I cut my caramels with a "cheese knife" (Dexter brand). It's a long straight knife with handles at each end, and cost about $25. I mark off the edges of my caramels with a ruler and small knife, and use the cheese knife to cut it into pieces. It works great even with caramels that have lots of crunchy inclusions. All the best!
I recently replaced a used and no longer functioning candy case with one from Alternative Air. The new case was reasonably priced (relative to others I explored), and is very nice. It takes a couple of months to get one made, and they don't communicate much on progress, but I'm very happy with the new case. It dehumidifies better than my old one, and holds my chocolates perfectly.
John,
You're welcome to use/revise as you like.
Best wishes,
Dale
Here's the blurb on the back of my box cards:
Our chocolates are freshly madeand best eaten within two weeks. They are crafted with fresh cream, natural ingredients, and real fruit, rather than the hydrogenated fats, preservatives, high fructose corn syrup and artificial flavorings used in chocolates made for a long shelf life. All of the chocolate we use is Organic and Fair Trade certified, and we utilize other organic, local, fresh and natural ingredients wherever possible. Our truffles are best stored in a cool dry place (60-65 F). If you need to store them longer than two weeks, they may be refrigerated or frozen. If you choose cold storage, put them in an airtight container (zip-lock bags work well) before chilling. When removing from refrigeration, let them slowly come to room temperature before opening the container, to avoid condensation and for best flavor.
All the best,
Dale
Chazz,
I get 70% fair trade organic chocolate from Ciranda ( it is labeled CocoaRica), and 32% fair trade milk chocolate from Puratos. Both are Peruvian in origin. You need to buy it in 2,000 pound pallets from these suppliers. Sweet Earth Chocolates carries a variety of intensities of chocolate, and can be purchased in smaller quantities (for considerably more per pound). All of these are in wafers of various sixes.
Best wishes,
Dale
Benny,
The web address for the manufacturer and an extensive listing of capabilities is listed in my ad in the "classified" section of this website. Basically, an enrobing line is a conveyor belt that goes over a tank of tempered chocolate. You put chocolate centers on one end, and they go over the tank while a curtain of chocolate pours over them (coating/enrobing them). There are many additional features (bottom-coating of the pieces, a blower and vibrating belt that removes excess chocolate, and a "detailer" that wipes excess chocolate from the bottom of the pieces). The chocolates come off the other end of the conveyor and end up on a paper-covered take-off table (where they can be decorated, etc.). Hope that this helps.
Dale
Mimi,
Sweet Earth Chocolates is a good source for Fair Trade/Organic certified bulk couverture chips (65%, 54%, 34% milk, and white). Other companies that I know of (Ciranda, Puratos) have minimum orders that are several thousand dollars.
Sweet Earth's contact info:
Sweet Earth Chocolates
1491 Monterey St.
San Luis Obispo, CA 93401Phone (805) 544-7759
info@sweetearthchocolates.com
Fax (805) 544-7756
http://www.sweetearthchocolates.com
Wholesale orders:
Chips come in 25 lb increments (full bag), but can be ordered by the pound (for more).
5% off 50 lb orders
10% off 100 lb orders
Hope that this helps,
Dale Anderson
Confections With Convictions
116 W. Crosstown Pkwy., Ste. 101
Kalamazoo, MI 49001
