Forum Activity for @Eric Cayton

Open Question regarding artisan chocolates marketing study

Posted in: Opinion

I apologize if this question would be better suited to the START UP CENTRAL GROUP, (and if it is, we can always discuss this topic in there instead, if anyone is interested, or knows something) But on my way home from the shop tonight, it just occurred to me that I have never really heard anyone discuss any studies on marketing demographics for the Artisan Chocolates Industry. Does anyone have any helpful knowledge or know of any useful resources about any demographics studies into exactly WHO OUR CUSTOMERS ARE???I am specifically interested in criteria such as:DIRECT ON-LINE OR BRICK & MORTER RETAIL SEGMENT:what age range buys the most artisan chocolates?which gender?race?average annual salary of artisan chocolates purchasers?do people from one part of the country or specific city or area, purchase/consume more chocolate than other parts of the country?what is the average consumer purchase on-line and at the counter?WHOLESALE SEGMENT:which Industries/businesses purchase the most artisan chocolates for re-sale or gifting for guests/clients/employees???:???Gourmet online purveyors? Patisserie/Bakery-Cafe? Upscale Grocery? Deli's? Hotels? Caterers? ???Would any of you more experienced, successful Artisans be willing to share some of your success stories with us about which Industry & Business venues you have had the most success with partnering, & the most effective ways to approach businesses with your Artisan Chocolates??? I would greatly appreciate any information, as this seems to be a VERY important subject that nobody ever seems to really elaborate upon.........
updated by @Eric Cayton: 05/08/15 11:42:46

Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?

Posted in: Allow Me to Introduce Myself

Thankyou for responding Ilana, I actually figured it out, I think.....I was over-warming my molds a bit, and it was causing some surface bloom. I love the sheen and the flavor elements of this Valrhona, but I find it takes a bit higher skill level to get it tempered and keep it there, when you are doing it by hand! ....nice chocolates though

Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?

Posted in: Allow Me to Introduce Myself

Thankyou so much, Brian....I have been attempting to do just that actually! I had considered that perhaps this Valrhona just needs to be warmed to the recommended 136f, rather than the usual 122f........is this because of the high cocoa butter, do you think? ....VERY fussy stuff, this Valrhona.....tastes great, but seems to be a completely different animal, compared to the Callebaut I am used to.Also....do you happen to know if this Valrhona Feves requires considerably more "residence time" in temper, and more agitation to be in proper temper.....if so, how much more time & agitation does it require than normal couverture? .....I've been giving it extra seed, PLUS about an extra 15 minutes of agitation....does that sound right to you?~Eric

Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?

Posted in: Allow Me to Introduce Myself

Hi Mark,thanks for answering.....I THINK I may have finally figured it out, (just after I posted!) ....I THINK maybe I was over-warming my molds a bit. I've been a pastry chef for over 20 years, and now a professional chocolatier, and I have always used the seeding method, with great success, with every other chocolate I've ever used........so I figured why would the Valrhona be any different??? ......BUT, when I bought a bunch of it a couple days ago, and I read the directions on the back of the Feves bag, it states that you must melt the chocolate for 12 hours to properly melt out the cocoa butter crystal.....WHAT??? WHY 12 HOURS??? .....never heard of that before, so was taken aback a bit on that.So, I did actually put the Feves in a melter we have, and melted it for the 12 hour period, but I was having a heck of a time getting into proper temper, and it bloomed out on me 3 times now. BUT THEN, when I stopped warming my mold as much, this last time it finally came out. Also, I am noticing that these Feves take ALOT MORE agitation, seed chocolate, and time to get into proper temper.....is this just because of the high cocoa butter content......TRICKY TRICKY stuff!Sorry such a book, thanks again! ~ERIC

Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?

Posted in: Allow Me to Introduce Myself

Hello All.....LONG time chocolatier here, just now, at age 40, getting around to FINALLY opening my long dreamt artisan chocolates company, DERRY CHURCH, in Hershey PA, of all places (I'm from there) ....anyways, wondering if anyone has any technical knowledge/experience with tempering Valrhona feves by hand? We have not bought our tempering machines yet, and I need to figure out HOW this Valrhona chocolate tempers....VERY tricky stuff, for sure......this is the first time I have ever worked with a professional couverture of this caliber, and I have ALOT of problems getting it to temper up for my molds, or my palets, without blooming out on me! ....If anyone can help me, please contact me, and/or give me a way to contact you.......any help from some of you old pros would be highly and humbly appreciated! ~Eric
updated by @Eric Cayton: 04/17/15 16:04:45