Catch a Leprechaun with Sweet St. Patrick’s Day Treats

Try your luck this St. Patrick’s Day with treats so tempting, you might just lure a leprechaun into your candy shop…along with new and returning customers too!

Photo credit: Reids

Blarney Bark

What leprechaun could resist a bite of “Blarney Bark” from RCI member, Reid Candy & Nut Shop, of Cambridge, Ontario. These festive treats are made with green compound coating and bits of rainbow stripe candy, colorful candies and clover sprinkles.

  

Photo credit (left to right): Dolle’s Candyland, Burke Candy and Ingredient

Irish Potato Candy

A popular St. Patrick’s Day treat, Irish potato candy was neither invented in Ireland nor does it typically contain potatoes. RCI member, Dolle’s Candyland of Ocean City, Maryland makes their Irish potatoes extra decadent by coating coconut cream in rich, dark chocolate before rolling them in a blend of cocoa and cinnamon. Milwaukee-based RCI member, Burke Candy & Ingredients combines shoestring potato sticks with their coconut dough before rolling their version of Irish potatoes in cinnamon and sugar.

Photo credit: Candiquik.com

Pot of Gold Truffles

Transform your existing truffle or meltaway recipe into pots of gold fit for teams of leprechauns. Create the flat top of the “pot” by flattening or trimming one side of the round center before coating it in chocolate. Once set, pipe chocolate onto the flat top of the pot and use it to adhere rainbow candy and gold sprinkles.

Photo credit: OHMY! Creative

Leprechaun Cookies

These leprechaun cookies are so clever, they’re likely to leap right off your shelves and into customers’ shopping baskets. With a little green and orange confectioners coating, some candy eyeballs and a pinch of finesse with the piping bag you’ll have yourself an army of jolly good leprechauns.

Photo credit: Delish.com

Chocolate-Covered Pickles

If you dip it, they will come. This salty and sweet combination is just bizarre enough it is sure to catch the attention of the more adventurous consumers looking to try something new. Malley’s Chocolates of Cleveland has had success (and garnered plenty of media attention) over the years coating dill pickles in chocolate exclusively for St. Patrick’s Day.

Anyone who receives treats like these is sure to count themselves lucky this St. Patrick’s Day! Share your favorite St. Patrick’s Day treat in the comments below.

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Boost Your Immunity with Chocolate & Other Foods

Not that anyone needs scientific facts to justify eating chocolate, now is as good a time as ever to remind consumers of the nutritional benefits of chocolate. RCI member and registered dietician, Patricia Godfrey, of Painted Turtle Chocolatier, shares a list of immune-boosting foods—including chocolate—plus, how to highlight your own nutrient-rich products and educate your community on sweet ways to fight off illness.

Did you know adding certain foods to your diet may strengthen your immune system? A healthy immune system can protect you from germs, viruses and illnesses like COVID-19. There’s no better time, than now, to make some lifestyle and diet changes to keep your immune system healthy.

The following immune-boosting foods are rich in antioxidants, flavonoids, vitamin A, vitamin C, vitamin D, vitamin E and zinc:

Although not all of these foods pair well with chocolate, many of them do. Take this opportunity to highlight immune-boosting treats that you may already carry or consider incorporating new power combinations to your product line and highlight them on social media, e-commerce sites and in-store (if you are able).

Painted Turtle Chocolatier has signs in their retail store to signify chocolates that are high in antioxidants, such as chocolate-covered blueberries, cranberries and cherries, chocolate-dipped ginger, chocolate-dipped apricots, chocolate almonds, almond clusters, dark chocolate bars and chocolate chai tea.

Encourage consumers to consider adding nutritious, immune-boosting foods to their grocery list, in addition to ordering antioxidant-rich chocolates from your business to fuel their immune systems.

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.

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Considerations for Making Vegan Confections

With veganism growing in popularity, you might be considering how to appeal to this consumer group. In a past issue of RCI’s Kettle Talk magazine, Randy Hofberger, with R&D Candy Consultants shared the following considerations for making vegan confections.

