Forum Activity for @George Trejo

George Trejo
@George Trejo
12/07/13 19:14:30
41 posts

Caramel Sauce Co-Packer


Posted in: Classifieds F/S or Wanted

I'm looking for someone that can manufacture unlabeled jars of caramel and chocolate sauces at a good price.I thought I'd ask here first, if anyone here has this capability/interest then post here or email me george@georgepaulchocolates.com
updated by @George Trejo: 06/29/23 16:49:02
George Trejo
@George Trejo
09/17/13 12:34:37
41 posts

A question everybody can contribute to...


Posted in: Opinion

I think it's also important to consider the cost of accepting cash, as it is a real expense and it grows especially with multiple stores, and high cash volumes. These include transporting cash deposits to the bank, the cost of internal and external theft, banking fee's (at least here, it's common practice to charge fee's for monthly cash deposits exceeding $10,000).

From the consumer standpoint I'd pick your option A.

George Trejo
@George Trejo
09/14/13 12:53:04
41 posts

FireMixer or Copper Kettle?


Posted in: Opinion

Thanks Brad!

George Trejo
@George Trejo
09/07/13 10:19:40
41 posts

FireMixer or Copper Kettle?


Posted in: Opinion

I'm hoping to get some advice on what equipment I should get to increase my caramel production.

I'm leaning toward the tabletop Savage FireMixer or the ElectroStove candy kettle.

Any thoughts? Better suggestions?


updated by @George Trejo: 04/13/15 20:02:53
George Trejo
@George Trejo
08/22/13 11:06:48
41 posts

Caramel Wrapping


Posted in: Tasting Notes

It's time for me to start looking in to caramel wrapping equipment.

I need something with a small footprint and something under $5,000 used

Is there anything like this out there? I saw Package Machinery's tabletop wrapper, but at almost $20,000 it's way out of budget.

Even something just semi-automatic would be great.

Any suggestions or ideas would be appreciated!


updated by @George Trejo: 05/01/15 20:29:55
George Trejo
@George Trejo
05/28/13 19:10:07
41 posts

Please help Glassine cups


Posted in: Classifieds F/S or Wanted

Krista, Glerup-Revere has a decent selection of cups available, they're located in Seattle but ship anywhere. glerup.com

George Trejo
@George Trejo
05/13/13 09:47:39
41 posts

packaging for wholesale


Posted in: Tasting Notes

I use these from Tomric

George Trejo
@George Trejo
05/07/13 09:37:18
41 posts

Heating Cabinets


Posted in: Geek Gear - Cool Tools

I use a bread proofing cabinet and just don't turn on the humidity. Works great!

George Trejo
@George Trejo
05/03/13 11:55:05
41 posts



While probably a discussion for it's own post I can tell you what we've found.

You need to offer a 50% discount on your retail price, and your total cost of production should be 50% of your wholesale price.

Unless you're a well known brand this tends to be the kind of mark-up retail stores need to sell your product.

George Trejo
@George Trejo
09/06/12 18:28:08
41 posts

Wholesale prices?


Posted in: Tech Help, Tips, Tricks, & Techniques

BBFDirect.com is great for buyers, you can see wholesale pricing and recommended retail from a HUGE number of chocolatiers and bean to bar products.

George Trejo
@George Trejo
08/23/12 10:46:54
41 posts

Help! Pricing questions


Posted in: Opinion

If it were me, I'd offer 200 pieces and at most 4 flavors. My very first order was for 100 pieces and I did 6 flavors. It's a huge waste of time, and way too much of a hassle. If you have any upcoming shows or markets you could always freeze the extras and save them for then. Just make sure you use the right freezing technique.

For an order of 100 I would probably stay very close to my retail price. I wouldn't discount until the order was over $500, but that's up to you.

