Did you know the day after Christmas is National Candy Cane Day? But don’t wait until December 26, celebrate this iconic holiday treat all month! In this throwback tip from 2013, we’ve shared five creative and easy ways (plus a couple new ideas) to incorporate candy canes into your product mix and presentation for the holidays.

Photo and tutorial courtesy ofamenphotography.com

Candy Cane Tree

Forty-four boxes of candy canes were used to make this impressive candy cane tree! Make an impact in your holiday window display or size it down for an eye-catching centerpiece for a tabletop display. Click here to view a step-by-step tutorial.

 

Photo and recipe courtesy ofinspiredreamer.com

Candy Cane Sweetheart Pops

With a box of mini candy canes, a lollipop stick and a bit of added heat, mould candy canes into hearts to frame your favorite holiday bark or dark chocolate. Plus, with the right color ribbon, this could easily double as a Valentine treat and a good way to use up leftover candy canes. Click here to view recipe.

 

 

Photo courtesy ofmarthastewart.com

Candy Cane Marshmallow

Sold separately or aside your own blend of hot cocoa mix, these festive peppermint marshmallows would add a pop of color to your shelf when packaged in clear candy bags. Click here to view recipe.

Photo courtesy ofbystephanielynn.com

Candy Cane Rudolph

Embellish these antlered treats with white jelly beans and black sugar pearls for eyes and red Skittles for Rudolph’s signature red nose.

Photo and recipe courtesy ofcookingclassy.com

Candy Cane Bark Popcorn

Save the plain popcorn for decorating the Christmas tree! Give out samples of candy-sweet popcorn bark to your guests and watch it pop off the shelf! Click here for more details.

 

 

If you have creative candy cane ideas to share, leave us a comment below!

 

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Tags:  Bark  Candy Canes  Candy Holidays  Candy Making  Chocolate  Creativity  Displays  Holidays  Ideas  Marshmallow  Merchandising  Peppermint  Popcorn  Recipe  Seasonal 

Photos courtesy ofAnnedore's Fine Chocolates

A tower of truffles or “truffle tree” is a stylish way for your customers to serve truffles to a large group. The Truffle Tree also makes for an eye-catching merchandising display for your retail shop. It is a big ticket item that can add nice revenue to your store’s sales. With a little advance planning, building the tree can be relatively easy to execute.

Here you will find a list of materials needed and step-by-step instructions for creating this showpiece as provided by RCI member, Annedore's Fine Chocolates. RCI members: Click here to log on to RCI’s member site and view three variations of ganache recipes on page 9 of 2014’s 3^rd quarter issue of Kettle Talk.

For ease of construction, un-dipped ganache balls may be stored in the freezer. Simply follow the instructions below for thawing and dipping the ganache balls and you are ready to build a tree on demand.

Materials Needed:

• Truffles (see recipes below)
• Silicone mats
• Plastic wrap
• Foam block
• Parchment paper or aluminum foil (optional)
• Round toothpicks
• Tempered chocolate
• Foam cone
• Wrapping paper or fabric (preferably coordinating with the color of your truffles)
• Flathead pins
• Scissors
• Ribbon or tree topper (optional)

Step-By-Step Instructions

 

1. Prepare truffle centers using your own ganache recipe or see recipes below. Pipe ganache onto silicone mats. Cover the mats with plastic wrap and refrigerate for 12 hours. Transfer mats to the freezer for 12 hours. Remove mats from the freezer and pop out ganache balls (Note: Balls may be returned to the freezer for future use). Cover balls with plastic wrap and allow them to come to room temperature.
2. Cover a foam block with parchment paper or aluminum foil, so it can be reused. Glue a toothpick into each ganache ball by, first, dipping one end of the toothpick into tempered chocolate and then inserting that end into the center of the flat side of the ganache ball. Allow toothpick to set up firmly in the ganache ball.
   
   
3. Once the toothpick is firmly set in the ganache ball you are ready to dip each ganache ball in tempered chocolate. Dip each ball carefully and then insert tooth-picked end of the ball into the block of foam. This will allow for perfect-looking, uniform truffles to create your truffle tree. Allow chocolate to set up. Truffles may be decorated while standing in the block of foam.
   
   
4. Before you begin to build your tree, first, wrap the foam cone completely with wrapping paper or fabric – secure with flathead pins, as needed.
   
   
5. Beginning at the bottom of the cone, push the tooth-picked truffles into the cone working your way around the cone to create the first row. On the second row, stagger the truffles by placing them in the open spaces created by the first row. Carefully work your way up the cone row by row until the entire cone is covered in truffles. Toothpicks may need to be cut as you reach the top of the cone.
   
   
6. Crown the top of your tree by inserting a tooth-picked truffle vertically on the top of the cone. Experiment with different tree toppers, such as a large bow or a chocolate initial or number (birthday idea). Use your imagination. 

