Tip #302: 5 Ways to Build Even Better S'mores

With summer around the corner, now is a good time to start thinking about new and exciting summer treats to roll out. S’mores are a summer staple for sure, but why not reimagine flavor combinations that will entice shoppers to take their s’mores to the next level.

Here’s five of our favorite s’mores combinations to spark your creativity!

Simplegirlathome.blogspot.com

The Peanut Butter Cup S’more

For all the peanut butter lovers out there, this addition is a win-win! For a twist, suggest adding a swipe of jam to turn this into a PB&J S’more.

Jessfuel.com

The Sea Salt Caramel S’more

A sprinkle of sea salt will take everything to the next level, but imagine a melty sea salt caramel sandwiched between a toasty marshmallow and two graham crackers. If you have your own caramel sauce, this would be a great tie-in to achieve extra caramelly goodness! Yes, please! 

Sharedappetite.com

The Chocolate-Covered Potato Chip S’more

Encourage shoppers to add an extra layer of crunch to their s’mores with a couple of chocolate-covered potato chips.

Photo by Marty Woodcock

The Mint Chocolate S’more

Instead of a plain chocolate bar, pair marshmallows and a couple chocolate graham crackers with a mint chocolate meltaway.

Epicurious.com

The Toasted Coconut S’more

Adding toasted coconut marshmallows to a s’more is a sure-fire way to make any coconut fan melt. If toasted coconut marshmallows aren’t already part of your summer repertoire, we think they should be! Check out this recipe from Epicurious.

Marie's Candies

Once you’ve brainstormed all the different s’mores combinations available in your store, group them all together and display them as a “Build Your Own S’mores Bar,” as inspiration for shoppers’ to host a gourmet s’mores bar at backyard cookouts, birthday parties and even wedding receptions. We recommend including a sign with suggested flavor combinations featuring your confections, like RCI member, Marie's Candies.

Make your shop a one-stop destination for all the ingredients needed to make gourmet s'mores, including graham crackers, marshmallows and all the creative fixings!

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

Tip #301: 5 Ways to Attract & Retain Great Employees

“Cultivating a powerhouse team is key to the success of any business,” said Denise Kestner of ClearPath HR, a presenter at RCI’s 2018 Annual Convention & Industry Expo. Even the most successful businesses are on the lookout for ways to better ensure the right candidates are hired to join their teams. Keep reading as RCI member, Rebecca Craig of Marie’s Candies, shares what she learned from Denise’s presentation.

5 WAYS TO CULTIVATE TALENT:

Lead with Culture

During interviews, skip the complete company history as your intro. Instead begin by sharing benefits that are unique to our organization and appealing to potential candidates. If you offer an exceptional employee culture, that’s a great place to start. If your company history is important to you, stick to the highlight reel.

Start with Why

When crafting role descriptions for an open position, grab candidates' attention in a way that will attract people who share your purpose and values. Click here to check out Simon Sinik’s TED Talk based on his book, Start with Why. 

Be Creative with Benefits

Health insurance, life insurance, retirement, vacation, and etc. are important, but people also value fun things like popsicle breaks during the summer, fun birthday celebrations or even Manicure Fridays.

Try Working Interviews

“A working interview gives the employer a chance to see the applicant’s skills in action," according to employment solutions provider, Friday Staffing. "This arrangement can benefit both parties. Candidates get to see if they like the job. Hiring managers get to see how well the candidate will actually perform in the position. Not only does the working interview give the employer an opportunity to assess the work, but it also gives the job seeker an opportunity to ‘try out’ the job that they will be performing and to get a feel for the office culture.”

Don’t Stop Recruiting

Seek out the server at the restaurant who is passionate about the menu, the teller at the bank, who goes above and beyond to help and approach them about joining your team. You never know where you might meet your next rock star team member!

Give these tips a try and see how they impact your company culture! We want to know what great tips you have for cultivating talent within your business! Share in the comments below.

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.

