Which Ingredient Used in additional amount to increase chocolate taste and Health
Posted in: Tasting Notes
I'd just add more chocolate 8-)
Forum Activity for @Sebastian
Posted in: Tasting Notes
I'd just add more chocolate 8-)
Which Ingredient Used in additional amount to increase chocolate taste and Health
Posted in: Tasting Notes
Nuts, milk and honey...................i think make it more healthy and tasty
Which Ingredient Used in additional amount to increase chocolate taste and Health
Posted in: Tasting Notes
I think Nuts and choco.............make it more yummy and healthy
:)updated by @La Chocolat: 04/24/15 06:19:51
Locating A Source Of Black Candy Boxes
Posted in: Chocolate Education
Thank you for the information, I will look into the boxes.
Locating A Source Of Black Candy Boxes
Posted in: Chocolate Education
ModPac has stock black 2 piece folding boxes. Nothing fancy or unusual, just the norm.
Locating A Source Of Black Candy Boxes
Posted in: Chocolate Education
HI Everybody
Was wondering if any one knows of a good source of black boxes. I have been trying to locate some on the east coast. Any one know if Box and Wrap is still in business, I have tried to call several times but can not get an answer or return call. If anyone one can help me, I would appreicate it.
Thank you
updated by @Sadruddin Abdullah: 04/20/15 09:25:49
Chocolate Wrappers
Posted in: Tech Help, Tips, Tricks, Techniques
Yes ultimately everthing bogs down to temperatures. This is just to add on an extra way of presentation which I do besides different colour foils.
Chocolate Wrappers
Posted in: Tech Help, Tips, Tricks, Techniques
We are in South Africa so I guess its foil, foil foil..... Such is life!
Chocolate Wrappers
Posted in: Tech Help, Tips, Tricks, Techniques
Yes you can wrap them in cel o phane sheets & bind the same on top with twisters(coloured wire)Chocolates look best when exposed but if you are located in a hot tropical place like India we are forced to wrap them.
Chocolate Wrappers
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for that. I do beleive i will stick to the conventional foil method. Possibly for a few reasons. That foil is associated with chocolate and its what people expect when unwrapping a bar. I guess there's no getting around it.... Thanks T
Chocolate Wrappers
Posted in: Tech Help, Tips, Tricks, Techniques
Like Deborah says, the wrapping that touches the food just has to be food safe.I think you should take another look at what is wrapping the chocolate. Can you reseal it? Is it easily torn or will there be issues when wrapping? Are you wrapping small or large quantities?I have received chocolate that has been not sealed properly on the inner seal due to mechanical problems during assembly. That is not a good process and inefficient. Many small batch chocolate makers simply hand wrap the chocolate in foil. Foil does not impart flavor on the food, but plastic can.
Chocolate Wrappers
Posted in: Tech Help, Tips, Tricks, Techniques
Anything that's food safe. For instance, there's a video on here posted by Rogue Chocolatier that shows them packaging their bars in poly bags and then in envelope boxes. There really isn't a limitation other than the fact that what touches the bar must be food safe. Personally, I like the look of the envelope boxes and they should be more protective than a foil wrapped bar with an outer wrapping of paper. However, they're more expensive too, unless you want to get into designing and producing your own.
Chocolate Wrappers
Posted in: Tech Help, Tips, Tricks, Techniques
Hi All, Wondering if anyone can shed some light on the issue of wrapping.
Traditionally, chocolate bars were wrapped in aluminium foil. But is there another way. Say a paper of sorts that will protect the chocolate just as well?
Any help will be appreciated
Thanks Tony
updated by @Anthony Lange: 04/11/25 09:27:36
Chocolate Moulds in Australia
Posted in: News & New Products Press
Hi,try Savour Chooclate & Patisserie School based in Melbourne. I haven't managed to find a better source online or around town for polycarbonate moulds http://www.savourschool.com.au/savour_school_shop.php#moulds
Chocolate Moulds in Australia
Posted in: News & New Products Press
I live in Iceland and I suffer from the same problem, shipping is sky high when ordering and no one sells pro molds here in Iceland. I guess we are gonna have to live with it ;-)From the top of the worldHilmir.
Chocolate Moulds in Australia
Posted in: News & New Products Press
Does anyone know of any suppliers selling professional chocolate moulds in Australia? When I have tried ordering from overseas I have found the postage to be double the cost of the product.
Also are there any Australia chocolatiers looking at selling any of their range of moulds? I may be interested.
Thanks.
updated by @Michelle-Jo Garfield: 03/11/26 06:20:34
Chocolate boxes in Europe?
