First attempt at making truffles
Posted in: Tech Help, Tips, Tricks, Techniques
Peter Greweling's book is EXCELLENT!
I own a copy, have read it several times now, and every time I learn something new and get different ideas. Money well spent.
Forum Activity for @Brad Churchill
Posted in: Tech Help, Tips, Tricks, Techniques
First attempt at making truffles
Posted in: Tech Help, Tips, Tricks, Techniques
The first book I bought was Making Artisan Chocolates by Andrew Shotts. I recommend it for beginners, it has an adequate amount of information with a broad range of recipe types.
As you gain more experience, or if you just want an overload of information I recommend Chocolates & Confections by Peter Greweliing.
As far as your melting chocolate, without going into the practice of tempering, your problem most likely is your chocolate was too hot to dip, it should be about 89, which brings me to investment #1 a good thermometer is absolutely necessary, infared is what I think is best.
First attempt at making truffles
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the heavy cream explanation. I'll check the percentages. I took the batch of about 35 or so Oreo Truffles I made to class with me last night as well as to work. I was very surprised! Every person was genuinely ecstatic with them. There were plenty of "they're awesome!" remarks, "unbelievable", "whoa!", "dangerously addicting", "i'm in love" and a few other remarks including "you missed your calling". One went into a chocolate coma and the other was bouncing around the walls. 
They all seemed to enjoy them more than me but perhaps that's because they don't know how much cream cheese it called for. Now many of them want the recipe.
Do you have any suggestions of which chocolate cookbooks to find?
First attempt at making truffles
Posted in: Tech Help, Tips, Tricks, Techniques
Heavy cream IS whipping cream. Usually anything with more than 30% Milk Fat is considered heavy cream, and your whipping cream is probably around 35%
There are some very fundamental chocolate confection making concepts you appear to be missing. I would recommend that you purchase a couple of in depth chocolate cook books which cover some of the "theoretical" components of working with Chocolate.
As an FYI, chocolate is arguably the most difficult confection to work with today, and can be the cause of significant frustration for you if you don't understand how it behaves as an ingredient in your confections. Once you understand it's behaviour, the outcome of your confection creations become almost predictable and you no longer really need recipes. You're able to create your own!
Cheers. Hope this helps.
Brad
First attempt at making truffles
Posted in: Tech Help, Tips, Tricks, Techniques
That's another question I have. I've checked in all of the grocery stores in my area of town and there is no "heavy" cream. All there is is whipping cream. I asked at the bakery and same result. Can I just use whipping cream instead of heavy cream or add a couple tbsp to the whipping cream to make it heavy?
Thanks for the quick reply! 
I'd love to dip in chocolate but I see I'm not good at that since it didn't coat everywhere and after they cooled, there was that rough bottom to the "balls".
First attempt at making truffles
Posted in: Tech Help, Tips, Tricks, Techniques
I wouldn't call that a truffle...more like a chocolate covered cream cheese ball. You will get the consistency you want by making a ganache with chocolate and heavy cream; no cream cheese needed. Here is a pretty simple recipe you might want to try to start out. Dipping them in chocolate is more complicated, especially if you don't want to have to keep them refrigerated; then you need to learn about tempering. Coating with cocoa, crushed nuts, crushed oreos, etc is easier.
First attempt at making truffles
Posted in: Tech Help, Tips, Tricks, Techniques
I just tried to make truffles for the first time and decided on a recipe for Oreo Truffles from: http://allrecipes.com/Recipe/Easy-OREO-Truffles/Detail.aspx
Literally, the only thing I can taste is cream cheese and nothing else! Also, after I dipped them and placed them on a the wax-paper covered baking sheet, they were flat on the bottom instead of a round shape. This is what I did:
Crush 9 of the cookies to fine crumbs via rolling pin & ziplock & then blender such as magic bullet ; reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended.
Chill this cookie/cream cheese mixture in fridge/freezer for 10 - 30min.
Shape into small sized balls (they get bigger when dipped). You can use a teaspoon to measure first ball.
Chill the balls in fridge/freezer for 10min 1hr.
Dip the balls into melted chocolate. Fish them out with 2 spoons.
- Place the ball on the spoon and use the 2nd spoon the pour the chocolate. Then pass the ball to the other spoon. This will keep the ball from falling apart.
Roll the freshly dipped balls in mixture. (crushed oreo cookies, cocoa powder)
Chill the truffles on waxed-paper covered baking sheet for another 20 30min then leave in fridge until ready to eat.
After I dipped them in melted chocolate (maybe chocolate too hot?) some of them broke apart and melted when they came in contact with the chocolate.
