Truffle Guy

Greenbean, Any new production job, be it pastry chef or preparing spreadsheets normally takes time to master. I'd encourage you to keep your quality high while looking for ways to improve your productivity. I've got a reputation in my company as one of the most productive multi-taskers we have and I'd say most of it is mental. Years ago when I was a trainer for Houston's Restaurants I'd watch new waiters lose it, running back and forth doing single tasks or "rubber banding" as we called it. They were working very hard but not very efficiently. The best always seemed to sweat less and move confidently around the restaurant capable of doing 2-3 tasks at a time. I know for me when I stress and pressure myself, I become less productive. You sound like you are doing the same thing now. Years ago I also worked as a prep cook and I was amazed at how "Chef" could seem so calm and not seem to move quickly but always be way ahead. He was multi-tasking before we knew what that meant and also had a keen eye for time, knowing if he was ahead/behind schedule. If you do similar routines each day, you might want to break down each function and set some goals as far as time and then see if you can improve. How many different steps do you take each day? Break them down and see where you can combine actions or do similar steps at the same time. Are you having many defects? If you are having to redo things that obviously cuts into your time. Do others have the same problems? It may be that your workload is just too high and nobody would be successful. Does anyone else do the same routine and if so, how are they doing? If someone does and they are successful, observe them, even on a day off and you will find tricks you are probably missing. Most of all, Start each day, each hour, with a plan. You will be amazed at how much more productive you are when you have a schedule and understand the time required for each action. My guess is you probably are "rubber banding" wasting lots of time running back and forth reacting to your stress at feeling behind and by doing so, actually falling farther behind. I'd talk to your employer, see what they say. If they are happy with you and your work, stop putting more pressure on yourself. Also, you can ask for advice and acknowledge that you think you can be more productive and ask what they suggest. Invest them in your efforts and I think you'll be surprised what a difference it makes. It could well be they underestimated the time it takes for you to do the work or the previous person cut corners to finish and sacrificed quality. In any case, good luck and hang in there.

Thanks for the info. I'm located in Tampa and won't be able to attend the show. I've looked at the Hilliard webpage and it sounds like a good source from your feedback. If anyone attends and can get some information on printing equipment I would really appreciate it. It seems to be something people know very little about. I'm curious what type of equipment is used to produce transfers. I know there is a company in CA that prints off of a printer using food dye but I'm curious what type of equipment is used by PCB and ACD for their products. It's probably very expensive but I'd like to understand the process better. Thanks again.

Thanks, I actually was in Atlanta last week where American Chocolate Designs is located but I think I'd like to see about producing my own transfers, in house. The cost may be too high but I'd like to find out what equipment is needed, do you have any ideas? I'm sure its a printer that can use food dye/cocoa butter on acetate but I don't know where to look. Thanks

Wendy, thanks as always. I've combed through pretty extensively and I guess I'm looking for some different sources than listed. As I said, Nakazawa has been good to this point and may suffice but I'd like to see some other sources that are higher end. Also, I've had a heck of a time finding suppliers of wooden boxes. I did find a scandanavian company but would like to find something closer. Chocolat-Chocolat has a nice wooden box but it has been out of supply for months. I'll try the search to see if I can spot something else. I'm hoping someone with knowledge of transfer printing can give me a heads up on the printers used. Thanks.

Thanks! Looks like a good source for other items as well. I've been trying to find something to use to frame bon bon's that are part ganache and part pate de fruit or another ganache and they have something that might work. I also see some nice molds as well and they are cheaper. Thanks and good luck, how did everything turn out?

