Desiderio

what a great idea! Nice job, he might start a side business

I experienced some mold in a batch of pumpkin chocolates, for the first time in almost 3 years. I have realized that the batch that developed mold, were the ones I had to set in the fridge because the darn kitchen was like 81 F!! I was working fast to avoid my chocolate and ganache to melt etc. So moisture was probably the cause and the puree itself. Usully I leave my molds filled with ganache overnigth to dry and the back them up, never had problem before, I have test batches from months ago that are still good, only thing is they tend to get dry and bloomed.

Also, coffe compound or paste, they usually use that for coffee flavored Gianduja ( cremini ). I dont know if you can find a small amount around here though.

So does he suggest the use of the UHT cream to produce chocolates? I am not sure I like that, I grew up thinking UHT products weren't that good for you and avoid them (I remember my grandmother using UHT milk all the time because it stays for long in the pantry, so she could stock up on it ). Anyway the thing is for an artisanal product why using a processed not fresh ingredient? Maybe he is more concerned about shelf life? The price of the book is keeping me from buying it at this moment, maybe next year.

Seems a pretty good idea and organization, not sure I have the same type around here, but I will check into it. I should probably look better into the Colorado Proud program wich is very good but maybe has more benefits than what I though.

Thank you! Sure I will check it out for sure. I havent join a business group, I entered in the Colorado proud program and I guess I havent used as I should have ( like talking to other business owner etc.) I should join the chamber of commerce next year, it was little expensive so I passed.

I have done water ganaches with great success, it is an emulsion. Actually on another thread they were discussing the emulsion of chocolate and water, or any other liquid (that can be done with anything that has the rigth requirements), I think was Harvey This was mentioned to have done this awhile ago. I don't know if I would reduce the wine too much, I am afraf the flavor would change and taste like cooked wine or something else. I am aware of the high water content, but we also have to keep in mind that this will be an artisan fresh chocolate to enjoy within few days right.

Kerry is definitely rigth! There is no way to be an artisan and be able to discount your products. The more we make the more time and money we spend, plus with the prices going up on chocolate and everything else this may not be the right route. I don't want my products anywhere, this store I mentioned is very very nice and popular, with the rigth type of customers. I guess taking my time and figure out better where I want to go wouldn't hurt, I just wanted few nice stores to carry my products so my name gets out there, because without a store is a little bit hard, I haven't get much business lately and Iam trying to figure out where and how I should move next. I am little bit frustrated, my web site is a disaster, and I don't have much control on it rigth now, I am going to redo it soon with the help of my sister and hopefully will get more traffic. Well sorry I guess I am venting, but you guys are so patients!!! Thank you so much!!!!

I ust send an email for some more info on the Chicago one, let me know how it goes and if you like it. Godd luck

Its a dilemma already ,I am going thru my brain to think how to make this work, but you guys are right, if I have to kill myself to fill orders and dont make anything out of it, isnt worth it. I am due in 3 weeks and for some reason now i feel the urge to make this business work really well, but I guess the timing is little bit off .I think I am going to make sure I focus next year on my personal advancment ( in the chocolate confectionery field) and I think I am going to try to do as many shows as I can and enjoy, some things just require time and I sould not rush it, if I am not redy. Thank you again so much for all the great advices

I totally understand the retailer point and it really helps to get your input. I brought my pc at work today so I could do some recalculation, I think what it hurts me the most is packaging. Like Lapin said maybe a greater order would give me a better price, unfortunatelly I don't think I can put that many boxes on the market, I mean the products aren't meant to be on the shelf for too long rigth? Maybe if I get more stores then I could make it. Probably choosing a less expensive packaging would help as well, then is mostly the inside product and not the packaging I am trying to sell. The idea of offering some in store sampling its good maybe I should consider something like that to make the sales go especially in this season, and create more demand for my product. Thank you both so mach for your help with this topic, somehow the business part of all this chocolate making isn't the one I enjoy much!

