Forum Activity for @Frank Schmidt

Closer Connection: Chocolate buyer to Farmer??

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

Now were talkinYoung people in the Midwest, U.S. are asked to research cocoa production in Africa for a new project by Askinosie Chocolate Company.In todays issue (Nov 23rd, 2009) http://www.news-leader.com/apps/pbcs.dll/article?AID=2009911230361 of the Springfield, Missouri News Leader, there is a discussion about the Cocoa Honors project sponsored by Shawn Askinosie asking high school and college students to assist him in selecting an African nation to be the source of cocoa beans for a new Askinosie bar. He expects it will take about a year and a half for the vetting process.A very important point in this article IMHO (besides the great idea of involving U.S. students in the research) is the attempt to ensure that the farmer (cacao grower) actually receives some of the profits directly from Askinosies sales of the new bar. How this is actually accomplished is a major thrust of the chocolate companys research and business model.Ive heard that at the Net Impact conference held recently at Cornell Univ. a speaker from Sustainable Harvest Coffee ( http://sustainableharvest.com/our_model ) said that they are also looking into chocolate as a commodity to which they can apply their relationship marketing.Should we expect to see more small chocolate manufacturers and importers connecting the end consumer with the grower : more or less face-to-face?
updated by @Frank Schmidt: 12/13/24 12:16:07

Candy bar wrappers

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

Hi!!Have a look here. I hope you have luck!!! http://www.chocolatetin.com/store/category/by-brand_hersheys/

Candy bar wrappers

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

Thanks for the tip Richard, I didn't even think of trying that. Happy Holidays!

Candy bar wrappers

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

Have you tired contacting a local print shop? A lot them do food packaging or can tell you where to look for such paper. You may also want to try an xpdex retail store . It's a giant paper retailer, but in the walk in stores you don't have to buy huge quantities of a single type.

Candy bar wrappers

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

Ms Zhan has been asked NOT to solicit business in the fashion that she has been - essentially spamming members and conversations where the topic of packaging is mentioned WITH EXACTLY THE SAME BOILERPLATE MESSAGE that actually did not add anything to the topic being discussed.If she had only done this once or twice, maybe it would be okay. But it was many more times than that in a very short period of time, nearly completely filling the current activity list on the home page.If any member is interested in following up, please visit Ms Zhan's profile page and/or Friend her and correspond privately.If you have a business and want to reach ChocolateLife.com members this way, advertising and sponsorship programs are available that will enable you to do the job more effectively while supporting the community and not creating any ill will.Thanks in advance for your understanding on this mattter,:: Clay

Candy bar wrappers

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

Hi,I am from china packaging factory, maybe i can help you. Please tell me you idea or enquiry. Now, more and more confectionary factory like to buy theri packaging in China which can save them even more than 60%. My company website is www.winwaypackaging.com . You can email me at sales@winwaypackaging.com

Candy bar wrappers

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

Hi!Anyone know where to start my search for the nice, thick paper for wrapping candy bars? Not the kind with foil peeking out, but like Green & Black bars, or any of the other high-end bars.Any suggestions would be great!!Thanks
updated by @Woo Chocolate: 12/13/24 12:16:07

longevity, how to make your chocolates last longer.

Posted in: Tech Help, Tips, Tricks, Techniques

You can always add some citric acid to your recipe. 1part to 100. I thought freezing your ganache really changed the texture.

longevity, how to make your chocolates last longer.

Posted in: Tech Help, Tips, Tricks, Techniques

All excellent advice, thank you for your input everyone!

longevity, how to make your chocolates last longer.

Posted in: Tech Help, Tips, Tricks, Techniques

Finished truffles can also be frozen slowly without risking bloom as long as you are careful (though I daresay flash-freezing is preferable if you have the means). Jean Pierre Wybauw discusses this in one of his books. First you need to seal the chocolates in airtight plastic of some kind, with as little air inside as possible (vaccuum sealing would do nicely). They can then be placed in the fridge, left for 24hrs, then moved into the freezer. When thawing, you again leave them in the fridge for 24 hrs, and allow them to come to room temp for another 24hrs before unsealing them. It's important not to induce sudden temperature change, and not to expose the surface of the chocolates themselves to a markedly different atmosphere. I've done this a number of times with good results, but you can't freeze them indefinitely without losing some flavor/texture. I generally prefer not to freeze.As far as composition, I have used invert sugar and glucose to control water activity. I use some of each to get the flavor and texture I like, but you can play around. In my experience, invert sugar is better than glucose at retaining a consistent texture over time (a ganache using just glucose dries out faster than one with inverted sugar), but it lends a sticky texture and is of course sweeter in taste.

longevity, how to make your chocolates last longer.

