Tip # 233: How to Know Chocolate is in Good Temper

Checking your temper is an important step to ensure you aren’t surprised by unsightly bloom or dull or tacky chocolates.

Chocolates that have a dull appearance may be over tempered, while rapid bloom or a tacky, greasy surface are indicators that chocolate is under tempered. Quit guessing and rest assured your chocolate is always in good temper with these two methods for checking your temper.

1. The Blade Test: This method is quick, easy and budget friendly, however the results could vary on the temperature of the room.
   
   Simply dip a metal spatula or knife blade into the chocolate and leave a small film on the blade. At room temperature (65-68° F), well-tempered chocolate should be firm, not tacky, after just five minutes.
2. Tempermeter: Although more costly, this method will most accurately measure the degree of tempering, indicating the quality and quantity of stable crystals that have been formed.
   
   Tempermeters produce a temperature versus time curve, resulting from uniform cooling of a chocolate sample over a specified period of time.

It may be easy to assume your chocolate is well tempered and ready to move into the assembly line, however, skipping this step could result in a costly mistake.

Choose a testing method that works best for you and put a plan in place to ensure your chocolate is being checked on a regular basis. Many of our candy maker members have a system in place to verify their chocolate’s temper every hour.

Connect with fellow confectioners and industry suppliers at RCI's Annual Convention & Industry Expo next month! Register online now and join us in Chicagoland June 12-16, 2017!

Tip # 232: Reward Customers with a Loyalty Program

According to Entrepreneur.com, 64% of businesses that utilize customer loyalty programs report it’s been effective, meaning it makes more money than it costs to maintain it. For small businesses, a customer loyalty program is an effective way to compete with big businesses while leveraging the program to engage with your customers on a more personal level.

Peterbrooke Chocolatier of Jacksonville, Florida leverages customer loyalty through their Peterbrooke Rewards app, a digital customer loyalty program. Digital loyalty programs mean businesses no longer have to waste time and money printing paper punch cards and entering customer information manually. Digital loyalty apps also make it easier for customers to participate.

Despite common perceptions, reasonably priced digital customer loyalty programs are available. Entrepreneur.com recommends digital loyalty programs, Perkville and Belly. Monthly subscriptions for basic packages can cost anywhere from $29 per month to more than $100 per month.

If you’re looking to make your business stand out, apart from the big box stores, consider what a loyalty program would look like for your business. Click here for 6 tips from Quickbooks® on creating a customer loyalty program.


Meet fellow confectioners and industry suppliers at RCI's Annual Convention & Industry Expo next month and learn more valuable ways to improve your business! Register online now and join us in Chicagoland June 12-16, 2017!

Throwback Tip #133: 3 Ways to Extend the Shelf Life of Your Truffles

Today is National Truffle Day! Often considered the highest expression of a quality confection and often commands the highest price when purchasing, there’s no question why these little morsels are good cause for celebration.

A decadent truffle made with high-quality ingredients is a welcome surprise to chocolate lovers around the world, however, the surprise appearance of mold could ruin your sweet reputation. Keep reading for three ways to extend the shelf life of your truffles.

Reduce Water Activity

The high moisture of cream is often the cause of microbial growth in truffles. While cream arrives pasteurized, it is usually scalded to 190°F to ensure there’s no yeast and mold.

Reducing water activity will reduce the microbial growth and can be accomplished by:

• Replacing a portion of the cream with corn syrup
• Adding invertase (an enzyme derived from yeast)
• Increasing fat percentage
• Increasing chocolate solids

Use of Preservatives (including natural preservative options)

Preservatives can also control microbial growth. Potassium sorbate is one of the most effective options, however it is not usually considered natural. Natural preservatives might include cultured dextrose. Other preservatives can include reducing the pH of the ganache or the addition of alcohol. Legal and flavor considerations, however, must be addressed before using these methods.

Reduce Storage Temperature

A rule of thumb is that reducing the temperature by 18°F (10°C) will double the shelf life. Freezing truffles can substantially increase their shelf life, however, this must be done properly. Click here to view previous blog post on freezing truffles.

A truffle’s short shelf-life is a major challenge for many confectioners. With these tips from RCI’s Chocolate Boot Camp you can effectively extend the shelf-life of your truffles and avoid any unwanted surprises.

Get solutions to your problem candies from fellow confectioners and industry suppliers at RCI's Annual Convention & Industry Expo next month! Register online now and join us in Chicagoland June 12-16, 2017!

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.