Help me bling my bonbons!
Posted in: News & New Products Press
Fireman? Why not RCMP?
Forum Activity for @Clay
Help me bling my bonbons!
Posted in: News & New Products Press
LOL, No Ilana, I don't really want to use it. The glitter is bloody messy, and in some respects, in my mind it cheapens what we're trying to do.Having said that, I must adhere to the single most important rule about business, and that is: "find out what your customers want, and then give it to them." As long as the glitter doesn't affect the quality of texture and taste, I really see no difference between blinging them out, and wrapping them in the very shiny foil that we currently use.I just need to be sure the truffles are presented in an elegant and professional manner, and not by some show-girl in a tight outfit with her boobs hanging out all over the place. ....maybe a fireman with his shirt off??? ROFL.Brad.
Help me bling my bonbons!
Posted in: News & New Products Press
A short bit of research (Google "Edible Disco Sparkles") led me to this page , which leads here .Apparently, they are from the UK and a much greater selection is here .Check out this usage note from another site ... "The glitter flakes are fine, like artist's glitter- if you want a dust simply crush further using a pestle and mortar. "
Help me bling my bonbons!
Posted in: News & New Products Press
Hey everybody;
The other day, a customer referred me to the following website: www.bedazzlemybonbons.com
They wanted to know if I could bling out our truffles in the same fashion with similar colors.
I visited the site, and must admit that in true redneck fashion, I was immediately attracted to those shiny little things, so I ordered their sample package and checked it out. LOL
I was far from impressed with the confections, and it was pretty clear to me that the centers of their truffles all used artificial flavors. (I never did get past the hazelnut, which, in my opinion, really sucked).
HOWEVER...
They nailed the glitter down. It's not a fine dust. It's actually an edibleglitter which has almost NO texture whatsoever, and it's very sparkly (oh... and it gets all over EVERYTHING!)
Does anyone know where I could get edible glitter like that which you see on that site?
I'm hoping someone could help me out with this one!
Thanks.
Brad.
updated by @Brad Churchill: 03/11/26 06:20:34
Belgium Chocolate Tour ideas
Posted in: Travels & Adventures
Hi there Jeff! I just turned in my grant proposal for this trip! I really appreciate your advice! It was a huge help for me! Now that I have that under my belt...I will patiently wait to hear if I get to go there or not. If I don't get the grant...atleast I have a nice itinerary planned for when I can save up enough money to go. Thanks again! Please let me know if I can ever help you in any way! ~Wendy
Belgium Chocolate Tour ideas
Posted in: Travels & Adventures
Dear Chocolate Life Members,
I recently posted some comments to questions by a member about her upcoming trip to France and Belgium.
Having lived in Europe for more than 10 years, I've learned a bit about Belgium and France and even have a website about Brussels (see site address at end). Clay thought some of you might be interested in my comments, so I'm posting them in this section. I'm sure many of you have some things to add about your favorite chocolate experience in Europe.
Here we go....
Post #1:
Hi!
Great to hear from you.
If you are flexible on when you can travel, flights are least expensive pre-summer and post-summer. If you can stay near the Grand Place - say in the Ibis Hotel - you'll be close to much of the action and chocolate.
For a Grand Place Chocolate Tour here's what I recommend:
1. Tasting at Neuhaus (in the Grand Place)
2. Tasting at Godiva (in the Grand Place)
3. Tasting and a quick demonstration watch at Chocopolis (near Ibis)
4. Tasting and demo at Planete Chocolat (behind the Grand Place - see my website, Belgium Chocolate section)
5. Cafe Tasse tasting - also great place for coffee, hot chocolate and charm - see my site for directions. Five minute walk from Grand Place.
6. Tasting at Galler Chocolate in the Grand Place (nice packaging too)
7. You should be able to do all of that in a few hours. Then I'd go to the Sablon Square and visit Wittamer Chocolate - a small upscale boutique that only has one shop.
