A Simple Solution for Offering Custom Easter Baskets

 

As Easter approaches, candy shops can soon expect shoppers looking to build custom Easter baskets for loved ones. For some, creating and selling custom Easter baskets can be a time-consuming process that requires detailed staff training and complicated pricing structures.

This week we’re sharing a simple solution from RCI member, Juliet Chocolate Factory, that can save candy shops time and effort while still offering customers the opportunity to create custom Easter baskets.

Pictured: Juliet Chocolate Factory shared their idea for "Load & Go" Custom Easter Baskets at Candy Clinic during RCI's 2022 Annual Convention & Industry Expo.

Near the register at Juliet Chocolate Factory in Romeo, Michigan customers can take their pick from a selection of pre-assembled Easter baskets—three different sizes of themed baskets serve as the base. Each basket is filled with paper shreds and a coordinating bow (with tie) which is packaged inside a clear cello bag that is closed with a twist tie.

The baskets are empty, representing a blank canvas of sorts for customers to shop your store for the perfect mix to fit the intended recipient. Once shoppers are done selecting the contents of their custom Easter baskets, staff at the register can simply stuff the basket while ringing up each individual item, along with the gift basket, itself, which has its own product code/price.

This approach to offering custom Easter baskets can help you save time and effort this Easter. It’s a win-win solution that allows candy shops to focus on delivering quality products and excellent customer service while still providing customers with the opportunity to create their own unique Easter baskets.

Crave more? Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's 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.

5 Creative Beer-Themed Confections

The continued popularity of beer in confections has led to many creative applications, which may very well be the golden ticket for St. Patrick’s Day on March 17. If beer and confections don’t seem like a natural pairing, keep reading for inspiration to concoct your own beer-inspired confections.

Photo: Delish / The Liddabit Sweets Candy Cookbook © 2013

Beer & Pretzel Caramel

Few things pair with beer like pretzels, but why eat plain old pretzels when you can eat pretzels drenched in beer caramel?!

Photo: Food52

Beer Marshmallows

Pillowy homemade marshmallows spiked with dark stout beer, enveloped in dark chocolate and sprinkled with crushed pretzels may fill the dreams of a true beer enthusiast. Considering adding this flavor and texture bomb to your product lineup.

Photo: Jelly Belly

Beer Jelly Beans

Expand your beer-themed offerings with these fun beer-flavored jelly beans packaged in a clever keepsake tin.

Photo: Vosges Haut Chocolat

Smoke and Stout Caramel Chocolate Bar

This chocolate bar by Vosges Haut-Chocolat appeals to the senses with the addition of stout beer, smoked salt and burnt sugar caramel.

Photo: Surprising Recipes

Guinness Pretzel Truffles

This truffle recipe trades the cream for Guinness stout beer and adds an element of crunch with…you guessed it, crushed pretzels.

Not only would these hoppy confections be a great match to celebrate St. Patrick’s Day, but they would also add to your repertoire for Father’s Day, Oktoberfest and creative and unique gifts for beer lovers. Cheers!

Crave more? Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's 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.

Exploring the Possibilities of Pectin in Pate De Fruit

P

Pate de fruit is a traditional French confection made from fruit puree, sugar and pectin. Pectin is a natural thickening agent used in jams and jellies, and gives pate de fruit its firm, jelly-like texture. In this week’s blog post, we’re sharing tips from Chef Josh Johnson with Guittard Chocolate Company on how to achieve two distinct applications for pate de fruit by using a different type of pectin.

Pictured above are two distinct applications for pate de fruit. The confection on the left used G pectin to achieve a slab pate de fruit, where NH pectin helped achieve a softer, more fluid texture that could be piped into the chocolate shell on the right.

G Pectin

If you’re looking for a classic pate de fruit, G pectin is the way to go. Pate de fruit normally has a firm set, like a fruit jelly. Once set, it remains stable and can’t be manipulated. For an enrobed (or slab) piece, G pectin will achieve a firm consistency that cuts nicely on a guitar cutter. G pectin also offers a slower set time and a very nice fluidity when poured into a frame. This is key in being able to pour multiple frames without the product setting too quickly.

G pectin is a mixture of yellow pectin, dextrose and citric acid which work together to achieve the aforementioned qualities. Be sure to not switch yellow pectin for G pectin, or the other way around, because the results will be drastically different.

NH Pectin

NH pectin can be used to create a softer texture, which can be stirred or blended to a smooth consistency. Once completely cooled, it can be piped perfectly into moulded chocolate shells. NH pectin is primarily used in glazes for different pastry applications, because it can be remelted and remain homogenous as a liquid glaze. NH pectin is also called “thermo-reversible pectin.”

It’s important to understand the effects of different types of pectin to achieve your desired confectionery application. Click here to download Chef Josh's recipes for chocolate raspberry bon bons (pictured above) featuring pate de fruit that utilizes G pectin or NH pectin to achieve two distinctly different results.

Crave more? Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's 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.

Try this! Candy Thermometer Hack

If your candy thermometer has ever got in the way of stirring a bubbling hot candy concoction, then you’ll appreciate this week’s quick and easy hack.

RCI member Hilliard’s Chocolates makes approximately 5,000 pounds of their signature almond toffee crunch each year. With all the stirring it takes to whip up that much toffee, the Hilliard’s team developed a simple, yet, innovative solution for keeping that sometimes pesky candy thermometer in its rightful place.

As pictured above, Hilliard’s has screwed two eye hooks into their wooden paddle, so the thermometer slips right into place, preventing it from getting in the way while stirring.

Even small adjustments like this can make a big impact in improving efficiency. Do you have any simple hacks that improve your efficiency in the candy kitchen? If so, we’d love for you to share on RCI’s Facebook page.

Crave more? Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's 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.