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I have just started my own chocolaterie. We opened two weeks ago, we are only online business. It’s 15 days before Easter here. I have produced Bonbons but don’t know if it’s enough. I have budgeted for this but nobody can tell me how it will go right? I’m scared we won’t cope with last minute orders that week...
I lurk more often than post but I love this website! I've been dabbling in making bon bons and I wanted to ask if anybody here knew of any couverture dairy-free chocolates? One of my good friends is getting married and I would love to surprise her with some bon bons, but she has a severe allergy to caesin (so much so that if there's cross contamination with other food, she risks going to anaphylactic shock). I'd appreciate any help or suggestions
Here's a photo of some of the stuff I've been having fun with. I did from left to right an olive oil and thyme center, raspberry and green tea, and blueberry ginger!
So, what is everyone doing for the pastry & baking side of Easter?
I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).
And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production! ;-)
Another problem occurred with our caramel recipe for our bonbons. I had a perfect texture using my recipe for 32 cavities and when I multiplied that by 2 the caramel was a completely different texture and very runny.
Any suggestions why this happened?
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