8. Across from Wittamer is Pierre Marcolini - also upscale. (See my 'Shopping page' under 'Attractions'.)
9. I don't recommend the chocolate museum in the Grand Place - to me it's a disappointment. You can read my story on it and decide for yourself. If you are able to go to Bruges and visit 'Choco Story' Museum - that's better.
When I say 'tasting' above, you'll have to choose a few chocolates to buy. The only one who will give you a free chocolate (one!) is Chocopolis. At least that's my experience.
There's also a Leonidas in the Grand Place, but I think the other chocolate shops are better.
You might also want to take a walking tour with Brussels Walks. They have a chocolate tour you can look into (also on my site.)
Let me know if I can answer any more questions!
Jeff
----------------------
Post #2:
Hi again!
Most people who come to Belgium visit Brussels, Brugges and Antwerp. Not sure how deep you want to go in Belgium, but as you probably know, Belgium is known for chocolate and has some 300 independent chocolatiers. If your focus is chocolate, I'd say a day in Brussels and a daytrip to Bruges (by train) would be enough. Bruges is a very beautiful city, built on canals, and very charming. Plus the Choco-Story museum is there as well as some independent chocolatiers (one was featured in a Rick Steves guidebook.)
If you are only going to Paris and Brussels and not renting a car, I'd say fly in and out of Paris and then take a train from Paris Nord to Brussels Midi. From there, you can connect to Brussels Central which is just a three-minute walk to the Grand Place. You can stay in a Grand Place hotel (like the Ibis), do the Grand Place and Sablon chocolate tours, and then take a train to Bruges for a day.
To get to Barry Callebaut in Wieze, Belgium, I think you might need to rent a car. You can do that from the Brussels airport, which you can access easily by taking a train from Brussels Central directly to the airport.
Let me know if you have any more questions. Happy to help.
Jeff
www.brussels-belgium-travel-guide.com
updated by @Jeff Slaughter: 04/10/15 05:50:43
what cacao butter should/should NOT look like ...
Posted in: Chocolate Education
cacao butter is extracted by pressing the cacao mass/liquor/paste. Either in an expeller press or hydraulic press to 'squeeze' the vegetable oil (cacao butter) from the cacao bean.Once it comes out it can either be deodorized or non-deoderized.deodorized butters are made by passing the oil through filters to remove all remnant particles of cacao solids and are used for cosmetics,pharmeceuticals and other industrial uses where white and flavor less cacao butter is needed.non-deoderized is just that, expressed butter which still has trace cacao solids, leaving slight smell and flavor of the bean varietal.we receive our non-deodorized in 44kg blocks. they are poured in a chilled room to set and hardened. In the summer the blocks and melt down in the heat of the container and harden up again. cacao butter is the one of the most stable vegetable fats and the metling and remelting does not affect the flavor as long as the the burn point is not reached.The big issue you mention is the smoothless/shineless issue with you butter.your butter looks like it was remelted and poured into a mold and as brad mentioned is most likely not tempered. hence the blooming on the outsides and the brittle nature of the shards you broke off. this does not affect taste as long as melting was done properly and once you remelt and temper should be fine.My tip is when buying cacao butter make sure you know what you are getting so as not to be surprised.non-deoderized may have light brown streaks, smokey or chocolatey smell.deodorized should be white and flavor less
what cacao butter should/should NOT look like ...
Posted in: Chocolate Education
mahalo brad ... love love love
what cacao butter should/should NOT look like ...
Posted in: Chocolate Education
As far as I can tell, the first and third photos look like normal alkalized cocoa butter. Not all cocoa butter will arrive "in temper". In fact none of the cocoa butter I use arrives "in temper". This means that it will often exhibit ALL of the characteristics of improperly tempered chocolate. After all, improperly tempered chocolate is exactly that - cocoa butter which hasn't crystalized properly - just like what you received in the bags.The cocoa butter in the second photo (#80), I'm not sure about, but looks to me as if it's natural pressed, non alkalized and non deodorized cocoa butter - which is why it still has a darker tinge to the color. Again, it's probably not tempered.Without tasting or smelling it, all I can really tell you is that it looks pretty normal.Hope that helps.Brad
what cacao butter should/should NOT look like ...