Yuck. Where'd I go wrong? Maybe I should have tried a more classic truffle for my first time.
updated by @Dan3: 04/11/25 09:27:36
What's on YOUR chocolate bucket list?
Posted in: Travels & Adventures
I can mark off volunteering on a cocoa plantation, will go to the Amazon this June at the Kallari co-op!
What's on YOUR chocolate bucket list?
Posted in: Travels & Adventures
Volunteer to work in a cocoa plantation. Being part of the tree to bar process. And of course, eating the white squishy stuff.
What's on YOUR chocolate bucket list?
Posted in: Travels & Adventures
Think that Chocolate Museum in Peru is a good excuse to finally see Machu Pichu as well.
What's on YOUR chocolate bucket list?
Posted in: Travels & Adventures
1) Savour the Salon du Chocolat in Paris
2) Visit a cocoa plantation
3) Expose the psychopathic nature of the Multinational Chocolate Corporations.
What's on YOUR chocolate bucket list?
Posted in: Travels & Adventures
Well...there are so many things I want to do! Places to go, things to make, Chocolatiers to meet... But...the dorky side of me cant wait to visit the Chocolate amusement park in Amsterdam...if it ever opens!
What's on YOUR chocolate bucket list?
Posted in: Travels & Adventures
I'd like to try the fruit of a cocao pod -- the white squishy stuff.
What's on YOUR chocolate bucket list?
Posted in: Travels & Adventures
Okay, I am neither Jack Nicholson for Morgan Freeman and I don't have a note from a doctor saying my time on earth is coming to an end anytime soon.
I have done a lot in the last 17 years that I've been involved with the wonderful world of chocolate - traveled to about a dozen countries (not nearly enough), met a lot of people (but not all of them), ate A LOT of chocolate (some bad, but most good). And every time I turn around, there's some new place or person to visit and some new chocolate to try.
I definitely want to visit Bali, never been there, and I have always loved the chocolate made from the beans that come from Java, Surabaya, and elsewhere in the region. I have some good friends there and know a top pastry chef at a top hotel so I know I can eat and sleep well in addition to roughing it in the countryside.
But what about you? What's on your Chocolate Bucket (not Charlie Bucket) List?
updated by @Clay Gordon: 06/01/15 15:41:43
Soft brush for chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Kerry. I just ordered one.
Soft brush for chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Tomric carries a badger hair brush - sells in the $100 range. But I've found that the Japanese Varnish brush from Lee Valley works equally well for a whole lot less money.
http://www.leevalley.com/en/wood/page.aspx?c=&p=20040&cat=1,190,43034
Soft brush for chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Where can I find a large brush for brushing marked chocolates? I have seen them years ago, but have lost track of a supplier. It would be similar to a large paint brush and it is soft enough to "buff" marks from chocolate.
updated by @Ruth Atkinson Kendrick: 04/11/25 09:27:36
Marketing Ideas
Posted in: Opinion
Thank You Brad for continuing to contribute, I've really learned a lot from reading all of your posts as you always have incredibly helpful ideas coming from the perspective of not only an artisan but a strong businessman.
Marketing Ideas
Posted in: Opinion
Hi Brad
I really appreciate the time & effort you put into this reply.
I am most excited about the advice around 'creating a buzz' - at wholesale, the cost of various ways of creating that buzz is not really that expensive, and is something I should be doing more of. We tried a free chocolate giveaway last year and emailed our database: 2 hours only (unless we ran out first). People were surprised by how much we gave each person, and we did run out after 1.5 hours. And the great thing was, not only did we have a queue snaking for miles (people are still talking about it), we also had our best trading day that month - more than enough to pay for the free product.
I think having read your post, I will really focus on ways to create that buzz, as I have had terrible responses from traditional forms of media and can't see me going back down that road.
Your comments on the free tastings is very thought provoking, and I think have a lot of merit, so I will give this some serious consideration.
I also like the idea of education - if you are sold out two months in advance, that is quite amazing. And it is something that would be easy to implement. I will start working on the best way to get this up and running ASAP.
To get advice like this on a free forum is really exceptional, I hope one day I can make it to Canada and come see your operation and talk chocolate.
Thank you!
Stu
Marketing Ideas
Posted in: Opinion
Several months ago I told Clay I wasn't going to contribute to this forum anymore, but many people have contacted me privately and asked me to continue, so here I am.
My advice is as follows:
1. Don't spend a single dime on print, radio, or television media. They're dead ducks. You want to create buzz? Take the $3k you would have spent on a single foodie magazine ad, spend it on chocolate, and hold a big party! CREATE THE BUZZ!! Use Twitter and other social media platforms to carry the buzz and get people down there!