I've been in the process for quite a while to start a small company making artisan chocolates. I'm to the point where I'm serious and working on the business plan with some potential investors. I've already had some great help from people on things to do and vendors to use for my current production as a hobbyist but I'm looking for some more industrial type vendors at this point. Below are some of the items I want to research, any help would be greatly appreciated. Printing Equipment - This would be for making custom transfers. It seems like it might be the easiest way to go at this point as I've had some difficulty getting much response from the few companies that do this. I've looked online and don't seem to have much luck finding models, companies etc. I'm looking for a higher end machine that can do multi-color and high production. Enrobers - I've talked with a chocolatier that has a model from France, I'm just a bit concerned about warranty and maintenance on an overseas model. Guittar cutters - I've seen them quite a bit but at $2K I'm wondering if there are other sources I'm missing. Molds - I've purchased small amounts from some of the typical online vendors: JB Prince etc. at about $20 a pop. If I'm buying in bulk I'd like to find a better price. Boxes - I'm looking for the standard company box I will use which will be a cardboard package. I've used Nakazawa and that is an option. I'd like something that is high end and sturdy. Custom Boxes - I'm looking for a wooden or metal box for special gifts. I've found a few vendors but would like to find a quality box, similar to a humidor or jewelry box, for special occassions. Temper Machines - I'll probably use the enrober quite a bit but it would be nice to have some smaller machines for special batches of different chocolate. I've got a Rev II and know about Chocovision but wondered if there are some other 5lb and up machines. Storage - Trays/carts for putting chocolates on while waiting to be boxed. Display cases - Cases for retail display. These are just a few and the printer is probably my main focus at this point. It may prove too expensive but I'd like to have more options than I do currently. Thanks for any help.

Some of the different flavors I've tried (some are a bit out there) are: Ginger Lemon-grass Rosemary (usually for rosemary caramels but subtle in ganache is nice) Basil (see above same deal..the key is to have just enough to flavor but not overpower) Mint (many types you can use) Lavender Saffron Cinnamon Tea (many varieties) Chile (acutally red peppers...careful they get too hot quickly and strain well) Some flavors I've had compliments on are: Key Lime (actually I normally use regular limes) I use the zest and juice. Be sure not to add the zest until the ganache has cooled or it will turn brown. It's also good when you use coconut milk. Amaretto with toasted Almonds - I sometimes also chopped cherries or peaches. Rhubarb - I used chopped dried rhubarb with a rhubarb sauce. Pear - Again I finely chop dried pears and use a pear liquor (not cheap) Cappuccino - basically coffee/cream and cinnamon but people love it enrobed in white chocolate for a creamier flavor. Passion Fruit - If you haven't tried this, give it a shot its great. It's a bit like eating frozen orange juice concentrate with a slight pineapple flavor. If you haven't tried it yet, you might try doing layers of pate de fruit with a layer of ganache. It really allows you to combine interesting flavors. I did a Mango pate topped with a white ganache with macadamias that was really good. Morello cherry pate de fruit is also great as it has an intense flavor that blends well with chocolate. Hope this helps.

A few things I would advise from my own experience. Be careful on flavors, while the people in this forum may appreciate a Passion Fruit Pate de Fruit layered with a ganache and then enrobed, the buying public may not. Keep it simple in starting out. Remember your audience. If you are going with 5 flavors then I'd suggest something from below: Dark Chocolate Ganache (you could throw some nibs in if you want) Amaretto/Almond Ganache (pretty safe but be sure to advise of nut content) Hazelnut (again remember nut allergies) Grand Marnier/Orange (could be white or dark ganache) Raspberry/Chambord (people love dark chocolate and raspberry Vanilla Bean (again you could use white ganache for striking presentation enrobed in dark) Coffee/Cappuccino (either works but cappuccino with the cinnamon is less harsh) I'd also be careful about dictating to a buyer, give them options that you are comfortable with providing. Its not the recipe that makes truffles/bon bon's great anyway (although they help), its the quality of your ingredients. The combination and blending of flavors is the key, there are no magic recipes, we all do the same thing. Also, if you have them, transfers are far more economical than doing something by hand. It's like ironing a shirt, you can do it for free instead of paying $1 but if it takes you 10 minutes, you are saying your time is only worth $6 an hour. Transfers are easy and beautiful and most consumers find them more attractive than hand painted decorations. If you have molds you can use colored cocoa butter for designs but again, it takes far more time than transfers. Also, you don't want your decorations to take away from the flavor of the chocolate so I wouldn't pipe anything on top of them, it compromises the flavor. If you want to do something really fun (and easy) make mice truffles using almonds for ears and then enrobe and you can pipe on the face and use licorice, silk, orange peel etc. for the tail. At the heart it will still be a delicious truffle. Again, I strongly stress you understand your audience. If you were presenting your chocolates to a chocolatier contest, then feel free to use lemon grass/saffron/wasabi etc for exotic flavors but if its for Earl and Ethel coming in to get a donut, give them something they will appreciate. People only will disappoint you with their reactions to your truly creative recipes, save those for conniseurs. Are you using molds, rolling or cutting the ganache? I'd make sure to let it set first before finishing the enrobing. If you do everything in a few hours, you probably aren't going to get the best product. Also, how are you storing the product? Will it be in a temperature controlled environment/case at the bakery? These things should be considered also as well as letting the baker know they have a 2 week shelf life. Again, good luck and I'd suggest start with simple yet powerful (and familiar) flavors. If you do them cheaply (or even free) just let the baker know you want to let them see how they sell before quoting a price. Don't get locked in to anything until you see the demand. Also the price they are being sold for determines how much your client is willing to pay. Post some pics when you are done!

