Chocolate bar packaging for lazy people
Posted in: Tech Help, Tips, Tricks, Techniques
http://www.super-tube.com/bopp.html
If you google it, there is a lot of information on it.
Cheers.
Forum Activity for @Brad Churchill
Posted in: Tech Help, Tips, Tricks, Techniques
Chocolate bar packaging for lazy people
Posted in: Tech Help, Tips, Tricks, Techniques
What is BOP tube?
Chocolate bar packaging for lazy people
Posted in: Tech Help, Tips, Tricks, Techniques
A roll of BOP tube and a heat sealer is super easy, and a better seal than foil. You can also put your own sticker on it. A lot of bars are being sealed thatway today. While it's done by machine on a huge assembly line, the premise is the same if you want to do it at home.
Chocolate bar packaging for lazy people
Posted in: Tech Help, Tips, Tricks, Techniques
you could try cello sheets. Nashville Wraps sells them. you can "wrap" the chocolate pretty quickly and they don't wrinkle like foil, and you can use a label to seal them up.
Chocolate bar packaging for lazy people
Posted in: Tech Help, Tips, Tricks, Techniques
I've seen people do it with just food-safe paper (straight onto the chocolate). Also vacuum pack the bar (expensive though, and not great for filled bars where pressure of vacuum can cause problems).
Chocolate bar packaging for lazy people
Posted in: Tech Help, Tips, Tricks, Techniques
Make a little sleeve out of some nice handmade paper. You can still put the bar inside the cello bag (although I'd probably do a quick foil wrap) - wrap the sleeve around and glue. http://blog.celebration.co.za/diy/diy-chocolate-wrappers/
Chocolate bar packaging for lazy people
Posted in: Tech Help, Tips, Tricks, Techniques
I make bars at home for friends. I'm not sufficiently motivated to wrap them in foil. What are some alternatives? They don't need much shelf life as they get eaten pretty quickly. I'm mostly looking for something a bit nicer than the cellophane bags I started with, or possibly use the bag inside a box. I'd like something for 1.5 and 3oz bars.
updated by @dsfg: 04/11/25 09:27:36
Tempering/Enrobing Machine Group Buy Take 2
Posted in: Classifieds ARCHIVE
I thought I would take a page from Lana's book and get a group together to buy Tempering/Enrobing machines at a discount. http://www.thechocolatelife.com/forum/topics/tempering-machine-group-buy?commentId=1978963%3AComment%3A128064
I would be looking at the same machines. So I'll just copy it from her post.
Perfect Air 2 and Enro 2 (tempering and enrobing): http://www.perfectinc.com/products.html
$11,225 for the enrobing line & the tempering machine ($3275 for just the tempering machine on it's own)
Options:
Vibrating table 860$
Warming cabinet for 40kg chocolate 2,750$
Bottom coating only 350$
Transport to Northern CA $415
Customs $175
35% deposit when ordered, the rest before shipping.
Bakon Choco TT with Mini Enrober : http://www.bakonusa.com/
Choco TT is $3,900. FOB Torrance CA.
Optional cart. $340.- no charge if purchased w/ enrober
Mini Enrober $8,000
So what does everyone think?
updated by @Joana whittingham: 04/07/25 13:00:14
70% cocoa
Posted in: Classifieds ARCHIVE
Swiss Chalet Fine Foods sells Felchlin but the cheapest I saw on their website was Cru Hacienda Elvesia 74%Rondo in 6 kg bags for$6.75/lb. Others are $8+to over $11/lb. Sounds like it's too expensive for what you want.
70% cocoa
Posted in: Classifieds ARCHIVE
Thanks. I live an hour from any size town...2 hrs from Raleigh....
so maybe there.
70% cocoa
Posted in: Classifieds ARCHIVE
Guittard has a range of chocolates with 70%+ cocoa content. Many of them are available in bar form and you might be able to find them at a local retailer. This will be cheaper than buying samples in either 1k or 5kg boxes.
70% cocoa
Posted in: Classifieds ARCHIVE
Just called Peters and they do have a 70% bittersweet.
I'll go back to their brochures before I order Monday.
70% cocoa
Posted in: Classifieds ARCHIVE
I have tried the Guittard samples before. No my customers are not sophicated enough to know the difference & $8/lb would not fly I am sure. So I guess Guittard it will be...
if I have difficulties obtaining trial amount, I'll let you know. Thanks so much!
