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Tip # 182: Just Whip It: Truffles
Posted By RCI, Tuesday, February 2, 2016
Updated: Wednesday, April 29, 2020
 
For many, the truffle is the ultimate chocolatey confection. Made with high-quality chocolate and cream, traditional truffle centers are minimally processed offering rich flavor and a velvety mouthfeel.
 
Try a variation to the traditional truffle recipe, which will quickly become a new customer favorite.
 
For a light and airy melt-in-your-mouth truffle center, whip the cooled truffle center in a 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.
 
This is an excerpt from the first quarter issue of Kettle Talk in 2014. Click here to view the full article which offers more tips on making delicious meltaways and truffles as written by Randy Hofberger of R&D Candy Consultants, LLC.
 

Tags:  Candy Making  Chocolate  Chocolate Production  Holidays  Ideas  Recipe  Seasonal  Specialty  Valentine's Day 

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Tip #179: Get To Know Gluten
Posted By RCI, Tuesday, January 12, 2016
Updated: Wednesday, April 29, 2020
 
“Do your chocolates contain gluten?”
 
Chances are you’ve heard this question at least once or twice in the last year, if not in the last week.
 
January 13 is National Gluten-Free Day and if you’re not familiar with gluten, it may be time to get acquainted.
 
Gluten is a protein found in wheat, rye and barley. So sure, chocolate should be completely free of gluten. Before making any claims, do your homework.
 
Start by contacting your chocolate supplier, because even pure chocolate can contain gluten if processed on the same equipment as wheat. Next, look for gluten-containing ingredients in your chocolates. Common offenders are the products of wheat (cookies) or barley malt (a popular sweetener used in candy).
 
It is estimated celiac disease affects 1 in 100 people worldwide (Celiac DiseaseFoundation) and even more have gluten sensitivity, a wheat allergy or they are simply trying to avoid gluten for one reason or another. Regardless of their reason, the gluten-free segment has experienced staggering sales growth since the Food and Drug Administration released regulations for gluten-free labeling in 2013.
 
The Food and Drug Administration requires manufacturers to meet specific standards before labeling their products as gluten free by having their products tested in addition to following other manufacturing and ingredient sourcing protocols.
 
As an alternative, you may use the phrase “no gluten ingredients,” instead of “gluten free.” This lets the consumer know that there are no gluten ingredients in the product without full certainty gluten cross-contamination hasn’t occurred.
 

Regardless of your approach, consider ways to inform gluten-leary customers of products available for them. You may identify products that do not contain gluten with a special tag or even create a small display in your store. RCI member, See’s Candies of San Francisco, offers an allergen information list noting which of their candies are unsafe for customers with common food allergies such as nuts, eggs, soy, dairy and gluten. 


Tags:  Allergens  Candy Making  Chocolate Production  Gluten-Free  Specialty 

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Tip #170: Don’t Feed Dogs Chocolate
Posted By RCI, Tuesday, November 10, 2015
Updated: Wednesday, April 29, 2020
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 

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