For members looking to gain creative ideas at RCI’s 2017 Annual Convention & Industry Expo, Candy Clinic did not
disappoint. Since the thirties, this member-exclusive event has allowed RCI
members from across the United States, Canada and abroad to share their best
ideas and gain inspiration from fellow candy makers. Keep reading for an idea
that won the award for best innovation at the latest Candy Clinic.
Inspired by an associate’s
manicured finger nails, RCI member Cher Diamond of Maurie’s Fine Chocolates of
Madison, shared a creative technique for applying cocoa butter to moulded
Start by filling a bowl with
room temperature water. If you read tutorials online for water marbling, they
recommend using filtered or bottled water. Get cocoa butter spray, shake it up
and spray it into the water. Because the oils in cocoa butter resist the water,
the cocoa butter will float on top of the water, allowing you to create a
unique design with a variety of different colored cocoa butters. Drag a
toothpick or other similar object through the cocoa butter, cleaning it after each use.
Once the desired marbleized effect
is achieved, take a finished moulded moulded detemper
If you’re looking to create
stunning chocolate pieces, give this simple and fun water marbling
technique a try and let us know how it turns out by leaving a comment below.
Want to learn more innovative
ideas like this one? Idea sharing is just one of the many benefits of
membership with Retail Confectioners International (RCI)! Click here to learn how RCI can help
you build your sweet business.