Word of mouth is the most powerful form of advertising. Period. End of story. People WILL visit you based on a friend telling them about you. $3k wholesale worth of product at the very least is $9k worth of retail product, and good for a party of at least 1,000 people. That's a heck of a lot more exposure and BUZZ than you'll get from a foodie magazine!
2. Unless you have buffet written on your sign outside, or "dot org" at the end of your website domain don't sample your products. Go into a fine wine store and ask them to start cracking $50 bottles for you to "try", and see how far you get. Does your grocery store let you start tearing chocolate bars open until you find one you like? NO! Be smarter than the idiots down the street giving product away. You're in business to make money. Your customer knows what they like. Give them the option to purchase a small amount and try what they think they like.
You may disagree with what I just wrote. That's fine. If you insist on sampling your products, then have your competitor's products handy to compare to. After all, your customer won't know whether it's better or worse unless they can taste it side by side. To them, it's chocolate, and it's all good.
3. Focus on educating the consumer. Host classes and other fun events for couples. I've been hosting events on Monday evenings for 2 years now. They are sold out 2 months in advance, create tremendous word of mouth, and every evening, people PAY to become my cusotmers!
4. Give back to the community. Sponsor events for women's and childrens shelters, where 100% of the admission proceeds go back to the shelter. Philanthropists with deep pockets LOVE frequenting businesses they know are out there helping the community. They will send a lot of business your way.
5. Social Media is HUGE. On January 14th we ran an ad through www.LivingSocial.com and sold 1145 boxes of 10 truffles in 24 hours. January is supposed to be one of the slowest, if not THE slowest month of the year in the chocolate industry. It's now one of our busiest.
6. Look at what your peers are doing, and DO THE EXACT OPPOSITE. The bottom line for any marketing campaign is to differentiate yourself from your competition.
7. Every week we get requests from charitable organizations for product for "silent auctions" and giveaways to attendees, with the promise for exposure at their event. DON'T DO IT!!! It's a total waste of money. People are at the event to socialize, and most won't remember where the chocolate came from or the wine, or whatever else is comp'd. Remember: CREATE BUZZ! As a silent auction item, offer the gift of "Chocolatier for a Day", where the winning bidder gets to come into your shop and help out for the day. The organization gets some money from the auction, you get an extra set of hands for the day (yes they will do REAL work), and the purchaser gets an experience of a lifetime. Everybody wins and you have created the buzz. Imagine how many people they are going to tell about their experience!
How much do any of these ideas cost you up front? Zilch, Zippo, Nada, Nothing.
Hope you can put them to work for you in any city but the one my shop is in! HaHa!
Cheers.
Brad
Marketing Ideas
Posted in: Opinion
Some additional ideas:
-email newsletters that are courteous (allow unsubscription from a link in the email)
-contests that getpeople involved and coming back
- tours & classes
-Nat
____________________
Nat Bletter, PhD
Chocolate R&D
Madre Chocolate
Marketing Ideas
Posted in: Opinion
Hi Folks,
I am in the process of developing a marketing plan for my chocolate shop business, especially as we open new stores. I am interested in any ideas/methods/events people here have used or seen used in the chocolate industry to create a buzz, connect with the community, and grow revenue.
I am happy to reciprocate with a few of our own marketing tools:
- We operate a loyalty club which is growing fast - one point = $1.00, and after 200 points, customer gets $10 voucher. We also have exclusive deals for our loyalty card holders. This is all run through the CRM module in our POS system.
- We offer free tastings to every customer (as do most chocolate shops!)
- We run regular promotions, and have a tasting station set up outside our store most Fridays to tie in with the relevant promotion
- We market on Facebook (ads, fanpage), tourist magazines, but not much other advertising
Any ideas you have will be gratefully accepted. Happy for these to be sent to me privately.
Happy trading,
Stu
updated by @Stu Jordan: 04/12/15 03:16:52
Chocolatier Salaries in the US
Posted in: Tech Help, Tips, Tricks, Techniques
Since salary info for the "chocolatier" job category is so hard to come by, I decided to go right to the source-everyone in the chocolate industry. Interested in getting a feel for what independent chocolate shops with a successfully running operation are making. I'm not interested in those with large operations (25 employees or more), but I am interested in small to mid-size operations that are beyond Mom and Pop shops, and have a full-time professional chocolatier to run the chocolate and candy making operations, responsible for overseeing a production staff, etc. Any input is much appreciated.
updated by @Jeff Stern: 04/11/25 09:27:36
Lana, have you tried mod-pac ? They have stock sizes and do custom runs from 1000 units.
updated by @Carlos Eichenberger: 08/20/15 17:52:58
C-Spot Chocolate Census Now Online
Posted in: Tasting Notes
Two of the book reviews belongs to the history book. Both are dated August 2 2009.
