This is a Godiva mat that the strawberries are drying on. Once dried the strawberries will have the Godiva imprint on the bottom. I am looking to get a custom made one of these for my own brand. Does anyone know what this is technically called or where to order custom mats from?
Thanks newb here.
I think the best way to answer this question is to try it. Do you have a friend who has access to a steam wand? I don't know the density of your mix so it's hard to say. What I can say is that i get my best results (better than full fat milk) with what we call here "semi descremada" milk (1.5% fat). I am not sure the wand's heat is designed to texturize dense liquids but give it a try and share your finding with us.
Olivier, do you think a steam wand would work with dense sipping chocolate [that has a Tbsp of something like corn starch or tapioca powder added to thicken it]?
Cheers! A
Thank you muchly, Olivier!
So how do you make your hot version? Just curious. And what is it that is not quite right with the cold version?
We don't do anything from a mix but we every few days create a new 'batch' up so that it's on hand and ready. If you're doing something cold you're going to need to make it from a heat source and then chill it. Shocking it though via quick icing has a number of poor ramifications.
Create your version and just chill it down through stirring and ultimately refridgeration. Unless your ratio of chocolate to cream or alternate milk source is so out of alignment that it create a sludge/fudge then it should stay pourable.
Hi Jason,
That sounds similar to what is done in Latin America ( at least Peru and Mexico). Probably a something the Philippines have inheritaded.
When you cool it down you don't have a separation from the cocoa butter and the water?
Olivier
The web site link to the steamer is a great help. I have tried to find out the solution to this issue for a while.
Thanks
Louise
Didn't matter what suspension medium I used. Cold cocoa butter is waxy and yucky. ("yucky" being a highly technical scientific term of course!)
Have you tried using only frozen milk, no water? I guess the more you can emulsify it the better as well.
I've struggled for quite some time trying to figure out how to make a cold drink without using cocoa powder. The challenge is regardless of how I do it, the cold cocoa butter from the chocolate always imparts a waxy texture that I don't like.
If somebody has an epiphany of how to solve this without using cocoa powder as the flavouring agent, I would love to read about it too.
Cheers
Brad
Hi Louise,
I use different chocolates for my hot chocolates and so the ratio varies. In my case I don't premix so my customer can choose any type of milk (full, skim,...) and then the chocolate they want. I then use a steam wand as you do in the same manner as a barista would. I get a great texture and it's a very quick way to make hot chocolate.
If you have electricity at your market and can invest I'd recommend something like that: http://www.astramfr.com/steamers.html . Without electricity you could use a "Mexican molinillo" but it is a tiring task 
I hope it helps.
Olivier
Oliver
I know you were asking about cold chocolate drinks but I am interested to know about your hot chocolate drink.
I make my hot drinking chocolate also with chocolate a ratio of 2.75 milk to 1 chocolate. I boil the milk and add the callets of chocolate.
This is fine when I re heat it using the wand in my cafe on the coffee machine you get a nice fraught top like a cappachino.
I have a chocolate dispenser but i'm not mad on it, the drink is served flat and also the cocoa butter start to float to the top after a time.
The problem is I know intend to serve the hot chocolate at markets and can oly use the chocolate dispenser or a soup pot.
How do your serve your hot chocolate?
Louise
Hi Everyone,
I am offering chocolate drinks and I am struggling with the cold versions so I wanted to know if some of you have some good learnings to share.
For all my drinks I work from chocolate, not from cocoa powder (I want to keep that great cocoa butter). Now, to make a hot chocolate I have found a great way to do it (fast and sublime texture) but the cold chocolate is a bit trickier as chocolate doesn't melt at low temperature 
.
RIght now I am melting my chocolate in a bit of hot milk and then I use milk ice cubes in a blender to bring the drink to a cold enough temperature. However I am not fully satisfied with this process. Any better ideas?
Thanks for your input and ideas.
Olivier
Thanks Eric. I will do this test. I talked to Cocoatown and they can sell me new rollers for $200. I'm thinking of trying to redo the roller tubing and bushings instead. Also, if there is some other way for me to increase downward pressure, the extra shear might make up for the wear in the tubing. In my case refining time is very affected because as soon as the mix starts to get nice and liquified (maybe after 6 hours) the rollers stop moving. I think my next steps will be 1 - trying to hack an increase in pressure from the tension bar using spacers on the top of the central axle. 2- Removing the roller tubing and trying to make new tubes.
I will post the results.