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Tags:  Candy Making  Chocolate  Creativity  Displays  Idea Sharing  Ideas  Merchandising  Photos  Trends  Truffles  Tutorial 

Last week, twenty-seven chocolatiers participated in Retail Confectioners International’s Chocolate Boot Camp^®. Although students in the course varied in age and experience, each of them graduated with a better understanding of working with chocolate.

 

“No matter what size your company is or how long you have been in business, there is always something to learn at Chocolate Boot Camp," says Michael Crudden, Vice President of Operations at Rosalind Candy Castle and 2016 course graduate.

 

We’ve snagged 3 quick tips from this popular course to share with you! Even if you’re a seasoned vet, you may be surprised to learn something that you can incorporate into your business.

 

Tip #1: Some centers need to be cooled in order to make them firm enough to hold their shape. If centers are too cold, they will cause the chocolate coating to crack and have a dull finish. Ideally, centers should be between 65-75 degrees Farenheit when coated in chocolate.

  

Tip #2: When using chocolate moulds, avoid bloom by making sure the moulds are 4 degrees Fahrenheit cooler than the chocolate.

 

Tip #3: If you don’t have a tempermeter, dip a knife blade into chocolate, leaving a thin film on the blade. If the chocolate is firm and not tacky in 5 minutes, at normal room temperature (65-68 degrees Farenheit), it is in good temper.

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

Tags:  bloom  Candy Hacks  Candy Making  Chocolate  Chocolate Boot Camp  Chocolate Production  crack  dull finish  Education  Moulds  temper 

 

As if we needed another reason to “heart” chocolate, the scientific journal Heart published a recent study linking “habitual chocolate consumption” to a reduced risk of cardiovascular disease. Read it here.

 

This isn’t the first study to link chocolate to heart health. Other studies have also led scientists to believe that the plant compounds found in cacao beans, known as polyphenols, seem to improve the health of our blood vessels. Polyphenols cause blood vessels to expand, reducing blood pressure. Individuals with healthy blood vessels and healthy blood pressure are less likely to develop heart disease.

 

Unfortunately, there are no claims that chocolate is by no means the end-all, cure-all when it comes to heart disease or health in general. It is a good excuse to educate customers on the health benefits of chocolate next month and encourage trial of dark chocolate (65% cocoa or above).

 

Check out this fun video on the health benefits of chocolate, perhaps worthy ofsharing during American Heart Month.

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

Tags:  American Heart Month  Chocolate  Health Benefits of Chocolate  Video 

Everyone knows you aren’t supposed to feed your pets chocolate, but do you know what amounts and types of chocolate are more dangerous to our furry friends?

Chocolate contains a chemical compound called theobromine. This mild stimulant shares similarities with caffeine. Although harmless to humans, theobromine has a far more potent effect on cats and dogs. The average human would have to consume over 70 pounds of chocolate to experience the same lethal effects theobromine has on dogs and cats.

The effects of theobromine by cats and dogs can vary based on the amount and type of chocolate consumed. White and milk chocolate contain lower levels of theobromine, than darker chocolate. Unsweetened cocoa powder contains the highest percentage of theobromine. According to petmd.com, “8 ounces of milk chocolate may sicken a 50-pound dog, whereas a dog of the same size can be poisoned by as little as 1 ounce of baker’s chocolate.”

 

If you’ve heard that chocolate is harmful to dogs, most likely you’ve also heard tales of pets who got their paws on a pan of chocolate cookies or polished off a box of chocolates and “hey, they were fine!” Petmd.com offers an interactive chocolate toxicity meter for dog owners to enter in their dog’s weight as well as the type and amount of chocolate their pet consumed to determine toxicity levels. Even if a pet is not showing symptoms directly after consuming chocolate, it is important to keep a close watch on the animal and make an emergency veterinary visit if toxicity levels are considered moderate to severe.

During the holidays, when pet owners are likely to have chocolate within paws reach (e.g., chocolate chip cookies cooling on the counter or a box of chocolates under the Christmas tree), it may be a good time to remind customers to take precautions around their pets and offer safe, chocolate-free holiday treats for pet lovers shopping your store.
 

RCI member, Boehm’s Candies & Chocolates of Issaquah, WA offers 1.5-ounce dog treats dipped in peanut butter or white confectionery coating. These treats are safe for dogs and do not contain actual chocolate. 

 

RCI member, Bomboy’s Home Made Candy of Havre De Grace, MD sells Vanilla-Dipped Dog Bones for man’s best friend.

Give pet lovers a reason to shop in your store this holiday season by posting photos of your animal-friendly treats on social media. Even a small holiday-inspired display in your store will encourage visitors to include Fido in the holiday festivities.

 

Tags:  Chocolate  Merchandising  Specialty