George Trejo
@George Trejo
08/01/12 20:37:32
41 posts

why does my chocolate become grainy


Posted in: Tech Help, Tips, Tricks, & Techniques

There are two types of bloom, sugar bloom and fat bloom. It sounds like it's sugar bloom. Chocolate should NEVER be in the fridge.

George Trejo
@George Trejo
07/24/12 20:06:36
41 posts

Displaying chocolates on granite vs. candy case


Posted in: Opinion

We're opening our first shop this fall and I will be using the granite top display with glass barriers. I think it makes the display classier, that along with the crazy cost of refrigerated cases just made the decision easy.

George Trejo
@George Trejo
07/19/12 12:04:54
41 posts

Guitar Cutter.. Which one to Purchase ?


Posted in: Opinion

I have a Pavoni double guitar I purchased from ChefRubber.com I don't think the cart is necessary. I would recommend getting a steel one and not one of the cheaper plastic ones.

George Trejo
@George Trejo
07/05/12 01:01:03
41 posts

How can I make my chocolate solid?


Posted in: Tech Help, Tips, Tricks, & Techniques

You're not making chocolate, your making some sort of frosting at best, but it sounds more like chocolate flavored butter.

Chocolate contains CACAO butter, not milk butter

You're using butter which is soft and has a lower melting point, cacao butter is solid, so when it's room temperature it is naturally hard. You'll never get butter to turn hard.

George Trejo
@George Trejo
04/03/12 12:19:08
41 posts

To add extra cocoa butter OR NOT? (When tempering real chocolate)


Posted in: Tech Help, Tips, Tricks, & Techniques

No you don't need to add extra cocoa butter to a couverture.

Also, that's not cocoa butter in your photo, it's white chocolate.

George Trejo
@George Trejo
01/17/12 02:01:56
41 posts

POS displays


Posted in: Classifieds F/S or Wanted

I'm trying to find sources for POS displays, something small that I can give to retail shops to display and merchandise my chocolate bars. I'd prefer something more permanent/non disposable as opposed to a printed paper box that can be used as a merchandising tool.

Ideally, I'm looking for a manufacturer that will do small runs at a reasonable cost.

Any leads?

Thanks!


updated by @George Trejo: 06/29/23 16:49:02
George Trejo
@George Trejo
12/09/11 03:20:46
41 posts

Chocovision Vibrating Table


Posted in: Geek Gear - Cool Tools

Has anyone here had a chance to use one? Thoughts?


updated by @George Trejo: 04/10/15 09:06:20
George Trejo
@George Trejo
11/01/11 21:52:02
41 posts

Roasted cocoa nibs packaging


Posted in: Opinion

I've seen kraft colored coffee bags used for nibs, it's what Theo Chocolate uses. I would just get a nice label designed.
George Trejo
@George Trejo
12/23/11 22:02:34
41 posts

DessertsHouse.com Chocolate Melter


Posted in: Opinion

I have tried it, and it didn't work for me. It didn't work for melting either. I left it overnight on the lowest setting and by morning the chocolate and cocoa butter had completely separated (way too hot)

That's for the webrestaurantstore.com melter, not the dessertshouse.com one.

George Trejo
@George Trejo
11/01/11 21:39:16
41 posts

DessertsHouse.com Chocolate Melter


Posted in: Opinion

Thank you Ben for checking this out. I placed an order yesterday for one. Even if it won't work for tempering in it I will be able to use it to keep melted chocolate on hand to refill the chocovision.
George Trejo
@George Trejo
10/26/11 01:58:41
41 posts

DessertsHouse.com Chocolate Melter


Posted in: Opinion

Does anyone have any experience with these melters? They seem to be a great price at less than $500 for an 18kg chocolate melter.

I just want to make sure I'm not throwing money at a melter that won't hold a stable temp.

