Cacao Barry Recipes and Demonstrations Online

Cacao Barry, a company well know for its high grade of chocolate products, has recipes and video demonstrations on its website. Just like their products, the website is well tailored and in good taste.

There are both basic and advanced videos that can be accessed after registering with the site. Some of the instructional videos include moulding solid figures, moulding bon bons, tempering chocolate, and using decorations.

In addition, there are recipes for confectioners including many different praline, bonbon, and truffle flavors. For each recipe, links are given to the Cacao Barry products that are used. Also, when viewing the product pages, links are given for recipes and advice is given for using the product.

If you have some time, I would highly recommend viewing the website and becoming more familiar with the Cacao Barry product lines.

Video from Floor of All Candy Expo 2008

If you missed the 2008 All Candy Expo in Chicago, you can still see videos that were shot from the floor. You can go to PriviledgedAccess.tv to see some of the clips.

There are videos for each of the three days, as well as special footage for each these vendors:

Ferrera Pan
Just Born
Madelaine
Mars Snackfood
PEZ
The Promotion In Motion Companies, Inc.
The Hershey Company
The Incredible Chocolate Company

Cargill Announces "The Chocolatier's Workshop" for Aspiring Chocolatiers

Sept. 8, 2008

Contact:

Nicole Reichert, 952-742-4204, nicole_reichert@cargill.com

Cargill introduces ‘The Chocolatier’s Workshop’ for aspiring chocolatiers


A three-day, hands-on seminar created for confectioners and chocolatiers who want to start a confectionery business

LITITZ, PA. – Cargill announced today that it will hold a three-day seminar, in Lititz, Pa., Nov. 10-12, for aspiring confectioners and chocolatiers who are serious about starting their own confectionery business. The course will introduce the basics of starting a successful business and will also include a hands-on confection-making session.

“We are excited about this new offering from Cargill. We are melding practical business tools with confectionery making,” said Courtney LeDrew, marketing specialist, Cargill Cocoa & Chocolate. “Our goal is to enable new confectioners and chocolatiers to be more effective and successful in realizing their dreams.”

The first two days of the workshop will be held in a classroom setting, where participants will learn about site selection, determining product mix, selecting and purchasing equipment, branding and packaging the product, fundamentals of marketing, advertising and promotion, understanding legal rights and obligations, and much more. The third day will focus on hands-on confection making, during which participants will learn about the theory of chocolate tempering and make their own confections. The Chocolatier’s Workshop will be taught and facilitated by a mix of Cargill specialists and industry experts.

The Chocolatier's Workshop is limited to qualified applicants and will only accommodate 12 participants. Please contact Becky Cox at 717-626-3246 or e-mail chocolate@cargill.com if you would like to sign up.

NCA Chocolate Council

National Confectioner’s Association Names Chocolate Council; Will Meet Sept. 18 In Washington, D.C.

VendingMarket News
09/09/2008

The members of National Confectioner’s Association (NCA)’s Chocolate Council were announced, including 16 representatives from chocolate using and processing companies. The following members were named to the council:

Dennis Whalen, ADM Cocoa; Jerry Hagedorn, Barry Callebaut; Pierson E. Clair, Brown & Haley; David Taiclet, Fannie May Confections Brands, Inc.; Steve Genzoli, Ghirardelli Chocolate Co.; Neil Turpin, Green and Black’s USA, Inc.; Gary W. Guittard, Guittard Chocolate Co.; Mary Myers, Mars Snackfood U.S.; Louise Hilsen, Nestle USA, Inc.; Daniel Trott, Russell Stover Candies, Inc.; Neil Campbell, Seattle Chocolate Co.; Peter Blommer, The Blommer Chocolate Co.; Dan Azzara, The Hershey Co.; Patrick Huffman, The Warrell Corp.; Edmond Opler, World’s Finest Chocolate, Inc.; Patrick Zachary, Zachary Confections, Inc.; Larry Graham, National Confectioners Association; Susan Smith, National Confectioners Association; Bill Guyton, World Cocoa Foundation, ex-officio.

The Chocolate Council will meet Sept. 18, in Washington, D.C. during NCA’s Washington Forum. The responsibilities of the Chocolate Council are to work with the NCA Communications, Scientific and Regulatory and Government Affairs Committees to ensure the proper focus and direction within NCA on promoting and protecting the chocolate segment. The Council also will provide direction to NCA on matters involving the global cocoa supply chain.

Dessert Professional Magazine

Recently three well-known professional magazines, Pastry Art & Design, Frozen Desserts, and Chocolatier, were combined and incorporated into one new publication, Dessert Professional . In the July/August 2008 premiere issue, the editor stated that the reason for the change is the trend for pastry, chocolate, and ice cream professionals to expand and "diversify" across product lines. Quoting Michael Schnieder's letter, "Dessert Professional will continue to offer the departments and features of the original three magazines, and include more valuable information on techniques, trends, new products and equipment than ever before."

There is also a new website, dessertprofessional.com. The website is more of a social networking type of setup. Users can sign up and view the forums, create a blog, share photos and videos, join groups, and keep up with special event dates. There aren't that many members (less than 100) that have signed up so far, but I assume this number will grow in time.

How does the new magazine compare? It seems to be getting mixed reviews. Personally, I have read Chocolatier and Pastry Art & Design, and I am totally fine with the incorporation into one publication. However, others are not so happy. The general consensus amongst those individuals is that there are too many ads, and not as much substance. I agree that the ad ratio is quite high compared to other magazines, but I like to see product information. I'm sure they will be tweaking future issues and it will all work out. A magazine has to make money, but people won't pay a subscription just to see ads. Overall, I like Dessert Professional and would recommend it.

