Last week, twenty-seven chocolatiers participated in Retail Confectioners International’s Chocolate Boot Camp®. Although students in the course varied in age and experience, each of them graduated with a better understanding of working with chocolate.
“No matter what size your company is or how long you have been in business, there is always something to learn at Chocolate Boot Camp," says Michael Crudden, Vice President of Operations at Rosalind Candy Castle and 2016 course graduate.
We’ve snagged 3 quick tips from this popular course to share with you! Even if you’re a seasoned vet, you may be surprised to learn something that you can incorporate into your business.
Tip #1: Some centers need to be cooled in order to make them firm enough to hold their shape. If centers are too cold, they will cause the chocolate coating to crack and have a dull finish. Ideally, centers should be between 65-75 degrees Farenheit when coated in chocolate.
Tip #2: When using chocolate
moulds, avoid bloom by making sure the moulds are 4 degrees Fahrenheit
cooler than the chocolate.
d If you have a on’t
tempermeter, dip a blade into chocolate, leaving a thin film on the blade. If the chocolate is firm and not tacky in 5 minutes, at normal room temperature (65-68 degrees Farenheit), it is in good temper. knife
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