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.
Tip #3: If you don’t
have a tempermeter , dip a knife 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.
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a member? Click here to learn how RCI can help you build your sweet business.