Posted in: Chocolate Education
can those experts who KNOW their cacao butter explain what this cacao butter looks like ... why it looks like this > how it may have been proccessed properly or not? i have posted the pics of thebutter whole / chopped and bag it comes in ( along with what the bag looks like after taking the butter out) for hopes of understanding why it looks this way.
i have received butter from other sources that look solid white/smooth with shine and this is definitely not looking that way ... does it mean something is not right or???
mahalo in advance for the guidance!
updated by @deedee devi: 04/15/15 21:54:34
An Invitation from Rev. R. M. Peluso
Posted in: News & New Products Press
Iwould like to invite friends atThe Chocolate Life to visit my Facebook Group: Chocolate Tasting Meditation (CM) tm. The group page is to promote meditation through tasting, to improve tasting skills through enhanced focus and to discuss additional benefits that can be achieved through this conscious approach tochocolate. I share with Clay and others the view that chocolate consumption, and the cultivation and production of chocolate, have spiritual and ecological implications that can benefit humanity in many ways. What begins as "indulgence"can elevate to an experience that raises the tasting bar, deepens inner peace,and aids local economies and our fragile ecosystems.
Gratitude & blessings,
Rev. R. M. Peluso
Facebook Group: Chocolate Tasting Meditation (CM)tm
www.artoftheceremony.com click on Meditation
updated by @Rev. R. M. Peluso: 03/11/26 06:20:34
Chocolate without Soy Products
Posted in: News & New Products Press
Hi, Danielle - I am a coffee roaster and chocolate maker in Washington State. I roast cacao beans and make chocolate bean-to-bar. I never put soy lecithin in my products. Origins available are Ecuador, Madagascar, and Tanzania. Let me know if you'd like more info!
Chocolate without Soy Products
Posted in: News & New Products Press
Greg:I've been following the company and Alexander Black, its founder, for many years now and will likely seem in at the Fancy Food Show in a couple of weeks. I don't see how any of the company's products are a fit for what Danielle is looking for. FF does not make or sell chocolate - just fudges and sauces.What Danielle is looking for (I interpret from her post) is couverture chocolate without soy that can be used to create ganaches and to enrobe.
Chocolate without Soy Products
Posted in: News & New Products Press
From a purely technical perspective, commercial grade soy lecithin is so processed that it's devoid of soy protein, which is the component your friend would be allergic to. Sort of akin to eating french fries cooked in soy oil - there's no real risk of soy protein in RBO (refined, bleached oil). Lecithin is a highly purified extract, essentially, that is most commonly derived from soybeans. The extraction and purification process it goes through eliminates the allergen concern.However, I do understand the concern and can relate to wanting to stay as far away from anything with the word soy in it, if you've got that allergy 8-)
Chocolate without Soy Products
Posted in: News & New Products Press
Hi Danielle,Coppeneur Chocolate produces dark and milk couverture without soy lecithin sourced from an organic plantation in Ecuador that grows Nacional Arriba beans.You can order it on-line at coppeneurchocolate.comAll Coppeneur single-origin bars are made without soy-lecithin.
Chocolate without Soy Products
Posted in: News & New Products Press
I agree with Mark Heim - most manufacturers will make chocolate with PGPR (polyglycerol poly ricinoleate). However, a chocolate does not have to include lecithin - it is added to a chocolate to reduce the amount of cocoa butter used - a cost saving. There is a synthetic lecithin used by some companies, generally referred to by its Cadbury code-name 'YN'.If your customer is seriously allergic to soy products, make sure the company that manufactures chocolate with PGPR does not make chocolate with soy lecithin on the same equipment as there could be a risk of cross contamination.RegardsChris Taylor
Chocolate without Soy Products
Posted in: News & New Products Press
My site lists the ingredients for all the chocolate bars and chocolate goodies.You'll be able to find out right away if soy is included. www.drexeliuschocolates.com
Chocolate without Soy Products
Posted in: News & New Products Press
Patric, Amano, Domori and Amedei all are delicious choices with no lecithin.
