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Posted By RCI,
Tuesday, December 1, 2020
Updated: Thursday, January 21, 2021
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Known as a gift of courtship and love since the turn of the 20th century, this small, but mighty confection has become synonymous with the holidays. Regardless of one’s technique for making cordial cherries, a successful outcome requires a preserved cherry coated in warm fondant. After invertase is applied to the fondant coating, the cherry must be covered in chocolate immediately. Over time, the enzyme invertase causes the fondant to liquefy inside the solid chocolate shell. Keep reading as RCI member and board president, Barry Bomboy with Bomboy’s Home Made Candy shares two popular techniques for creating this seemingly mystical confection.  Photos of panned chocolate-covered cherries taken at Fascia's Chocolates
during RCI's 2019 Annual Convention. Panning This method requires a panning machine. Start by putting fondant sugar in the bowl, begin the spinning process and add drained cherries. Combine 20 ounces of water, 30 milliliters of invertase and 20 milliliters of flavor in a spray bottle. Spray mixture onto the cherries as they spin. The sugar will adhere to the wet cherries, so continue to spin cherries until you achieve the desired coating thickness. Now cover the cherries in chocolate. Double bottoming or coating the cherries twice with chocolate will prevent leaks. Let cherries set for four to five days before selling. This will make a juicy, flavorful cordial cherry. Note: Refrigerate spray bottle with remaining invertase mixture when not using. Dipping Mix water and fondant sugar (16 ounces of water to eight pounds of fondant sugar). Heat four pounds of the mixture in a double boiler. Be careful not to heat over 140˚F/60˚C. When fluid, add one teaspoon of invertase and 1/2-3/4 teaspoon of flavoring. Dip cherries in fondant, they will set quickly. Finally, coat the cherries with chocolate. As with the previous method, allow cherries to set for four to five days. Looking to take your cordial cherries to the next level this holiday? Keep reading below for festive decoration ideas.
Add Color
We’re loving the sophisticated look of red and black colored cocoa butter used for John & Kira’s chocolate cherries.
Add Sparkle
These long-stemmed cherries are dipped in colored sugar crystals for added sparkles, perfect for the holidays. Add White Chocolate
Consider dipping your cordial cherries in white chocolate for an unexpected look this holiday season. Photo credit: The Cordial Cherry Add Embellishment
This holly berry design sings holiday. Try the look for yourself with green-colored white chocolate leaves and red sugar pearls as the holly berries. Cordial cherries are a cherished holiday tradition for many families. We hope this member insight helps you create your best batches of cordial cherries this holiday season! Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week 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.
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Posted By RCI,
Tuesday, July 28, 2020
Updated: Thursday, July 30, 2020
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They say everything is better with chocolate, but is it?
We’ve uncovered some oddly popular and some surprisingly tasty pairings. We’ll leave it up to you to determine if they really are better with chocolate.
Beef Jerky
This salty, sweet and chewy combination is sure to stir some excitement among jerky fans. Plus, with so many varieties of jerky available the options are seemingly endless. We suggest adding another element of texture by topping the chocolate coating with crushed nuts, candy pieces, drizzled caramel, dried fruit or savory spices like smoked paprika or red pepper flakes.
Cheetos®
If your customers love your chocolate-covered potato chips, this seems like a natural next step. As an added bonus, coating Cheetos in chocolate will help to avoid the dreaded orange Cheeto fingers.
Chickpeas
Packed with protein and fiber, chickpeas (aka garbanzo beans) are super popular right now—see for yourself with a quick internet search. When chickpeas are roasted, they take on a crunchy snack-like quality. Try coating them in chocolate and sprinkling them with a little sea salt and you are bound to catch the attention of chickpea enthusiasts with this nutritious sweet treat.
Chili Peppers
Chocolate-covered chili peppers—perhaps with a dash of sea salt fall right in line with one of the biggest flavor trends of 2020; spicy-salty-sweet. From habaneros to jalapenos to sweet peppers and everything in between, there’s so many varieties of peppers you decide how daring you want to be. **Bonus points if you stuff peppers with peanut butter.