I have always used Peters, but need a higher cocoa content product for a few clients.
Do want to test before I go crazy ordering. Maybe they can help me with this.
70% cocoa
Posted in: Classifieds ARCHIVE
What's your budget? And is your customer sophisticated enough to tell the difference and be willing to pay for it?
Valrhona is a good chocolate but it's at the upper end of the range, price wise. Even in 100lb quantities you're looking at $8+/pound plus shipping.
Callebaut/Cacao Barry, Belcolade, Guittard - you should be able to get those for between $3-5/lb. Domori would be about the same price as Valrhona.
If you're remelting and molding, unless the customer has specified a gourmet European brand, perhaps a US-made product might be nice. Guittard is made in California. There are some Callebaut-branded chocolates that are made in Vermont.
I may be able to help you out on the Guittard and/or Valrhona if you can't find a local supplier.
70% cocoa
Posted in: Classifieds ARCHIVE
In your opinion, would you start with Valrhona?
To test for solid molds..... 70%
70% cocoa
Posted in: Classifieds ARCHIVE
I usually purchase about 1000 lbs at the time & have it delivered by truck.
I wanted to try out a dark chocolate before buying in bulk. 100 lbs would probably
do my customers for Christmas. Could not remember the different brands, so you have really helped me. Thanks!
70% cocoa
Posted in: Classifieds ARCHIVE
Jackie:
Online - 100 lbs is a lot to ship, but there are on-line stores you can order from. Chocosphere has one of the broadest selections, but it's in Oregon so shipping to you is going to be most expensive. So going ...
Local -
There should be a bakery supply company in your area. They will usually carry a number of different chocolate brands, most likely the more commercial brands. They may or may not require you to set up an account, but the ones in my area will sell to just about anyone.
If you have a friend in a restaurant (or bakery) who orders through Sysco, UNFI, or another major distributor they also carry major brands and you might be able to get them to include the chocolate you want in their next order. You'll get good prices and shipping should be free.
If you're looking for a particular brand, e.g., Valrhona, Domori, Callebaut, Guittard, look up the company web site for their local distributor or call the 800# to find out who sells it locally.
70% cocoa
Posted in: Classifieds ARCHIVE
I have a client that wants solid chocolate in a very high cocoa content (he is an ironman participant) for Christmas Gifts. Where could I order not a huge volumeof really good dark dark chocolate? Like 100 lbs to start...
updated by @Jackie Jones: 04/07/25 13:00:14
Biggest chocolate lover so big I created a app about it
Posted in: Allow Me to Introduce Myself
Ever since I was a kid the only dessert I would eat had to have chocolate in it! So recently at my birthday dinner my parents were laughing at me saying you should do something with all of your favorite chocolate things. So I got a iphone for my birthday and decided i should create a app that has to do with all my favorite chocolate recipes. So everyone around me told me it will never work and I need my fellow chocolate lovers to help me out!!! The app is free right now so if you want to get it you can follow this link https://itunes.apple.com/us/app/chocolate-lover-recipes/id582978682 .... Thank to all that help if you dont have a apple product thank you for taking the time out to read this and I would still love to hear your feedback or similarities!
updated by @Teresa2: 04/09/15 14:58:13
Any criollo bars?
Posted in: Tasting Notes
I'm a chocolate lover who has tried many types, and decided that I like chocolate made from
criollo beans best. But most manufacturers don't list the bean type on their packages. Can
anyone tell me the names of small dark chocolate bars made from criolla, that I can buy at
places like Trader Joe's? -- Arnold Ismach
updated by @Arnold Ismach: 05/13/15 12:34:25
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
Dorothy:
Yes, I was referring to Fran's Chocolates in Seattle in my response.
I don't know where Fran's got their molds, I suspect that they were custom made. Contact Truffly Made to see what they have in stock - one might work for you.
I don't know if there is still a ChocolateLife member offer, but you can ask.
:: Clay
updated by @Clay Gordon: 06/13/15 16:36:24
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Clay,
Would this have been at Fran's Chocolates in Seattle? I have been reviewing severalof their Youtube videos and it show them pouring their caramels into molds.
Do you know where I could get those kinds of molds?
