eglies

Ok, of course it would be impossible to check the temp of c.b each time but i'm wondering about the temperature of the room. Ive been advised to have a room temperature of 19C. This can get difficult as the summer times come. Whats the maximum temperature i can have in my workshop?

Hi there, Does anyone know of a good app which allows you to enter orders which come from your website to keep track of them and schedule in a calendar. View of paid invoices, unpaid and any extra features to help with online ordering?

Concerning the thickness of the cocoa butter. How can i avoid this when i want my colours to be vibrant (using maximum 2 colours and then the white as a backlayer to pop the colours)? I followed Andrey's class and he used many colours but dont remember them being as thick as mine. Another questions after having read all these great comments! Im a little confused about the temperature of cocoa butter. Ive been tempering my c.b to 29-30C and in order to achieve that gloss i need to have a room temperature of 19C. Do i need to be that strict?

Thank you all so much for your replies. I will check if it is too thick and maybe another method is using the heat gun to get it slightly soft to clean.

Serious help please 😬 In production of airbrushing many moulds at a time: Paint and scrape the mould immediately for each mould every time After scraping the mould you cant get everything off so you need to clean each mould on paper As a result paint from the edges of the mould chips off Please see picture attached and if anyone has any suggestions it would be greatly appreciated. Any tricks on scraping and cleaning moulds after airbrush when in production. Thank you Egli

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

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?

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.

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 %

Hello, I will only sell online I will not have a store just a lab. It’s just easier to start this way.

His book is great as it explains the balance of recipes a bit mote in detail and in percentages to follow than Grewling does

Looking for this book too in case anyone has a copy, thks

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!

Hi there, Anyone use any specific equipment or product to clean chocolate from floors?

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.

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 😊

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

Thank you all for your help will message you 🙂

At JeanneCake, I spend all my free time reading all these threads but it is also exhausting because I read a lot of things that dont interest me and when you want answers to specific questions its difficult. I really need someone who I can send questions to and who can answer them and help me on the next topic. gfron1 has been amazing with all the questions but I know its also that time of the year that everyone is so busy. If you know of anyone available who can help me out I would really appreciate it! Thank you all

Hello there everyone! I am a new chocolatier and I am looking for someone who has some time to dedicate helping me set up my new business. I have questions mostly on recipes and equipment. Is anyone available? Thank you Egli

Hello, I am soon opening a chocolate online shop in Europe and I am looking for a mentor who can help me with the day to day questions, on business, recipes etc. Can somebody recommend a person, website who has the experience and can help me out? Thank you Egli

Kenneth you are right I didnt mention the other costs because those are not directly introduced into the calculation of the price of my chocolates but are deducted from the assumed sales per year, those come as a separate entity. And yes I am doing this model for calculating my costs to project a 5 year project and see how viable this project will be. I agree that luxury goods should have their price however when you dont have competition to compare yourself to you dont know what is a reasonable price. Similar competition who sell chocolates sell their chocolates at 0.81 cents per chocolate about 50 dollars a kg. I certainly dont fall in that category but then how high can you go to be sure you dont lose potential clients? Minimum labor here is 8 dollars per hour. @pastrygirl, luckily here the margins dont go beyond 30 max 40% (retailers I meant yes) so its a good business if you want to sell wholesale but then again my product is not a supermarket product and I need to position myself correctly.

Yes hahaha, I thought of ice cream but won’t that be difficult with delivery and distribution, who will do that for me ( special car with freezers etc...)

I am in Cyprus Europe, I don’t want to have to make cakes as this is another setup for my workshop...I made a lot of cakes before and people don’t pay enough for them cause they dont understand the time you put into it...

Hi everyone I am a new chocolatier. I would like to know if anyone sells their bonbons in malls or airports and if they do, do you keep them in a fridge for chocolates? I know that chocolate is very sensitive to temperature especially bonbons...or is the air-conditioning enough?