Corn Nuts
We first learned about this addictive combo while touring the R&D department at The Blommer Chocolate Company in 2017. We give this sweet and savory mix of chocolate and toasted corn kernels two thumbs up. Try it for yourself and tell us what you think.
Onions
Chocolate-covered onions? It sounds like an April Fools’ Day joke. As the story goes, the idea started as a prank. Today Mueller Chocolate Co.’s chocolate-covered onion has developed into a “cult favorite” for tourists and food bloggers visiting Philadelphia. For the record, it is unanimous that the chocolate-covered onion is as disgusting as it sounds.
Peanut Butter Filled Pretzels
Sometimes kids have the greatest ideas. This idea came from the son/grandson of the family business, JoyLyn’s Candies as a sweet snack idea and it was a hit. If you have combined chocolate with peanut butter and chocolate with pretzels, but you’ve never tried the three together, you’re in for a treat.
Pickles
It’s an annual tradition for Malley’s Chocolates of Cleveland to drench dill pickles in chocolate for St. Patrick’s Day—some could say this is the ultimate salty, sweet combination. Unlike the chocolate-covered onion, people seem to really enjoy this wacky combination.
Quinoa
The ancient grain, quinoa, brings along with it a healthy halo. Combine it with dark chocolate and dried superfoods like blueberries—this treat is not only packed with nutrients but it tastes good too. Rather than working with raw quinoa (which might chip a tooth), puffed quinoa is a better medium for coating in chocolate. Puffed quinoa is easy to make yourself (a lot like stovetop popcorn—check out this recipe) or you can buy puffed quinoa (
see here).
Wasabi Peas
If you like the crunch of chocolate-covered Cheetos and the heat of chocolate chili peppers, these little spheres of goodness are the best of both worlds.
Creativity doesn’t have to stop here. You never know where your next creative culinary confection will come from. So, keep experimenting and have fun! And don’t forget to tell people about your next wacky combination on social media, in-store and even through a press release. Creative, out-of-the-box thinking may be just what you need to create buzz and get people to visit your store or website so they don’t miss out on all the fun!
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week 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.
Not a member? Click here to learn how RCI can help you build your sweet business
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Posted By RCI,
Tuesday, May 19, 2020
Updated: Thursday, May 28, 2020
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The mention of freezing chocolate products not too long ago was looked upon by candy makers as taboo. The two main concerns were bloom and loss of flavor.
Today, with new freezing systems and a better understanding of how to freeze products, it has become more common in the industry. Some of the largest manufacturers freeze products to keep up with seasonal demands. Keep reading for pro tips for successfully freezing and thawing chocolate in just a few simple steps, plus maximum storage times for both filled pieces and solid chocolates.
Freezing
1. Prepare the product
- Shrink wrap or wrap as tight as possible, making the package air tight.
- If you use stock boxes, it is best to double-shrink wrap them.
- Don’t have a shrink wrapper? A double layer of plastic wrap will work as well.
2. Maintain a stable freezing and thawing process.
- Most household or small commercial freezers can consistently maintain temperatures with short thaw cycles, if any.
- Opening and closing freezers increases humidity in the units, thus the need for defrosting.
- Larger operations should utilize freezers that have defrosting cycles.
- Proper freezer drainage and regular maintenance is key to ensuring stability.
- Evaluate defrosting time regularly. If this process takes too long, the packaging could get wet. If it is too short, the cost of freezing will increase due to the use of power.
Thawing*
*This may be the most important part of freezing.
1. Remove product from the freezer
- When removed from the freezer, product should be stored at 60˚ F/ 15˚ C, with limited humidity.
2. Create air movement around the thawing package
- Smaller operations can remove a stock box from the freezer and place it on a counter with a small fan blowing on the package.
- Larger operations can put a pallet on a rack with a fan blowing on one end.
- Do not open the package or remove the wrap until the product temperature rises up to room temperature.
- When opened at room temperature, the product will look and taste the same as it did before freezing.
For best results, thaw and sell frozen products within the recommended times below.
- Filled pieces and truffles should be 3-4 months.
- Solid chocolate pieces should be 6-8 months.
Freezing may not make sense for every company, as it is a major part of planning and operations for the companies that practice this method. You cannot hurry this process, but when executed properly it will increase shelf life by a few months and will not harm your products.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week 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.
