Truffle Guy

Fanny, I'm in a similar situation as I'm attending Andrew Shotts Artisan Chocolates class this week in Orlando. I don't have any professional training yet. I've spent 2 years reading, studying, practicing and exploring Artisan chocolates. I've gone to New York and San Francisco on trips to visit Artisan chocolatiers. I've spent time with Chris Elbow in KC learning all I can. But, like you I'm nervous about looking like an amateur and feeling like I'm over my head. What I can say is that if you have a passion, you will grow more than anyone else. These classes are really not about what you know but what you want to learn. Your attitude and confidence in yourself (not your pastry skills) will get you to where you want to be. Chris Elbow is a great example. I don't think there aree are any truly innate talents to pastry/chocolate, it is all based on the skills you learn which is driven by your passion/creativity. I should qualify that I count a talent as a god-given ability that cannot be learned (how fast you run, hand to eye coordination, math aptitude etc.) and skills as something you can learn. Your talent will determine how far your skills can go but in pastry, as mentioned earlier I think anyone with passion and determination can be successful. For example, no matter how hard you enhance your skills you will not make it in the NFL as a running back if you are 5'4", 145 lbs and run a 5.8 40 yard dash. The physical talents of size and speed will always limit how far you can go....perhaps a decent high school player. Pastry/Chocolate has no such talent requirements, it is primarily skill based. I'm taking this class as I've been working on getting my own chocolate company for some time and want to continue developing my skills. What I'm finding is that I'm learning less and less, what once was totally foreign to me (Invert Sugar, Pate de Fruit, Temper, Ganache etc.) is all now familiar. I'm still an amateur (I'm not getting paid) but the gap of knowledge is closing. My passion will take me the rest of the way. I say this because I've experienced it personally. Passion/determination moved me past those with more experience/skill. I remember in 1995 saying to myself, technology looks like a good opportunity and without any experience got hired on a help desk (I could barely boot up a PC) and within months was the top tech and within 2 years was co-founder of a software company and then Director at a dot.com technology company that was featured in the USA Today. Obviously as I'm writing this now I was not one of the people who was able to cash in on the dot.com phenomena. But I learned many new skills that moved me in a new direction. With limited experience I joined a large company as a customer service rep answering incoming calls. I knew that my passion would move me forward and it did as today I run the department of 150+ employees with 9 supervisors whom I mentor, coach and manage. About 2 years ago I started working with Excel and without training became considered "a guru" and now have accepted a position setting up a new department that provides analytics and workforce management for all of our call centers. Of course all the while I've also been consumed with a passion for chocolate and moving forward on that front too. Fanny, my point/advice is don't sell yourself short. When people point out others shortcomings it is a defense mechanism driven by their own insecurities. If you want it, you will get it. Laugh at yourself and the things you don't know and ask for challenges, don't accept the opinions of others. If they have you washing dishes, do it better than anyone else and then say "I'm here to learn pastry, what can I do".....any good teacher recognizes a good pupil pretty quickly. And don't confuse someone who is well respected for their work as a good teacher...it isn't always the case. A good instructor realizes it isn't what they teach that is important, it's what their pupil learns that matters. I'm excited for you, what a big step. Remember how you feel now and who you are and don't lose it when you become an accomplished pastry chef. The thing I love about Chris Elbow isn't just that I think he is the best in the business, he remembers how he felt when he touched his first chocolate mold and what it was like learning about this new art. He also freely shares his knowledge, especially with those who have the same type of passion. He doesn't share his recipes which is understandable but he always will give insight on technical questions. He loves the art and I think appreciates kindred spirits and plays a role in their development. Keep that spirit as you learn more, inspire others. The silver bullet for success, in anything, is never the technology, processes, skills or systems, it's the people. Sharing your technology, processes, skills or systems won't prevent someone motivated from learning and it won't make someone without the right motivation successful. So, when you are working hard in Paris....and things get tough and you feel such a failure....take heart in knowing some day, you can offer the hand to someone else in that same moment and not only elevate them but yourself as well.

