The Best of 2020: 5 Most Popular Posts from the RCI Blog

Collectively, I think we are all looking forward to putting the year 2020 behind us (far behind us). With that said, as challenging, and at times heart-wrenching, the past year has been we hope you can take a moment to focus on the good (however minuscule) that came out of year 2020.

There’s no doubt it is stretched, burdened and bewildered everyone one way or another, it has also challenged many people to learn new skills, think on their feet and be more imaginative and creative than they ever thought was possible. This year has literally and physically pulled people apart, but it has also brought together many families, friends, coworkers and neighbors (even if only virtually) who have bonded together and created shared memories that will last a lifetime.

In light of focusing on the positives that came from 2020, we’re bringing back RCI’s most-read blog posts from 2020, in case you missed them the first time or could use a refresher.

5.   How to Create a More Efficient Candy Kitchen

Looking to improve the efficiency of your candy kitchen? Rethinking the layout of your kitchen is a great place to start. Read on for impactful ways to improve efficiency in your candy kitchen.

4.   52+ Hilarious Quotes for Chocolate Shops to Use on Letter Boards

What was once a relic that could only be found in diners, church basements or outside school gymnasiums, letter boards can now be found all over social media. Snag 52 of our favorite chocolate-related quotes for your letter boards—enough to share one a week for the whole year, plus a few bonus quotes for the holidays.

    3. All About Sponge Candy: What is it and how is it made?

The label typically reads “sponge candy,” but you may also know this candy as cinder block, sea foam, fairy food, angel food or a multitude of other names. Learn the basics, plus tips and tricks for making sponge candy (or whatever they call it where you’re from) that customers crave.

2.   40 Ways for Candy Makers to Navigate the COVID-19 Crisis

Originally published in March of 2020, this post was intended to offer guidance, support, inspiration and hope to retail confectioners in a quickly changing world. Though much has changed since March, we are confident you could still find some ideas and inspiration to better your business.

1.   Hot Chocolate Bombs

Hot chocolate bombs are easily one of the biggest breakout trends of 2020. Here we shared ideas and inspiration for creating your own hot chocolate bombs, plus how to set the tone with packaging.

Even though the challenges experienced in 2020 won’t disappear when the clock strikes midnight, we will celebrate a fresh start with a grateful heart, while leaning on new skills, stronger relationships and hope for a better tomorrow. Wishing you a safe and happy New Year!

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.

Not a member? Click here to learn how RCI can help you build your sweet business.

How to Make Softer Creams that Won't Dry Out

With the holidays upon us, we’re sharing a quick and easy tip for achieving softer creams.

Did you know the type of corn syrup you use can affect the texture of your creams? Get softer, creamier creams by using corn syrup with a higher dextrose equivalent (DE).

Problems with creams that dry out? Corn syrup with a higher dextrose equivalent will create greater humectancy (or moisture retention) within your creams.

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.

Not a member? Click here to learn how RCI can help you build your sweet business.

How to Fix Burnt Caramel

 

We’ve all heard the saying “don’t cry over spilled milk,” the same could be said for burnt caramel. Mistakes in the kitchen happen and sometimes there’s nothing you can do but put the mistake behind you and move on. Before pitching a botched batch of caramel, here are a couple quick fixes.

One option would be to try masking the bitterness of burnt caramel by incorporating instant coffee into the mix. There is something comforting about this flavor combination, plus with an extra jolt of caffeine, the only tears shed over this concoction will be tears of joy. Try this recipe for cozy coffee caramels from TheSpruce.com.

If you're feeling adventurous, embrace the burnt flavor and use it as an opportunity to get creative. According to FoodIngredientsFirst.com, “burnt caramel flavor pairs the sweet, milky notes of the caramel with the deep and slightly smoky characteristics of burning the caramel.”

When life gives you burnt caramel, take the opportunity to transform it into something uniquely delicious. Share in the comments below if you have other solutions for fixing burnt caramel.

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.

Not a member? Click here to learn how RCI can help you build your sweet business.