Not a member? Click here to learn how RCI can help you build your sweet business.
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Posted By RCI,
Tuesday, March 3, 2020
Updated: Monday, April 27, 2020
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Are you using the correct size of gel pack?
What are you doing to prevent condensation from turning your shipping box into a soggy mess?
Shipping chocolate in the summer is tricky, but not impossible with the right supplies. With summer around the corner, we're sharing a list of must-have supplies and important considerations to ensure your precious cargo is properly packaged--thanks to the shipping experts at InsulTote by Innovative Energy, Inc.
SUMMER SHIPPING TOOLBOX
When shipping temperature-sensitive products, like chocolate, frozen gel packs are a given. Maximize the life of your gel packs by equipping yourself with the following summer shipping tools.
- Insulated box liners
- Large frozen gel pack(s)
- Dry ice (for shipping frozen items)
- Shrink wrap
- Absorbent pads
- Packing tape
CHOOSING YOUR GEL PACK
When choosing gel packs, look for the largest size you can afford to ship. One large gel pack will provide better performance than several smaller ones. For example, if you place four ice cubes next to one big block of ice both at room temperature, the ice cubes will melt faster than the block of ice. The larger the mass, the longer it will take to thaw.
WITH AIR COMES HEAT
It is equally as important to fill your box as full as possible, allowing the energy from the gel pack to focus on keeping the enclosed products cold and not the surrounding air. If using an insulated box liner, press down on it to release air before sealing. For added protection, taping the outside of the box at every seam will also slow down the infiltration of air.
LINER STORAGE
Extend the life of your gel packs by storing insulated liners, in a cool place prior to use. Starting with cool air inside each bubble means the gel pack doesn't have to work overtime to cool down the air inside the liners.
SHIPPING WITH DRY ICE
To save on shipping cost, you may want to use dry ice for frozen items that will be in transit for more than 24 hours. A combination of dry ice and gel packs is the best insurance. Dry ice will keep the gel pack frozen the first day and after the dry ice evaporates, the frozen gel pack will keep the contents of the package cool for the second day. The amount of dry ice depends on the size of package, freight carrier requirements and transit times. If using dry ice, do not tape the outside seams of your boxes to allow the carbon dioxide gas to escape as it evaporates.
Using dry ice is not always recommended for foods that are not frozen, as it may give off an odor that could be absorbed by foods, such as chocolate. To keep dry ice from effecting the flavor of your product, carefully cover your product with shrink wrap and only use dry ice when necessary. To ensure product meets your quality standards, taste test it after it's been packaged with dry ice for 48 hours.
CONTROLLING CONDENSATION
The space between the inside of a corrugated box and the outside of an insulated liner may condensate in warmer weather. Occasionally this may be enough to dampen a corrugated box and cause it to become soft. To avoid this, place an absorbent pad in the bottom of the corrugated box under the insulated liner. Absorbent meat pads can be found online and are an inexpensive way to abate excess moisture.
Shipping in warm weather is definitely a challenge, but when successful, it can surprise and delight your customers and create new sales opportunities.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week 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.
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Posted By RCI,
Tuesday, January 28, 2020
Updated: Monday, April 27, 2020
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What was once a relic that could only be found in diners, church basements or outside school gymnasiums, letter boards can now be found all over social media. Some say the appeal is in the nostalgia and simplicity. If you passed on the chalkboard trend due to a lack of artistic ability or even time, you might say the appeal is in the fact that a letter board is not a chalkboard.
Contrary to the chalkboard trend, letter boards are all-inclusive, only requiring decent spelling and a fair amount of cleverness or the ability to search Google (to borrow ideas from someone more witty).
Letter boards are an inexpensive and easy tool for merchandising in-store and on social media. Simply inserting a letter board next to a cute retail display or scattering a few chocolates near a letter board with a fun saying and voila you’ve got a trendy and fun social media post.
Here we’re sharing 52 of our favorite chocolate-related quotes for your letter boards—enough to share one a week for the whole year, plus a few bonus quotes for the holidays!
SWEET & SNARKY
- “When life gives you lemons, give them back and demand chocolate.”
- “Chocolate is made from beans. Beans are vegetables. Have you had your veggies today?”
