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Cocogirl

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  1. I forgot to add that the proper technique for freezing is on p.42 of Chocolate Confections by Peter P.Greweling -- Great Book! If you don't have it already, it is a great asset.
  2. Greweling says that freezing Confections at 0 degreesF (-18C) can be done for up to four months without loss of quality. Never had a problem with cracking. That usually happens if you dip a center that is cold. Then the set chocolate will rupture and ooz out. Loved the video, Epiphanie!
  3. I'd like to apologize for the horrible pic on my post. It was from years ago when I was first practicing hand dipping and was the only picture on my computer. I thought it was going to be a tiny little thing on the side of my post-how embarrassing! Anyway, the suggestion of freezing is a great one. In the Confections book put out by the Culinary Inst. of America they talk about this and say that the clock stops when freezing begins and starts up again as soon as you pull them out of the freezer. This is great when selling a few boxes at a time. Just be careful to thaw properly so you don't get condensation.
  4. Hi Merlicky, I'm in a similar situation. Here's what we are planning to do, and this might be a solution for you, too. We are going to make our product and market it in small packages to coffee shops, tea shops, gourmet and gift shops, etc. Our small town alone wouldn't be enough to support the business, so we are going to market our chocolate in as many of the nearby towns as we can - especially any that get a lot of tourist traffic. I think the trick will be to package it accordingly, say, in one or two piece packages to the coffee shops so people can sit down and have it with their coffee. I think this is something some people would opt for instead of a piece of cake. It would be less profit than selling a larger box, but hopefully, you would sell a lot more of them. Also, it would have to be packaged in a clear box so people could see it - and hopefully make their mouths water! Of course you have to give a portion of the profit(split?) with the shop, but you make that up by selling in more shops. At least that's what we are hoping. And the small packaging makes sense today when people don't have as much money. As far as production, if you approach the shops with some samples and they want to sell your product, you will work out with them how much they should buy to begin with, and in that way you will know ahead of time how much you need to make. Good Luck, Cocogirl
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