Forum Activity for @Jeff Slaughter

How Did You Choose Your Market Location

Posted in: Chocolate Education

Wendy,Thanks so much for your response. Do you have a retail shop or do you do wholesale? I've thought about adding gelato to my in-store product mix in the warm months to offset the drop in chocolate sales. What do you think about that?Jeff

How Did You Choose Your Market Location

Posted in: Chocolate Education

Hey Jeff! I started my shop in my home town. Seemed like a good choice for me because we were traveling so much to visit home and family when we lived in other cities...so we decided to come home. Luckily there wasn't a lot of competition here...seems harder to get people to "understand" good chocolate here in the southeast (or at least our area)...Plus it is really humid and hot...summers are very slow for a chocolate business. But I think anywhere you go will have it's ups and downs. You just have to make it work for you. If you have a good product, people will come. Good luck! Happy to help however I can...if I can!

How Did You Choose Your Market Location

Posted in: Chocolate Education

Hi All,
updated by @Jeff Slaughter: 05/21/15 17:24:58

Starting Chocolate School/Store

Posted in: News & New Product Press (Read-Only)

We are starting a chocolate tasting school/store in Minnesota and are planning to specialize first on Italian chocolates (Amedei, Slitti, etc.), then adding French and possibly American in a year or so. We would appreciate every advice from people who have tried similar approach (education first, sales secondary) on how to create and grow interest. Also, if anybody knows of reliable wholesalers in the United States, please let us know.
updated by @Ella: 12/13/24 12:16:07

"Trouble in Candyland" - Cocao bean price fixing underway?

Posted in: News & New Product Press (Read-Only)

Here's another news story on the purchase.

"Trouble in Candyland" - Cocao bean price fixing underway?

Posted in: News & New Product Press (Read-Only)

I can't view the video through our corporate firewall, but if the story is in relation to the EU hedge fund buying up stocks of physical inventory, it could be a big deal. He's done it a few times before, with mixed success (on his part). The issue is that EU buys to a different grade than does the US, and hoarding beans in an environment where quality is already on the decline is going to result in bean buyers likely being willing to pay more for alternate origins in an attempt to secure the appropriate quality, and they'll address flavor via a number of techniques that i'm not going to go into. He's using a sophisticated (for a hedge manager) combination of crop forecasting, demand projections, regional socio-economic modelling, and political/legislative monitoring to come to the conclusion that the timing is to his advantage to do this.It's a gamble on his part, no doubt, but based on some decent assumptions. He doesn't have the depth of insight that, well, others embedded in the industry might have, but that doesn't mean his data is flawed. The down side of him having an up side, is that for bean users, it'll likely result in a significant increase in bean, butter, and powder prices across the boards for many origins.

"Trouble in Candyland" - Cocao bean price fixing underway?

Posted in: News & New Product Press (Read-Only)

Definitely not enough details. Iif you are bulk buying market/basic auction beans vs if you are a specialty shop that has a relationship with a farm--I doubt you'll notice. The big buyers might feel it but it will take some time to come down the pipe to where farms will renegotiate their prices.Plus a hedge fund is just that, a hedge.. they could end up on the losing end and then they push their beans into the market and cause a massive fall in prices.Too early to tell, watch and ponder your sources.

"Trouble in Candyland" - Cocao bean price fixing underway?

Posted in: News & New Product Press (Read-Only)

http://news.yahoo.com/video/business-15749628/trouble-in-candyland-20933448
updated by @Robert Cabeca: 12/13/24 12:16:07

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

How will your casino client store the product once it arrives?

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

awesome idea for reusable, haven't used the plastic covers before.for this customer though, they have to be delivered and disposable.thanks cheebs!

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

thanks everyone, got it all worked out...Brian and Sean pulled through!gooooooooo Tomric!

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

I would like to suggest an entirely different approach. Try half-sheet pans and covers. Readily available, reusable, and inexpensive. Also fit a LOT of pieces per pan, already in their candy cups. Easily transportable in a rack or carrier.

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

I'd contact Brian. He will understand the urgency of your situation.Pierre

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

I like Sean very much - but he's not one I'd leave voicemail for - he rarely calls back!

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

Oh I got a real person, but Sean was on the other line so I left a voicemail.I like Tomric and I like Sean; I bought my Selmi from them, but I have had several times when I had asked questions via email with no response...I guess lost in the shuffle? I have to call and get someone on the phone.Brian is awesome, I met with him and he was the one who told me that Tomric had the packaging.Thanks for reply!

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

Tomric does have the bulk packaging - not sure why they aren't answering - I've always had a real person answer the phone.Brian is on this site and will probably see your request.

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

I am about to start selling to a casino company andam faced with bulk packaging. They do parties for 600-1000 people allof the time and the chef wants my pieces for his buffets. This first party is for1000 pcs.

The company who does my retail boxes (Sweet Packaging)does not have a bulk packaging system and I have found little resultsonline. Does anyone use or have seen a multi-layered box/tray system outthere?

Iwas told Tomric could get this together but they won't return calls.

Myreal problem is that I'm going out of town for 2 weeks and have about 1week to get something here.