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

Throwback Tip #230: Refresh Your FSMA Knowledge

It has been eight years since the Food Safety Modernization Act (FSMA) was signed into law, which also means if you manufacture food and operate with less than $1 million in sales, September 2018 was the deadline to comply with the FDA's regulations. This week's tip offers a refresher on FSMA in an excerpt from an article written by Michael Koch of Morley Candy Makers/Sanders Candy for RCI's Kettle Talk magazine, plus tips for next steps.

WHAT IS FSMA?

FSMA was designed to shift the focus on food safety from responding to contamination issues to a more proactive approach of preventing contamination before it happens. Through the passing of this law the FDA has gained more leverage in its ability monitor and control the safety of our food supply chain.

In September of 2015 the FDA published its "Preventive Controls for Human Food" guidelines. As part of FSMA, it outlines the mandatory requirements being placed on all food manufacturers to have and implement a written food safety plan. FSMA requires that your plan be written and managed by a qualified individual. Individuals must complete a certification course to become a qualified food safety administrator.

PREVENTATIVE CONTROLS

Hazard Analysis and Risk-Based Preventive Controls (HARPC) is a documented food safety program that addresses hazard risks with preventive controls for every food product you handle in your facility to ensure it will not become contaminated and unfit for human consumption.

VERIFY EFFECTIVENESS

Continuing to verify the effectiveness of your plan ensures preventive controls are consistently implemented and sufficient. Verification includes evaluating the accuracy of process monitoring, calibrating instruments, such as thermometers, and reviewing records to verify monitoring and corrective actions are completed. Product testing and environmental monitoring by a certified third party are also reliable verification methods.

RECALL PROCEDURES

Your plan must contain details on your recall procedures. If a contaminated product is shipped, you must be able to identify where the product has gone and have the ability to perform a recall. A recall plan should include the procedures for identifying the contaminated product. Having important contact information in the plan will help move the process forward. Contacts should include the local health department, local FDA office, news media and anyone else that you may deem important to the process.

FSMA covers a much greater spectrum of the food chain and more details than covered in this brief post. The realm of information and procedures that you are responsible for also cover such things as your supply chain management, good manufacturing practices, corrective actions and etc. The FSMA is no small task and it is designed to protect the consumer from obtaining contaminated products.

WHAT NOW?

Co-chair of the FSMA Operations Team Steering Committee and director of FDA’s Food and Feed Program in the Office of Regulatory Affairs, Joann Givens shares next steps for food facilities now that compliance dates have passed for most small businesses.

“The best thing that people in the food industry can do is take the measures required by the new rules – not just the letter of the law but what it represents in terms of transforming the food safety system. They should look at the big picture, at areas in which they could be vulnerable and proactively take action. Promptly responding to problems, even if they aren’t yet violations, can prevent them from getting to the point at which there is a concern about the safety of the food.”

Joann also stresses the importance of a thorough system for documenting what you do. “The better the records, the more a company can demonstrate that it is meeting the legal standard.” With the right processes and procedures in place you’re better equipped to prevent problems before they arise. Joann recommends creating some redundancy in your system, “if one measure fails, another can take its place.”

In order to operate a successful candy making business, it is essential that you are knowledgeable on federal regulations and take the proper action to ensure you are in compliance with FSMA guidelines. Click here for more resources and updates.

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. Plus, review past blog posts for quick and actionable tips to apply to your business. 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.

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

Tip #299: 5 Animal-Themed Treats to Support National Adopt a Shelter Pet Day

Did you know April 30 is National Adopt a Shelter Pet Day?

When there’s a national holiday celebrating everything from potato chips to “talking like a pirate,” it may be difficult to take these holidays seriously. When you find a holiday that speaks to your heart, however, it can create an opportunity for you and your business to support a cause that you may not have otherwise thought would make sense for a candy business.

If helping our furry friends find a forever home makes you feel all warm and fuzzy inside, consider making these fun animal-themed treats as a way to raise funds for shelter animals in your local community.

