Thanks Gap, I will simply have to learn how to be less messy and better organized with my utensils. I have to be honest, I did not even think about melting it off of the utensils back into the other chocolate.

If you are talking about wastage from melting chocolate, tempering it and then making confections - there should be barely any (any chocolate you throw away is profits being thrown away). Scrape all the bowls/utensils clean and then hit them with a heat gun to melt/scrape off the last bits. Add the chocolate scraps back into the melting tank for the next day. If you find a little dark/white/milk has mixed together, it can go back into a melting tank withmilk chocolate or be used in centres for your next batch.

Sorry, me again. I was wondering if there is a industry standard on wastage as far as the chocolate goes. I mean the whole tempering and dipping. How much chocolate is wasted that you cannot use again. I mean sticking to bowls and utensils and such.

Of course I need it to make my sums with the real chocolate that is more expensive than the coating I have been using. This is making the product a lot more expensive and I have to bring it to the attention of the client wanting it.

I will, of course, not say it as bluntly, the price will simply have to go up1

Thanks

Magriet

updated by @magrietha-hendrika-du-plessis: 04/11/25 09:27:36