HELP! and Thanks,
Rick
updated by @Rick Jordan: 04/11/25 09:27:36

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

That's great! I just reread my post though and wanted to correct my typo -- of course the more viscous chocolate produces a medium (rather than thin) shell. Verhagen is right on with the star designation. So I've had experience with the 811NV Callebaut Dark. It has three drops (or stars) for liquidity. For me it produced a thicker shell than say, Valrhona's Equatoriale Noir, after it was tempered. Good luck with your chocolate adventures!

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

What are you using to heat the molds - control the temp.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Never mind, for some reason the response thread did not appear when I first responded...so, it seems you are getting some great advice.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Do you vibrate the molds after spraying them?
updated by @Julie Bolejack: 06/28/15 06:33:45

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Jennifer - appreciate your input. We've gotten things all in order since I started this post and things are running smoothly!Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Jennifer,Belgium Chocolate should not gives you problems, pay attention to the numbers of **** on the product, the best Belgium chocolate for moulds is chocolate with 4 ****For sharp right angels or points use a toothpick or cocktail stick before shaking/ vibrating.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

I've found that some molds are more prone to bubbles (like the ones with sharp right angles or points), especially if your using Belgian chocolate that is less viscous and produces a "medium" shell. With the real problem molds, the only technique that's worked for me is to paint a very thin layer into the mold and then mold. Even when I hold the mold on the vibrator for a long time, if it's a thicker chocolate, I'll still have trapped bubbles.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Great advice -thanks Brad!

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

For the higher detail mold I always heat my molds to the working temp of the chocolate. That way the chocolate is not cooling right when it hits the mold. It gives the vibrating table a better chance of getting the bubbles out.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

100% sure it will work , I have learned this in Belgium, let me know if it helps .Just finished a 2 year schooling in Belgium to become a chocolatier.look at the internetsite : www.callebaut.com (very interesting).Wim

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Wim - we do actually have a vibrating table - will also try the rubber hammer! I'm up for trying anything that will work!Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Ruth, definitely will be checking that tonight and making some adjustments.Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Brian,If you don't have a machine for this than use a small rubber hammer it sound strange but it's all about the vibrations.Or vibrated it on a table. Look at www.callebaut.com / callebaut tv a perfect site.Kind RegardsWim Verhagen

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Check the viscosity of your chocolate. You should be using a fairly thin one on detailed molds.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Andrea and Kerry -Yeah that's the issue mainly - with shells that have higher detail.Back at it tonight to do some work!Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Use a small skewer into each cone to get the bubbles out of the tip.Shells made ahead have never been a problem - and usually come out shinier for the delay.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

I haven't found a 100% method of getting rid of air bubbles. It is always the molds with the most detail that give me an issues. I hit them on the table as other people here have already described and sometimes use a vibrating table as well. Depending on how many molds you are filling you can buy a cheapo dental vibrating table on Ebay and see if it works for you. I fill my molds by hand and have started to move the mold back and forth as I am filling it - not exactly shaking it but the chocolate is in its most liquid state and I think this has helped move the choclate into the trouble spots while pushing the air out. There are always one or two pieces that still have an air bubble. I have also given up on a few molds that never seem to work (like the slanted cone shape - nothing has ever worked to get chocolate at the point of the cone...)I have stored molds that have chocolate in them in a cool, dry place until I am ready to fill them and cap them and have not had any problems. Certainly until the next day shouldn't be an issue. I think a lot of people (like me) will fill a bunch of molds one day, making fillings and fill the next day and cap the day after that. This is especially true for me if I am making a big variety of flavors at once.Andrea

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

hahah...Nice...we're totally going to have a rustic collection too!

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

It's "rustic"!

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Shane,We do use a vibrating table as well as the good ol' fashioned bang-em-on-the-table method but still have a few issues. Maybe I'm looking for something that's really hard to get at the artisan level and that's 0 air bubbles! Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Hi David - Thanks for replying.We do use pre-made shells for our caramels but the truffles we prefer to use molded shells. Interesting concept about the vacuum though. Thanks for the link too!Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

I feel your pain. I hand paintbrush each mold (several coats each) to avoid it, but it's extremely time consuming. You can build a shaker/vibrating table that may help, as well. At school, we'd rap the mold against the table a few times to try and dislodge bubbles. I personally prefer the time consuming method as it allows me to really control the thickness of the walls, but that's just me and I'd certainly change my method if I were working on a commercial scale.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

One way to get air bubbles out of a molded substance is by putting the filled mold in a vacuum chamber while the substance is still molten and pulling a vacuum on it. Haven't tried it myself with chocolate though...The big companies make a huge variety of premade shells, and they are sold by the zillions to pastry chefs and restaurants worldwide for later filling. Here's 101 from Uster: http://www.auiswisscatalogue.com/1-VESL.html

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Hello!
updated by @Lindsay Truffler: 04/11/25 09:27:36

Data on chocolate companies and the potential growth

Posted in: Chocolate Education

I know there is a pretty extensive list of bean to bar makers somewhere here on TCL. As far as market segment, I would think it will be difficult to get a grasp with most companies being small and privately held and most relatively new. Most of the market studies rely on reporting by publicly held companies to attain the segmentation numbers. I would recommend inquiring with a market research firm on commissioning a study tailorerd to your needs.David MasonBlack Mountain Chocolate