- “A day without chocolate is like…just kidding. I have no idea.”
- “You can always trust me. Not alone with chocolate, but other than that.”
- “Snaccident—Eating an entire pizza / box of chocolates / and a bag of chips—by mistake.”
- “You can’t buy happiness, but you can buy chocolate and that’s close enough.”
- “Wake up. Eat chocolate. Be Kind. Repeat.”
- “When you decided to have a cheat day and all of a sudden it’s three years later…”
- “Sometimes I think I’m a full grown woman, then sometimes I lock myself in the bathroom with a piece of chocolate—I said my kid couldn’t have.”
- “Whatever you do in life, make sure it makes you happy.”
- “On the chocolate package it says ‘resealable’…wha hahaha hahaha hahahahahahah”
- “Have you ever stopped to think maybe chocolate is addicted to me?”
- “Yesterday, I really wanted chocolate. Today, I am eating chocolate. Follow your dreams.”
- “Not all who wander are lost. Most of them are just looking for chocolate.”
- “Life happens. Chocolate helps.”
- “I’m not sure how many chocolates equals happiness, but so far it’s not 27.”
- “Being a mom means knowing how to unwrap candy without making a sound…”
- “Eat like no one is watching, or dance, whatever.”
- “Dip it in chocolate. It’ll be fine.”
- “Someday I will solve my problems with critical thinking, but today it will be with chocolate.”
- “Day 12 without chocolate…lost hearing in my left eye.”
- “I need chocolate because Monday.”
- “I don’t want to look back one day and think, ‘I could have eaten that.’”
- “I only need chocolate on days that end with y.”
- “Yeah, abs are great. But have you tried chocolate?”
- “Chocolate is my love language.”
- “Put chocolate at the top of your list of things to do today. That way at least you’ll get one thing done!”
- “A chocolate a day, keeps the crazy at bay.”
- “I’m just a girl standing in front of a salad, asking it to be chocolate.”
- “Tell me what ya want, what ya really really want. Chocolate. I want chocolate.”
- “Whoever said diamonds are a girl’s best friend, never had chocolate.”
- “Skinny people are easier to kidnap… Eat chocolate. Stay safe.”
- “The first five days after the weekend are the hardest. Eat chocolate.”
- “I’d give up chocolate, but I’m not a quitter.”
- “I almost choked on a carrot today—all I could think was chocolate would’ve never done this to me.”
- “Chocolate says ‘I’m sorry,’ so much better than words.”
- “Don’t wreck a sublime chocolate experience by feeling guilty.”
- “People who love to eat are always the best people.” – Julia Child
- “You are what you eat, so eat something sweet.”
- “I don’t mean to brag, but I just finished my 14-day diet in 3 hours and 12 minutes.”
- “Kinda need to work out, kinda wanna eat chocolate.”
- “Chocolate is better than therapy and you don’t need an appointment.”
- "I'm a better person when I'm eating chocolate."
- “When the going gets tough, the tough make chocolate.”
- “A balanced diet is chocolate in both hands.”
- “Chocolate is to women what duct tape is to men. It fixes everything.”
- “I believe in chocolate for breakfast.”
- "Wanted: Chocolate with the nutritional value of kale, but that does not contain any traces of kale. Your move, science."
- “Things are getting worse, please send more chocolate.”
- “Life is short, eat dessert first.”
- “Coffee makes it possible to get out of bed. Chocolate makes it worthwhile.”
- “I don’t need an inspirational quote. I need chocolate.”