Posted in: Tech Help, Tips, Tricks, Techniques

Fantastic, thanks. I think I will go with freezing. Makes sense. I really don't want to use chemicals or anything. I prefer fresh and natural all the way. there's enough chemicals and treatments on everything else we eat.

longevity, how to make your chocolates last longer.

Posted in: Tech Help, Tips, Tricks, Techniques

Just know as you tinker with life, you tinker with taste and texture. If you don't mind turning artificial or waxy there is a world of science you can inject but I don't recommend it.We freeze ganache tubs & pre-rolled ganache balls, then when it's time for use we let return to room temp (minus a few degrees) before enrobing/dipping. Once they are enrobed you can no longer freeze without cracking (too much shrinkage) but you can refrigerate them quite well. Sugar blooming will really only occur if you have too much humidity and they begin to sweat. Even then one trick we found was you can pop them with a torch if you catch them early enough.We strive for a fresh and natural product. Your goals may vary.

longevity, how to make your chocolates last longer.

Posted in: Tech Help, Tips, Tricks, Techniques

Perfect thanks I will check them out. I knew there had to be something here but I am new here and still learning how to navigate this site. Much appreciated

longevity, how to make your chocolates last longer.

Posted in: Tech Help, Tips, Tricks, Techniques

I was concerned about bloom if they are put in the fridge or freezer. I was told that if the chocolate is tempered properly it shouldn't bloom? Is that wrong? So when you say be careful in the way you warm is there anything specific I should do? On average what is the safe life span of a truffle? or chocolate? Anyone one used invertase? likes? dislike? Appreciate the info....

longevity, how to make your chocolates last longer.

Posted in: Tech Help, Tips, Tricks, Techniques

There are 2 primary ways to extend shelf life, reduce the water activity, or with cold storage. Common way to reduce water activity is to add a corn/glucose syrup, invert syrup, sorbitol, or glycerol. Each have their advantages and disadvantages, but all are considered to compromise flavor and/or texture, some more than others. Cold storage will work, just be carefull in how you warm up your pieces from the fridge or freezer to prevent sugar bloom from condensation.

longevity, how to make your chocolates last longer.

Posted in: Tech Help, Tips, Tricks, Techniques

I have cruised through the many discussions here and have not come across any bits on making chocolates last longer, maybe I haven't dug far enough?. Especially truffles. I want to start making larger batches but don't want to have make them all prior to a craft fair. what's the secret? I will be going to school in January so I'm sure I will learn but tis the season and friends want chocolates, and I want them to last and not have anyone get sick.Any pointers? Invertase? Milk substitutes?
updated by @Dirke Botsford: 04/11/25 09:27:36

using ganache cutters

Posted in: Tech Help, Tips, Tricks, Techniques

Wonderful!! Thanks so much to both of you.

using ganache cutters

Posted in: Tech Help, Tips, Tricks, Techniques

Like Carol says, bottom first, then cut. You can punch out about 3 centers before turning it upside down to remove the cut ganache. http://forums.egullet.org/index.php?/topic/95787-advanced-chocolate-class-with-jean-pierre-wybauw/page__view__findpost__p__1310386 Check out the picture about half way down the first post that show's Wybauw using the cutters.

using ganache cutters

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,I have those cutters also.I treat the ganache slab the same way as if I were slicing it into squares.Prepare the ganache, bottom it and then cut.

using ganache cutters

Posted in: Tech Help, Tips, Tricks, Techniques

Hi all,I just got a set of ganache cutters, but am wondering - do you bottom them before or after cutting the shape? And if you do it after cutting, how do you apply the chocolate? I was thinking of a small pastry brush, but can it be done with an icing spatula?Any other tips for working with ganache cutters?
updated by @tienchiu: 04/11/25 09:27:36

I'm new, not computer literate, want to connect, have many questions and passions regarding cacao