Have been in San Fran this week primarily to check out all the chocolatiers but have eaten at a few restaurants as well. I think sometimes a restaurant suffers from expectations, like a movie that you think will be great and when it is only okay....it actually seems worse. I mention this because I ate at The Slanted Door and Ana Mangara and thought both were fine. Actually, The Slanted Door had the best service of any restaurant we visited this week and in some time...Bithia, our server, was outstanding. I was probably more disappointed in Ana Mangara as my expectations were higher but it was still a fine dinner. We also went to Sears and Morton's Steak House and again...both were fine. The best "find" and restaurant we will go back to is Betelnut on Union Street. It left me wanting to try other things on the menu as we saw them carried by. The place we have gone the most? Coriander in the food court at Westfield Mall. The pumpkin curry was really good and kept us going back for more. If any of the above named restaurants were "unknowns" I think they would be given better ratings. Morton's is really the same way...so much is expected (and rightfully so at the prices) but it can never deliver. Anyway...I've enjoyed all the restaurants and would go back to any so if anyone is not sure...try them and make your own decisions....nobody's opinion is ever more than just that and sometimes the influences on opinion are more expectations than truly evaluating based on taste. I found myself in the same boat when tasting chocolates from all the locals...my expectations were so high and they were not met.

You also will want to try Rosemary Caramels, they are wonderful and are made the same way, steeping fresh rosemary sprigs in the cream. Lavender is also really good with ganache/caramels. I also use fresh lemongrass/coconut in a white chocolate ganache.

The first thing I would caution is don't make anything and sell it without a proper business license, it just isn't worth the risk. If you are making the truffles at home, be sure that is acceptable in your state. You don't want to lose everything you own to a lawsuit where you have no defense. On shelf life....it's a concern of mine as well and I'm looking into purchasing a vacuum but they are not cheap. It also only adds a few more weeks (at most) of shelf life. I didn't read the whole thread but if it wasn't mentioned, invert sugar can help and don't underestimate the preserving powers of alcohol. I have also heard of "flash" or "fast" freezing that will prolong shelf life but have not gone down that avenue. Also, be sure to label the product's intended shelf life. People will surprise you by keeping artisan chocolates for months not knowing they are not chock full of the preservatives of Godiva, See's etc.

I think chocolate is a bit like golf....when everything works, it makes you feel very skilled and it is a joy....but much of the time we are hacking away. I may have missed it on your thread but it sounds like you may be doing rolled truffles, is that right? If so, I wonder if maybe when you coat the truffles, which are 12-15 degrees cooler, they are softening up and that might cause cracking. Typically for me, cracking seems to occur most when there is too much disparity in temperature and the center is too cool. I agree with using a frame and then coating with a thin layer of chocolate, it really works. It also could be a humidity factor, that seems to really be a problem for me in early fall in Florida. I have a problem with my chocolate not properly setting in molds and not having the snap and release I like. If the cracks are not too bad, you could touch them up with tempered chocolate and top with coconut, toasted sesame seeds etc. All is not lost. Remember you are your harshest critic and the taste is still the same. I'm sure people will be impressed and you will come through. I also agree with Trishiad....150 may seem like a lot now but even in my kitchen at home, I can crank those out in a few hours of actual work (still need to allow time to have ganache set). Good luck

I toasted an entire 8 oz. bag of skinned hazelnuts and used them to make the praline as in the demo. I did not make the paste, but rather stopped at the point of grinding it up in the food processor. I then melted 2 lbs. of milk chocolate and let it cool almost to room temperature when I added 1/2 lbs. of room temperature butter. I had meant to use a 1:2 ratio of butter to chocolate, but in my sleep deprived state I switched that for 1/2 lbs. and ended up with a 1:4 ratio. It worked, but the result was a bit stiffer than I like. I mixed the butter and chocolate slowly with a wooden spoon, then added the ground praline and mixed some more. Even several days latter the ganache still has some crunch to it. I picked out some of the larger sugar chunks from the ground praline by hand because I didn't have a sifter with the right size grating. I'll probably look for one before I do this again. I wanted some small bits to add crunch so I didn't run the food processor until I had paste, but that left some pieces that I judged too large. I then toasted a few more nuts and chopped them for the topping. Once again I had trouble getting just the size bits I wanted without leaving some too large or getting nut powder. Does anyone know of a handy way to produce even sized bits? ←

I was reading one of my L'Ecole books and it mentioned using a vacuum to make a ganache. The picture shows a very simple looking machine. Does anyone have any information on where I can purchase a vacuum machine for making ganache? Does anyone have any experience with this type of machine?

