Truffles are often considered the highest expression of a quality confection, celebrated for their rich flavor and velvety texture that justify a premium price. Typically made with chocolate and cream, truffles can be customized with different ingredients to enhance their taste, texture and shelf-life.

Looking for a delightful twist to your traditional truffle recipe, sure to become your next new customer favorite?

For a light and airy melt-in-your-mouth truffle center, whip a cooled truffle center in the mixer until it becomes fluffy. With the incorporation of air, the color will become noticeable lighter. The final density will be approximately 0.75 gm/Ml giving your truffles a completely different texture, while keeping the same great flavor.

Interested in mastering the art of truffle making? Join us for RCI's Truffles + More education course, happening from August 12-14, 2024 at Romolo Chocolates in Erie, Pennsylvania. By understanding the basic formulations of truffles, in addition to meltaways and nut pastes, and how to make corrections when issues arise, candy makers can create their own variations of these delicacies to keep customers coming back for more. Whether you're new to chocolate making or looking to refine your skills, this course will equip you with everything you need to know.

There’s still time to register! Register now at retailconfectioners.org/truffles.

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Looking to level-up your candy business? If so, don’t miss RCI’s Annual Convention & Industry Expo at the Buffalo Convention Center in Buffalo, New York June 17-21, 2024.

Discover what’s new at the Industry Expo

As part of the week-long convention, there will be a two-day expo on June 18 and 19. Explore what's new in the confectionery industry and meet reputable industry suppliers of the following products:

 

• Ingredients
• Machinery
• Equipment
• Packaging
• Wholesale
• and more!

 

Click here for full details, including a list of companies exhibiting. Regularly $10 in advance or $25 onsite, register for the Industry Expo for only $5 with promo code “RCIHigh5”.

Education Designed for Candy Businesses

Want to enhance your experience with education? Register for a 1-Day Education Ticket for just $225 and get ready to be inspired, challenged and equipped with thought-provoking education led by experts in their fields and crafted to meet the unique needs of the retail confectioner.

During the opening education session on Tuesday, June 18, Stephanie Stuckey of Stuckey’s Corporation will share insight into how she saved her family’s business from ruin with the sweet revival of its nostalgic brand, made famous for its pecan log rolls. Stephanie will share stories from her upcoming memoir, UnStuck: Revival of an American Icon, and provide insights and tips to anyone looking to add new energy to their lives. With no entrepreneurial experience prior to taking over her family's business, she embraces her weaknesses as opportunities to learn, and she celebrates her strengths. She treats every day as an adventure in which the unexpected is likely to happen, while following her grandfather's and father's ideals: work hard, be fair and have fun.

Wednesday’s education programming will feature engaging roundtable discussions, offering you the chance to delve into topics based on your unique needs and interests. Topics include business operations, candy production, retail and marketing, leadership and more. Additional education will be available to help attendees learn to:

 

• Share the magic of chocolate with all age groups.
• Transform likes to sales with irresistible social media content.
• Create a lasting legacy with strategies for business succession.

 

Educational sessions will be presented on Tuesday, June 18 and Wednesday, June 19. Click here for full descriptions of the education sessions offered at RCI’s 2024 Annual Convention & Industry Expo.

For a comprehensive schedule of the week’s events, visit retailconfectioners.org/annual. While the convention is hosted by RCI, all confectionery professionals are invited to attend. Registration is required for education sessions, the Industry Expo and all convention events.  Register now and join us in Buffalo, New York June 17-21, 2024!

Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.

Not a member? Click here to learn how RCI can help you build your sweet business.

 

Smash eggs have definitely been having a moment the last couple Easter seasons! Don’t let this smashing opportunity pass with the holiday! Read on for ideas to keep this fun trend going all year long!

 

 

RCI member, Graham’s Chocolates of Geneva, Illinois offers an element of surprise with “Smash Balls” for basically every occasion. What started as a Christmas product, has proved to be popular for customers looking to capture the element of surprise.

 

Graham’s Chocolates offers Smash Balls for birthdays, baby gender reveals, marriage proposals with “Will you marry me?” revealed inside and more. Celebrating holidays like Valentine’s Day, Father’s Day, Halloween and New Year’s have also proven to be popular applications for the Smash Ball, revealing treats such as truffles, chocolate-covered sandwich cookies and Jordan almonds. The addition of colored sanding sugar creates an exciting burst of color when the chocolate sphere is smashed.

Have smashing success helping your customers celebrate important moments in their lives by adding your own spin on smash balls!

Looking for more smashing-good inspiration? Registration to attend RCI’s 2024 Annual Convention & Industry Expo!Register now and join us in Buffalo, New York June 17-21, 2024! Save with early-bird rates available through April 26, 2024.

Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.

 

Not a member? Click here to learn how RCI can help you build your sweet business.

 

Are you tired of your candies sporting mysterious white splotches on their surface, commonly described as “stars?” RCI member Randy Hofberger of R&D Candy Consultants explains that the culprit behind these white splotches on the surface of grained confections like fudge and pralines is uncontrolled sugar graining. Taking control of sugar crystallization will not only improve the appearance of your products, but also contribute to a smoother mouthfeel by achieving a smaller crystal size.

So, how can you regain control over sugar crystallization?

FUDGE

There are several different ways to develop a grain in fudge. Influencing factors include the formula, temperature, process and time. While there can be many ingredients in a fudge formula—the ratio of sugar to syrups (aka doctoring agents, such as corn syrup, invert syrup, sorbitol, etc.) controls the rate of crystallization and to some extent crystal size. Basically, you need more sucrose solids than syrup solids to cause a grain. The higher the syrup percentage, the longer it will take to grain and the smaller the crystal size. It is difficult to control crystallization with a formula containing little or no syrup.

The two most common methods of graining fudge are:

1. Adding 10-20% fondant at a temperature below 175- 180°F to induce a grain. Transferring the cooked syrup to a cold kettle and adding chocolate liquor will help to cool down the mass. Lower percentages of fondant or hotter temperatures can result in uncontrolled sugar crystallization.

2. Mechanically developing a sugar crystal. For this method, the hot cooked mass is cooled to about 110-125°F, undisturbed before agitation begins. Agitation may be the mixing action of a cream beater or the working action of scrapers and paddles on a table—à la Mackinac Island fudge. Working the fudge at hotter temperatures can make a grainy, coarse textured fudge rather than one that is creamy and melt-in-your-mouth smooth.

PRALINES

Pecan pralines are also subject to having white spots on the surface. This is discussed in Walter Richmond’s book, Choice Confections. Many of the same issues and solutions used in fudge can be applied to pralines. More corn syrup in the formula will reduce spotting, but it will make the pieces less tender. As with fudge, the cooked mass should be cooled before starting the graining process. Most pralines are grained by rubbing the paddles on the side of the kettle until mixture appears cloudy. There is a little art involved and if done excessively the pralines will become sugary in appearance and texture. Another way of developing smooth sugar crystallization is to add fondant after it has been cooled.

A common challenge with pralines is when the last portion in the kettle becomes thick and over grained. Placing or nesting your kettle within another kettle will help to reduce heat loss and allow more time to deposit praline clusters before thickening occurs. Furthermore, nesting your kettle in another kettle with hot water will extend this time even more.

As mentioned earlier, formula, temperature, process and timing all affect the tendency of spotting to occur. While a night sky full of stars is good—candies dotted with stars is not!

Registration is now available for RCI’s 2024 Annual Convention & Industry Expo! Register now and join us in Buffalo, New York June 17-21, 2024! Save with early-bird rates available through April 26, 2024.

Crave more?Click here  to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.  Follow us on Facebook for even more sweet inspiration.

Not a member? Click here to learn how RCI can help you build your sweet business .

 

 

Get ready to spread the love for National Peanut Butter and Jelly Day on April 2nd! Keep reading for 5 ways to put a creative spin on your existing confections with a PB&J makeover! It's the perfect time to toast to this iconic duo of flavors--plus, you might even discover a new customer favorite!

 

Photo credit: Mindy’s Munchies

Peanut Butter Cups

Put a twist on the traditional peanut butter cup by adding a generous layer of grape or strawberry jelly on the inside.

 

 

Chocolate-Covered Pretzels

Transform your chocolate-covered pretzels by filling them with your favorite jelly filling before drenching them in peanut butter confectioners coating.  

 

 

Truffles

Rich and creamy peanut butter filling and ooey gooey raspberry jam come together in this yummy peanut butter and jelly truffle recipe from Peter’s Chocolate. Click here to view the recipe.

 

 

Fudge

Add swirls of strawberry preserves into your homemade peanut butter fudge for the perfect collision of PB&J and fudge.

 

 

Trail Mix

For your PB&J on the go, mix any combination of roasted peanuts, dried strawberries pieces, raisins, peanut butter chips, mini peanut butter cups and peanut butter filled pretzel nuggets for a nostalgic trail mix.

In celebration of National Peanut Butter and Jelly Day, let your creativity flow and experiment with incorporating the timeless combination of peanut butter and jelly into your candy creations. Your customers are sure to appreciate the unique and delicious treats you bring to life!

Crave more?Click here  to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.  Follow us on Facebook for even more sweet inspiration.

Not a member? Click here to learn how RCI can help you build your sweet business .