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eglies

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  1. eglies

    Freezing bonbons

    I am a new start up in chocolate making. I tried to freeze a container with my bonbons and all the caps just cracked after using my simple vacuum machine. Please help! Which containers should I use and how do you vacuum pack these containers. Anyone with a picture of the container would help. thank you
  2. Hi there, I am looking for a very simple vegan bonbon recipe that is just a dark ganache. I am having trouble balancing a coconut cream that has less fat than UHT cream to have a balanced recipe that can have a 3 month shelf life. My bonbon recipe had mould after one month testing. Anyone have any good solutions?
  3. eglies

    Balancing bonbon recipes

    I have the spread sheet the problem is that how much sugar, sorbitol, dry ingredients do you add to balance it out, . Playing around with it gives me weird quantities. I really need someone who would be able to see it and tell me you need to add this and that and you will be fine. My recipes are very simple.
  4. eglies

    Balancing bonbon recipes

    I need some help to balance my recipe fillings for my bonbons. Anyone have time to help me? I have based myself on Ramon Moratos %
  5. eglies

    I’m a new chocolatier help

    Hello, I will only sell online I will not have a store just a lab. It’s just easier to start this way.
  6. His book is great as it explains the balance of recipes a bit mote in detail and in percentages to follow than Grewling does
  7. Looking for this book too in case anyone has a copy, thks
  8. Hi there, i am moving into our lab next week so excited!!!! I have one million questions but the ones popping up in my head are 1) If I have 6 moulded bonbon recipes to airbrush, fill and cover and 6 bars recipes to make for our production,how do you organise production? Can someone give me an example of their weekly plan am and pm plan just to get an idea? I have a Selmi 😀. 2) how many bonbons and bars should I produce just before we launch? I have my budgets and projections but you know those first weeks God knows how you will do! Should I be freezing from the beginning? And what is the ideal packaging way to freeze bonbons? Thank you so appreciate it!
  9. Hi there, Anyone use any specific equipment or product to clean chocolate from floors?
  10. Hi there, I have found a Danish company who produce 100% natural oil based coloring in liquid form that can be mixed with cocoa butter. I received samples and will test. No E in all colors. They require large quantities in kg to be purchased and the specs say 270 days shelf life once opened. It is so important to get clean labels nowadays why haven’t other companies in europe come up with solutions for small quantities for small businesses? I will try it out if I have good results, is anyone interested to share thes quantities with me? Preferably in Europe as shipping would be impossible to the USA. If anyone has another supplier to suggest please let me know. Chef rubber doesn’t supply europe yet and Roxy and Rich are powders not sure what I think of them yet. But none are 100% natural like the company in Denmark.
  11. Hi there,

     

    I read your message regarding the silent air compressor, can you give me some more direction of where to look? I will be opening an online shop making bonbons and we will be using the gun on a daily basis. If I can find a good machine and make it silent thats my goal. I have an industrial machine right now and when you switch it on it makes a lot of noice and when you do that everyday is really irritating. 

     

    Thanks for your feedback,

    Egli

  12. I will need to cover many moulds at the same time, so I definitely need a compressor that can take it and not give me a headache after some hours. Does a compressor like that exist? If all these ultra quiet ones dont do the job why do they call them quiet even if they start quiet and then make noise? Since I am in Europe please suggest any brands that I can look up and see if I can find them, cause if there is a solution to a powerful quiet compressor I will get it to save me from the noise headache. Thank you for all the replies 😊
  13. Hi, I am looking for a seriously quiet compressor which works well for daily bonbon airbrushing. Can someone recommend something that is quiet and oil free? Thank you
  14. Thank you all for your help will message you 🙂
  15. 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

     

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    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

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