Really these are all just my opinions. Nobody can really define what is best....give everyone a try. I wish you'd mention them, so we know which ones to avoid. Thanks for your report. ←

I just spent 4 days in NY visiting as many shops as I could. I enjoyed all of them and appreciate the angle each brings. I really did like Kee's flavors and her ganaches were very light and creamy and the sweetest of all I tasted. I went twice and another appeal is the shop and her accessibility to share her passion. Hard to compare her chocolates to others as they have a very different technique and sweetness which are her signatures. I have to say for overall flavor, La Masion actually really impressed me. I'm not one to go for the "safe" and "traditional" choice but they were excellent. In addition, I had 2 fairly novice chocolate tasters with me and they both agreed for overall taste, they felt La Maison was their favorite. Both would not normally go for "snob" appeals. I loved the setup at Richart and the flavors were okay but the presentation outdistanced the taste in my opinion. Great marketing and style though. Vosges was similar in that the marketing was excellent but the flavors, while interesting were not memorable. Mariebelle again was very strong in marketing and the taste just didn't match the expectations. Probably the weakest flavors for me of all the ones I tried. Christopher Norman was a nice visit and very friendly staff. They, along with Vosges, Kee's and Richarts actually offered samples in addition to my purchase. Very nice looking chocolates and nice flavor as well. My friends felt they were in the top for taste and for marketing. Jacques Torres shop was interesting. I liked the flavors, as did my friends and we felt the chocolates were comparable to Christopher Normans with again a strong marketing approach. I did feel the people I saw working on the chocolate actually took away from my perception of the skills required to make great chocolates. It looked very much like an assembly line. It probably isn't fair or accurate but I sensed the people I saw working were only hitting buttons while the machines did the magic, they looked like they could just as easily have been at McDonalds. It may have been an unusual day but it looked like "work" and I really was taken by the passion and real excitement about chocolate I got from Kee's, Vosges, Christopher Norman, Mariebelles and Richarts....didn't get that message on my visit to Jacques but I realize one visit is not a fair gauge. Payards was also very good but the employees didn't have much interest or knowlege. I also visited 2-3 others not worth mentioning. Anyone visiting NYC should find time to visit Kee's as much for the chocolate as the experience. All the others are definetly worth trying, I enjoyed them all but I remember Kee's most vividly.

I didn't like them when I followed the recipe. When I didn't cook them quite so long...I really liked them better. I also infuse the cream with Rosemary/lavender etc for other flavors.

Sorry as well as I ran with the misconception too. Fair enough comment on the caramels but I actually find caramels/pate de fruits etc. sometimes more of a challenge to make than chocolate.... OK oops, sorry...got a bit mixed up there! ←

I agree with Trishiad. There is a tendency to too narrowly define people based on old and rigid definitions. I love Recchuiti's book although I haven't tasted his actual product. As many may know I am a stanch supporter of Chris Elbow and his work but that doesn't make him a more serious chocolatier than anyone else. I'm very put off when someone tells me what is the "right" way to make something. I went to a local chocolate shop and asked if she ever made or had tried Rosemary caramels (I love them) and she turned her nose up and said "I never do savory with sweet!".....like I was wrong to even suggest it. When her business shuts down in the near future it might be because her attitude is so rigid (and off base in my opinion). I can make chocolates that should be considered as serious as anyone else...as can most on this thread...the recipes and production techniques are really not that different. As good as Chris Elbow is....he wasn't even trained as a pastry chef or chocolatier. He has a restaurant managment degree and it was his passion to learn on his own that has taken him to where he is now. A hamburger made with the same ingredients by Emeril is no more "serious" than the one I make. Let's not confuse the same thing with chocolates....if the ingredients are the same and the processes are the same...sometimes the difference we taste is in our minds...not our mouths. I think most people making artisan quality chocolates are pretty serious.

I have to agree. I live in Florida and get the opportunity to visit Norman Love's shop quite often and they are very nice but every time I come to visit KC (my hometown) I stop by Chris' shop. I'm in town this weekend and stopped by to get a taste of his newer flavors and they were great. He loves what he does and it shows.

Cocoa-lulu...we have anticipated that we will have a drag in accounts receivable. The larger the company, the longer the delay in payment. Makes it tough as we all want large clients with flush pockets. We have budgeted to be able to operate through the delays. Great point though and one I think is easy to miss. It's not just what you sell....it's what you get paid for.