I think it depends on what kind of chocolates and the quality of the ingredients/finished product. Are they truffles, molded chocolates, artisan chocolates etc? There is no set price as it would depend on what you use and your cost to produce. If you are just trying to get your foot in the door, you may even give a bit of a break to see if it can lead to larger orders. Another big consideration...are you properly licensed in your state? Are you producing these chocolates at home and do you know their shelf life? I ask because I have quite a few restaurants/candy shops etc that have asked me to produce for them but as its just a hobby now, I don't want to take the legal risk of producing something from home. Price per piece is probably the best way but be sure to include your time and utilities in the equation. Good luck.

Hey there LoveToEatATL, Not sure what recipe you are using, I've tried many different ones and the best results I have gotten are in boiling the orange slices in water 3-4 times, using cold water each time and then simmering in a sugar/Grand Marnier or Cointreau syrup for about an hour then coating in sugar. I don't have the recipe here but can send if you are interested. I've also found if you boil them too long, they can begin to fall apart and get mushy so it takes a good balance. The oranges you use will also impact how successful you are, if they are too thin skinned, they will not turn out as well. My best results were using "mutant" California Oranges (they were very large and thick skinned) even though I live in Florida. Let me know if you want the recipe or I can post later.

I'm jumping into this thread late but thought I would add my 2 cents. Having had the good fortune to spend a couple days working with Chris I can tell you that he has the highest standards of perfection and if anything, the better equipment has allowed him to raise the level of his artisanship. Do we expect painters to all use their fingers or pieces of stick and grass to be considered true "artists"? Of course not and the same applies to chocolatiers who are able to use high-end prodcution equipment to their process. Ultimately, to me at least, it is less the look of the product and more the taste that really matters in any case. Using an enrober doesn't change your process for actually making the ganache it just ensures a more consistent application of chocolate at a much higher speed of production. A guitar cutter also doesn't detract from the flavor of the product, it is just an excellent way to get uniform products and greatly increases the speed of production. Again, it is still a cutting instrument that you have to do by hand you just make 2 cuts instead of 100. Here is an example of Chris' artisanship. After cutting the ganache with the guitar cutter he is extremely careful in seperating the ganache not wanting any fingerprints or pieces flipped over. Although the enrober most likely would cover up any of those possible blemishes it was obvious it concerned him that any piece would not meet his standards. Technology does a lot of great things for us and the key is to recognize when there is a tradeoff and when there is an improvement. For the chocolatier, it is probably a matter of choice as to what tools they use and what (if any) loss to their artistry that tool brings. A guitar cutter is not a high-tech piece of equipment at all, just a pricey one. An enrober is another story but when you are making choices that impact whether something can be or a business or just a hobby you have to access what will allow you to be successful. On my way back from lunch today I stopped at a local chocolate shop and their pieces were all different because they used a large temper machine to dip each piece. I believe it was because of the expense of an enrober machine and the expertise to use it properly. Needless to say, although each piece was unique the quality was pitifully low compared to Chris's work. I've tried many of the top chocolatiers products and I still rate him the best. Having spent time with him it is obvious his passion is to be true to himself as an artist and there is no compromise in that by being so good that you look like a machine. I would say spend less time looking for airbubbles and imperfections and spend more savoring the flavor and texture of the chocolate, that is where the true artistry lies.