Thanks!


updated by @George Trejo: 04/19/15 22:29:56
George Trejo
@George Trejo
11/20/11 23:48:46
41 posts

Questions about using a wheel based tempering machine with enrober


Posted in: Tech Help, Tips, Tricks, & Techniques

Richard, I'm also interested in your wheel machine. If you could tell me a little more about the brand, size and how much you're asking. Thank you. george@georgepaulchocolates.com

George Trejo
@George Trejo
07/22/11 13:48:21
41 posts

Packaging


Posted in: Tech Help, Tips, Tricks, & Techniques

For a good stock packaging selection I'd recommend Glerup.com

Mod-Pac has a good selection also.

George Trejo
@George Trejo
06/30/11 23:15:59
41 posts

Mycryo Powder


Posted in: Tech Help, Tips, Tricks, & Techniques

The issue with Mycryo is it is 100% cocoa butter, so as you add more you inevitably change the viscosity of the chocolate. While you may not notice the first or second time, as you go on you will notice.

However, if you 100% follow the Mycryo directions to the letter, you shouldn't have an issue. As you go in to commercial production though the added cost of Mycryo is outweighed by other tempering options.

George Trejo
@George Trejo
03/02/11 21:58:22
41 posts

Contract Enrobing


Posted in: Uncategorized

I'm fed up with the hassles of hand dipping, does anyone have any recommendations for contract enrobers in the Northwest? Or experience using contract enrobers?
updated by @George Trejo: 04/13/15 01:27:00
George Trejo
@George Trejo
02/03/11 14:18:08
41 posts

First attempt at making truffles


Posted in: Tech Help, Tips, Tricks, & Techniques

The first book I bought was Making Artisan Chocolates by Andrew Shotts. I recommend it for beginners, it has an adequate amount of information with a broad range of recipe types.

As you gain more experience, or if you just want an overload of information I recommend Chocolates & Confections by Peter Greweliing.

As far as your melting chocolate, without going into the practice of tempering, your problem most likely is your chocolate was too hot to dip, it should be about 89, which brings me to investment #1 a good thermometer is absolutely necessary, infared is what I think is best.

George Trejo
@George Trejo
02/01/11 02:25:43
41 posts

Marketing Ideas


Posted in: Opinion

Thank You Brad for continuing to contribute, I've really learned a lot from reading all of your posts as you always have incredibly helpful ideas coming from the perspective of not only an artisan but a strong businessman.
George Trejo
@George Trejo
01/12/11 13:18:11
41 posts

Molds!


Posted in: Uncategorized

I've used a few different brands of molds, my favorite by far are Chocolate World molds. They are available from Tomric by special order, or chocolat-chocolat.com which has a good number in stock.

My least favorite are the Tomric molds that they make themselves, which I think is everything that isn't labeled as a "european mold" in their catalog. These are just awful in my opinion.

George Trejo
@George Trejo
11/24/10 12:28:08
41 posts

Freezing Chocolates


Posted in: Tech Help, Tips, Tricks, & Techniques

Thank You Lana. Do you just wrap the boxes in saran wrap before freezing?
George Trejo
@George Trejo
11/24/10 10:15:10
41 posts

Freezing Chocolates


Posted in: Tech Help, Tips, Tricks, & Techniques

I know you can freeze chocolates, and I know the process. My question is if anyone here does it successfully for their businesses? Anything that really shouldn't be frozen?


updated by @George Trejo: 04/14/15 04:03:44
George Trejo
@George Trejo
10/06/10 17:01:14
41 posts

Weekend Event at someone's business


Posted in: News & New Product Press

Personally the most I would ever give up is 20% in a desirable location with big traffic. That's pushing it, maybe closer to 15%.For 40% I'd want them to sell the product with a reasonable amount guaranteed. I think during this time of year there are too many good options for small volume locations to be paying out 40%. Craft bazaars, holiday shows. . . .
George Trejo
@George Trejo
10/02/10 20:20:01
41 posts

How detailed a list of ingredients should be?


