's that look just a bit too shiny for chocolate by itself...you can probably bet they do this to achieve a better shine. Also...I've used red, black or dark brown to help intensify the color of chocolate...you don't really see those colors if you apply them lightly to a mold filled with a dark chocolate.