Chocolate without Soy Products
Posted in: News & New Products Press
As far as I know, De Vries is also lecithin-free. Personally I make a 70% that's just cacao and sugar, but it's processed in the same machinery as chocolate containing lecithin.
Chocolate without Soy Products
Posted in: News & New Products Press
Was checking that - assumed the same, but I see there is some lecithin in some of Art's bars.
Chocolate without Soy Products
Posted in: News & New Products Press
I don't believe that Art Pollard at Amano Chocolate uses Lecithin, and his chocolate is fabulous. www.Amanochocolate.com Hope this helps.
Chocolate without Soy Products
Posted in: News & New Products Press
Michel Cluizel reformulated their chocolates years ago - 2002? - to remove the lecithin. Not just because of allergies but because of concerns in the EU over GMO foods. A great deal of soy is grown from GMO seeds and there are few sources of lecithin from soy grown from seeds that are not GMO.
Chocolate without Soy Products
Posted in: News & New Products Press
Pretty sure that Patric chocolate products don't contain soy lecithin.
Chocolate without Soy Products
Posted in: News & New Products Press
There are makers who use PGPR (polyglycerol polyricinoleate) instead of lecithin. Usually from castor beans.
Chocolate without Soy Products
Posted in: News & New Products Press
I am seeking a chocolate with no soy products added (including soy lecithin). Can anyone recommend a maker? Can be either dark or milk. I know someone who is allergic to soy and would like to make some truffles for him. Thanks.
updated by @Danielle: 03/11/26 06:20:34
Box labels
Posted in: Tech Help, Tips, Tricks, Techniques
Yes, they can - if it's part of the design. There are a number of on-line barcode generators. If you need real UPC codes and numbers you have to purchase the UPC codes. One you have them (they are supplied digitally), any printer can print them.
Box labels
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks so much for this info Clay and Deanna! I am also struggling to figure out how to proceed with labeling for my product and will definitely explore this possibility.
Box labels
Posted in: Tech Help, Tips, Tricks, Techniques
Do the label printers also print bar codes? I'm starting to work with a few corporate clients, and I think they're going to want some sort of bar coding to enter my product into their systems.
Box labels
Posted in: Tech Help, Tips, Tricks, Techniques
I agree with Clay. By printing your own labels you get much more control and flexibility as you are starting up. Here are two of the higher-end label-printers I know of:Primera: http://www.primeralabel.com/ Labeltronix: http://labeltronix.com/ There are probably more though.We print some of our own labels in black & white from a regular canon printer, and get our blank labels from onlinelables.com. Using a good "regular" printer works too.Should you go a different route, you can get an online quote for short-run printed labels from lightninglabels.com. They are cheap (for short runs), easy, fast & great quality. As long as the labels are the same size, you can have several variations with very little additional costs since they do everything digitally and there are no plate fees, etc...hope this helps.Best!
Box labels
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you Clay. Do you have any suggestions for high quality label printers?
Box labels
Posted in: Tech Help, Tips, Tricks, Techniques
Although the up-front costs can be higher than getting someone else to print labels for you, consider a label printing machine.You can get label stock that fits your boxes and literally print only exactly the quantity you need. Zero waste.You can create a basic template that you use over and over again, and then make variations for specific boxes.In the end, you can save a lot of money this way and even open up corporate/gifting options with custom labels with your customers' logos. Most machines are not too much larger than a multi-function printer/copier/fax machine.
Box labels
Posted in: Tech Help, Tips, Tricks, Techniques
I'm getting close to launching my chocolate brand and I'm struggling with labels right now. Are there any tips for accommodating differing ingredients and weights by box? I'd like to print the labels in bulk to save on cost, but I don't want to be stuck into a certain flavor combination dictated by my ingredient label, and while my boxes fit a standard number of pieces, depending on what those pieces are the weights vary. I'm in MA and have tried reaching out to the state's regulating authority on this, but haven't been able to get through. Any suggestions would be appreciated.
updated by @Valerie: 04/11/25 09:27:36
Summer shipping tips & tricks?