Moonstruck Chocolate Co.

Chocolatey Critters

Use your strengths to create fun and creative confections inspired by the critters that melt our hearts. Moonstruck Chocolate Co. of Portland, Oregon has become famous for their four-piece “Critter Truffle Collection,” which consists of handmade truffles resembling a bunny, cat, mouse and none other than a chocolate lab.

kidsactivitiesblog.com and Pinterest

DIY (Decorate-It-Yourself) Dog & Cat Cookies

It will be raining dog and cat-lovers in your candy shop if you invite families to decorate their own chocolate-covered sandwich cookies like their favorite pets, in exchange for a donation to your local animal shelter. Click here for an easy step-by-step tutorial to make these cute cats by kidsactivitiesblog.com.

Party Animal Crackers

Animal crackers hold a special place in the heart of both kids and kids-at-heart, but when coated in chocolate that’s a game changer. When sold in small portions, these make great birthday party favors or a fun snack. Consider donating a portion of your sales of chocolate-covered animal crackers to a charity that serves animals.

Handmade Charlotte

Candy Bar Pups

These treats are so doggone cute, we couldn’t resist sharing! Although these are made using a Twix candy bar for the body, a Tootsie Roll for the ears and a Hershey Kiss for the head, you may be inspired to use other products that you make and sell in your own store. Click here to view the tutorial.

Left to right: Boehm's Candies & Chocolates, Bomboy's Home Made Candy

Pet-Friendly Dipped Treats

We all know chocolate isn’t safe for pets, however, RCI members, Boehm’s Candies Chocolates of Issaquah, Washington  and Bomboy’s Home Made Candy of Havre De Grace, Maryland sell special dog treats made with safe alternatives that don’t contain actual chocolate. Boehm’s Candies offers 1.5-ounce dog treats dipped in peanut butter or white confectionery coating, while Bomboy’s Home Made Candy of Havre De Grace, MD sells Vanilla-Dipped Dog Bones for man’s best friend.

Sharing your animal-themed treats on social media are sure to catch people’s attention, especially if they’re not what your followers are used to seeing from you. Use this opportunity to tell your community about National Adopt a Shelter Pet Day and how they can show their support—by donating, adopting or volunteering (contact your local shelter for more ideas specific to your area). Encourage your followers to share your post with their animal-loving friends, and even if they don’t visit your store, at least your efforts will help create awareness about a cause that is important to you.

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.

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

Tip #298: Plugging into Podcasts: 10 Business-Related that will Inspire You!

When is the last time you invested in education for you or your team? It’s so easy to get lost in the details, as you scramble to complete daily tasks before the sun sets. Even if you crave the opportunity to learn, it can be difficult to invest your time when it always seems so limited. I have recently discovered podcasts as an easy and quick way to gain valuable insights in both my professional and personal life. 

Even though I love to read before turning in for the night, it can be a challenge for me to find the time and energy to make this a regular practice. However, by taking advantage of my commute time to and from work, I suddenly have 60 minutes of time each day which I now devote to listening to podcasts that stimulate my brain, spark my creativity and inspire me to set and achieve new goals.

“Packed with expert interviews, fascinating conversations and creative content you can absorb while commuting, waiting for a flight, or running on a treadmill, entrepreneur podcasts are fast becoming a go-to for top leaders,” as stated in an article on Inc.com.

Below is a list of 10 business-related podcasts that we think you'll love as much as we do!

