DomDeFranco

Thanks for the advice Jim, much appreciated. The Vacuum sealer i have is a fairly cheap one. I can't regulate the pressure on it but i have a feeling it isn't using as much pressure as the professional grade ones. I'll have a little test with my vacuum sealer and if it's a disaster i'll eat some squished bonbons and get myself an impulse sealer! Thanks again.

Thanks pastrygirl, That makes a lot of sense. As you say, most people will be buying them as gifts rather than for themselves.

Thanks for replying so quickly Kerry! Thanks for all the detailed temperatures, and I'll definitely test them all first to see how they react to freezing. Do you know of a way of individually wrapping the bonbons and taking them out as you need them? I was thinking maybe of cling filming them and then placing them in ziplock containers and defrosting them as i need them. I was hoping I could let customers pick their own flavours on the website but maybe logistically that might be a bit tricky to start with. Thanks again Dom

Thanks very much pastrygirl for the quick reply! I have bought some CW2116 moulds, so slightly taller than the CW2295. I have sourced some nice looking packaging that will print a logo with a 24 order minimum, but i'm still looking into the inserts to stop them moving around too much. Do you think using a vaccum sealer would work instead of freezer bags? Thanks for the advice.

Hi, I'm looking to start a chocolate business and thought it'd be sensible to start with one product (Bonbons), one mould and not too many flavours to start with. I worked as a chef for about a decade, including some pastry work, but not much chocolate work and no moulded chocolates, so I have a bit of a steep learning curve. I noticed in some other threads that other members mentioned that they now freeze their bonbons and noticed very little if any deterioration in quality if done correctly. I've looked through this forum and elsewhere online and have struggled to come across detailed information on doing this. If anyone could lay out exactly how you do this, the ideal temperatures and times throughout the cooling, freezing, storing and thawing process and how you package the product, in this case bonbons, I'd be very grateful. As orders will likely be limited and sporadic to start with, i think freezing them, providing you can maintain the quality of the product, would be very helpful to begin with. Thanks also to all the members of the forum who have provided so much useful information. It's been a great resourse for me so far and i hope I can return the favour in the future. Thanks, Dom