SEASONS & HOLIDAYS
- “Love is in the air. Nope, that’s chocolate.” (Valentine’s Day)
- “Roses are red. Violets are blue. Diets are hard. Chocolate.” (Valentine’s Day)
- “Ways to my heart: Buy me chocolate. Make me chocolate. Be chocolate.” (Valentine’s Day)
- “And IIIIIII E-III will always love yoooooou.” (Valentine’s Day)
- “She gave you life. Give her chocolate.” (Mother’s Day)
- “Thanks, Mom. I’m awesome.” (Mother’s Day)
- “I was going to tell you a joke about an egg, but it’s not all it’s cracked up to be.” (Easter)
- “You are egg-stra special.” (Easter)
- “You’re one of my favorite peeps.” (Easter)
- “Follow the bunny. He has chocolate.” (Easter)
- “Easter eggs prove that kids can find things, but only when they want to.” (Easter)
- “We’d like s’more weekend, please.” (Summer)
- “Cozy sweaters. Crisp air. Apple picking. Hot cocoa. Crunchy leaves. Fall.” (Fall)
- “When someone says it’s too soon for pumpkin spice and you realize you don’t need that kind of negativity in your life.” (Fall)
- “When the clock strikes midnight…pumpkin everything.” (Fall)
- “There’s nothing fun about fun-size candy bars.” (Halloween)
- “Trick or treat yourself.” (Halloween)
- “We’re keeping it corny.” (Halloween)
- “Hocus pocus. I need chocolate to focus.” (Halloween)
- “Don’t forget to buy your Halloween candy early, so you have time to buy more after you eat it all.” (Halloween)
- “Tonight’s the night we eat the candy! -Parents” (Halloween)
- “You’re never too old to beg for free candy.” (Halloween)
- “Thankful for…stretchy waistbands.” (Thanksgiving)
- “Happy Thanksgiving! Remember to set your scale back 10 pounds this week.” (Thanksgiving)
- “When you buy from a small business and actual person does a happy dance.” (Small Business Saturday)
- “Hot chocolate is like a hug from the inside.” (Winter)
- “I try to shop for Christmas gifts…then I see something and I think, you know who would like that? Meee!” (Christmas)
- “May all your regifting go undetected this year.” (Christmas)
- “How to host an introvert holiday party: 1. Buy snacks 2. Invite no one.” (Christmas)
If you’ve ever hesitated to use a letter board for fear you’re not clever enough…fear no more and go get yourself a letter board! Tag @retailconfectioners on Facebook and show us your most clever letter board posts.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week 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.
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Posted By RCI,
Sunday, January 19, 2020
Updated: Thursday, January 21, 2021
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Looking to celebrate this Valentine’s Day in a big way, but with little extra effort? If you already make chocolate-covered sandwich cookies or pretzels, the following ideas will require very little, if any, additional ingredients and minimal effort. Keep reading for five quick and easy tricks to make your existing treats #adorbs this Valentine’s Day. “PAW-some” Puppy Pretzels Package these adorable pretzel treats with a printable tag that says “Puppy Love” or “You’re PAW-some!” and watch these puppies leap off the shelves. Credit: For Modern Kids Love Bug Sandwich Cookies All you need is some red confectioners coating, dark chocolate and candy eyes to transform your chocolate-covered sandwich cookies into lady bugs for Valentine’s Day. Credit: Cakegirls® Sweet Emoji Sandwich Cookies It’s okay to get emotional about how cute and easy these emoji-inspired cookies are. Dip in yellow confectioners’ coating and candy eyes and heart sprinkles. This particular example from Cakegirls® used an edible ink marker to draw the faces, but you could also pipe expressions with dark chocolate. Credit: In The Kids Kitchen "Beary" Cute Sandwich Cookies Pour on the cuteness by transforming chocolate-covered sandwich into bears. Use chocolate wafers for the ears and pipe on light pink confectioners’ coating for the snout and a heart sprinkle for the mouth. Credit: Sweet Simple Stuff Peanut Butter Cookie Broken Hearts Why mend a broken heart when you can eat? Transform everyone’s favorite peanut butter sandwich cookie by cutting it in half diagonally and covering it in red coating and a drizzle of chocolate. Consumers are sure to fall in love with these adorable treats this Valentine's Day! Make sure to share plenty of photos of your Valentine’s Day treats on social media and your e-commerce site for greater exposure and sales potential. If you plan to make a small batch of these fun treats, let consumers know they’re available for a limited-time only in your social media posts and your online store. This will cover you if you do sell out (we hope you do!) and also encourage shoppers to buy by creating a sense of urgency. Make note of the quantities you made and sold to help determine whether to bring them back this time next year. Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week 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.
