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cc.canuck

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  1. I've treated myself to one of these after admitting my caramel cutting is not quite as perfect as I'd imagined! Kerry, is it easy to add a layer of chocolate on top of your caramel to help with dipping with this contraption would you say?
  2. I haven't been heating my bar moulds and they have been releasing relatively fine. I tend to always have release marks but think I need to just accept that they will always happen for me
  3. Now that the actual products are sorted those are my summer jobs! The bars will probably go into tight fitting bags, dipped items like toffee and caramels in loose bags (though a bit concerned about marking during transport with that), and then biscuits will have to be a box though I'm not yet sure what's going to go in with them to keep them from moving around and marking each other. Even though I'll be using biodegradable bags I don't particularly want to individually wrap all of the biscuits (planning on selling boxes of 6 and 12).
  4. I'm a stay at home mum to a toddler (and part-time CrossFit trainer - odd combo with chocolate making I know but it's a good balance health-wise!) at the moment so my grand plan is part-time for now to build up my skills and experience and then hopefully increase to something more substantial. I want to offer chocolate bars (in trios), dipped caramels, and dipped biscuits and my thinking to start is to have rotating stock each month to help make production more manageable. I feel like I'll be fine with the marketing side of things and am more worried about the logistics of production. Certainly a lot of different skills to gain through this! Very grateful to have this forum as a resource.
  5. Picking this thread back up as I've finally been organised (and restrained) enough to make, dip, store, and test some caramels to see how they fare over time. The idea was to test at 4 weeks, 6 weeks, etc but by 4 weeks the caramels had already crystallised. Any idea what could have gone wrong there? I made the caramels, cut them the next day, and then dipped them the day after that, which I'm sure wasn't ideal.
  6. That makes sense! I'm looking to do bars with inclusions (fruit and nuts, biscuits, toffee) so their shelf-life won't be quite that long but I guess the longer a shelf-life you can achieve the more wiggle room you have.
  7. I'm in the very early days of selling chocolate products online and am trying to figure out what should come first - the orders or the products? Do you wait for orders to come in and then make enough bars, bonbons, dipped caramels, etc to fulfill them or do you make a set number of all of your products and then accept orders until you run out and then restock? Apologies if that's an incredibly silly question. Like I said - early days!
  8. I live in the UK at the moment so this is more of a general interest query than a pressing concern but how hot would it have to be in your kitchen for you to throw your hands up and say chocolate work is not going to work? I've noticed a few posters from hot countries here.
  9. Brilliant, thank you for that 😁
  10. It takes me so much longer than this - I'm wondering if that's a part of my results being so hit and miss. What kind of bowl are you using and are you placing it on top of a bowl filled with ice to cool it down? I'm using glass and just sitting it onto a cloth.
  11. I keep making new threads for my troubleshooting but will just pop my many many problems on here even though I'm doing bars not bonbons. I've had a couple inclusion bars give me this result where there are beads of liquid on the surface after unmoulding. This bar is filled with biscuit pieces and was left to cool at room temperature for 15 minutes, put in the fridge for another 15, and then left overnight to finish up. A previous bar had apricot in it and was put back in the fridge after it had already started releasing, both of which I had assumed were the reason for the liquid, but none of that is applicable to this bar. As a side not for reasons I absolutely do not understand the temper didn't work here so they didn't release particularly well and are a bit swirly (chocolate failures are going to be the death of me). Any guidance would be greatly appreciated. I feel my results are just so darn inconsistent at the moment...
  12. Yes absolutely! I'm washing my moulds less frequently and simply giving them a good old polish in between uses, which has definitely helped. It's such a joyful thing checking in on bars and seeing that they have completely released. Very satisfying.
  13. Just posting to say that a wire rack had made all the difference to my bars releasing! Thank you for the tips.
  14. Reviving this thread as I'm also trying to refine my process with moulded bars. I am going to start putting my moulds on a wire rack when I put them in the fridge but, if this doesn't completely solve the issue of release marks that I have, would it be worth popping a tiny handheld fan in there with them? Gosh, my husband is definitely going to be driven crazy by my adventures in chocolate making!
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