Dejaq....thanks for the advice. Having come from a background of startups I know the number one problem for most new companies is being underfunded or improperly funded (too much debt, too early). Your experience with Pirouette sounds like it should be a book (hint). Sales/Marketing tend to drive a companies success and my partner has extensive sales/account management/channel development experience. Ultimately, it is rarely the artist that fails, it is the businessman....I'm trying to make sure we are strong in both areas. As I get closer to launch, I'd love to talk to you in more detail as you have valueable experience that could easily be consultive. I would like to follow up with you in the future if you are interested. Let me know. Actually....Truffle Guy was a first name but it has evolved into Bon Bon Guy....thats more the focus now.

Alanamoana, Thanks for the feedback. I'm actually a good producer and probably not the best delegator so that part will not be a shock. Both my brothers own their own companies, so I have some good resources to help me. One is a CPA with his own firm and that will bring other benefits. I will definetly follow up on the shipping when we get there....thanks.

Thanks, it is an exciting challenge. I didn't communicate very effectively in regards to a Norman Love thread. I had previously seen the "G" series by Godiva and was amazed by it and purchased some. Then.....a few months later I ran across the "Chocolates with that Showroom Finish" thread. That was the thread I was referring to.

It's hard to believe only about 15 months ago I saw the "Chocolates with that Showroom Finish" thread and my life would take a turn. I had been dabbling in truffles (hence the name) for a few years but after seeing Norman Love's "G" series and then the thread, I was hooked. A little background on me might help. I was a dot.comer in the late 90's through about 2001. I learned a lot in building businesses from new concepts and it was an exciting time. I co-founded one company and was a Director in another technology company that was in the USA Today as a "can't miss" business. We must have been part of that 5% error margin as we did miss. However, I do believe you learn more from failure than victory and I emerged with new skills and new experiences. I moved from Atlanta to Tampa/St. Petersburg and started a new career in call centers. Within a few years I had received a couple promotions and was considered an "A" player in the organization. I was recruited by another large company, left for a great opportunity and then 5 months later was brought back to my original company to head a department of 100+ employees with revenues over 60 million. I guess for most that would be enough but through it all there was a passion burning in me to express myself through chocolate. I kept learning on my own and through this great site and then had a chance to spend some time with Chris Elbow. I can't say enough good things about him, his product is top shelf but it goes deeper than that. He loves what he does and instead of guarding the knowledge, his passion for his work makes him want to share with others, great guy! I began doing charity events last summer, in essence paying people to eat my chocolates. I wasn't ready to incorporate so everything I did was a gift. I didn't make a cent, nor did I try. Much to my surprise, people really liked what I was doing and in Feb/March I did 4 events of about 1000 boxes and over 10,000 pieces. I supplied chocolates for an exclusive wine tasting hosted by a large, prestigious winery and have several large businesses eager to carry my product. Of course this was all done while working a very demanding schedule (I normally go to work at 5am and work 12-13 hours). Sometimes we find success, wealth, love etc. when we seek it but it is a unique and more powerful experience when without looking, it finds us. That has been my experience with chocolate/confections. Now I'm at a cross roads. I have a partner and we have developed a business plan, financial model and offering memorandum that we feel is solid. He has been a CEO and raised millions for other ventures. I'm making more money now than ever, I'm in upper management for a large company and yet my dreams are of chocolate. That's where I'm at now. I have several "advisors" reviewing the plans and will send out the finished business plan and a box of chocolates to potential investors in the next few weeks. I've done a lot of homework. I have pamphlets on many manufacturers of equipment (primarily enrobers) and have a nice budget to start (pending on investment). We are not looking to build slowly from the ground up, I know it can be done but it's not our preference. We are hoping to raise in excess of 500K. What I'm looking for in this thread is advice from those who are in a similar niche. Chocolatiers who have enrobers, cooling units, guitar cutters etc. who are able to do large production runs. Looking back, what would you do differently? What enrober would you choose? What additional options would you purchase? Would you choose a different location? Would you have a different production process? How did you deal with shipping? How have you extended shelf life? Who would you have hired/not hired? If hindsight is 20/20...what would you have done differently and what really worked? What books would you have purchased earlier? Would you have hired a consultant prior to setup? Did you price correctly? I feel confident that my passion and ability to learn will lead me to become a very proficient chocolatier. I've read and experimented and my desire to learn and create is insatiable. I'm sure we all look back on our lives and say, "if I could go back in time, I'd have studied more in school, focused on my career earlier...etc." We never really get that opportunity, but now, for me...it does feel like I'm getting a chance to start again. I'm at the beginning of who I will be as a chocolatier and I'm looking to do things right, not have to look back in a few years and wish I knew then what I know now. I guess that is what I'm asking for from those who are well past their beginnings and whose experience can help me choose a better path. Any thoughts are welcome. Thanks All.