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Posted By RCI,
Tuesday, November 19, 2019
Updated: Monday, April 27, 2020
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Just as it’s never too early to start reading to children, it’s never too early to teach them to appreciate the art of chocolate making. Giving your customers access to books that teach children about how chocolate and candy is made - in a language they can understand - is just the start to creating the next generation of consumers that know the difference between what’s on your shelf and the shelf at the convenience store down the street.
Here’s some recommended books to add to your shelves.
Candy Making for Kids is a creative and fun book full of easy-to-follow candy recipes for kids. From traditional favorites such as toffee and fudge to whimsical creations such as candy caterpillars and candy play-dough, kids of all ages will absolutely love these delicious and cute treats. Perfect for children’s parties, holiday parties, packaging up for friends, or simply enjoying at home, these recipe ideas are sure to become a family favorite!
When George and the man with the yellow hat stop to shop at a chocolate factory store, George becomes curious about how chocolates are made. Though he begins to follow the factory tour, George is soon off on his own to investigate.
How does a cocoa bean turn into tasty chocolate? Follow each step in the food production cycle—from planting cocoa trees to eating a sweet treat.
Bean to bar... to book! Join a charming little girl named Coco as she goes on a magical journey to discover how chocolate is made. Guided by the gentle, loving hand of her favorite chocolate maker, Coco learns the sweet secrets to confection perfection.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week 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.
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Posted By RCI,
Wednesday, September 11, 2019
Updated: Monday, April 27, 2020
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Impress your customers during the holidays and year around with 3D moulded chocolates. Brian Donaghy of Tomric Systems shares step-by-step instructions for working with both solid and hollow moulds, plus important considerations when it comes to tempering and cooling.
Start with Good Temper
It seems fairly basic, but before we dive into moulding chocolate, I feel compelled to note that proper moulding techniques all start with chocolate in good temper. Good temper leads to appropriate viscosity (90 or below for 3D moulding), which ultimately leads to better finished pieces, whether that be your three-foot hollow bunny, your solid chocolate Santa pop or the shell to that beautifully decorated artisan-style praline. We are always looking for bubble-free chocolate, of even thickness throughout the moulded piece with the beautiful shine and snap that will delight our customer. How can we get there?
Solid Moulds
Many 3D moulds are designed as an open or closed format. The open format allows the mould to be made hollow or solid, while the closed format only allows for hollow manufacturing. Solid forming is fairly straight forward; clip the two (or more pieces) together, fill with chocolate, (bubble-free is easier to achieve, if you vibrate the mould while filling) and set filled mould in a cool space with air flow—I prefer 50˚F for my refrigeration temperature. Leave the mould there until you can see the chocolate pulling away from the inside of the plastic. If the chocolate piece experiences breakage during this time, I will often remove some of the clips and turn the mould onto its base to finish the crystallization process. Once the piece is ready to be unmoulded, I remove it from the cool space and allow it to return to room temperature before I unmould. Waiting this little bit, helps to prevent sugar bloom or condensation on the piece. If the mould has flash (chocolate on the seam that slipped between the plastic sides), cut it off with a utility knife or sharp paring knife and then use compressed air or a badger-style brush to remove the excess chocolate.
Hollow Moulds
The process for creating hollow moulded chocolates is similar to the solid, but after filling it while vibrating the mould, set the mould aside at room temperature for a couple minutes. Next, pour the chocolate from the mould back into the temperer. Repeat this process until the piece is the appropriate weight or thickness. Create the bottom of the piece, by pouring tempered chocolate onto a lined sheet pan, slightly bigger than the base of the mould. Stand the mould into that pool of chocolate and place the mould and sheet pan in a cool space. Like the solid piece, remove clips early if there is breakage, and bring the piece back to room temperature before unmoulding. The extra chocolate around the base of the mould can be easily removed prior to opening the mould by placing a knife between the mould and the chocolate, it should just break away if the chocolate is finished crystallizing.
Cooling Time
What amount of time is best to store chocolates in a cool space before removing the mould? This will depend on a few factors; the size of the mould, how much chocolate the mould uses and the actual temperature of the space. Regardless of these variables, remember that no matter the size, amount of chocolate or room temperature, you will get more consistent results if that space has moving air, because moulding chocolate that has been properly tempered requires heat exchange created by airflow.
Follow this expert advice to achieve bubble-free moulded chocolates with a beautiful shine and snap.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week 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.