1. The Brendon Show, by Brendon Burchard
   As one of the world’s leading high-performance coaches, Brendon Burchard shares tactical training on how to achieve your highest potential. 
2. EntreLeadership, by Ken Coleman
   EntreLeadership offers weekly interviews with today’s top thought leaders designed to help you grow, develop your team and provide inspiration to boost your bottom line. 
3. The Tim Ferriss Show, by Tim Ferriss 
   Tim Ferriss examines habits of high-performing people to extract the tactics, tools and routines that listeners can apply to their lives or businesses.
4. The Marie Forleo Podcast, by Marie Forleo
   From business, marketing and career advice, to tackling failure, disappointment, fear and philanthropy Marie Forleo shares advice to help you build a life and business you love.
5. RISE Podcast, by Rachel Hollis
   Gain tangible and tactical tools for your life and business through a series of bold conversations with business powerhouses and personal development leaders.
6. Building a StoryBrand, by Donald Miller
   Get people talking about your brand, grow your company and stand out in the marketplace with Donald Miller's practical advice about clarifying your message.
7. Online Marketing Made Easy, by Amy Porterfield
   Expert interviews, mini execution plans and intimate behind-the-scenes secrets all tied together to make everything you listen to as actionable and profitable as possible.
8. Stanford Entrepreneurial Thought Leader Series, hosted by Stanford University
   If you're partial to academic thinking and want to learn from highly successful entrepreneurs, this podcast is packed with serious value and knowledge in one-hour chunks.
9. The GaryVee Audio Experience, by Gary Vaynerchuk
   Media mogul and entrepreneur advocate, Gary Vaynerchuk, shares a combination of keynote speeches, interviews about business and marketing plus motivational advice.
10. Business Boutique, by Christy Wright
    For women interested in starting and growing their own businesses, this podcast features deep dives on topics like marketing, selling, social media, pricing and more.

Start listening now! Access podcasts for FREE using your computer, Apple or Android device. Most podcasts have a website where all their episodes are available to listen to anytime. Otherwise, look for the pre-installed Podcast app on all iPhones or download a podcast app, such as Spotify or Stitcher, if you have an Android device.

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.

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

Tip #296: Shipping Chocolate in the Summer is Possible! Here's How!

Are you using the right size gel pack?

What are you doing to prevent condensation from turning your shipping box into a soggy mess?

Shipping chocolate in the summer is tricky, but not impossible with the right supplies. Pulled from an article in RCI's Kettle Talk magazine, shipping experts from InsulTote by Innovative Energy, Inc. shared a list of must-have supplies and important considerations to ensure your precious cargo is properly packaged.

summer shipping toolbox

When shipping temperature-sensitive products, like chocolate, frozen gel packs are a given. Maximize the life of your gel packs by equipping yourself with the following summer shipping tools.

• Insulated box liners
• Large frozen gel pack(s)
• Dry ice (for shipping frozen items)
• Shrink wrap
• Absorbent pads
• Packing tape

choosing THE RIGHT GEL PACK
When choosing gel packs, look for the largest size you can afford to ship. One large gel pack will provide better performance than several smaller ones. For example, if you place four ice cubes next to one big block of ice both at room temperature, the ice cubes will melt faster than the block of ice. The larger the mass, the longer it will take to thaw.

with air comes heat
It is equally as important to fill your box as full as possible, allowing the energy from the gel pack to focus on keeping the enclosed products cold and not the surrounding air. If using an insulated box liner, press down on it to release air before sealing. For added protection, taping the outside of the box at every seam will also slow down the infiltration of air.

Liner Storage
Extend the life of your gel packs by storing insulated liners, in a cool place prior to use. Starting with cool air inside each bubble means the gel pack doesn't have to work overtime to cool down the air inside the liners.

SHIPping WITH DRY ICE
To save on shipping cost, you may want to use dry ice for frozen items that will be in transit for more than 24 hours. A combination of dry ice and gel packs is the best insurance. Dry ice will keep the gel pack frozen the first day and after the dry ice evaporates, the frozen gel pack will keep the contents of the package cool for the second day. The amount of dry ice depends on the size of package, freight carrier requirements and transit times. If using dry ice, do not tape the outside seams of your boxes to allow the carbon dioxide gas to escape as it evaporates.

Using dry ice is not always recommended for foods that are not frozen, as it may give off an odor that could be absorbed by foods, such as chocolate. To keep dry ice from effecting the flavor of your product, carefully cover your product with shrink wrap and only use dry ice when necessary. To ensure product meets your quality standards, taste test it after it's been packaged with dry ice for 48 hours.