The New Taste of Chocolate, by Maricel Presilla (2001)
A revised version of The New Taste of Chocolate, by Maricel Presilla was published November 2009. The first version published 2001 is reviewed but no note about a revised version.
A second updated version of The True History of Chocolate, rewritten by Michael Coe was published October 2007. The first version
of The True History of Chocolate published 1996 is reviewed (Written by Michael Coe and his late wife Sophie). The obvious choice would have been to review the second edition.
I can't evaluate the offering from C-spot without a trial version. Currently this looks like a gamble and probably a waste of money.
C-Spot Chocolate Census Now Online
Posted in: Tasting Notes
They rate more than 700 Bars and 300 'Boxed Chocolates".
Annual Membership is $19.
updated by @Bruce Toy (Coppeneur): 04/10/15 10:38:08
Need advice on Airbrush Compressors
Posted in: Tech Help, Tips, Tricks, Techniques
Hey Sarah,
When you startto look for compressors againI wouldrecommend getting one with 2 hoses. It helps with production if you want 2 people spraying or if you just want to have multiple colors ready as you work... It also helps if theairbrushes get clogged you can blow thenozzle out, without having to take the brush apart... its just a time saver once you get into production mode...
If you have any questions just let me knowI have been playing with them for a little while now...
Need advice on Airbrush Compressors
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks! I decided to put it off for a while longer. I don't have a large budget, or much space right now so I am making due with the compressed air. I think the best suggestion was to look at what chef rubber has and I'm sure if you called them they could answer any questions you might have.
Need advice on Airbrush Compressors
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Sarah,
I enjoy reading your blog! I was just wondering what you ended up getting as I am in the market for an air compressor too. I am just starting out working with cocoa butter and an airbrush so I feel a little lost as to what to buy. Thanks!
Need advice on Airbrush Compressors
Posted in: Tech Help, Tips, Tricks, Techniques
Food grade and professional chocolate air brushes and air compressor can be very expensive, if you don't want to sped a large sum, the hobby grades are the best option. Go to egullet bakery and pasrty forum, there is plenty info on that as well as everything else.
Need advice on Airbrush Compressors
Posted in: Tech Help, Tips, Tricks, Techniques
go to www.chefrubber.com . they were very helpful for my air brush questions and food grade compressor.
Need advice on Airbrush Compressors
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Sarah, I bought a Badger 180-11 on ebay about 4 years ago, used got a great deal. It is affordable and it works for small work load. I also use a badger air spray, it is also unexpensive and works well, could use an upgrade though :-P
Need advice on Airbrush Compressors
Posted in: Tech Help, Tips, Tricks, Techniques
Hi ALL!
I'm tired of blowing through cans of compressed air and have come to the conclusion that it's no longer cost effective. I just wanted to know if anyone has any recommendations for air compressor's. Who has compressors, what type and what are it's pros and cons?
Any advice would be greatly appreciated!
Sarah
updated by @Sarah Scott: 04/11/25 09:27:36
Chocolate song
Posted in: Opinion
I am glad you like it
I just listened to the "Chocoholic" song, but as you said, it is quite "dark".I will keep you posted on the developments and let you know once the song is released .
Chocolate song
Posted in: Opinion
I love it! It's so cute and catchy and I would totally buy it on Itunes. Thanks for sharing, I'll be sure to spread it around too.
This girl- Annelise LeCheminant also has a chocolate song, "Chocoholic". Much darker. Here's her myspace link. http://www.myspace.com/anneliselecheminant
Chocolate song
Posted in: Opinion
I like it! It has a very nice 50s sound to it. I don't why but all the songs from that time period are quite pleasant. Thanks for the link.
I think of giving money to the girl to help her record her song. What did you think of it? I like her concept of having a love affair with chocolate
I think she also has a nice voice
Fucking Perfect (Cover) - Pink (not my favorite song)
Chocolate song
Posted in: Opinion
Tim Maia, the Brazilian godfather of soul, has a great song about (and titled) Chocolate:
Chocolate song
Posted in: Opinion
I love chocolate! So much so, that I went on to see if there were any songs written about it. I found one girl, which I think has written one worthy of the chocolate ANTHEM. Before I offer her to record it I wanted to check what people thought of it:
Chocolate
What do you think of it
updated by @Bobby: 04/10/15 09:04:28