ChocoFresh - Chocolate Production Program

The owners of Tomric Plastics, an indusry leader in chocolate related products, have created a comprhensive program for retail chocolate production. The cost of the program depends on the individual needs, but the low end is $15-20,000; whereas, the full program with maximum production would be approximately $100,000. Those prices do not include shell construction or utility installations; only the equipment and supplies.

According to their website, "ChocoFresh is designed to demystify fresh chocolate production. It is a comprehensive program enabling retailers to create high quality, fresh chocolates on premise with a minimal investment in capital and human resources. ChocoFresh is modular – it can work in busy mall location, in an in-store bakery, as an airport kiosk or as a fully built out retail storefront – or anything in between. Whether viewed as a stand-alone retail concept or an add-on to an existing operation, ChocoFresh provides operators with an exciting and cost-effective retail concept in a food category that is large, sustainable and growing. In an area less than 150 square feet, ChocoFresh’s proprietary line of equipment can be installed. Because of the simplicity in operating the equipment, almost anyone could be trained to create high quality chocolate products in a matter of hours. With a minimum amount of space, training, and capital investment, a retailer can be up and running and selling finished products within days. ChocoFresh has assembled all the components needed to successfully implement such a program, including: Layout and Store Planning, Chocolate, fillings/centers, cocoa butters and other ingredients under our proprietary NEW WORLD CHOCOLATE brand, automated production and finishing equipment, chocolate molds, tools and utensils to assist in the production process, consumer/retail packaging, merchandisers and display cases, training and operations support."

There are four different program levels: Platinum, Gold, Silver, and Bronze.

Platinum

The platinum program is the most extensive program. It is designed for high volume production and is intended for experienced operators with a well trained staff, or those who wish to make a full commitement to large scale chocolate production. It includes a tempering unit combined with an enrobing tunnel and cooling chamber. It has the largest supply of molds and accessories - such as image transfers. Other included equipment are: an 80" work table, chocolate warming unit with lighted back bar merchandisers which sit on top of it, 39" refrigerated display case, a refrigerated dipping cart, full range of small appliances, and a start up ingredient package of 5,000 pounds of chocolate and compound. With full training and support, a typical installation will cost approximately $100,000.

Gold

The gold program is for high volume, large operators who want a full production and merchandising capability around their retail setting, such as in-store bakeries, high volume restaurants, hotels, specialty retail and gourmet food stores. It includes an automatic tempering unit and depositing/dosing head, table top temperers, an 80" work table, chocolate warming unit, a 39" refrigerated service merchandising case, back bar service merchandisers, 3,000 pounds of chocolate and compound, truffle centers, and miscellaneous appliances and packaging to enable startup. It does not include the cooling and enrobing tunnels contained in the Platinum model. The approximate cost is $75-$80,000.

Silver

The silver program is the best choice for entry-level operators who want volume production at a lower cost. Many operators can start at this level and upgrade later. It involves most of the pieces in the Gold program, but on a scaled back basis. The equipment includes an automatic tempering machine and dosing head, 80" work table, chocolate warming unit, refrigerated display case, dipping cart, assorted small appliances and packaging, and 2,000 pounds of chocolate and compound, as well as a variety ganache-style centers and colored cocoa butters. Approximate cost is in the $65,000 range.

Bronze

The bronze version of ChocoFresh is geared towards those who cannot move into full scale production. It utilizes a dipping cart, which holds tabletop tempering units. The dipping cart - custom designed by ChocoFresh - is a rolling unit that can be used to create "chocolate theatre" and a variety of chocolate confections such as dipped strawberries, biscotti, salty snacks and similar items. Due to the customized nature of this program, its cost is not quoted.

For more information about the program and to see a list of all the components, you can visit the ChocoFresh website or contact them at:

ChocoFresh, Inc.
85 River Rock Drive, #202

Buffalo, New York 14207
p: 716.854.6050 f: 716.854.7363
E-mail: sales@chocofresh.com.

Candy Dance Faire - Genoa, Nevada

Genoa, Nevada a small town on the southeast side of Lake Tahoe is using candy sales as a creative source of revenue. The town's 88th annual Candy Dance Faire will be held on September 27th and 28th.

The Genoa "Candy Dance" originated in 1919 as an effort to raise money to purchase street lights. The Genoa community did raise the needed funds for streetlights, but realized the monthly electric bill had to be paid. The candy makers were then called upon each year to help promote the "Candy Dance" and pay a year's worth of electricity for the streetlights throughout the town. This annual event became the "Big Event of the Season."

To this day the town continues the fundraising tradition by making candy and selling it. Annually, the town puts on the two day fesitval complete with music, arts, crafts, and of course, candy. On Saturday is a dinner/dance, for which a limited number of tickets are sold.

Every year, volunteer candy makers donate hundreds of hours to make 4000 pounds of Genoa’s famous homemade candy. The Candy Dance planning committee begins working early in the year to coordinate the many details that ensure a successful event. As the Candy Dance weekend approaches, many volunteers are needed to help with all aspects of the event – candy making, candy packing, candy selling, kitchen help, Genoa booth volunteers, parking attendants, trash collecting and more.

The funds raised during the Genoa Candy Dance provide a substantial portion of the Town of Genoa’s annual budget. For more information or to volunteer, contact Marian Vassar, (775) 782-4584. Or you can contact the Genoa Town Office, (775) 782-8696.