CONTROLling CONDENSATION
The space between the inside of a corrugated box and the outside of an insulated liner may condensate in warmer weather. Occasionally this may be enough to dampen a corrugated box and cause it to become soft. To avoid this, place an absorbent pad in the bottom of the corrugated box under the insulated liner. Absorbent meat pads can be found online and are an inexpensive way to abate excess moisture.

Shipping in warm weather is definitely a challenge, but when successful, it can surprise and delight your customers and create new sales opportunities.

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. Plus, review past blog posts for quick and actionable tips to apply to your business. 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.

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

Tip #295: 4 Steps to Create Oversized Moulded Chocolates

Many confectioners create showpieces or “attention grabbers” for their retail storefronts. RCI member, Wilbur’s of Maine Chocolate Confections started making a three-foot tall rabbit, affectionately known as “BFB” (Big Friendly Bunny), about 20 years ago to grab everyone’s attention, and along the way we have learned a few tricks to making this work seamlessly.

THE WARM UP

Start with a warm mould, 85-90 degrees Fahrenheit, to allow for easier mould release. If your production area is cooler, warm the mould with a hair dryer for a moment before filling. This tip also seems to reduce the amount of cocoa butter left behind on the mould and yield a better shine, since fat migration doesn’t occur where the mould meets the chocolate.

FILLING THE MOULD

A book-mould with an open bottom is a popular choice for creating large moulded chocolates. At Wilbur’s, they bolt two sides together and start filling the mould from the tempering kettle, a little at a time. Utilizing skewers and a shaker table will help ensure all crevices are filled and air bubbles are release. Many larger operations have mould spinners that can make this step easier, but spinners require a closed mould. 

COOLING TIME

To create a hollow moulded piece, turn it over on parchment paper to set. The chocolate that is still liquid will move to the bottom and create a base. Time in the cool closet needs to be watched carefully with a piece as large and as time consuming as this one. Regularly rotate the mould to evenly cool the chocolate and then start to loosen the wing nuts on the bolts as it nears release. Great caution is vital during this step since cracking means starting over. Wilbur’s clocks in about an hour of time to complete each large mould, but agree the time is worth it.

FINISHING TOUCHES

After release, it’s time to trim and brush off the trimmings before transporting the moulded chocolate piece to the retail shop. To protect your large and delicate the large and delicate chocolates from getting banged up, Wilbur’s recommends placing the chocolate back in the mould, loosely bolted together.

Even though it takes about an hour for Wilbur’s to create their three-foot tall rabbit, they agree the time is worth it. “We have sold a few of the BFBs over the years, but he serves primarily as a decoration, a conversation starter and a selfie opportunity,” said Andy Wilbur, owner of Wilbur’s of Maine Chocolate Confections. “Using him as a promotion or a raffle is a great bonus. We have found that even customers reluctant to sign up for email lists are eager to share if they have a chance at winning a large specialty item such as the BFB.”

Making an oversized moulded chocolate can be intimidating, but with practice these tips will help you create showstopping chocolate centerpieces for your retail displays. Hoppy moulding!

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.

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

Curious how you scored on the Chocolate Knowledge Quiz? Here's the answers to the quiz from blog post #293. 1. (C)  2. (B)  3. (A)  4. (B)

Tip #294: Pro Tips For Making Marshmallows

Looking for ways to improve efficiency and cut down on the mess when making marshmallows? Here’s some quick expert tips for cutting, dusting and packaging your marshmallows.