Posted in: Classifieds ARCHIVE
Thank you very much for that! I think I've found what I need at meridiansp.co.uk and the samples are on their way
I must say that they seem very professional and respond quickly on email. I'm a very happy person right now, hopefully I can stop looking for boxes now and focus on making chocolates instead
Chocolate boxes in Europe?
Posted in: Classifieds ARCHIVE
AnikaI have had the same challenge being new into this business, alas I find Keylink in the UK , looks after new business very well, a good product range and definateky cheaper than some if the other posts.I hope this helpsJulesBlack Mountain Gold Chocolate
Chocolate boxes in Europe?
Posted in: Classifieds ARCHIVE
Anika:
You could also check out www.bsd.be
or
www.lebhar.com
or
www.meridiansp.co.uk
All the best, Ivica
Chocolate boxes in Europe?
Posted in: Classifieds ARCHIVE
I'm pretty sure this will not be a problem. I'm still working full time with my ordinary job so this business is just in small scale on my spare time. In other words I will not have time to make so many truffles that I will run out of boxes
Chocolate boxes in Europe?
Posted in: Classifieds ARCHIVE
Annika:Going into the holiday season, ordering only 500 boxes may be a mistake. It may seem like a lot now, but if you are successful and it takes weeks to get the boxes once your order them ... what do you do? While 500 may seem like a huge number now, ordering 500 and running out on December 1st is far worse than buying 1000 having 100 left over on December 1st.I know it's also a cash flow issue - does it make sense to have that much money tied up in boxes? But running out of boxes in the middle of the busiest time of year makes no sense to me. It may make more sense to find a slightly less expensive box.
Chocolate boxes in Europe?
Posted in: Classifieds ARCHIVE
Must be a new thing - I have purchased smaller quantities from the in the remote past. Darn!
Chocolate boxes in Europe?
Posted in: Classifieds ARCHIVE
Yea, I have been in contact with them and they have a lot of nice boxes. Unfortunately the minimum order is about 1000 pcs which is a bit much for me
Chocolate boxes in Europe?
Posted in: Classifieds ARCHIVE
Try www.kroese-exclusief.com - love their stuff. Wish it was easier to get to North America.
Chocolate boxes in Europe?
Posted in: Classifieds ARCHIVE
I'm about to start a small chocolate business in Sweden and I've been looking for some nice chocolate/truffle boxes for severel month now without luck.
The thing is that I can't seem to find any company in Europe (since shipping over seas is too expensive) that excepts small orders. Since this is a start up business I don't want to order too many boxes the first time, maximum 500 pcs.
I would really appreciate some help...
Thanks!
updated by @Annika von Schlieben: 04/07/25 13:00:14
Weekend Event at someone's business
Posted in: News & New Products Press
Standard "show" venues, craft or specialty or farmer's market generally charge a flat fee. However, this is based on a perceived percentage. And that perceived percentage is 10%. I take my candies to a number of these venues throughout the year. Places where the percentage ends up being more than 20% of sales, I do not return. 60/40 is too steep.
Weekend Event at someone's business
Posted in: News & New Products Press
Personally the most I would ever give up is 20% in a desirable location with big traffic. That's pushing it, maybe closer to 15%.For 40% I'd want them to sell the product with a reasonable amount guaranteed. I think during this time of year there are too many good options for small volume locations to be paying out 40%. Craft bazaars, holiday shows. . . .
Weekend Event at someone's business
Posted in: News & New Products Press
I guess my issue with the flat fee is that I have absolutely no idea what kind of money I may (or may not) make during the weekend.Sigh...thank you for the reply.I know some places will just let you use the space for free, as having different vendors will usually bring more people to the place and this may help you sell your own stuff.Again, thank you.
Weekend Event at someone's business
Posted in: News & New Products Press
60/40 sounds pretty steep for this sort of arrangement. I don't have any idea of 'standard' percentages for this sort of thing, but when I've done something similar in the past it has a been a flat fee. I seem to recall that for certain settings there was a flat fee with a small percentage incentive (like 5%) - the incentive being to encourage the owner to get more people in to buy your stuff.
Weekend Event at someone's business
Posted in: News & New Products Press
A friend of mine runs an unusual business: she has a brownstone in Manhattan where everything is for sale - everything!
She has events now and then where she invites musicians, artists, etc, which in turn bring people to see the event and purchase things in the house. Her business is growing and she is planning a holiday weekend, where different vendors will be invited to sell their wares. I am one of the invited vendors.
This is new for both of us, so we are going back and forth on $$. She is not planning on charging a flat fee for the vendors to attend, but for a percentage of the sold items. The question is what percentage would be fair for both of us? 60/40 (60% for me, 40% for her)? More? Less?