Have you tried powdered Apple Pectin? I had the same problems and then ordered through L'Epicerie and it did the trick for me http://www.lepicerie.com/customer/home.php . It makes very firm Pate de Fruit with the recipe I've been using.

I agree, PCB has beautiful transfer sheets. Eurosource Gourmet is a distributor for PCB. Their website is www.esgourmet.com but I didn't see the PCB products on their website. You might try calling their 800 number. I have ordered the PCB transfer sheets from them in the past. Are you looking specifically for the PCB transfer sheets? If not, a lot of other companies carry transfer sheets: Albert Uster, Ambassador, and Swiss Chalet to name a few... ← I'm looking for any striking or stunning transfers. I like the PCB style so anything that matches their color and artistic appeal would be great. I'll take any suggestions as far as websites to check out. Thanks!

I love the PCB transfer sheets I see on their european website but can't find the selection here. I have been trying to find European Imports but can't find a website. Any good links for chocolate transfers would be appreciated. Thanks All

Try Package Nakazawa. Japanese company with a sales office in LA. Several high-end hotels I know of were looking to use them for their packaging. Comparatively inexpensive, too. :Clay ← Clay, thanks. Great call they do a great job and you are right about the pricing, very reasonable for the product. Thanks again!!!

I'm doing some chocolates for a fundraiser and want to provide some nice packaging, does anyone have suggestions for a good place to order packaging? I have seen the simple truffle boxes but I'm looking for some more elaborate 1, 1.5 and 2 lb boxes. Thanks for any help!

thanks for the feedback. I'm looking for a Temper machine in the $500 and under range. Any suggestions? I was looking at the rev1 and rev2...they seem pretty similar but I was hoping the rev2 is more robust and I would get it. What about other brands? Also, I've been looking around for transfer sheets...has anyone come across any place that really stands out? thanks again for all the feedback

Thanks Wendy...I agree. I emailed him and he said he would contact me after the "chocolate" season ends about the next class. I noticed in your previous posts you went to his training...what kind of format was it and do you remember the approximate price? I didn't know if he did a 1 day class/weekend class or full week. My focus is very tight on what I want to produce so I'm not concerned about becoming a full-fledged pastry chef...just someone who specializes in truffles and a few other complementary confections. Do you know of any good books regarding chocolate design, in particular using an airbrush and the colored cocoa butters? GO HAWKEYES!!!! (Except this weekend against KU)

Wow! So many talented people. I've also been bitten by the chocolate bug. I have been working on truffles for a few years now as a hobby and I'm thinking of maybe looking at it as a business. I saw Norman Love's chocolates on the Godiva webpage and it really excited me about the possibilities of making chocolates even more attractive. Chris' chocolates are even more stunning. So many KC people on here (Chris and Josh)...that's where I'm from originally. I have a couple questions and would appreciate any feedback. I'm looking at getting a temper machinge and it concerns me to see so many "refurbished" machines..are they so faulty? I am looking at the Rev 1 or Rev 2 and possibly the Rev X3210 if the extra investment is worth it. Does anyone have feedback on their experience with these models? I have some molds now and have orderded quite a few more from JBPrince. My friends actually prefer the hand made look but with the colors I want to try using molds. What equipment would you recommend as essential to start making chocolates as more than a hobby? I have a local vendor who specializes in fudge/ice cream who is interested in having me produce truffles/fruit peels for his stores. I'm also considering approaching some restaurants with my product. I have a good "real" job but I'm leaning towards pursuing my passion. What kind of experience does anyone have with the Ecole training (both online and the tours)? I live in the Tampa/St. Pete area and have contacted Norman about his classes...does anyone have other suggestions for good training? Right now I need to work it into my work schedule so it can't be too expensive or more than a week. Thanks for any help!