I know we been talking about wholesale a lot but I am still wondering how to make it work for my tiny business. I don't have a store and my mainly sales are thru other stores, mostly bulk, wich is ok. I recently approach another town (Boulder ), I got a small account for bulk chocolates in a nice coffee house, very busy. Also since I had to get the license anyway, I went to a really upscale store, where they sell about everything from houseware to cooking books, imported cookware and ofcourse chocolates (Peppercorn). Now they are interested to carry the chocolates but asked me if I could lower the price a bit, I don't know if its because I am very small, that my costs are so high, or I am not calculating rigth, but lower the price to what they ask will put me almost on even with what I spend. Do I go ahead and get the gig to get my products out there and hopefully next year I will have more business so my prices will be lower etc? Sorry for the long post and thank you for any advice.

Definitely dark, the trick is to find the rigth dark to pair.

Pastrygirl the butter ganache (either Greweling) or other can be piped into shells no problem, I have few butter ganaches I use in my production for filled chocolates, its a very nice combination with the crispy shell and the soft melt in your mouth ganache, plus you have longer shelf life.

Hi Aimee and welcome on egullet! I personally use unsalted when baking or chocolate making, I know sometimes its hard to find the unsalted ones, I finally found the st my local health store (vitamine cottage) and I buy the one with the shell, it takes little bit of work but they are cheaper and much better flavor. I hope this help.

I do use a spatula to apply the foot as well, and I do go back and forth to make sure I get a thin coat, untemepered chocolate will sit softer and easier to cut, at least in my experience.

Great, I am glad it worked :-)

I dont have the recepie with me, so I dont know if they are suppose to be soft, you can always try to recook them to a slightly higher temperature then pour them into frame again.

Usually when I precoat slabbed ganache, I use melted chocolate, I think Wybauw uses melted not tempered cause set slowly and you can cut easier. Anyway the layer for the precoating is very very thin ( you could use a brush ). The best way is to turn the slab after the chocolate has set a little and cut it on the side that isnt chocolate coated. It should work fine. To precoat round truffles, I usually put a little bit of chocolate on my gloved hand, I roll the truffle ( very lightly ) and put on parchment paper, then when it set I hand dipped them as usual. I hope this help.

I think earlier in this post, there was something about ( I have it copied in my recipes book ) making ganache pouring the melted chocolate into the "not so warm" cream infused etc etc. I remeber when first reading this i tryed it and I was very pleased with the result. Now for some times I have been using Greweling slabbed tecnique and its been working just fine. Today I have tryed the other ganache method and its very easy and I like the texture indeed, very smooth, set up nicely. I will compare with the other slabbed one. I dont have a question I was more sharing my experiments, I feel I need to do some changing for some things, and I though to try other recipes and tecniques, I have been using Schneich spread sheet to modify all my formulas, and I have to say its very nice, Thank you again for sharing that with us

I really like the clear boxes, I was trying to find a commercial box that would fit what I want but I cant find it. Those with the gold bottom, I used them sometimes it just that I am tired to have soo manay different packaging, it doesnt make me look professional, but I guess Iam not yet I like your packaging Kerry, the label and the boxes look soo nice.

Well chocolate isnt hygroscopic like sugar ( caramel). I have noticed some type of commercial caramel have a longer shelf life, and they usually dont " melt" like the homemade ones, I am wondering what they use to prevent that. A undipped caramel will definatelly "melt" after awhile, dipped ones can last for months, at least they do here in COlorado.

I don't think she mentioned they were chocolate covered. In that case then I won't be surprised if they liquefy, expecially in a humid enviroment.

If its just for one batch I would go with the block, its a great price ( especially now ) and some extra chopping its worth the saving ( for me ). I personally use callet/wafer etc. its more convinient for a bigger production and I dont get a good price locally so if I have to order I prefer to go with the callets, plus my hands are already overused and I could spare them the chopping