Has anyone done anything like this in the past?
Or would anyone has some pointers to share on this type of deal?
Thank you,
Andre Costa
updated by @Andre Costa: 03/11/26 06:20:34
Ambanja Pics - http://tonylange.jalbum.net/
Posted in: News & New Products Press
Anthony,cacaufarmer@yahoo.comFazenda (Farm) VenturosaFloresta Azul ,Bahia, Brazillooking forward to receiving the photosbest regardsJim Lucas
Ambanja Pics - http://tonylange.jalbum.net/
Posted in: News & New Products Press
It 'is' an unmitigated disaster zone. I agree. Problem is will people pay more than $3.7/100g for premium chocolate. But there will always be people willing to work for nothing the more hungry they get and the capitalist system depends on that.... In fact when I returned from Madagascar I could quite easily have given up eating chocolate altogether (I'm already a vegetarian). Things affect me that badly. But the reality is that CHOCOLATE RULES. No matter what! Tell you what Jim. send me your email address and I will send you some pictures I didnt put on the web...Regards Anthony
Ambanja Pics - http://tonylange.jalbum.net/
Posted in: News & New Products Press
Anthony,Thanks very much for answering some questions that have long plagued me. I was very surprised at the photo of the bean separator. It looks like a pre WW2 device but I take my hat off for them. There is a true recognition that sorting is required. In Brazil I only know of one other farmer that is using any type of size grading.The entire cocoa industry is in free fall. It was precarious before the world economic crash and now is a disaster. Since beans are priced in dollars or pounds on an international market, the 3rd world has really taken a pounding. The exchange rate for dollars and Brazilian Reais has fallen 40% in the last 18 months and prices of cacau in local currencies has rock bottomed. We just had presidential elections which included promises to raise salaries. If the promises are met, salaries and legislated benefits will rise to US$600 per month per worker. Unless cocoa prices rise, i see a disaster in Brazil's cocoa industry.Thanks again for your time and good luck with your chocolate enterprises.Best regardsJim Lucas
Ambanja Pics - http://tonylange.jalbum.net/
Posted in: News & New Products Press
Good Day JimYou are right. Madagascar is a county in free fall at the monent and the locals will do ANYTHING to earn a few pesos. (read Euros). Not only that but the beans are mixed at source so no one knows if its Forestero / Crilollo, Trinitario or what the hell goes on. Some co-ops wash after fermentation, most don't, I did see a sorting machine but as you can see it was used for a cloths horse. The pics are from Millot SA (the big ones) the smaller are from small farmers. Quality control???? whats that? but the beans are amongst the best in the world - as you know!
Ambanja Pics - http://tonylange.jalbum.net/
Posted in: News & New Products Press
Anthony,I enjoyed your photo essay on Madagascar. I'm a bean producer in Brazil and have a keen interest in how they are produced in other parts of the world.It was an eye opener to see the methods used to transport, clean and store cocoa beans. Madagascar is obviously far behind Brazil in social and economic development. To see six women hand sorting and cleaning cacao is far from a reality in Brazil. I prepared several tons of beans for a client using this method and took a bath in labor costs. We have since installed machines that originally were designed for coffee. There were design changes and some long hours of adjustment but most of the grading is now mechanized.Was the site you photographed a co-operative? It seemed like a very large operation for a single farmstead in Madagascar. Who and how do they maintain quality control of the processes?Again, very good photos and much insight in another part of the cocoa world.Best regardsJim Lucas
Ambanja Pics - http://tonylange.jalbum.net/
Posted in: News & New Products Press
For those interested in Ambanja - Madagascar and the farm Cacao Industry you can check out these pics which I took on my recient trip to Ambanja.
updated by @Anthony Lange: 03/11/26 06:20:34
working with airbrushing with chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Awesome! Thanks for your kind words of encouragement. : )
working with airbrushing with chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Sarah,
Thank you for the help. I read your blog and took some notes on Airbrushing. I just purchased a airbrush kit online and was having some troubles. Your tips were great. Thanks!
--Peter
working with airbrushing with chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I'm camera shy but I have written a few posts on my blog pertaining to airbrushing. Confessions of a Chocolatier Hope this helps and I can answer any quesions if you'd like.- Sarah
working with airbrushing with chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Warm colored cocoa butter in microwave for 10 second intervals for 1-1/2 to 2 minutes. Alternatively a warming cabinet or heat lamp will suffice. Shake well. Warm airbrush with hair drier. Spray or decorate. Double action airbrush is good for detail work. A good compressor with min. 55 psi is best.Paul.
working with airbrushing with chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Here's hoping!