What "language" do they speak?
I've been having a really frustrating time with distributors, and wondering:
1) how widespread is this incompetence/apathy?
2) how do you put up with it until you can order direct from manufactuers?
3) is there a good alternative for the little guys who don't want to order a year's worth of supply at once (from 7 different places)?
Thanks!
Hey, that looks fun! Thanks for sharing that exercise.
My current recipe is pretty straight forward, but I've been using coconut milk. The results are delightful, but I haven't figured out how to not lose money on it or compromise it's quality. Some messing around is definitely in order before I can bring a caramel product to market.
Sounds like a "do it and find out!" I was under the impression that fat content made a difference in a caramel, but honestly I've never tried using a defatted liquid/powder. I bet it works wonders for balancing that profitability equation, too. Thanks for sharing!
Thanks Larry! I'm still on the fence about it, but it'd be really nice to free up some time whenever... things really get cookin'. 
@sebastian, have you done this? What were your results like?
Hi John! I went into a chocolate boutique the other day that was part wine lounge, and thought it was fantastic - I'd definitely have some tea I were to wonder past such a spot, too.
Something that may be useful to you is a tool such as foodpairing.com or this one on http://www.callebaut.com/ocen/chocolizer#foodpairing. Other manufacturers may have a version as well, but it could be a start. Good luck, sir!
Thanks, @bartbasi, it does help some. I'm thinking I might try to find/make a styrofoam cooler that fits the kraft boxes I use that I can leave with the retailer, and take one back each time I deliver. She's a pretty cool lady, so I think she'd appreciate the extra care and it'd work fine as long as it doesn't take up much space.
@larry2 It looks as though you're using a stand to hang the stirrer above your pot. Does this help with the issue of blades missing the bottom of the pot, (read in Amazon reviews ) or was this constructed for another reason?
Thanks!
Hi! New to TCL, but have been digging through the forums for burried treasure for several months. I'm weeks away from "opening the doors" to a confectionary, with intentions of selling online and to local shops wholesale... for now.
The first retailer I'll be working with owns a candy store, and keeps some chocolates and many novelty candies. My concern is that while she knows to keep her shop from boiling in the summer, she's also trying to avoid an astronomical electric bill. This is fine for candies that will be eaten immediately, but I've literally walked a block from store to car and experienced chocolate smudges on the package. No bueno for gifts or savoring, and if I weren't trying to get my foot in the door, I'd say it's inhospitable for my products.
On my side, they'll will be kept at about 55-60 F until I personally deliver them to her shop, weekly. My question is this: What can I personally do to give my products the best chance during transport and storage at the retail destination?
I'm thinking of transporting in a cooler with dry ice or similar, and wrapping the kraft boxes in bags to avoid contact. Inside the kraft box may be a layer with silica packs to help with humidity, and care instructions label outside. Any other/better ideas on how to keep my precious works from turning into gloop?
Thanks!
Colin - I love your packaging information page for customers! If I were to order from you, I'd feel very appreciated, and that you truly care about the quality of your product and my experience. Well done, Sir!
I've received samples from TCHO that had to travel from the West to the East US coast, and they were packaged in a Uline foil backed bubble bag (5x fast) with 2 cold packs inside. Are yous guys saying that just the foil bubble bag would have sufficed, no cold packs neccesary? Any experiences with this?