It's important to first understand and identify the challenges that may come along with adapting your recipes to meet vegan requirements and expectations. According to vegan.org, in order for a product to be approved for vegan certification:

“It must not contain meat, fish, fowl, animal by-products, eggs or egg products, milk or milk products, honey or honey bee products, insects or products from insects such as silk or dyes, or sugar filtered with bone char." 

In addition to the guidelines mentioned above, the perception of what makes a product vegan must also be considered.  While a refined sugar that is decolorized without bone char can be used, unrefined sugar or coconut sugar (even better) are preferred. Likewise, brown rice syrup is also preferred over corn syrup. As a general rule, the use of organic and non-GMO/bioengineered ingredients are also preferred.

After evaluating your ingredients and identifying necessary substitutions, the next step is to acquire assurances from suppliers that the ingredients you plan to use are considered vegan.

Next, understand the challenges alternative ingredients may present and how to avoid them, if possible. Although alternative sugars, like coconut sugar, can replace refined sugar/sucrose, they do present their own challenges. For example, coconut sugar has a darker color (making it difficult to get a white cream center), stronger flavor, is less sweet and more hygroscopic. Replacing corn syrup with another syrup might be less of a challenge as long as it has the same dextrose equivalent (DE) and is clarified.  Unclarified syrups, such as brown rice, however, may give "off" cereal flavors to your candy. 

When replacing the cream in a formulation, the first step is to look at the composition of the dairy cream—typically 36–40% fat and 55% moisture. Coconut cream has about 20% fat and 70% moisture. While you won't be able to do an exact component replacement, balancing the moisture content is probably most important. When looking to replace butter fat, consider using palm oil or natural 76º coconut oil to get the same texture and similar flavor.

When the milk protein has a function (such as stand-up quality and browning for caramels), you may be able to get desired texture using a gum. If the cooking process does not give enough caramelized color and flavor, adding a small amount of molasses may do the trick. You can also use another vegetable protein to replace the milk protein, but these often-present flavor and texture issues. Finally, if you are making aerated confections, a gum, such as agar, or a specialized soy protein are good replacements for egg albumen or gelatin.

As with any new formulation, you can expect plenty of trial and error before your vegan confections are perfected. However, your time may be rewarded with an increased customer base.

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.

Build Your Own Chocolate Charcuterie Boards for Valentine's Day

Trays of cured meats, cheeses and other savory snackables, collectively known as charcuterie boards, have experienced a significant rise in popularity over the past few years. It’s only natural that those of us with more of a sweet tooth longed for a different kind of spread.

Photo credit: Vande Walle's Candies

RCI member, Vande Walle’s Candies of Appleton, Wisconsin has experienced success with their chocolate charcuterie boards (check out their Packers-themed football board above) and we think you could too for Valentine’s Day and a number of other holidays throughout the year, such as Easter, Mother’s Day and more!

Keep reading for a little inspiration and tips to create your own chocolate charcuterie boards for Valentine's Day, using products you already have in your store.

Photo credit (clockwise, starting from top left): Rebecca White/Dallas News, A Pumpkin & A Princess, Domestikated Life, Lemon Tree Dwelling

Tips to Build Your Own Chocolate Charcuterie Board

Begin with the Board

Vande Walle’s Candies shared that they start by purchasing a variety of wood planks and cutting boards (made of both wood and glass) of different sizes and arrange their products on the boards. Each one of the Vande Walle’s chocuterie boards is unique and sold at a different price point.

The type of board or tray will play a big role in the price of your chocolate charcuterie board, so if you are wanting to keep your price point low check out your local dollar store for inexpensive glass or bamboo cutting boards. Nice wooden cutting boards are going to bring your price up, but the recipient of the board will likely incorporate it into their kitchen and use it over and over. Before arranging anything on your board, consider adding a label or sticker with your company info or logo on the bottom of the board to direct the recipient back to your business.

