No pre-bottomer? No problem! With RCI Chocolate Boot Camp course taking place this week, we’re sharing a quick and easy solution, demonstrated by one of our instructors, Joe Sofia with Cargill Cocoa & Chocolate, for candy makers who do not have a pre-bottomer on their enrober.
This handy tip uses chocolate wafers as the pre-bottom for, in this case, moulded peanut butter meltaways. Joe explained, "When you pop the meltaways out of the mould, they are ready for full enrobing since the wafer will adhere to the meltaway." Joe also added that it's important to apply the chocolate wafer while the center is still liquid so the two stick together.
For this demonstration, a 22-millimeter silicon dome mould from Truffly Made was a perfect fit when using a standard chocolate wafer as the base.
If you’re interested in more
insider tips like this, consider attending RCI’s Truffles + More course August 12-14,
2024 in Erie, Pennsylvania. Save the date and stay tuned for more details coming
soon at retailconfectioners.org/events.
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.