What happens is that the insides of the bushings get worn away as the rollers rotate around the metal shaft that holds the rollers. With extra play in the assembly it no longer applies consistent (or any...) downward pressure along the point where the roller contacts the drum bottom below. With the machine off you can test this by running little strips of paper between the roller & drum at various points along the roller. In my case I found the outer 2/3 or so of each roller doesn't really come into much contact with the drum bottom. Without the benefit of much friction there isn't much to make the roller want to keep turning if something bigger & better decides to push it the other way. Interestingly, it doesn't seem to affect the final liquor smoothness - at least in a way I can detect - or overall refining time.
Yes I have had similar issues. The first 24 hours of refining the liquor or nibs goes fine. When I add sugar and little butter, one side and a once, both stones stopped turning. I also made a few batches of milk chocolate and the milk powder did the same thing. I found that increasing the amount of butter helped.
Thank you for the feedback folks.
I made some rudimentary bushings following the recommendations of my engineering friend again (basically thin plastic angled washers with a small protruding plug). Fitting them was a bit hard because they had to be nice and thin in order to avoid having them pinched by the nut at the end of the axle which would prevent rolling. I got that done and did the install but the machine is basically doing the same thing. Is it possible that there is some sort of wear that has caused the rollers to experience less contact with the drum bottom? My next step was to check whether there were replacement bushings available. Any ideas how to adjust the shear on this machine?
Just an FYI - I use the older Cocoatown as well & last I checked you could no longer get the rollers for it. Apparently the newer model has a narrower drum & the newer rollers won't fit - though I haven't confirmed this physically. Maybe someone else has.
I have a similar problem with my bushings & am intrigued by Brad's idea. I just need to ingratiate myself with a machinist.
If the bushings are just plastic, it seems to me that making new ones can't be that difficult. I would hazard a guess that the hole in the granite is pretty standard, and there is a hole saw (drill bit attachment) with the same size.
The hole saw will cut a "plug" in a thick sheet of plastic with a pre-drilled hole in it already. Cut out the plastic from the granite, push the "plug" in the hole, and then redrill the hole in the center of the plug to whatever size you need.
Super easy and done for less that $20, PLUS you can create a whole bunch of "bushings" at the same time, and replace them as needed, never having to buy a granite wheel and pay scads for taxes and shipping.
Cheers.
No, food grade Teflon is not toxic. How else would there be millions of Teflon-coated nonstick pans out in the market?
Cocoatown will sell you the stones with the original crappy plastic bushings. Up to you to have new bushings made. Be warned, solid Teflon is pricey, and add to that the machining costs, you may be just better off buying the new stones every year or so.
by 'bushings" you mean the nylon fittings inside the roller stones? I was looking at everything with an engineer friend of mine yesterday and we did notice that they were pretty much toast, we ordered new nylon to replace.
Yes the stones are being disassembled and cleaned after each use. Isn't teflon toxic, especially when heated? I can order new bushings at cocoatown?
The bushings wear out. Either get new stones or have the old ones refitted with new, Teflon bushings.
You are disassembling and cleaning the stones after each use right?
Hello,
I have the older model of the small cocoatown melanger and have been through one belt change over a year or so with one batch a week in the last nine months. Recently I've noticed that the roller weels have stopped turning, first one and now both. At first I could put some pressure on the end of the tension arm that goes accross the rotating bowl and the rollers started turning again, but now they just stay put and there's nothing doing.
This only starts after at least 24 hours running. Initial refining goes fine.
Is there some way to increase the tension on the stones?
Has anyone had similar problems and found ways to correct?
I look forward to your comments.
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So, I've got this really cool recipe in a book I got, and I really want to change it a bit to make it my own. The original is a teardrop shaped container made from white chocolate, filled with cranberry Bavarian cream and garnished with a chocolate rum sauce, cranberries and pistachio croquant.
Now, my idea is to use two of the containers (I have 2.5" acetate strips), and shape them into a yin-yang circle. I'd use a milk or dark chocolate for one and white chocolate for the other. With the cranberry Bavarian cream in the white shell, I need to come up with a flavor to fill the milk or dark chocolate half of the Yin-Yang. Putting dollop of whipped cream on top of the dark cream and a circle of the chocolate rum sauce on the cranberry cream will complete the look I'm trying to create here...
So, I'm looking for advice or inspiration as to what I should use to pair with the Cranberry Bavarian Cream. I'm thinking maybe orange in a dark chocolate Bavarian cream? Maybe pomegranate? I'm pretty new to all this, so any help is greatly appreciated!
Thanks guys!
~Tom
try ribnblues.co.nz
http://www.ribnblues.co.nz/products.php?scid=108&dpp=25&page_number=2
Hi
We produce thousands of chocolate lollipop's a year and now with a new agreement I will probably double the amount I produce in a year, which is good news, but I have a problem..