Pile on the Chocolate

When choosing which products to feature, don’t overlook the fact that charcuterie boards are meant to be shared either as a gift or at a gathering. We recommend putting your best foot forward by making sure to include a few of your signature items, so the recipient of your beautiful chocolate charcuterie board will want to come by for more. Take time to carefully arrange them on the board and leave space to add pops of color between the brown chocolate items.

Aside from your signature items, other ideas might include chocolate-covered sandwich cookies, graham crackers and pretzels with festive sprinkles, chocolate-covered popcorn, nuts or dried fruit. If possible, try to include a variety of shapes and sizes.

Add Pops of Color

Create interest by adding pops of color throughout the board with gummy candy, jelly beans, foil-wrapped chocolate hearts and lips, colorful non-pareils, conversation hearts, licorice, hard candies, panned cranberries and cherries, macarons, marshmallows and more. The sky is truly the limit.

It’s a Wrap

Once your board is complete, shrink wrap it to keep it all neatly in place. You might top it with a bow or a fun label as the finishing touch.

Even if you opt not to create chocolate charcuterie boards for this Valentine’s Day, this concept can be applied to any holiday—we dare you not to start daydreaming of an Easter board right now!

Although the charcuterie board has been around since the 15^th century, it has exploded with popularity on social media thanks to its visual appeal. With that said, don’t forget to share photos of your chocolate charcuterie boards on social media.

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.

Make your Retail Display Pop this Valentine's Day with a Giant Heart-Shaped Chocolate Box

Pictured: Heart Balloon Mosaic™, The Creative Heart Studio

Looking to make your retail display pop this Valentine’s Day? There’s no doubt a giant heart-shaped box of chocolates, like the one pictured above, will turn heads and even inspire some shopper selfies. But the best part is, you can make it yourself! We first introduced this fun idea for Valentine's Day last year, but want to bring it back because we love it so much!

With the following materials, you're sure to melt the hearts of all who enter your retail shop and follow you on social media (since you’ll definitely want to post this beauty on all your social media platforms).

MATERIALS

• (2) 40” x 60” Foam boards
• (13-15) 11” Brown balloons
• 12” x 18” Sheets of craft foam for decorations
• Balloon pump
• X-ACTO knife
• Scissors
• Metal ruler
• Cutting mat
• Hot glue gun (low temperature setting for balloons)
• Glue sticks

DIGITAL TEMPLATE FOR HEART-SHAPED CHOCOLATE BOX

Get crafty, no matter your skill level, with a free video tutorial and digital template for the "Heart Balloon Mosaic™" (pictured above) at thecreativeheartstudio.com. Lilly Jimenez is the founder of The Creative Heart Studio, creator of Balloon Mosaic™ and a finalist on NBC’s craft competition show, Making It.

SHOW US YOUR VALENTINE'S DAY DISPLAY

We want to see your Valentine’s Day displays in your retail shop. Share photos on RCI’s Facebook page at Facebook.com/RetailConfectioners.

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.

5 #Adorbs Ideas to Transform Treats for Valentine’s Day

 

Looking to celebrate this Valentine’s Day in a big way, but with little extra effort? If you already make chocolate-covered sandwich cookies or pretzels, the following ideas will require very little, if any, additional ingredients and minimal effort. Keep reading for five quick and easy tricks to make your existing treats #adorbs this Valentine’s Day.

Credit: Hungry Happenings

“PAW-some” Puppy Pretzels

Package these adorable pretzel treats with a printable tag that says “Puppy Love” or “You’re PAW-some!” and watch these puppies leap off the shelves.

Credit: For Modern Kids

Love Bug Sandwich Cookies

All you need is some red confectioners coating, dark chocolate and candy eyes to transform your chocolate-covered sandwich cookies into lady bugs for Valentine’s Day.