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Posted By RCI,
Tuesday, August 13, 2019
Updated: Monday, April 27, 2020
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The mention of freezing chocolate products not too long ago was looked upon by candy makers as taboo. The two main concerns were “the product will bloom” or “the taste will be lost.”
Today, with new freezing systems and a better understanding of how to freeze products, it has become commonplace in the industry. Some of the largest manufacturers freeze products to keep up with seasonal demands.
In this excerpt from a past RCI regional conference, RCI member Mike Koch, of Morely Candy Makers/ Sanders Candy, offers 4 simple steps for successfully freezing and thawing chocolate, plus maximum storage times for both filled pieces and solid chocolates.
Freezing:
1. Prepare the product
· Shrink wrap or wrap as tight as possible, making the package air tight.
· Double shrink wrapping stock boxes is the best method if you use that type of packaging.
· If you don’t have a shrink wrapper, a double layer of plastic wrap will work.
2. Maintain a stable freezing and thawing process.
· Most household or small commercial freezers can consistently maintain temperatures with short thaw cycles, if any.
· Opening and closing freezers increases humidity in the units, thus the need for defrosting.
· Larger operations should utilize freezers that have defrosting cycles.
· Proper freezer drainage and regular maintenance is key to ensuring stability.
· Evaluate defrosting time regularly. If this process takes too long, product packaging could get wet. If it is too short, the cost of freezing will increase due to the use of power.
Thawing:
This may be the most important part of freezing.
1. Remove product from the freezer
· When removed from the freezer, product should be stored at 60 degrees Farenheit, with limited humidity.
2. Create air movement around the thawing package
· Smaller operations can remove a stock box from the freezer and place it on a counter with a small fan blowing on the package.
· Larger operations can put a pallet on a rack with a fan blowing on one end.
· Do not open the package or remove the wrap until the product temperature rises up to the room temperature.
· When opened at room temperature, the product will look and taste the same as it did before freezing.
For best results, thaw and sell frozen products within the recommended times below.
· Filled pieces and truffles should be 3-4 months.
· Solid chocolate pieces should be 6-8 months.
Freezing is not for everyone, but for the companies that do freeze and do it right, it is a major part of their planning and operations. You cannot cut corners or hurry this process. It is a way for smaller confectioners to purchase products and reach the minimum manufacturer requirement. It will increase your shelf life a few months and will not harm the products.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week 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.
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Chocolate
Freeze
Production
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Posted By RCI,
Tuesday, April 16, 2019
Updated: Monday, April 27, 2020
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As consumers, we love chocolate-covered nuts because they represent not one, but multiple craveable characteristics. Crunchy – check! Sweet and salty – check! Plus, as a good source of protein and healthy fats, they are often categorized as being a healthier and more satisfying treat!
However, when combining nuts and chocolate in confections oil migration often presents problems. Oil migration between the chocolate and nut or nut paste leads to changes in the quality of the confection, such as visible surface bloom, hardening of the filling and softening of the chocolate.
While oil migration is inevitable when pairing chocolate and nuts together, the following techniques will help avoid or slow oil migration, pulled from education led by Guittard Chocolate Company and the Oregon Hazelnut Marketing Board at RCI’s 2018 Fall Regional Conference in Portland, Oregon last fall.
- If using roasted hazelnuts, use a two-step roasting process.
- Select a chocolate with a fine particle size.
- Ensure the chocolate is well-tempered.
- When adding hazelnuts or hazelnut paste to tempered chocolate, the temperature of the hazelnuts should be within 1-2˚F of the temperature of the tempered chocolate.
- A thicker layer of chocolate around a hazelnut or hazelnut filling slows oil migration, bloom formation and textural change.
- Double enrobing with cooling between layers.
- Consider the shape and design of the confection to limit thin spots of coating.
- During storage, limit temperature fluctuations.
With these expert tips for fighting oil migration, you can create truly craveable treats using hazelnuts and other nuts. RCI members: Login at retailconfectioners.org/pasteducation to access this and other education recordings from past RCI events.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week 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.
Tags:
bloom
Chocolate
Chocolate-Covered Nuts
Nuts
Oil Migration
troubleshooting
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