Tip #207: Say “Buh-Bye” to Chocolate Bloom!

Simply put, chocolate is awesome. Consistently voted as most everyone’s favorite indulgence, it rarely fails to delight our customers. However, chocolate doesn’t always cooperate in the production of confections. Joe Sofia with Cargill Cocoa & Chocolate identifies one of the most common problems encountered with chocolate: bloom!

It can appear as spots, streaks, or a homogenous film, and can range from a dull white to a severe white discoloration, it’s bloom! The most common source is fat bloom, which is literally cocoa butter fat that has migrated to the chocolate's surface and recrystallized. While fat bloom has a negative effect on appearance, the product remains perfectly safe to eat. Pure chocolate that contains fat bloom can be remelted and retempered to reach the desired appearance. Unfortunately, finished confections that have fat bloom are more difficult to repair, since they contain fillings or inclusions and cannot be remelted.

EXCESSIVE HEAT

Fat bloom can develop for a few different reasons. Excess heat (from sunshine or warm temperatures) can cause perfectly good chocolate to bloom. The heat melts some or all of the cocoa butter, and when it recrystallizes it lacks the proper stable cocoa butter crystal nuclei and cooling for proper recrystallization. The best way to avoid fat bloom is to  keep your chocolates away from heat!

POOR TEMPER

Another source of fat bloom is poorly tempered chocolate. The use of a tempermeter, or other means of optimizing your tempering step, will maximize bloom resistance in your chocolates. Both under-tempered and over-tempered chocolates will bloom faster than well-tempered ones.

INCOMPATIBLE FATS

A third source of fat bloom is the mixing of incompatible fats. If you use compound coatings, which are usually palm kernel oil based, these should not be mixed with cocoa butter based chocolate. The incompatibility of these fats can lead to inefficient crystallization and eventual fat bloom.

SUGAR BLOOM

Sugar bloom is a different type of bloom, resulting from exposure to moisture. It is formed by the dissolution and subsequent crystallization of sugar on the chocolate’s surface. It generally appears as droplets of sugar crystals on the surface of the product. If sugar bloom is moderate to severe, most likely the product will contain coarse sugar crystals and should be discarded. Sugar bloom can be avoided by keeping your refrigerated or frozen chocolates packaged and sealed until they equilibrate to ambient temperature.

Register now for RCI’s Chocolate Boot Camp^® to learn more about chocolate tempering, trouble shooting and more.

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Tip # 206: Give Thanks with a Chocolate Cornucopia

Photo courtesy of Cargill Cocoa & Chocolate

Turn heads with this bountiful display, which can be filled with chocolates, chocolate-dipped fruits and other fall favorites. Remind shoppers through merchandising that this tasteful cornucopia would make for the perfect dressing for their holiday table or a welcome and thoughtful hostess gift.

Chocolate Cornucopia

Recipe courtesy of Cargill Cocoa & Chocolate

Materials needed:

• (1) 12” wicker cornucopia

• (1) one-gallon plastic storage bag

• roll of tape

• pastry brush or latex glove

• vegetable brush

Ingredients:

• Peter’s Lenoir™ semisweet chocolate

• non-toxic, fresh salal leaves*

• gold and copper luster dust (optional)

*Commonly known as lemon leaves. Available through floral supply shops.

Directions:

Cornucopia

Cover outside of 12” wicker cornucopia with a one gallon plastic storage bag, fitting snugly; secure with tape. Using a pastry brush or latex-gloved hand, apply three thick coats of Peter’s Lenoir™ semisweet chocolate over the surface, allowing each application to dry before adding the next. Remove wicker cornucopia; peel away and discard bag.

Chocolate Leaves 

Scrub non-toxic fresh salal leaves* with vegetable brush; rinse thoroughly and air dry. Use a small metal spatula to coat the back side of leaves with Peter’s Lenoir™ semisweet chocolate. Clean edges of excess chocolate. Chill until dry. Grasp leaf near the stem, gently pulling it away.

Decorating the Cornucopia  

Trim ragged edge of the open end. Attach large chocolate leaves along open end, overlapping and extending them slightly over the edge. Use increasingly smaller leaves until entire top and sides of cornucopia are covered. Brush with gold and copper luster dust (optional).

Learn techniques like this and others at RCI’s Chocolate Boot Camp in Waterbury, Connecticut February 20-23, 2017. Register now at retailconfectioners.org/bootcamp.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Tip # 205: Hire Smart for the Holidays

The confectionery industry has the special privilege/task of enduring holiday bursts. Hiring a temporary workforce can help your business maintain consistent production levels and product quality. In this excerpt from a Kettle Talk article written by Jan Douglass with Esther Price Candies, Corp., we built upon three practical tips to help you hire smart for the holidays.

#1: Build Relationships with Staffing Agencies

Staffing agencies can be a great resource for filling temporary positions. Building relationships with reputable staffing agencies and other local organizations (e.g., county or state job centers, developmentally disabled adult centers, etc.) can help to source reliable individuals for seasonal work and unforeseen sales bursts. When working with staffing agencies it is important to practice open and honest communication. Start by taking the time to discuss open positions rather than simply providing a job description. If a recommended candidate isn’t a good fit, providing concise feedback on why that was the case will help staffing agencies identify better candidates in the future. These simple steps will ensure the staffing agency feels well equipped to find the right fit, right away.

#2: Training is Key

They may only be with you for a brief time, but a temporary workforce can be vital to keeping with the ebbs and flows of seasonal business and make it less painful when you must reduce your staff at the close of a season. Be aware, however, there can be downsides to a temporary workforce, such as high turnover rates. Increased turnover can result in more training hours, risk of production and packing errors and additional work for human resources. Minimize those risks by having sourcing organizations pre-screen individuals and clearly communicate the job expectations to candidates through digital recordings of the candy making process. Successful training can also lead to the return of seasonal staff year after year.

#3: Stay Current on Labor Laws

Make sure to brush up on federal and state labor laws before hiring for the holidays, as many regulations that apply to full-time employment also apply to part-time and seasonal employment. The U.S. Small Business Administration’s (SBA) Employment and Labor Law Guide is a useful resource when hiring. Be aware of your state’s legal requirements for benefits such as unemployment, social security/medicare and workers’ compensation. Check with your state’s department of labor for exemptions for employers who require temporary staff for periods of 10 weeks or less. You will also want to familiarize yourself on your tax reporting responsibilities according to IRS regulations and state tax laws.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.