I have been using invert sugar to extend shelf life and I think it also makes the ganache creamier. It is sweet but I don't find it as sweet as regular sugar. Wouldn't it be possible to add something like cocoa butter to counteract the sweetness impact. Technically, chocolate is just solids in cocoa butter anyway. Adding invert sugar would seem to be a way of "reengineering" the original formula, in a way. I find cocoa butter very bitter...yuck....so it seems in principal it could bring a balance. I'm very interested in any ideas for extending shelf life that don't compromise flavor if there are other ideas. I'm looking at invertase, which I haven't used yet, but overall I've been pretty happy with invert sugar. I've also read where using more butter and less cream can increase shelf life by lowering the AW value....any truth to that? Great info as normal everyone...

One thing I haven't seen mentioned (I may have missed it) is the cost of the ingredients. Are you using Valrhona or a cheaper couverture? I believe in Chris' case he uses top of the line ingredients. If you are paying more for a premium butter or cream it impacts cost. Also...if you are selling to consumers in Palm Beach they will pay more than say Mobile Alabama (no slam intended). Also, is waste factored in to your calculation? Using others as a gauge can be a real mistake as who is to say they are priced correctly (or even profitable). I manage a business which does in excess of 65 million in business. We don't make decisions based on our competitors prices but rather the service we can provide based on our costs. I think Chris makes a good point about the price's in NY compared to KC. Just because they charge more doesn't mean the product is worth the price, it may be what it costs to sell it in that market. In the end it really isn't what you charge for the piece, it's whether you are making money. That calculation is different for everyone based on their location/labor costs. There is a great book called "Trading Up" that talks about the high end consumer and would be good for anyone in the industry. People will pay more for an emotional purchase, take that into consideration but the quality of your product eventually will determine if you are perceived as high end...not the price. hi christopher, do you charge one price regardless of piece, or does each piece cost a different amount? how did you go about doing an analysis? did you hire someone or did it on your own? I've heard good things about your chocolate. I will be making a trip on sunday to cocoa bella in san francisco, which i understand sells some of your chocolates. Any recommondations on your favorite ones? ← I do charge one price regardless of piece. I did a cost analysis on about 10 of my pieces so I could get a good idea on a range. All of my pieces are relatively close in size but there are a few that are a bit smaller. I figured out the cost of the ingredients but also figured out labor as well. I did this by getting a timer and timing all of the steps that went into production. It is a pain, but I did it for all of the different types (caramels, molded, enrobed, multi layer, marzipans etc...). I added a fixed percentage for utilities, rent, and General Expenses (office supplies, postage). Then I was able to get a fairly accurate per piece price. Once you have this formula, you can change it, for example I am building a new shop and my rent is going to basically triple so I can plug that into the equation. Or if you hire someone at $9.00 and hour instead of $10.00 an hour you can change that as well. I am going to be at CocoaBella next week doing a sampling of some things ( I am not sure what day it is scheduled for yet, probably Friday or Saturday the 2nd or 3rd. You could find out from CocaoBella for sure. Hope this helps, Christopher ←

this is purely subjective...so take with a grain of salt ... i recently ate a dessert which i described here it is the last post on the thread. please don't make the infusion too strong. it could be my personal taste, but just about any "savory" herb used to make a sweet dessert tastes grassy when overused. there is certainly a place for it. i find that the bitterness of chocolate can take more of the flavor than in the dessert that i described where the flavor was very aggressive. obviously this person felt he was being avant garde...the dessert was disgusting. ← I agree with alanamoana on the infusion. I think a savory flavor can really surprise and be wonderful....but it can also be confusing and ill-placed. I absolutely lover Rosemary/Lavender/Basil/Lemongrass etc. caramels but if the infusion is too strong it spoils the effect. In my opinion...(and its just that) the flavor of the savory herb should come at the finish and be subtle. Enough to taste but as a compliment to the sweetness...not in competition.