All my lollipop's are packaged in a clear polypro bag and tied down with curling ribbon, they look great and I feel it adds to the the "handmade" part of my business. the problem I have is the cost of labor of doing this, which I estimate being in the 20 cent per item, not including the ribbon.
I have a bag sealing machine.. this machine is great and I use it when i'm stuck, I do not really like the look of the finished product.
I am looking into bows with a twist tie, but again the cost is still pretty high unless I get them out of china, which scares me a bit.. I would like to know how some of you are packaging their pop's, or if someone has a possible solution or lead or manufacturer they know of that can help me bring my cost down, while still keeping a nice look on the finished product.
thank you !
Veliche is produced in Belgium. However, simply using african beans on german equipment based in belgium doesn't result in something that's different from the same product made using african beans on german equipment based in the US...
All 3 companies have good products, all 3 have less good products. What good means depends on your definition. Afraid there's no 'right' answer.
Unfortunately I live in a city where the above mentioned chocolates are not available in small quantities for me to sample and play with. I was wondering if anyone has worked with any of the following3 chocolates, Wilbur Veliche - Van Leer - Guittard? I found a cpl of sites that I could purchase them in bulk at what seems to be a decent price but I have never worked with any of them. I was wondering about the quality, taste and tempering qualities. Is the Veliche actually produced in Belgium?Thank you.
Wow, thank you Brad!
I appreciate you taking the time to reply and share your experience with me.I do think we are in the type of business that gets the "touch" alot. I decided not to donate boxes of candy or gift certificates anymore because they get lumped together in a basket with 5 other unrelated things to try to get a bigger donation and nobody appreciates or remembers any of it.Your reply has given me two alternatives to the handout and I like the win win approach. I am a big believer in giving back but it felt like I was giving away the farm in the process.
Dantotsu!
Sheila
Opening a chocolate shop immediately puts a target on your back for every non profit company and worthy cause to approach you with their hands out. It's crazy!!!!! I get an average of 3 per week. Silent auction items, grab bags, table settings, and the list goes on. You will always hear them extoll the virtues of what great exposure you are going to get and how good it is for business, and how you will get honourable mentions, your logo printed on the menu or brochure, and even exposure in some of their print ads.
THE BENEFIT YOU GETIS A TOTAL LOAD OF BUNK!!! DO NOT FALL FOR IT!!! THE PERSON SOLICITING YOUR CONTRIBUTION IS NOT BEING DISHONEST. THEY SIMPLY HAVE NO IDEA WHAT THEY ARE TALKING ABOUT.
I empathize with the volunteerscommissioned with the arduous task of soliciting donations. After all they want to keep the cost of the event to a minimum while giving their attendees a maximum bang for their donation.
I have tried all of them - silent auctions, grab bags, place settings.... you name it. The amount of business I got from the thousands upon thousands of dollars of product I've donated and hundreds of hours of time I've donatedhas been ZERO, ZILCH, ZIPPO. Here's why: People go to these events to socialize, eat, drink,and have fun. They don't think about remembering the chocolatier or the caterer, or the company who donated the flowers. If you don't believe me, think about the last event YOU went to, and name off a few of the donors. If you were able to name two, you are spectacular.
Now, I'm not saying don't give back to the community. Choklat does, and does so in a big way. However, the manners in which my company donates is a win-win. Here are a couple of examples:
When I started getting bombarded with requests, I didn't want to say no, and I didn't want to just ignore the person. Like I said above, they have a difficult job- asking for donations. I put this program in place, wrote a polite form letter explaining our programs, and invited them to participate in any of the programs if it fit within the parameters of what they were trying to do.
You too can do the same thing (by that I mean a form letter and a program that you find acceptable). There is nothing wrong with offering to sell your product to the event at your cost, or at a substantial discount. However you aren't a "non profit", and don't be fooled into thinking that the caterer is donating the meal. If they really want chocolate, they can work a buck or two into the cost.
Yes... Believe it or not, I can be empathetic at times! Shhh! Don't tell anybody. I'm still basking in the glory of my reputation for being combative and petulant!
I have attached a copy of the form letter for your reference.
Cheers
Brad
Hello,
I'm a long time lurker, first time poster. Many thanks to this website and itsmembers. You all helped me choose my enrober and cutter and I have gotten great honest answers to several questions here.