Thanks,
Dorothy
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
You can rework them even when too firm. You just cooked out too much water, so add water and recook. It takes a while to get the caramel back in solution. I found the easiest way is to put in the oven. In a few hours, it is in solution and ready to cook again. My mantra has always been "There are no mistakes in candy making---just rename it". I use that when all else fails:-)
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
I'm all with you on not wasting, believe me - I live off-grid and milk the goats on cold winter mornings to get the dairy for my candies so I treasure every ingredient and every watt! But my caramels have never come out too soft - three times too hard. The first time I tried to suffer through them and my husband broke a tooth! This was a very expensive effort at thrift. Rework is valuable, but knowing when to quit is as well 
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
Christopher -
A great observation. "Rework" is an overlooked skill.
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
This is just my opinion & I don't know about everyone else, but I've never thrown out a batch of caramel, if it's too soft try cooking it again, it works. Mix some nuts in it to make it firmer, then dip it, give it out as samples, but don't throw it out or you'll never make any money in this business. Everybody makes mistakes but what you do with the mistakes could be the difference between making it and not making it.
Like I said just my opinion.
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
Andrea:
Temperatures are relative. You want the center at about the temperature of the work room. If the center is very soft at this temp it may need to be colder so that it will hold its shape. Will that affect the temper of the chocolate? It could. You'll have to work within your own situation to find out.
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
Won't cooling the caramels before dipping throw the chocolate out of temper? I dipped my last batch at room temp and they turned out very well.
I 2nd Brad regarding altitude. I had been having issues with my caramels being too hard and I dropped the temperature I remove them from the heat to 240F and they are a nice soft texture. When removed at 245F they could be used as weapons. BTW, I am at about 5200 feet above sea level.
Andrea
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
Walt:
ChocolateLife sponsor Truffly Made molds can be used for caramel - the square may work for you. Right now they are offering a "buy five get one free" offer plus they are offering free shipping on orders of three or more.
If you don't want to make this sort of investment without first trying them out, just search for
" silicone caramel molds "
on Google. There are any number of suppliers offering many different shapes, sizes, and configurations. You do have to make sure that the mold is convex (wider at the opening or the caramel won't come out of the mold) and that there's not too much fine detail (the caramel will release cleanly and the detail that is there will be visible, when making harder caramels).
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
Hmmmmmm . . . Where would one obtain such molds?
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
You can also pour the hot caramel into silicon molds. There are a number of people who do this - saw it in mass production when I was in Seattle in October - and while it's expensive in terms of up-front investment, the labor savings is tremendous. You can put the molds right on top of your marble slab or water-cooled table.
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the replies. I don't think altitude is a problem here (I'm around 250 ft above sea level). The weather is supposed to be more suitable so I'll hopefully try a batch late Wednesday or early Thursday. My plan right now, based on more research and replies to this thread) is as follows:
Cook to 245, try the cold water test, let them sit in the frame for 24 hours, chill before cutting and keep them cool until I dip them. Any obvious red flags?
Walt
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
ALTITUDE.
It's important to note that theboiling point of water changes with alititude, which is why most caramel recipes totally suck. They don't account for the altitude change which effectively causes the boiling point of your ingredients to change, and subsequently the amount of water left in the caramel at the target temperature.
For every thousand feet of altitude gain, your water's boiling point will drop by approximately one degree celsius. For example, here in Calgary, our altitude is 4,500 feet, and the boiling point of our water is 95.5 degrees, NOT 100. This means that we have to drop the target temperature of our caramel down by 4.5 degrees. While this may not sound like much, it is in fact the difference between a nice, soft caramel, and one that can just about yank out your fillings when you chew it.
Add into the mix, an inaccurate thermometer, and you could be waaaay out.
Make sure you take into account your altitude gain from sea level, and if following a recipe, try to find out what altitude the recipe was tested at. It's important, yet they never say that in the cookbook. Duh.... Why?
Cheers
Brad
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
contact Hilliards for caramel knife....basically it's a rolling pin with knife blades. you can place ice packs on your slab surrounding the caramel to help cool it before cutting & dipping. and caramel that is cooked too fast will have more moisture therefor much softer than a batch cooked slowly to same temp. making confections consistantly equal is an art form. good luck.
