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chocolatiers, what would you do?

pastrygirl

By pastrygirl
in Pastry & Baking

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pastrygirl

pastrygirl

Posted
Posted

I sell bonbons to shops that keep them at room temp and put a best by date of 8 weeks after they leave refrigeration, otherwise I keep them cold.  I'm not 100% sure they're as good after 2 months at room temp but I do it anyway.  (I've done some aW testing of the recipes but I don't test each individual batch)

 

Today I went in to fill an order and my bonbon fridge had died sometime after yesterday afternoon, was blowing warm air and displaying 76F.  Nothing was melted but definitely warm.

 

so, would you:

A) sell that product as usual, it's just warm room temp, no worse than summer

B) sell but with a closer 'best by' date

C) panic and throw everything in the compost

 

 

 

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AAQuesada

AAQuesada

Posted
Posted

I'm a Chef not a Chocolatier but I'd consider the 8 week clock started as of yesterday and maybe sell them at a slight discount if you were worried about moving them fast enough

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Jim D.

Jim D.

Posted
Posted

If I recall correctly, you are very careful about the types of fillings you tend to use, namely, those with long shelf lives (caramel, gianduja).   If the fillings in the bonbons in question are of that type and if the outsides show no signs of melting or softening, I would probably sell them as usual.  If there were ganaches, I would check them more carefully for deterioration, but if it's been only one day, they should be OK.  We all know (or suspect) how customers abuse our storage instructions.  I have started using bold type for my storage info at the top of my guide included in the box and have made the language stronger as well.

 

As for the shops that store them at room temp, I don't do that.  I had a restaurant approach me today about purchasing some 4-piece favor boxes to give to guests at the end of the meal, and I led my reply with refrigeration availability.  In saying that, I hope I don't sound holier than thou, but I have had a mold episode and have never gotten over that.

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www.santiagochocolates.com

pastrygirl

pastrygirl

Posted
  • Topic Starter
Posted
  On 4/10/2025 at 2:19 AM, Jim D. said:

As for the shops that store them at room temp, I don't do that.  I had a restaurant approach me today about purchasing some 4-piece favor boxes to give to guests at the end of the meal, and I led my reply with refrigeration availability.  In saying that, I hope I don't sound holier than thou, but I have had a mold episode and have never gotten over that.

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I cycle between conviction that it's fine and panic that it's not on a pretty regular basis.  With the next round of insane price increases/tariffs coming I'm wondering if I should change my practices or get all my sellers a mini fridge.  I feel like the more things cost the more critical people are.  I have mostly excellent reviews but did recently get one that was snarky about $3.50/bonbon so if I go up to $4 each I want to be extra dedicated to quality.

 

Since it was the day before I left for spring break I panicked and composted about 900 pieces.  Probably could have found freezer space but figured I'll just start fresh after Easter.

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JeanneCake

JeanneCake

Posted
Posted
  On 4/11/2025 at 5:10 PM, pastrygirl said:

 

I feel like the more things cost the more critical people are.  I have mostly excellent reviews but did recently get one that was snarky about $3.50/bonbon so if I go up to $4 each I want to be extra dedicated to quality.

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It's human nature that we let one less- than-stellar review live in our heads for so long,I do it too.  Why does 1 negative review outweigh 5 good ones?! Don't let the pissy people get you down! You're great at what you do :)

 

 

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Alex

Alex

Posted
Posted
  On 4/11/2025 at 5:10 PM, pastrygirl said:

Since it was the day before I left for spring break I panicked and composted about 900 pieces. 

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Did you take any with you?

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pastrygirl

pastrygirl

Posted
  • Topic Starter
Posted
  On 4/11/2025 at 10:37 PM, Alex said:

Did you take any with you?

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No, I'm tired of my own stuff, but I'll try a couple of local Maui chocolates.  Got a couple of nice bonbons from Surfing Goat Dairy - one honey and one salted pistachio, both good.  We didn't love the Manoa bars we got yesterday (too raisin-y) so I picked up a few from Valley Isle today.

 

 

 

 

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