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Kerry Beal

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Status Replies posted by Kerry Beal

  1. Hi Kerry,

    Thank you so much for your reply, its great to know I have people out there willing to help, I did sound quite desperate lol!

     

    My project is  artistic, artisanal chocolate high quality chocolates sold online and on order. We will be starting with 6 recipes of hand moulded and painted bonbons with dark and milk chocolate and chocolate bars. We will be selling different size boxes: 6,12.24.54. We have already prepared our budgets and have our costs and suggested selling price for retail and wholesale. 

     

    So here are my questions:

    1) I am setting up my lab and I need some assistance in the layout. Please see my layout and tell me what you think. I found a good rent not too expensive. 

    2)I am thinking of working with Callebaut chocolate, this is at least the one I have been working on my recipes with, some professionals are telling me Callebaut has become pretty mass production and I should go for a more premium brand, what is your opinion. 

    3)I want to have 3 month shelf life for my ganache milk and dark, can I do that without sorbitol? If yes how? 4)My recipes are coming a little too soft and I want to harden the texture a little, would the solution be to add cocoa butter or chocolate? 

    5) I have created my own pistachio recipe for the pistachio filling, I need help with balancing this recipe and i need more of a pistachio taste rather than milk chocolate flavor coming out, is there a way to do that and bring out the pistachio flavor more? 

    6) I am using this table created on the forum to balance recipes for fillings but I never get the right balance as recommended by Ramon Morato. I have no idea what to change to reduce the fat for example or when you need to increase sugars, what do I add?

    7) I have my packaging in place for boxes but  looking for a good solution for chocolate bars, any idea which packaging is best and less time consuming to prepare?

    😎 What sort of salaries can some expect in the first year? If lets say my anual sales are about 80000 a year and direct costs 30000 and overheads about 40000 including a salary of 20000. I have depreciation added on that at 7000. Obviously the first year I am not looking at making a lot but the years after that start looking better, until year 4 where I break even. 

    9)I have a good chance of getting my chocolates at an airport, the best way is to have a cold cabinet with the chocolates inside for sale? 

    10) Any good solutions of how to pack chocolates in the heat when in delivery? Cool packs i read with metalised bubble wrap. 

     

    This is it for now, i know its a lot but anything you can help me with I would be extremely greatful!

    Thank you

    Egli

     

    IMG_3342.jpg

    1. Kerry Beal

      Kerry Beal

      Sorry - missed this before now - must have gotten lost in the trip to France. I'll try to address it over the next day or two.

       

      Kerry

  2. I'm Natasha Bolis

    Beginner Smoker

    Looking for smoking advice and tips

     

    1. Kerry Beal

      Kerry Beal

      Have a look at Behold my Butt - lots of smoking advice.

  3. Not really had a chance to fully look on Egullet but thank you for introducing me to it! Ive just happened on a thread for a whipped ganache- did you ever get the recipe? it sounds amazing :)

  4. Not really had a chance to fully look on Egullet but thank you for introducing me to it! Ive just happened on a thread for a whipped ganache- did you ever get the recipe? it sounds amazing :)

    1. Kerry Beal

      Kerry Beal

      I do indeed have that recipe - it's also on that thread now. 

       

      K

    2. (See 2 other replies to this status update)

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