4 Worry-Free Chocolate Pairings

Options for good chocolate pairings are seemingly limitless, from the ever-popular wine and beer pairings to bourbon, cider, tequila and even cheese. If you are considering hosting an in-person or virtual chocolate tasting and pairing event or even just looking for fun ways to spice up your holiday offerings, RCI member Carmen Romeo of Fascia’s Chocolates shares guidelines for easy, worry-free pairings.

Wine

White and milk chocolate pairs best with sweet red or white varietals, while dark chocolate goes better with more complex red wines.

Beer
Chocolate pairs well with many craft beers, however, when attempting to pair with India pale ale (IPA), chocolates with citrus flavors are best.

Bourbon
It is recommended to match flavors when working with bourbon. Some of Fascia’s favorites include pairing a coffee bourbon with a mocha meltaway or a cinnamon bourbon with a cinnamon cream.

Cheese
Cheese can be an unexpected, yet, surprisingly well-received addition to a wine and chocolate or beer and chocolate pairing. Try Carmen’s “no-fail” pairing by finding the best, sharpest Pecorino Romano cheese, pair it with a semi-sweet chocolate wafer or cup, topped with coarse-ground black pepper and a glass of Zinfandel wine—the spicier the better.

Help shoppers get in the holiday spirit by hosting pairing events (in-person or virtual) or by simply recommending new, exciting ways to enjoy your chocolates. Cheers to a spirited holiday season!

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.

Not a member? Click here to learn how RCI can help you build your sweet business.

Two Methods for Making Cordial Cherries

Known as a gift of courtship and love since the turn of the 20th century, this small, but mighty confection has become synonymous with the holidays.

Regardless of one’s technique for making cordial cherries, a successful outcome requires a preserved cherry coated in warm fondant. After invertase is applied to the fondant coating, the cherry must be covered in chocolate immediately. Over time, the enzyme invertase causes the fondant to liquefy inside the solid chocolate shell. Keep reading as RCI member and board president, Barry Bomboy with Bomboy’s Home Made Candy shares two popular techniques for creating this seemingly mystical confection.

Photos of panned chocolate-covered cherries taken at Fascia's Chocolates
during RCI's 2019 Annual Convention.

Panning

This method requires a panning machine. Start by putting fondant sugar in the bowl, begin the spinning process and add drained cherries. Combine 20 ounces of water, 30 milliliters of invertase and 20 milliliters of flavor in a spray bottle. Spray mixture onto the cherries as they spin. The sugar will adhere to the wet cherries, so continue to spin cherries until you achieve the desired coating thickness. Now cover the cherries in chocolate. Double bottoming or coating the cherries twice with chocolate will prevent leaks. Let cherries set for four to five days before selling. This will make a juicy, flavorful cordial cherry.

Note: Refrigerate spray bottle with remaining invertase mixture when not using.

Dipping

Mix water and fondant sugar (16 ounces of water to eight pounds of fondant sugar). Heat four pounds of the mixture in a double boiler. Be careful not to heat over 140˚F/60˚C. When fluid, add one teaspoon of invertase and 1/2-3/4 teaspoon of flavoring. Dip cherries in fondant, they will set quickly. Finally, coat the cherries with chocolate. As with the previous method, allow cherries to set for four to five days.

Looking to take your cordial cherries to the next level this holiday? Keep reading below for festive decoration ideas.

Photo credit: John & Kira's

Add Color
We’re loving the sophisticated look of red and black colored cocoa butter used for John & Kira’s chocolate cherries.

Photo credit: Wilton

Add Sparkle
These long-stemmed cherries are dipped in colored sugar crystals for added sparkles, perfect for the holidays.

Photo credit: For the Love of Cooking

Add White Chocolate
Consider dipping your cordial cherries in white chocolate for an unexpected look this holiday season.

 

Photo credit: The Cordial Cherry

Add Embellishment
This holly berry design sings holiday. Try the look for yourself with green-colored white chocolate leaves and red sugar pearls as the holly berries.

Cordial cherries are a cherished holiday tradition for many families. We hope this member insight helps you create your best batches of cordial cherries this holiday season!

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.

Not a member? Click here to learn how RCI can help you build your sweet business.