I've had my best success with El Rey and really like it's flavor when enrobing or for molded chocolates. I've also used Chocovic, Valrhona, Scharffen Berger, E. Guittard and Callebaut. I live in Florida and it might be that El Rey just does best in the high heat and humidity for some reason which brings me back to it. Personally, although budget is not a real concern for me, I think some of the bigger names are a bit overrated, I think there is a bit of a snob factor. Not that they don't taste great, I just don't think they are really any better. You buy a French chocolate....you pay more....despite the fact the beans originate from the same location. But...you should try for yourself. I will say I like Callebaut for ganache, it seems to be richer and deeper flavors. And...Valrhona white is excellent...you just have to decide if it is worth the price...it isn't cheap.

alanamoana, There are some companies that sell the transfer sheets individually. Typically, you pay more but you can "sample" many designs and not have excess inventory. You can try Beryls Beryls and also Fancy Flours Fancy Flours although it is more expensive this way. I've tried to get custom packs like you request from PCB distributors and American Chocolate Designs but they just don't do it. I have quite a selection and would be happy to send you a few sheets of some different types (I have 15+ different styles including PCB and ACD designs) if you want to work something out. If you are looking for variety rather than 25 sheets of 1 design, I can give you many different designs and you could just order me 25 sheets of a design I use. Let me know if you think that might help you.

Hey Trishiad, I think I probably posted after a tough day. I think you have been very unselfish in your posts and do like to teach/help others from my interactions with you (and your demo was great). I think overall my impression in the thread was people just place way too much emphasis on the recipe. I agree that people who demand or expect the recipe are not really very deserving of that kindness. Frankly, despite very positive responses I've not had people ask for recipes for my bon bons. I have had every business that has tried them ask me to supply them. I just felt what makes my product unique....is me....not any process or recipe. I do feel my last few efforts are on par (visually) with Norman Love, Chris Elbow etc. and because I generally use simple but quality recipes the flavor is also excellent. I'm sure my reaction (overreaction) was due to my approach. I don't believe I ever say no to helping anyone. I've donated over 1000 boxes of chocolates to various charities because I'm excited to help worthy causes. I guess technically I'm paying people to eat my chocolates. Whatever recipe I get....I change anyway so its not a big deal. That being said...I certainly understand your perspective and that of anyone who is trying to make a business of it. While I anticipate I'll do that in the future as I have 3-4 serious financial backers, I'm not there yet. I'm lucky to have a day job that puts me near 6 figures and I love the job as well. I can afford to share stuff because it doesn't hurt me in the pocketbook. So I'm sorry if I sent the wrong message to you or anyone else. What makes you great is your creativity and passion. I love some of your selections/flavors "Treasure, Maple Pecan, Debutante, Cha-Cha and Caretto" to name a few. It is the ability to blend those ingredients that is a gift. I really feel my "Creme Brulee" truffle is unique and tasty and hope others try it. It is very simple, a white shell that I then brush with Chambord, drop in some caramelized sugar shards into and then fill with a white chocoalte vanilla bean ganache (or caramel) and then seal. The concept is unique, not the execution. I saw Norman Love's PB bon bon and thought it was interesting and made my own. Of course it's a bit pricey to pay that kind of money for jelly and peanut butter as they are the same price as pure chocolate pieces. Chris Elbow had a Rosemary caramel that I still think is one of the best tastes ever. I never asked or got the recipe but was able to come up with my own version (I also do Lavender, Basil, Lemon-Grass, Earl Grey, Orange Blossom, Rosewater etc). That is why I said others will copy/improve it. Anyway....sorry if I came out negative, I just felt people were missing their true talent/gifts. I used to take karate and I remember the instructor saying he always felt safer when someone came at him with a knife. The person put all their effort into the knife, it became their sole weapon. All the instructor had to do was control the arm with the knife and the person lost their ability to attack. Someone without a knife had 2 hands, arms, legs, teeth etc. and was less predictable and hence more dangerous. In a way, I felt recipes were like the knife and when people wave them around and while impressive they may limit the individual more than help them. It's the passion, creativity, vision, energy, artistry that I think need to be protected.....those things make any business successful.

JaclynM, Congrats on your upcoming wedding! There are a few options that supply more than the standard bon bon molds. Here is one with a variety of bars of varying sizes, some large like you are looking for Chocolt-Chocolat Tomric also has some molds you might like Tomric But I agree you can easily just pour and cut then dip in tempered chocolate. You could even make bars with transfers on top that way.