Throwback Tip #201: Take Merchandising to New Heights with Truffle Tree

A Truffle Tree is a stylish way for your customers to serve truffles to a large group, in addition to an eye-catching merchandising display for your retail shop. It is a big-ticket item that can add nice revenue to your store’s sales. With a little advance planning, building the tree can be relatively easy to execute.

Here you will find a list of materials needed and step-by-step instructions for creating this showpiece as provided by RCI member, Annedore's Fine Chocolates. RCI members: Click here to log on to RCI’s member site and view three variations of ganache recipes on page 9 of 2014’s 3^rd quarter issue of Kettle Talk.

For ease of construction, undipped ganache balls may be stored in the freezer. Simply follow the instructions below for thawing and dipping the ganache balls and you are ready to build a tree on demand.

MATERIALS NEEDED:

• Truffles (see recipes below)
• Silicone mats
• Plastic wrap
• Foam block
• Parchment paper or aluminum foil (optional)
• Round toothpicks
• Tempered chocolate
• Foam cone
• Wrapping paper or fabric (preferably coordinating with the color of your truffles)
• Flathead pins
• Scissors
• Ribbon or tree topper (optional)

STEP-BY-STEP INSTRUCTIONS:

1. Prepare truffle centers using your own ganache recipe or see recipes below. Pipe ganache onto silicone mats. Cover the mats with plastic wrap and refrigerate for 12 hours. Transfer mats to the freezer for 12 hours. Remove mats from the freezer and pop out ganache balls (Note: Balls may be returned to the freezer for future use). Cover balls with plastic wrap and allow them to come to room temperature.
2. Cover a foam block with parchment paper or aluminum foil, so it can be reused. Glue a toothpick into each ganache ball by, first, dipping one end of the toothpick into tempered chocolate and then inserting that end into the center of the flat side of the ganache ball. Allow toothpick to set up firmly in the ganache ball. 
3. Once the toothpick is firmly set in the ganache ball you are ready to dip each ganache ball in tempered chocolate. Dip each ball carefully and then insert tooth-picked end of the ball into the block of foam. This will allow for perfect-looking, uniform truffles to create your truffle tree. Allow chocolate to set up. Truffles may be decorated while standing in the block of foam. 
4. Before you begin to build your tree, first, wrap the foam cone completely with wrapping paper or fabric – secure with flathead pins, as needed.
5. Beginning at the bottom of the cone, push the tooth-picked truffles into the cone working your way around the cone to create the first row. On the second row, stagger the truffles by placing them in the open spaces created by the first row. Carefully work your way up the cone row by row until the entire cone is covered in truffles. Toothpicks may need to be cut as you reach the top of the cone. 
6. Crown the top of your tree by inserting a tooth-picked truffle vertically on the top of the cone. Experiment with different tree toppers, such as a large bow or a chocolate initial or number (birthday idea). Use your imagination.  

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Tip #307: Get Glossy Colored Chocolates Every Time

Just like chocolate, colored cocoa butter must be properly tempered. Otherwise, poorly tempered cocoa butter will stick to chocolate moulds and appear dull or foggy. Keep reading for pro tips for applying colored cocoa butter to your chocolate confections and ensuring bright colors and a perfect glossy finish.

Colored cocoa butter should be tempered in the same way chocolate is tempered. RCI member, Brian Donaghy with Tomric Systems, Inc., says although colored cocoa butter usually arrives tempered, it is important to heat it slowly and then hold the cocoa butter in a 90℉ environment. Brian recommends using a yogurt maker to retain the temperature over time and help ensure the cocoa butter doesn't lose temper.

As shared by Tomric Systems, Inc. during RCI’s Chocolate Boot Camp, there are many uses for colored cocoa butters. Two of the more popular techniques included hand application and airbrushing colors.

HAND APPLICATION

Hand application works well when a textured, mixed color is the desired look. It allows you to mix the colors directly in the mould cavity to achieve a rich, “painterly” appearance.