Posted in: Tech Help, Tips, Tricks, Techniques
We sell our chocolate bars wholesale to stores across the country. Shipping costs are a sensitive issue for a lot of stores. I've ordered excellent shipping containers from a company specializing in warm weather shipping materials. The containers (which can hold 130 of our bars) cost $15. Then the cost to ship them to me is almost $10 per box because they take up so much empty air space. Passing along $25 in a container fees is rarely an option. A few days ago I noticed disposable Styrofoam coolers with a lid for sale at the local grocery store. They cost $3.50 each. They stack up really well. Also, I don't have to pay expensive shipping costs to get it to me. I plan on putting our bars in one of these coolers than taping the lid shut. I will then put this cooler in a corrugated box and ship out.The quality of these coolers is not perfect, but with some added ice packs I think they just might do the job.
updated by @Daniel Herskovic: 06/18/15 09:25:22
Summer shipping tips & tricks?
Posted in: Tech Help, Tips, Tricks, Techniques
I'd like to add a little something to the hot weather shipping conversation. I'm not quite at the stage to do shipping (especially hot weather), and this thread is extremely valuable for it's tips and tricks (thanks all!).
Anyway, here's my little tip in regards to worrying about condensation and the chocolate with using any kind of cold pack. If you add a small dessicant dry-pack (they come in all sizes / a bunch are available on Amazon, just get one that is about the volume of your shipping box), and throw it in there, they do a great job of absorbing moisture, and could reduce if not eliminate any possible moisture build up from the cold pack as it warms up. Also, if you buy in bulk, the unit price is quite reasonable. I use dry packs in all my air-tight storage containers for the chocolate, and for any molded chocolate I finished setting, and they do a great job of keeping the moisture away.
Hope this helps. 
Summer shipping tips & tricks?
Posted in: Tech Help, Tips, Tricks, Techniques
Justin -
This is a very good idea and one I never thought of before. It's a way to give customers a reason to remember you by giving them something they can reuse. Prices are a little high for many items until you get into the thousands of pieces, but when you consider the cost (and no recyclability) of polystyrene foam inserts I think that things really balance out.
:: Clay
Summer shipping tips & tricks?
Posted in: Tech Help, Tips, Tricks, Techniques
Call me all the names in the world you want. I'm not the jack wagon using medical industry trash to package my customer orders, and if I did I certainly wouldn'tpublicly advertise thatI did regardless of whether it had stickers or not!
I LOVE donuts, but please don't send me any.
Summer shipping tips & tricks?
Posted in: Tech Help, Tips, Tricks, Techniques
i especially like the containers that shipped hearts for transplants. fits right in with our valentines gift theme.
maybe you'd like to have a heart, i'll bump you up on the priority list.
these are little coolers that were used to ship packaged meds you jack wagon.
i was kidding about the stickers.
go have a donut already.
Summer shipping tips & tricks?
Posted in: Tech Help, Tips, Tricks, Techniques
Does anybody else findScott Moore's first Fridaypost incredibly disturbing???
My little inside voice is screaming "A guy has to be a real special kind of stupid to take styrofoam coolers used to transport biologically hazardous products to an from a medical facility - coolers that were destined for the dump FOR A REASON - package their customer's food into it and ship it to them."
Are you kidding me?
Wouldn't YOU just love to get your order of chocolates shipped in a container like this?????
WOW WOW WOW....
Summer shipping tips & tricks?
Posted in: Tech Help, Tips, Tricks, Techniques
These look really good. They may have other issues though depending on where you live. I am in Australia and Australia Post is incredibly expensive AND they weigh pretty much everything. Hence I have to watch every gram (ounce?). A 500gm (about a pound) prepaid satchel is $8:25 normal post or $9.55 "Express Post") and the next size up (no pack options in the middle) is 3Kg (about 6.6 pounds). If they catch you out there is an "administration fee" plus the extra to pay. Hence cooling gels are pretty much out of the question for smaller items.
Colin