Recently I have been contacted about donating a table at a college fundraiser. It is a very nice event with clientele in my target market. I had already donated a 2 session class for four people to the silent auction when the Friday event chair contacted me about the sample night. They want 3 tastes per person with 800 people expecting to attend. I would cut the truffles into 3-4 pieces and have 2 different ganaches that I would give sample tastings of. I can also fill in with lesslabor intensivethings like chocolate covered Oreos and bark.
The chair keeps telling me what great "exposure" this would be for me.... but I don't want to expose myself into bankruptcy either. It would be fun to do some show pieces to get my name out and work the event. It would not be horribly expensive product wise but definitely expensive time wise. I would not be able to sell retail at the event and I do not have a storefront so no one would be able to rush to my store to buy my candies.
I keep going back and forth in my mind. I would appreciate any thoughts, comments or concerns.
Thanks in advance,
Sheila P
Hi Chocolate Lifers!
I'm a grad student at New York University emphasizing in cocoa supply chains. I went to Ghana last summer to do impact evaluations of Fair Trade certification on cocoa farming communities, and I'm returning this summer to film a documentary. The film is about a clinic that provides free meals and healthcare to the mentally ill, lepers, handicapped, and HIV/AIDS patients of northern Ghana, and will focus mainly on the food program. The finished documentary will be used to raise funds for the clinic.
I'm running a Kickstarter campaign to fund the project. We have only 5 DAYS LEFT to raise the last $2,500 , and it's an all-or-nothing model, meaning that if we don't reach the entire goal, we get nothing. Please help us get there! If you don't have the funds to contribute, then I'd appreciate a connection or a share if you have one.
Here's the link to the Kickstarter: http://www.kickstarter.com/projects/614052254/under-the-mango-tree-food-health-and-love-in-ghana
Thanks!
Katrina
I am certainly not in the same league as you guys, having just started an infinitesimal small home based business in a tiny country town south of Sydney, Australia... but I have been awed at the most informative, generous, intelligent and useful material in this discussion. Its the type of advice one would usually pay a lot for, IF one could find it.
My admiration and gratitude, alas, is all that I can contribute at this stage! Again, thank you heaps!
50/50 is the start of a distributor relationship, beware as heading that route with broker fees can get to 70% in heartbeats. We offer up to 30% and if a retailer wants more we explain that they can upcharge to finish off their margin requirements. They aren't coming to your store so it should be a premium and this is accepted with large brands to small. In our city you can find our products at a serious wide range of prices (sometimes I am astonished that our product can be sold for as much as some places do.)
Every case is going to be different but respect your time and your product and don't be quick to grow those discounts unless you can get the volume and ROI to make it worth your while.
Thank you all for the replies there's a lot of information there. With a lot of hard work I'm hoping I will be as successful in my chocolate business.
Thank you again
Sue
Karen;
That was an AWESOME summary. Thanks for also sharing the pitfalls you've run into. I've had gift basket companies try the same thing with me, but we have a firm policy in place which mandates the invoice be paid in full prior to my staff starting to work on it. It weeds out the small businesses who seem to feel they can use you as a bank to cashflow part of their business - businesses who always over promise and under deliverandareno good anyway.
Cheers and thanks again for sharing!
Brad
Given that I've been seriously considering how I am going to continue expanding my business, I've looked into franchising, dealerships, joint ventures, and strict corporately owned stores. As such, I've explored many different pricing models and arrangements, and have talked to a lot of colleagues who move literally truckloads of product out their doors and into large chain stores every week.
The industry standard in the food business here in Canada seems to be 60 cents on the dollar for wholesale pricing. If the retailer sells the product for $10 in their store, they are typically buying it it for $6. That structure is for product which is already packaged and needs nothing done to it.
A 50/50 arrangement is only if the product still needs some kind of handling prior to selling - such as a bin of jellybeans that needs to be divided out and into bags with ribbon, etc. In this case, the retailer pays for their own packaging.
In both cases - whether a partially or fully assembled product, the price is always FOB the wholesaler's back door. The purchaser always procures adn pays for their ownshipping.
It may be different elsewhere, but that's pretty common here in Canada.
Cheers.
Brad
While probably a discussion for it's own post I can tell you what we've found.
You need to offer a 50% discount on your retail price, and your total cost of production should be 50% of your wholesale price.
Unless you're a well known brand this tends to be the kind of mark-up retail stores need to sell your product.
We are new to the business and have attended at least one event where your products were on display. While we plan on working the "shows" for awhile longer we do get inquiries about wholesaling from time to time. The profit margins are very close as it is, not so much with the ingredients but the labor involved, and discounting seems to be a problem. We extended an offer of 25% to one store and it wasn't accepted well. I was wondering what kind of discounts producers are offering to retailers.