How to apply Colored Cocoa Butters by hand:

1. Warm colored cocoa butter to approximately 92˚F. or until in a liquid state.

2. Place desired colors in small plastic cups.

3. Wearing gloves, dip finger into colors. (shown)

4. Swipe inside of mould with finger to apply color (shown). Set aside and cool.

5. When colored cocoa butter is nearly completely crystallized, create shells using tempered chocolate.

Hint: Layer colors to achieve “painterly” effect, or combine with airbrushing technique for an interesting contrast.

AIRBRUSHING COLORS

Successful airbrushing techniques require special attention to temperature at which you spray; different temperatures will allow you to achieve different effects.

How to airbrush Colored Cocoa Butters:

1. Warm colored cocoa butter to approximately 92˚F.

2. Use airbrush to lightly spray color on inside of mould cavity (shown).

3. Set aside and cool.

4. When colored cocoa butter is nearly completely crystallized, create shells using tempered chocolate.

Hint: Colored cocoa butter can also be applied after the moulded piece is complete. When applied on a chilled piece, the colored cocoa butter will take on a soft, fuzzy appearance. Ideal for display pieces, this technique is not recommended for pieces intended for eating, as the colors can easily smudge.

When used properly, colored cocoa butters can transform chocolate confections into incredible works of art. Like chocolate, there are a myriad of factors that can negatively affect cocoa butter at any given point. If you run into problems, click here to check out our post “How Not To Ruin Chocolate,” for a quick-reference troubleshooting guide to pinpoint common problems and make corrections.

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 #306: Optimize Your E-Commerce Experience

Looking for answers to these questions? Keep reading as RCI member, Theresa Packard with CommerceV3, offers answers and actionable strategies to start implementing in your business immediately.

HOW DO I BEST OPTIMIZE MY WEBSITE?

Optimizing your site should be done based on site metrics and usability, as well as site speed. I'll address how to analyze your site metrics and usability with regards to conversion, but for now, let's cover the bases of site speed.

If your site is not operating at an optimum speed, it may appear to be missing a few pieces to the puzzle. Measuring the site speed on your homepage and top category pages will allow to see if there are images or other code that could be significantly slowing your site.

Many site speed tools such as Google Page Speed Insights, WebPageTest and Pingdom, are free. A site is considered slow if it takes longer than three seconds to load. After running the site speed tools, you may find the top culprits that can affect website speed are often large images that need optimized, script that can be loaded at the bottom of the page versus the top of the page, and additional redirects on the page.

INCREASING CONVERSION RATES

This is the million-dollar question— how to convert browsers into purchasers? When consulting clients, I have found the best place to start is to ask a series of questions. The following questions can help you identify any barriers that may be affecting your conversion rate.

What do your analytics tell you?

The first thing I tell all retailers is to take a look at their analytics (we use Google analytics) to see if there are parts of your site that show the best conversion and parts that show the worst. How do you get more out of the things that show high conversion and high dollars? What’s wrong with the worst parts? Is there something on that landing page acting as a barrier?

Are your customers getting lost?

Are there places on your site where customers may be getting lost? Do they have to think about their journey through your site or is it intuitive? If you have a customer service agent, this may be a good person to ask, since they’re likely the one fielding questions about how to navigate your site. If not, try asking a loyal customer about their experience on your site.

Can customers easily find the products they want through search and navigation?

When a customer reaches the product page, how easy is it for them to see the pricing, count or size and, then, add their products to the cart? A shortage of important details like these is a common pitfall, that can quickly turn potential customers away.

Are there product reviews on your site?

Many online shoppers make purchasing decisions based on other customers’ reviews. Be sure your website has a user-friendly reviews program.

Have you tried to checkout on your own site?

When moving through the shopping cart to checkout, how easy is it for a customer to proceed through each step? We suggest making clear, well-defined steps through checkout. Make sure customers can easily enter shipping and billing information and also have certain already-known fields pre-entered (such as their email address and shipping information when logged in). To help with ease of checkout, offer alternative payment methods like PayPal, Amazon, Apple Wallet, Visa Checkout and etc.— these are especially useful for individuals shopping on mobile devices.