Credit: Cakegirls^®

Sweet Emoji Sandwich Cookies

It’s okay to get emotional about how cute and easy these emoji-inspired cookies are. Dip in yellow confectioners’ coating and candy eyes and heart sprinkles. This particular example from Cakegirls^® used an edible ink marker to draw the faces, but you could also pipe expressions with dark chocolate.

Credit: In The Kids Kitchen

"Beary" Cute Sandwich Cookies

Pour on the cuteness by transforming chocolate-covered sandwich into bears. Use chocolate wafers for the ears and pipe on light pink confectioners’ coating for the snout and a heart sprinkle for the mouth.

Credit: Sweet Simple Stuff

Peanut Butter Cookie Broken Hearts

Why mend a broken heart when you can eat? Transform everyone’s favorite peanut butter sandwich cookie by cutting it in half diagonally and covering it in red coating and a drizzle of chocolate.

Consumers are sure to fall in love with these adorable treats this Valentine's Day! Make sure to share plenty of photos of your Valentine’s Day treats on social media and your e-commerce site for greater exposure and sales potential. If you plan to make a small batch of these fun treats, let consumers know they’re available for a limited-time only in your social media posts and your online store. This will cover you if you do sell out (we hope you do!) and also encourage shoppers to buy by creating a sense of urgency. Make note of the quantities you made and sold to help determine whether to bring them back this time next 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.

Quick Guide to Nuts & Chocolate Pairings

Chocolate is always a nice treat, but with the addition of nuts comes key proteins and nutrients, good fats, antioxidants and more!

This week we’re sharing some easy guidelines for pairing nuts with dark, milk, white and ruby chocolate.

Dark chocolate: For nuts that have distinct flavors on their own, such as almonds, hazelnuts, peanuts and pecans, it is best to pair them with rich dark chocolate. Like dark chocolate, many nuts are considered to be superfoods. 

Milk chocolate: What doesn't go with milk chocolate? Peanuts and milk chocolate are a classic combination. Walnuts also go really well with milk chocolate, because they have a bit milder flavor.

White chocolate: You will often find macadamia nuts paired with white chocolate, due to their very mild flavors. Cashews and white chocolate are another popular pairing.

Ruby chocolate: Ruby chocolate’s intense berry flavor pairs well with a variety of nuts, including almonds, cashews, hazelnuts, macadamia nuts, peanuts, pecans, pine kernels, pistachios and walnuts.

Standing on their own nuts and chocolate are tasty indeed, but when paired together their even better!

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 Avoid Bloom when Coating Nuts

As consumers, we love chocolate-covered nuts because they represent multiple craveable characteristics. Crunchy—check! Sweet and salty—check! Plus, as a good source of protein and healthy fats, they are often categorized as being a healthier and more satisfying treat!

However, when combining nuts and chocolate in confections fat bloom often presents problems caused by oil migration. Oil migration between the chocolate and nut or nut paste leads to changes in the quality of the confection, such as visible surface bloom, hardening of the filling and softening of the chocolate.

While oil migration is inevitable when pairing chocolate and nuts together, the following techniques will help avoid or slow oil migration, pulled from past education led by Guittard Chocolate Company and the Oregon Hazelnut Marketing Board at RCI’s Fall Regional Conference in Portland, Oregon.

• If using roasted hazelnuts, use a two-step roasting process.
• Select a chocolate with a fine particle size.
• Ensure the chocolate is well-tempered.
• When adding hazelnuts or hazelnut paste to tempered chocolate, the temperature of the hazelnuts should be within 1-2˚F of the temperature of the tempered chocolate.
• A thicker layer of chocolate around a hazelnut or hazelnut filling slows oil migration, bloom formation and textural change.
• Double enrobing with cooling between layers.
• Consider the shape and design of the confection to limit thin spots of coating.
• During storage, limit temperature fluctuations.

With these expert tips for fighting bloom caused by oil migration, you can create truly craveable treats using hazelnuts and other nuts. RCI members: Login at retailconfectioners.org/pasteducation to access this and other education recordings from past RCI events.

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.

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.