• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Kerry Beal

Source of Countertop Confectionary Display Case

6 posts in this topic

Anyone know where to find a nice acrylic display case for chocolates, doesn't need refridgeration, and should sit on a counter top.

Even better would be a Canadian source of this.

Also wanted are the trays that chocolates are displayed on in a case such as this.

Share this post


Link to post
Share on other sites

Kerry- I've ordered some stuff from Hubert. I think their Canadian offices are in Ontario. I don't have the time to really look through their site now, but here are a few examples of what they have:

acrylic bakery display (scroll down)

I like these ones more

I'm sure I've seen pictures in their brochures with chocolate displays (maybe :rolleyes: ).

Share this post


Link to post
Share on other sites
Kerry- I've ordered some stuff from Hubert.  I think their Canadian offices are in Ontario.  I don't have the time to really look through their site now, but here are a few examples of what they have:

acrylic bakery display (scroll down)

I like these ones more

I'm sure I've seen pictures in their brochures with chocolate displays (maybe  :rolleyes: ).

Thank you both. Pam, I think that last one is going to be just what is required.

Share this post


Link to post
Share on other sites

Kerry, as another option...i've seen at most chocolate shops...the standard display is just using acrylic squares with chocolate on top. they then often stack these one on top of the other. there are a lot of places that make acrylic stands, simple bent acrylic rectangles that you can use like risers. it would be pretty inexpensive to use these items.

hey, are you finally going to sell some stuff?

Share this post


Link to post
Share on other sites
Kerry, as another option...i've seen at most chocolate shops...the standard display is just using acrylic squares with chocolate on top.  they then often stack these one on top of the other.  there are a lot of places that make acrylic stands, simple bent acrylic rectangles that you can use like risers.  it would be pretty inexpensive to use these items.

hey, are you finally going to sell some stuff?

Actually they are for my friend Mari who has Coco Chocolates. A really neat coffee shop in Toronto wants to sell her chocolates.

I love the acrylic square idea, but they want to keep peoples hands off these ones apparently.

I'll just stick to trying to sell my DVD's and classes. Although some holidays I make enough chocolate so that I can walk into the clinic or hospital with a box full and sell it as I going along. Helps support my chocolate habit.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By ChocoMom
      Greetings all! 
      Quick question ...Has anyone used confectionery coating in ganache, and been successful?   I'd normally not do this, but I have a very dear friend who is allergic to chocolate. Her son is graduating from high school, and she hired me to do chocolates.   We'd all like for her to enjoy something from the selections at the reception.  The only pieces I can do for her without any chocolate derivatives is of the white chocolate variety.  So, white confectionery coating is the only alternative I can find to sub in. 
       
      Now, with the actual chocolates, I did a butter ganache with white chocolate, mango puree and coconut. (Tastes amazing, btw.)   If I do the same method with the softened butter, glucose; then mix in melted confectionery coating, will it harden up when I add the puree, or stay soft?   I tend to think it would be okay, but I absolute hate the idea of wasting that puree.  So, thought it best to ask here and see if this a disaster in the making- or a decent alternative...
      Thank you for any help and advice you're able to lend.  As always, your expertise is very much appreciated! 
      Andrea
    • By pastrygirl
      Some chocolate makers have incredibly intricate chocolate molds that boggle my mind.  How do they clean them?  Or do they not clean/polish them?  Or have an army of interns?  Or just do it perfectly every time and polishing molds is for suckers anyway?
       
       
      They are beautiful, but seem so very impractical.  What am I missing?
       
       
      The Soma is not bad, mostly thin lines, but the Askinosie ...
       
    • By kriz6912
      [Host's note: to ease the load on our servers this topic has been split.  The discussion continues from here.]
       
       
      Chocolate nails...

       
      And a "How it's made!" video...
    • By minas6907
      Host's note: this is a continuation of the ever-popular Confections! topic; the previous segment is here: Confections! What did we make? (2012 – 2014)
       
       
      Here's something I did yesterday, peanut butter chocolate bars.
  • Recently Browsing   0 members

    No registered users viewing this page.