There's a lot you can do to optimize your website and improve your conversion rates, sometimes the best way to identify hang ups is by test driving your site on a regular basis.

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.

Tip #305: Build a Better Gift Basket

Give your products new life by grouping them together in an eye-catching gift basket. According to Gift Shop magazine, “gift baskets are a convenient way to improve store sales and even turn clearance items into fresh, full-priced, saleable items.”

Not only are gift baskets fun and interactive for the recipient, as they discover each different element carefully tucked inside, but for the retailer they encourage increased customer spending and create for beautiful merchandising displays.

Rebecca Craig of Marie's Candies, an RCI member and the Third Vice President of RCI’s board of directors, shared the following “recipe” for the perfect gift basket as an instructor for RCI’s past Merchandising Essentials course.

MATERIALS NEEDED:

• Gift basket or container
• Various boxes or bags of your product (depending on size of basket)
• Themed gift item(s) (e.g., promotional items, plush animals, holiday ornaments, baby bottles, etc.)
• Filler (e.g., tissue paper or shredded paper)
• Cello wrap
• Shrink wrap (for shipping)
• Ribbons and bows
• Adornments and decorations
• Merchandising tag

DIRECTIONS: Place crumpled tissue paper and/or shredded paper in the bottom of the basket, so the contents are raised just below the edge of the basket for best visibility.

Method #1: Focal Point

Position the tallest item in the center of the basket. Arrange smaller items around the center, from the next tallest to the shortest. Contents should face the outer edge of the basket. This method should look balanced from every angle, making it a great focal point for your merchandising display.

Method #2: Back to Front

Position taller items in the back and shorter items in the front. All contents should face the front of the basket. This method will give the basket a front and back, but it may be assembled more quickly.

With either method, it is important to have plenty of filler to fill in gaps between items and provide stability to the contents of the gift basket. If items need additional support, consider using skewers or double-sided tape. A piece of Styrofoam can also be glued to the bottom or side of the basket to offer even more support.

Wrapping a gift basket in cello or shrink wrap will keep the contents in place and prevent curious customers from handling the merchandise in the gift basket. Looking for to learn more great ideas from fellow candy makers and suppliers, register now to attend RCI’s Regional Conference in Nashville, TN August 19-21!

Offering customers the opportunity to ship your gift baskets to friends, family and clients, will open up even more sales potential. Now that you know how to build the perfect gift basket, how do you ship them like a pro?! Click here to read our post “Ship Gift Baskets Like A Boss,” to pick up more of Rebecca’s pro-tips on shipping gift baskets.

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.

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Tip #304: Develop a New Confection in 5 Steps

If summertime is a slower season for your business, consider taking this time to experiment and have fun with new flavors and techniques. Use the following guide presented by Joe Sofia, with Cargill Cocoa & Chocolate, during RCI’s 2018 Annual Convention & Industry to develop recipes for new confections. RCI Members: View the full presentation by logging in at retailconfectioners.org/pasteducation.

1. CREATE A "GOLD STANDARD" SAMPLE

Turn your concept into a tangible sample by focusing on a desired flavor and texture. Small benchtop samples are inexpensive, fun and provide helpful guidance. Remember to have an open mind during this step, constraints can come later.

2. GET THE HELP YOU NEED

If you’re a member of RCI, this is a great opportunity to take advantage of your membership and its valuable network of candy makers and suppliers willing and able to address your questions. Another option would be to hire an experienced confectionery consultant, which could save you a significant amount of time. Lastly, help yourself by seeking out educational courses, like the many offered by RCI and other industry organizations.

3. SEEK FEEDBACK

Sharing test samples with employees and customers is not only a great way to get useful feedback, but it's a way to involve your team and engage your customers. Alternatively, consider mailing samples to trusted friends or members of a professional organization you may be a part of, like RCI or your local chamber of commerce. Most importantly, use the feedback to guide your recipe choices.

