Definition of handmade chocolates - Pastry & Baking - eGullet Forums

I'm producing handmade truffles, pralines, and most of them containing cream ganache. Other person, making chocolate covered dried fruits, names their production "handmade" as well. My shelf life 3-4 weeks at most, his shelf life one year. Besides, he's not spending labor like me. So, I want to stress the difference between us for my customers. How can I do that?

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My question is: What is the most distinctive feature of handmade chocolates? What is the handmade chocolate? It is just a chocolate made with real hands? ... or it is the chocolate that is not suitable for factory production?

I will use your opinions as a part of my marketing strategy. Thanks in advance.

I dont feel the use of molds or any scale of production should deter a product from being handmade, given that it is "made by hand" and without machine. I dont think the amount of labor he expends should have any bearing on his product, or reflect it in a negative light. I have been working with chocolate for three years, and I can promise you there are many people on this forum that can make twice the product - by hand - in half the time as me. Does that mean their product is inferior to mine? I specialize in marshmallows - I make 42 different flavors (Like Blueberries 'n Cream, Chai Spice, and Mango Habanero) and my kitchen is set up to make 12 cake pan size batches per hour. All by hand, except for the mixer spinning the sugar solution. I doubt many that make mallows as part of their line make them on the level I do, but does that mean my product isn't hand made or isn't Artisan?

His stuff probably has a longer shelf life, not because of preservatives, but because he just uses dried fruit coated in chocolate. Do you have any idea how long a chocolate covered rasin will last? I think my grandpa has some that he brought back from his missions into Allied territory on the outskirts of Germany.

And I would agree, its generally assumed a choclate maker "makes chocolate" - starts with the bean, sugar, cream, and goes from there. Chocolatiers buy chocolate from chocolate makers and mold, shape, fill, and infuse it.

Adding artisan to your work may be a viable option. Artisan foods are generally only prepared locally (i.e. - You cant buy an Artisan product at every Target in the U.S.) and are generally made with very high quality ingredients. They tend to have trendy flavors, cool designs or packaging, and are generally made in small batches by hand - although the use of molds is still considered made by hand.

Anthony Thomas makes handmade chocolate, and its available in half the country. Same for Ben Heggy, etc. Still handmade. In terms of handmade, there is no difference in those regional brands and the guy down the street that makes buckeyes by hand all day long. I mean, Steak and Shake makes handmade burgers, but they are a far cry from the local drive-ins burgers. To me, handmade is overused and does nothing from the standopint of a consumer. Walmart fills there bakery with handmade cookies and pies, yet they are nothing compared to local amish bakers. Both make handmade products though, and both tout it as such. Push the artisan idea, tout your fresh ingredients and complex flavors, and stand by your product.

PLEASE FORGIVE TYPOS!! AND THE RAMBLING ITS 3 AM HERE in OHIO....AND I HATE THE WORD HOMEMADE!!

Creating delightful confections involves precise techniques, particularly when it comes to achieving the right firmness for your treats. The chocolate setting time can differ widely based on the type of chocolate utilized.

Typically, white chocolate sets in about 20 to 30 minutes, while milk chocolate requires 30 to 45 minutes.

Dark chocolate, known for its richer composition, generally takes approximately 45 to 60 minutes to reach an optimal chocolate consistency.

Factors influencing the hardening period include the thickness of the chocolate layer poured into the molds and the surrounding temperature. A cooler environment may accelerate the cooling process, leading to faster setting times.

Patience is indeed necessary to ensure treats are perfectly set before attempting mold release.

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Chocolate Setting Time Factors

The setting time of chocolate is influenced by multiple factors, leading to optimal textures and finishes during confectionery techniques. Temperature significantly impacts the process; the ideal setting range for chocolate is generally between 65°F and 70°F (18°C to 21°C).

Deviations from this range can compromise the solidification process, affecting the efficiency of a cooling rack.

Humidity levels also play an important role; excess moisture can hinder air drying, resulting in chocolate surfaces that lack shine and attractiveness.

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The composition of chocolate varies as well; dark chocolate typically sets quicker than milk or white chocolates due to its lower fat content.
Molding techniques have a notable influence on cooling rates and air circulation around the chocolate.

Utilizing silicone molds can enhance cooling efficiency, facilitating faster setting times and improved outcomes for decorative chocolates.

Mold Curing Duration Explained

The process of shaping chocolate into delightful forms is influenced significantly by the curing period. Typically, the duration required for mold curing spans from 30 minutes to several hours, varying based on factors such as the type of chocolate used and the specific materials of the confection molds.

Environmental conditions like humidity and temperature can also affect these timeframes; for instance, elevated heat retention in a room may speed up the curing process.

The importance of this step cannot be overstated, as it directly impacts chocolate texture, resulting in a desirable glossy finish and stable structural integrity.

Misinterpretations regarding the duration of curing often result in unexpected outcomes in dessert making. Transitioning from the mold curing phase, the subsequent steps in the chocolate tempering process further enhance the quality and appeal of the final product.

Chocolate Curing

1. The mold curing duration ranges from 30 minutes to several hours.
2. Curing time varies based on the type of chocolate and confection mold materials.
3. Environmental factors like humidity and temperature can influence the curing process.
4. Proper curing contributes to a glossy finish and stable structural integrity of chocolate.

Chocolate Tempering Process Importance

The technique of carefully manipulating chocolate's temperature is fundamental for achieving optimal quality. When executed with precision, this process results in a smoother texture and enhances the visual appeal through an inviting shine.

Such culinary timing is vital for ensuring the formation of stable cocoa butter crystals, which contribute significantly to the characteristics of chocolate art.

The method typically involves heating and cooling chocolate to specific temperatures, fostering uniform crystallization essential for a quality product.

Insufficient tempering can result in a dull appearance and an unappealing texture, adversely affecting the overall experience in food styling.

This method plays a pivotal role in the longevity and stability of chocolate. A common consequence of improper techniques is the phenomenon known as chocolate bloom, presenting itself as unsightly white streaks on the surface. This occurs when cocoa butter separates and solidifies on the exterior, compromising both aesthetic and quality, ultimately affecting the culinary timing and artistic presentation of chocolate art, flavor infusion, and chocolate coating in the realm of edible crafts and candy making, where chocolate innovations and molding tips play a crucial role in successful chocolate crafting and food styling.

Best Cooling Process Techniques.

Achieving optimal results in molded chocolate requires careful attention to its temperature management during the cooling process. Effective techniques help maintain the integrity of the design and enhance the overall quality of gourmet treats.

Controlling food temperature throughout cooling is important to prevent surface blemishes, which can detract from the visual appeal.

Implementing rapid cooling methods, such as utilizing a blast freezer, may alter the chocolate's shine while preserving its structure.

Ambient environmental factors like humidity can also significantly influence cooling speed and final appearance, making monitoring necessary. A frequent issue arises when chocolate is moved before it has fully set, leading to deformation that affects the final product.

Employing tools such as temperature probes and silicone molds can greatly enhance this process, ensuring the confection quality of artisan chocolates is consistently high.

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Why Isnt My Chocolate Hardening As Expected