Posted in: Allow Me to Introduce Myself

Hi Kristin,Welcome to the world of raw cacao and raw chocolate. Sacred Chocolate is a supplier of bulk semi-tempered raw chocolate. We provide both liquor (paste) and couverture. We also make paste/couverture to your spec.We are certified organic as well. If you are interested in discussing further, feel free to give me a call at 415-342-0527.Hearts!Sacred Steve www.SacredChocolate.com

I'm new, not computer literate, want to connect, have many questions and passions regarding cacao

Posted in: Allow Me to Introduce Myself

Hello Cacao Appreciators,I'm new... new to the site, new to cacao. I'm looking for a "raw" cacao paste supplier who is fair trade, organic, environmentally sound, family farm or cooperative and in love with the cacao... etc. Any leads?? I'd prefer Criollo, mostly because my understanding is it is the oldest variety and I'm accustomed to it's flavor.(although I understand it varies depending on particular tree, harvest etc) I was getting it from someone in Az. who had a connection with a farm cooperative in Peru. I'm wanting to ween off my dependence on this other distributor and create my own connections.I'm also searching for some slightly tempered "raw" cacao to use as seed. No sugar, no dairy, no gluten, no soy, lotta love.And I desire to learn more about tempering without the use of sugar or agave, rather playing with yacon syrup and jerusalem artichoke syrup. I have some experience playing with these alternative sweeteners and things turned out ok, but had some challenges. Has anyone worked with these and experienced great success?Infinite Love and Gratitude,Kristin Grayce
updated by @Kristin McGary: 04/16/15 03:48:00

Visiting Europe

Posted in: Travels & Adventures

Thanks for that, I'd seen the book before but haven't read it yet, I'll be sure to do that. We're looking mostly at Barcelona, Paris, Brussels, Rome.

Visiting Europe

Posted in: Travels & Adventures

It probably depends where in Europe you are going ? A great resource to check out is www.davidlebovitz.com -he has a tours link, and you can search chocolate on his site for a variety of information and places . I recently went to London and checked his site for any tips and info (Melt and Borough Market ) they ended up being the best spots to check out . If you will be in Paris his book "Sweet Life in Paris " is a must read for the flight over.Keep us all posted on what you discover or plan to check out!

Visiting Europe

Posted in: Travels & Adventures

Hi all,I plan to travel to Europe next year around June/July, and was wondering if anyone knows of any chocolate-related tours I could go on, or places that I could attend.Thanks,Trish
updated by @Trish2: 04/12/15 03:19:04

Alcohol in Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

This topic is under discussion in another post under the identical title, so this discussion has been consolidated there.

Alcohol in Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

In the contradictory state of Ohio, no alcohol is allowed in confections without a license - and yet they have no provisions to issue licenses to confectioners. But you can add vanilla and other flavorings that contain alcohol. The key is it can't be an alcohol meant to be consumed as a drink. Who makes up these rules? How do you label alcohol that's been cooked down to reduce its percentage? And does the flavor suffer? Does anyone have any good flavor alternatives to Cointreau, Brandy, or Amaretto? I feel that in Ohio we are at a competitive disadvantage to the rest of the country. And how about the issue of shipping. Do those of you in states that allow alcohol content have to be careful not to sell to minors? And can you ship anywhere to anyone? I'm trying to decide if I should become an activist in politics. Is there a chocolate lobbying group? Jeez - Prohibition all over again. Ship truffles to Congress. Forget the budget deficit, health care reform, etc. By God, I want alcohol in my truffles! Ok, I'm done ranting. But I would like to know what y'all are doing on this topic.
updated by @Beth Mansfield: 04/11/25 09:27:36

Round paper boxes

Posted in: Classifieds ARCHIVE

There is no photo attached to this post. It would help us to answer the question if we knew exactly what you were looking for. Reply to your original post and then either click on the camera icon to load the photo directly in your reply or click on the Upload Files button below to add the photo as an attachment to your post.:: Clay

Round paper boxes

Posted in: Classifieds ARCHIVE

I have been looking for a "unique" type of packaging for my chocolates while I came across this round box. I contacted the company but it was just a stock photo. I have been looking all over for a round box and I never realized how hard it really is. I can only find the clear plastic ones. Does anyone have any ideas on where I could find them without customizing my own.Thank you
updated by @ShacolatKonfections: 04/07/25 13:00:14

Chocolate packaging & boxes, something special?