4. SCALE UP

Produce the minimum batch size in a real production environment, taking detailed notes and measurements. Adjust as necessary and use these samples to test the shelf life of the recipe.

5. DON'T BE AFRAID TO START OVER

Avoid the temptation to move forward with a concept if the results don't meet your original expectations.

This easy-to-follow guide will help to keep you on the right track to potentially find your next signature confection! Looking for to learn more great ideas from fellow candy makers and suppliers, register now to attend RCI’s Regional Conference in Nashville, TN August 19-21!

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 #246: Making Meltaways with Untempered Chocolate

The most common way to make a meltaway is to combine tempered chocolate with melted coconut oil until it is smooth. Because coconut oil is a lauric fat, it must be added at a lower temperature so not to throw the chocolate out of temper. If the chocolate becomes untempered (or was never tempered to start with) the nice, smooth texture of the meltaway will eventually be replaced with an unpleasant mouthfeel due to the formation of fat globules.

Mixing Things Up

Consider this alternative method to making stable, smooth-textured meltaways with untempered chocolate. Instead of adding fat to tempered chocolate, combine untempered chocolate and coconut oil in a mixer. Mix at a slow speed until the temperature is below 78º F and has visibly thickened. Referred to as the “mixer method” in curriculum shared at RCI’s Chocolate Boot Camp^®, it achieves the same desired stability and texture the meltaway is revered for, without the hassle of keeping temper.

If you live in the Connecticut area, it’s not too late to register for RCI’s Annual Convention & Industry Expo in Hartford, Connecticut June 3-7, 2019 at the Connecticut Convention Center. Attend RCI’s two-day Industry Expo for only $5 with promo code RCIHigh5. Click here to register online today!

As always, attending RCI’s Industry Expo is free to members! Extend your stay and we’ll extend the early-bird discount to offer you the best value! Register now and save $100 on the Convention Pass or 3-Day Pass when you use the promo code SAVE100.

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 #269: Celebrate National Almond Buttercrunch Day

This buttery and crunchy treat is “one of the finest confections made,” according to Walter Richmond, author of Choice Confections.

With National Almond Buttercrunch Day at the end of June, now is the time to make plans to perfect your recipe or introduce this popular confection into your product line. Keep reading for expert tips on how to achieve the signature crunch as well as a formulation worthy of a national holiday.

So how do you get the perfect crunch? This confection’s signature crunch comes from a high cook temperature and the right formulation of ingredients, namely butter and sugar. Typically made by caramelizing sugar with butterfat at a high temperature of 290-300° F. Equally important, the ratio of butter and sugar will have an effect of the grain of the crunch. Richmond recommends 37-42 percent butter and 63-58 percent sugar (nuts excluded) for the confection to gradually become softer and melt in your mouth when eating.

Use the following formulation to adapt this classic recipe in your own candy kitchen.

Click here to download formulation

Whether it’s the crunch or rich buttery goodness, consumers love buttercrunch enough to honor it with a national holiday. If you’re looking for opportunities to learn more about improving your buttercrunch and other candy recipes, connecting with fellow candy makers is one of the best ways to do so. It’s not too late to register for RCI’s Annual Convention & Industry Expo in Hartford, Connecticut June 3-7, 2019 at the Connecticut Convention Center. Attend RCI’s two-day Industry Expo for only $5 with promo code RCIHigh5. Click here to register online today!

As always, attending RCI’s Industry Expo is free to members! Extend your stay and we’ll extend the early-bird discount to offer you the best value! Register now and save $100 on the Convention Pass or 3-Day Pass when you use the promo code SAVE100.

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 #257: 5 Sweets that Beat the Heat

The first day of summer is a month away! If this means more outdoor festivals, farmers markets, picnics and parties on the horizon, don’t let warm weather keep your business from shining at outdoor events. Read on for ideas on more sturdy treats that aren’t as likely to melt in consumers' hands.

Photo by Romulo Yanes

Marshmallows

RCI member Hilliard’s Chocolates’ toasted coconut marshmallow is their “tried and true” summer confection. Try it yourself with this recipe from Epicurious.