Posted in: Tech Help, Tips, Tricks, & Techniques

I'm sorry to say, but you won't be simplifying anything to comply with regulations, but in fact your new ingredents list will likely be 3x as long, needing to specify any sugar or preservatives in the puree, all ingredients from cocoa mass to vanilla in both of the chocolates (listed seperately), water, salt in the butter, corn syrup also needs to specify if it contains high fructose, and the color # used in the colored cocoa butter.
George Trejo
@George Trejo
09/14/10 22:24:53
41 posts

Gift Shows


Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you again to both Ruth & Andrea.Ruth, I'm happy to hear that number, I would be happy with $1K a day. At least now I know how much product to be prepared to make in the days leading up to the event.I paid my booth fee today, and am excited to get to work preparing for the show, October 20-24th. If all goes well then I'd love to do the next nearby show with 40K attendees Dec. 1-5. I'll let you know how it goes!
George Trejo
@George Trejo
09/14/10 11:19:19
41 posts

Gift Shows


Posted in: Tech Help, Tips, Tricks, & Techniques

Andrea,In your experience, at order-writing shows, do you typically write enough orders to make a profit after all the costs involved, or am I making an investment for the future where I won't turn a profit until I get re-orders or orders from the addition from the additional exposure? Thanks for your advice.Ruth,How much product would you advise on taking? This will be a five day show, I know I have my work cut out for me! Thanks for all your advice.
George Trejo
@George Trejo
09/13/10 14:30:37
41 posts

Gift Shows


Posted in: Tech Help, Tips, Tricks, & Techniques

I wanted to see if anyone has had experience in exhibiting at either retail or wholesale gift shows.

There is one coming up by me, a retail show with about 60K attendees and 600 exhibitors, and I'm trying to figure out if it's worth it or not.

Next year I'd like to exhibit in a wholesale gift show.


Any advice is appreciated.

updated by @George Trejo: 04/11/15 23:57:19
George Trejo
@George Trejo
06/19/10 02:50:23
41 posts

Chocolate Box Inserts/Candy Trays


Posted in: Classifieds F/S or Wanted

I'm trying to find a place that sells high end candy trays, similar to both http://shop.compartes.com/gourmet-chocolate-truffles.html
and


Any ideas on where to find these?

updated by @George Trejo: 06/29/23 16:49:02
George Trejo
@George Trejo
06/19/10 02:47:51
41 posts

Custom Boxes


Posted in: Classifieds F/S or Wanted

Thank You both for answering, I'll have to keep looking for a box maker that will do cost effective short runs.
George Trejo
@George Trejo
06/13/10 01:13:21
41 posts

Custom Boxes


Posted in: Classifieds F/S or Wanted

I'm really not happy with the selection of stock chocolate boxes out there.

For those that have already done it or looked into it, what can I expect to pay out for a selection of say 3 sizes (5 piece, 10pc & 20pc?) in a small to moderate quantity or minimum order?

I

updated by @George Trejo: 06/29/23 16:49:02
George Trejo
@George Trejo
04/28/10 14:27:41
41 posts

Colored Cocoa Butters from ChefRubber


Posted in: Opinion

I'm looking to start using colored cocoa butters from Chef Rubber. It seems they offer many lines of colors including Artisan, Decor Jewel, Natural and Pearl. Does anyone have any experience using these? In your opinions which line of colors would be the best for bon bons. I especially like the colors used at Williamdeanchocolates.com


updated by @George Trejo: 04/09/15 09:16:04
George Trejo
@George Trejo
03/27/10 03:07:46
41 posts

looking to buy a hilliard little dipper or a revolution x3210


Posted in: Opinion

I've rented the x3210 before and had no problems. I've seen the Hilliards but it just was too tall for my liking. I did just order a Delta this week and the couple of extra features seemed valuable to me.From my research I found the best price at Chocosphere http://www.chocosphere.com/cgi-bin/webstore/web_store.cgi?page=/Products/chocovision.html&cart_id=1910374_16137