Cutting

When cutting small batches of marshmallow, RCI members have recommended the following ways to be most efficient:

• A guitar cutter works, but it really depends on how soft your marshmallow recipe is. As an alternative, a sharp pizza cutter works well too. – J. Sofia, Cargill Cocoa & Chocolate
• We use a lightly buttered, sharp, thin-bladed knife. [We re-apply the butter] every 2 or 3 rows. It's a bit slow, but eliminates the need for corn starch, which I found made the marshmallows difficult to coat. –W. Spence, Spence Candies

Dusting

Dusting marshmallows is an important step to preserve that soft and pillowy texture that we desire. Traditionally candy makers use powdered sugar or corn starch to keep marshmallows from drying out and becoming hard. Aside from the cloud of dust they leave everywhere, a coating of powdered sugar can make your already sweet marshmallows too sweet and corn starch can make it difficult for chocolate to stick to the marshmallow.

As an alternative to the traditional corn starch and powdered sugar, try replacing them with dextrose or fondant sugar (such as Amerfond^® Fondant Sugar). Both products will help you achieve the desired affect and with less the mess. For marshmallows bound for the enrober, adding a little dextrose to the top and bottom will also help the chocolate stick.

If air bubbles are a problem when enrobing square confections, like marshmallows, send them through your enrober corner first. Your products will receive better chocolate coverage from the fountains on the enrober and you will decrease the chance for bubbles to appear on the tops.

Packaging

Have you ever noticed condensation (or worse, mold) on the inside of your marshmallow packaging? If so, you may be cutting and packaging your marshmallows too soon. Of course you want your marshmallows to be as fresh as possible, but marshmallow needs to breathe for a while or else the warmth may create moisture and you may experience mold on your product. A general rule of thumb is to let marshmallow sit overnight before cutting, dusting and storing it.

If you’ve ever questioned whether making your own marshmallow is worth the hassle, these expert tips will not only make your job easier, they will leave your customers wanting more of these fluffy confectionery wonders!

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.

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

Tip #293: Test Your Chocolate Knowledge

So, it’s February! And how are those New Year’s resolutions coming along?

Whether you made a resolution to improve your business this year or not, now is a great time to evaluate the goals you do have and measure your progress since setting those goals. Experts agree measuring your progress on an ongoing basis is a vital part of successfully attaining goals.

If you aspire to learn more about chocolate and expand your candy making skills, we’ve pulled sample questions from RCI’s Chocolate Boot Camp^® “School of Knowledge” quiz, as a way to help you take a pulse of your chocolate knowledge.

1. Which of the following steps of cocoa bean processing must take place within the growing country?

   A. Conching

   B. Winnowing (shell removal)
   C. Fermentation
   D. All of the above

2. When tempering chocolate, what percentage of solid fat crystals is desired when process is complete?

   A. 0.1 - 1.0%

   B. 1.5 - 4.0%

   C. 5.0 - 8.0%

3. Which of the following will contribute to bloomed bottoms?

   A. Cold belt temperatures

   B. Using chocolate in bottomer

   C. High-viscosity chocolate

   D. All of the above

4. When removing confections from freezer storage, typical temperature profile is:

   A. 0°F - 30°F - 70°F

   B. 0°F - 40°F - 70°F

   C. 0°F - 50°F - 70°F              

Now that you've completed the sample quiz, ask yourself, how confident do you feel in your answers? Would you qualify for master chocolatier status or could you use a refresher on the subject? See post #295 for the answers.

Warren Buffet once said, “The best investment you can make is an investment in yourself, the more you learn the more you’ll earn.” Whether you're a veteran chocolatier or a newcomer to the industry, if you aspire to learn more and expand your candy making skills, consider ways to invest in your education. Thankfully education is more accessible than ever before! Education is available in all different formats; print, webinars, podcasts, seminars and workshops, certifications and courses, even in-person meetings such as trade shows or local networking events. Experiment with different learning formats to find out what works best for you.

Want to learn more about RCI’s upcoming events and education? Click here to receive notifications about when registration opens for events and education courses, like RCI’s Chocolate Boot Camp and Annual Convention & Industry Expo.

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.

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

Throwback 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.

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.

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.

Next week: Check your chocolate knowledge and stay tuned for details on RCI’s 2019 Chocolate Boot Camp^®!

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. Plus, review past blog posts for quick and actionable tips to apply to your business. 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.

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