Kakao Chocolate presented Truffle Shots during RCI's Candy Clinic in 2016.

Truffle Shots

RCI member, Kakao Chocolate shared a creative idea at a past Candy Clinic for a mess-free summery chocolate treat. By piping ganche into compostable cups, Kakao Chocolate’s truffle shots allow them to deliver the same great chocolatey taste their known for at farmers’ markets and other outdoor events without the threat of chocolate melting in customers’ hands.

MarthaStewart.com

Brittles & Toffees

As long as they’re not coated in chocolate, you can count on these hard candies to stand tough. This recipe for sweet and smoky brittle from MarthaStewart.com would make the perfect addition to a summer BBQ or pool-party themed display or sold at a farmers’ market.

Tastemade.com

Fudge

Not only do many fudge recipes hold up to reasonable heat, no-cook fudge recipes can help you keep the temperature down in your candy kitchen. Check out this tutorial for watermelon fudge that screams summer! Consider inserting popsicle sticks into watermelon wedges to serve as fudge pops.

Chocolate Storybook

Cotton Candy

A staple at any outdoor carnival or boardwalk, these sugary clouds melt in your mouth, but not in your hand. When stored properly, cotton candy can withstand relatively high temperatures and deliver pops of color to your booth or retail shop. If you don’t want to make it yourself, Chocolate Storybook wholesales 31 unique flavors of hand-spun, specialty cotton candy from classic pink vanilla to spicy jalapeno.

Outshine the sun this spring and summer with these 5 delicious treats that can tolerate the heat, without turning into a melty, soupy mess. 

Register now for RCI's Annual Convention & Industry Expo

Get more inspired ideas like these from fellow confectionery professionals and join us at RCI's Annual Convention & Industry Expo June 3-7, 2019 at the Connecticut Convention Center in Hartford, CT. Register now to attend RCI's two-day Industry Expo for only $5 with the promo code "RCIHigh5." For more information and to register online, visit retailconfectioners.org/annual.

Note: The above recommendations are intended for use in reasonable conditions and not guaranteed to withstand extreme heat, such that might occur in shipping during spring and summer months.

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 #264: Celebrate Christmas in July

Do stagnant summer sales leave you longing for Christmas (well, maybe, minus the crazy schedule)? If so, you’re not alone. Blame it on the heat, summer vacations and the lack of major holidays, if you’re in the retail industry it’s no surprise summer is likely going to be a slow season (unless your business is in a tourism location).

A summertime spin on Christmas, could be a great opportunity for your business to heat things up this summer! Get the most out of your Christmas in July promotions by meeting these three objectives.

Photos: Dallas News

Stand Out & Increase Sales

You wouldn’t expect to hear Christmas carols or see Santa posing for photos in board shorts and a Hawaiian shirt in the peak of summer. Make your business stand out by hosting a Christmas party in July, complete with a sampling of your favorite Christmas treats, giveaways, live music and Santa in his vacation attire.

Generate New Customers

A study published by Adobe Digital shows repeat customers spend 25% more per transaction during the holiday rush, compared to a new customer who spends only 15% more during the holiday season.To help convert new customers into return customers, CaffeineInteractive.com suggests offering those who make a purchase during your Christmas in July promotion, a discount on future purchases between Black Friday and New Year’s Day. Consider keeping a separate email list for these customers, to send them a coupon just before Black Friday.

Reward Loyal Customers

Celebrate loyal customers by throwing a Christmas-themed customer appreciation party or offering a free gift for shopping in July. Shopkeep recommends inviting loyal customers to a flash sale in their honor and offering additional incentives for bringing a friend. Spread the word by sending invitations with details via email or snail mail.

Creating memorable shopping experiences for new and return customers may help pad more than just your summer sales. Kathy Allen of the National Retail Federation told USA Today, “When the holiday season does come, maybe that person who had a wonderful experience shopping in July remembers to come back, and will spend their holiday dollars there, or their Halloween dollars or their birthday dollars.” Do you celebrate Christmas in July? If so, share your ideas 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.