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
I calibrated my thermometer and it boils around 214.5 so it looks like I need to add a few degrees to reach my target temp. I like the texture of my last batch so it seems my problem now is getting the cooled frame of caramel cut into even pieces with straight edges and having them hold their shape before and after dipping. So far I've been cutting by using a chefs knife and two of my half-inch frame bars side by side to make a 1" guide for the knife. The problem is the pressure required for the knife starts to deform the caramel and I want nice, perfectly square cubes. I read on another thread that some chill their cooled frame of caramel in the freezer before cutting in order to firm it up. Any other cutting tips, anyone? Thanks again for all of the help and encouragement. And for the record, I have yet to throw away a batch (perish the thought!). I top them with chopped pecans and some Callebaut callets and munch away. Low marks for visual appeal but they're darn tasty! 
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
Are you sure your thermometer is accurate? Test it in boiling water. I can never find reliable therms, even fresh out of the package. I use them as guidelines only, I rely on the cold water test - have a bowl of cold water in the fridge, drop a small amount of the cooking candy in when you think it's close to done, after a minute in the water the candy is the consistency that it will cool to if you stop cooking now. The thermometer tells me when to start testing, but I never trust it to tell me when the caramel's actually done to my preference. After they're cooled and cut up, I refrigerate til dipping time and they are firm and easy to use. Hang in there, every good candy maker has thrown away a good many batches of caramels!!
-Amy
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the replies. I've made another batch since I first posted. I cooked it to 245 and the results were similar (maybe even a little bit softer) which makes me think the problem is more environmental since it was warm and humid both days. I may try a batch later this week since we're finally due for some cooler, drier air. My initial plan was to fine tune the texture before I started trying to dip them but it sounds like that may not be the way to go. Does dipping make them hold their shape better?
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
I find I need to cook caramel to 250 F to get a firm but still chewy texture. 248 F and its to soft to hold its shape when dipping, 252 F and its getting pretty hard. I'm working at 5000 ft. elevation with (usually) low humidity, which may have an effect.
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
The moisture after cook has a huge affect on texture. Try a few degrees higher, maybe 245F. There are other things you can do with recipe to control the cold flow, but moisture is the easiest. Unless the caramel is very firm, it'll mend back if left as is after you cut, so cut just before you enrobe.
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
That sounds perfect to me. Cool the caramel in a large bowl and scoop out bits and dip. That way when the chocolate hardens the inside will be gooey instead of chewy, which is my preference. Care to share any of those caramel recipes?
After action report on my first attempt at Caramels
Posted in: Tech Help, Tips, Tricks, Techniques
I finally took a shot at caramels yesterday. For staters, I like to cook as a hobby, I like chocolate but I haven't done much by way of candy making. I bake with chocolate frequently bu don't have much candy making experience other than the occasional batch of toffee or brittle (which usually turn out fairly well). I bought Greweling's book as a starting point and yesterday was my first attempt so I decided to start with one of my favorites to eat (caramels) and something that looked relatively easy to make (the sweetened condensed milk version of the soft caramel recipe). Here's the good and the bad:
Good: Flavor was great!! I had planned to try all 3 soft caramel recipes in the book but now it's hard to imagine any of the others tasting better than these.
Color was good. I was a little worried here because the photo example in the book looked very pale. These had a nice deep, dark, brown, well . . . caramel, color. No complaints.
Bad: Way too soft! I poured them in a frame on a marble slab to cool. After slicing with a chefs knife, the sections would not hold their shape very well at all. Left them on the slab overnight and the sections had "melted" back together in a solid block although you could still see the lines made by the knife.
Bottom line is that these taste great but are way too soft to dip, IMO. I cooked them to 243 degrees, should I try going a little higher? Also, how sensitive is caramel to weather? It's unseasonably warm here (80 degrees today, nearly that yesterday). Do I need to cool the room? I know I do for tempering chocolate, not sure about making caramel.
All comments, questions, and suggestions appreciated.
Thanks,
Walt
updated by @Walt Moody: 04/11/25 09:27:36
chocoflex for ganache
Posted in: Tech Help, Tips, Tricks, Techniques
Nick
just wanted to let you know that i did a test run using the refrigeration/freezer method which the website Truffley Made recommends for using its silicone molds -- and it worked! They recommend refrigeration for 6-12 hours and freezer for 24 hours. I used a chocoflex mold, filled it with ganache, and then refrigerated for about 6 hours and then put it in the freezer overnight (probably 12-14 hours). Once the ganache set up a little (about 1-2 hours) I covered it tightly with plastic wrap. I unmolded them straight from the freezer, and while it was not perfect "pop out"- with a little push on the bottom most of them came out quite easily and with very little left in bottom. THe texture was fine - very creamy still. just wanted to share.