Posted in: Opinion

i run a chocolate workshop called artisan chocolate workshop and allways looking for quality boxes.

[ED: the author of this comment is in the UK - so is probably looking of UK/EU sources]
updated by @Mustapha Baztout: 09/11/15 22:18:48

Chocolate packaging & boxes, something special?

Posted in: Opinion

You should consider attending the Fancy food show in NY in June There are tons of companies that showcase their wares at the show. Also the philly Candy and gift show in September. there you will see samples and get many ideas for packaging. Good luck!

Chocolate packaging & boxes, something special?

Posted in: Opinion

You guys are all so cool...thanks and I will look into it..I already have some boxes but want to go another route at some point......I really am just a new comer but what i lack I make up for in enthusiasm..haha. What amazes me about this industry is that it is ever changing and one can never learn too much....

Chocolate packaging & boxes, something special?

Posted in: Opinion

What kinds of costs are we looking into here? I am just new and do not have a ton of money

Chocolate packaging & boxes, something special?

Posted in: Opinion

We we just looking into alternative packaging and into investing into our own printer that would allow us to print directly onto box lids, tins, etc. The majority of our clients want custom packaging. (logos or custom designs with runs of 100 up) It would be interesting if we could offer this service to other chocolate providers. I would love to hear any other interest?

Chocolate packaging & boxes, something special?

Posted in: Opinion

Just being nosey but what did you do for the christmas fair..I make 3-d sleighs and trees etc

Chocolate packaging & boxes, something special?

Posted in: Opinion

Oh I agree with you...I searched high and low and finally had to settle with www.boxandwrap.com...I chose the red with a gold stripe but they have not yet arrrived so i cannot tell you if they are what I want or not....I think the white ones in particular are BEYOND boring but just like you I am starting out and do not have the budget and it is not like the economy is such at the moment that you can make a lot of money straight away....

Chocolate packaging & boxes, something special?

Posted in: Opinion

custom-made boxes is expensive in US, but if you made it in China, it will be much more cheap. visit www.winwaypackaging.com , it may helps.

Chocolate packaging & boxes, something special?

Posted in: Opinion

Check out aspecialtybox.com for some more nice boxes. I second the poster who mentioned Chocolat-Chocolat and finally, I use sweetpacking.com for my one level up for standard packaging. For my boxes I just give away, I use Mod-Pac. They are fantastic with turnaround time on a wedding boxes when you need custom imprinting.

Chocolate packaging & boxes, something special?

Posted in: Opinion

That's a great Idea. I have a bunch of their boxes with wood sides and the mahogany chests. Thye are expensive and we don't sell tons of them but a refund on the refill could really help. ThanksBud

Chocolate packaging & boxes, something special?

Posted in: Opinion

I understand the craziness in packaging. I kinda went the other route however. I am a flights of fancy kind of person (also read ADD) so I brought in my other hobbies. I have made some glass boxes with Torches and Kilns. I also did some glass blowing for a bowl for my best friend's wedding. I realize this may be a bit off topic as one of your concerns was price, but I have utilized friends and family as well. For instance, our idea for Christmas was to have everyone decorate a box. I put in the chocolate and we do family friendly games to end up with a box other than your own.I have several artistic friends who do tatoos and the like as well. I buy the blank white boxes in bulk and send them over. When they come back they are anything but boring. The reusable nature of these is a tad limited though. I have also found that small fundraising efforts can bring out artistic and more helpful individuals. Think Elementary school kids selling boxes of chocolate with hand drawn lids.So anyway hello from a fellow newcomer. I hope something in all that helped.

Chocolate packaging & boxes, something special?

Posted in: Opinion

You need to start somewhere and your packaging is always evolving. Start with something you can feel comfortable with whether paper, plastics, recycled and spice it up with your own flair whether it's in stickers, ribbons, etc.Then when you have the budget you can move into something like Mod-Pac or Glerup and get your boxes built from the ground up custom. It's just a huge burden at the startup phase due to the run sizes.

Chocolate packaging & boxes, something special?

Posted in: Opinion

Ask and ye shall find. This just in . The JL Clark company is offering digital printing on metal tins in runs of 500 or fewer, on 30 different shapes/sizes of tins.