The Chocolate Mold Factory

Making Custom Chocolates Using Logo Plates that fit into Master Molds

2010-07-18T22:24:00.000-05:00

I was just reading an article about how some companies make mass custom chocolates from a company called Gourmet Gift Food People. Apparently they sell customized chocolate products. At any rate, they described the process of making custom chocolates and the reasoning behind set-up fees as follows:

" One of the questions we often hear is if the customer can keep the logo or company message chocolate mold when purchasing corporate logo chocolates, since they paid for the set up fee.

Answer: When you order a piece of chocolate from a catalog or website, the actual chocolate molds have already been created by the factory and the master plates are already made. When you add your logo or text message, a tiny plate, the size of the logo or text is created to fit snugly in to the master plate and this is how your logo or message is added to the chocolate. The chocolate mold plate created with your logo or message would not be useful for any other purpose as it was only created to fit in to the master chocolate plate for the item you are ordering this time. If you re-order again later in the year or even next year, the exact same chocolate item, your plate should be made available to use again without paying an additional set up fee.

However, if you choose to go with a different piece of chocolate, - something that would require your logo to be larger or smaller than the piece already created or shaped differently than the original to fit in a master mold, you more than likely will be required to pay a new set up fee."

Read more: http://www.articlesbase.com/food-and-beverage-articles/combined-pricing-for-corporate-logo-chocolate-gifts-2830984.html#ixzz0u5vaDxuM

Under Creative Commons License: Attribution

I have tried to do this before and you must be precise about getting the logo plate to fit very snugly into the master mold. If anyone has information about this process, I am interested in learning more.

Reducing Air Bubbles when Making Silicone Chocolate Molds

2010-05-18T13:23:00.013-05:00

Food grade silicone chocolate molds are very expensive to make and they take alot of time to set up, so it is really important to try to get it right the first time. One of the major hurdles in making liquid silicone molds is to minimize air bubbles. One air bubble can ruin an entire mold. Air bubbles are the result of the mixing and pouring processes.

When mixing a silicones, it is very important to follow the manufacturer's directions as closely as possible. Do not stir the mold making materials quickly or in a random pattern. The best way is to move your mixing stick in a slow, figure 8 pattern. Then when pouring, first brush the silicone onto the face or details of the mold. Then pour the remaining materials slowly and over your mixing stick. This will help to break up many air bubbles.

A more precise and professional way to accomplish this is through the use of a degassing chamber, like the one below. To use a degassing chamber, you will first mix the materials and then put it in the chamber, which is connected to a vacuum source. This will pull out all the air bubbles before you pour the silicone and your mold will have a better finish.

Vacuum Chamber and Plate

(Click title for more info)

I am a big fan of the mold making videos provided on the Freeman Supply webpage. Here is a great demonstration they made on using a vacuum degassing chamber.

Silicone Molds to Make Large Artisan Chocolate Pieces

2010-05-05T06:24:00.033-05:00

Jumble Box 10"

Jumble Box 6"

Confectionary Casting Frames

If you need to cast a large piece of chocolate, the use of a silicone box mold can be of great assistance. They are quite expensive, but can be used to mold many shapes and sizes of chocolate that would otherwise be difficult to find molds for. In the long run, you will save money as opposed to the cost of making multiple molds. For example, you can make a bases for chocolate showpieces, diagonal pieces, cubes, and wedges. If you had to make a new mold for each project, well, that would also be very expensive both in terms of material and labor costs. It is said that the boxes can be used to make over 100 shapes. An added bonus is that the slots on the 10" jumble box are actually molds to make two differnet sizes of cylinder shapes and with the 6" box, you can make triangular posts.

These molds are made by Chicago School of Mold Making. On the "Tips and Tools" section of their website, they have pictures showing many of the different ways to position the movable sections to make a variety of shapes. If you have both of the boxes, the 6" can fit inside the 10" box for expanded possibilities. You can also use flexible silicone confectionery casting frames inside the 10" jumble box to make curved shapes, as well as a wide variety of other linear shapes.

Click on the links above to see these items at Amazon.com or go to our main website to see these products plus all of the other artisan silicone molds available.

Silicone Plastique / Culinart

2010-04-26T23:41:00.006-05:00

I often receive emails from people looking for some odd shaped mold. Most people assume that you have to pay a fortune for a custom vacuum formed plastic chocolate mold. However, there is a much simpiler and cost effective method.

I highly recommend going to the newly designed MakeYourOwnMolds.com website to look at their silicone moldmaking products. MakeYourOwnMolds.com is a part of Culinart. Amongst their product line up is Silicone Plastique, which is a putty food grade silicone; Silicone Spread, which is a thixotropic food grade silicone that is thick and spreadable; and CopyFlex which is a liquid food grade silicone. They also sell supporting supplies such as sealants and release agents. We will just talk about the Silicone Plastique for now since it is the easiest and cleanest to use.

One example of a common inquiry is a letter in a certain font. If you look at the stock plastic chocolate molds for sale, you will see that there aren't many choices. So, I try to tell people to go to a hobby store and find the letter that you want as a model to make a mold from. This can be made out of wood, clay, or even fabric. It just needs to have some degree of thickness to it.

The model must first be prepped before the Silicone Plastique can be used. Usually this will involve adhering the item to a board using kneading clay. Make sure whatever you are using is FDA approved, or at least non-toxic. The item must also be sealed so that the mold making material doesn't penetrate the surface of the model. Depending on the item you may want to also use a release agent so the silicone does not stick to the model. Again, since you will be using this in the preparation of food, you want an FDA compliant material. These products can all be obtained from the folks at Culinart.

Once the model is ready, you will mix the two parts of the putty together to activate the mold making chemicals. You must work fairly quickly before the materials begin to harden. According to a video on their website, you have about 10 minutes to make your mold once you have mixed the two parts together. If your mold is large, you may want to mix the putty in steps so you can take your time. At any rate, now that the putty is mixed you will want to apply it to your model. It is important to lay the silicone on the model in a manner that does not trap air. After you have applied the materials, it will take approximately an hour to cure, or completely harden. You will need to thouroughly wash and dry the mold prior to use.

I highly recommend that you go http://www.makeyourownmolds.com/ and watch the lace mold making video. It is an excellent demonstration with very good tips that you can use when making any mold.

New Vacuum Forming Machines

2009-04-14T08:53:00.004-05:00

Now you can buy vacuum forming machines through Amazon.com. There are two sizes available: 12" x 12" and 12" x 18". Below are pictures/links to the machines.

The item description for the machine is: Our Table Top Vacuum Former is perfect for small businesses and hobbyists who want to create parts in plastic up to 1/8" thick. Produce intricate shapes with results that rival expensive commercial machines in their incredible accuracy and detail: prototypes, custom packaging, RC car bodies, model rocket nose cones, molds for plaster or concrete, chocolate and candy, candles, and soap making. Our 12"x12" Vacuum former includes a perforated aluminum vacuum platen (the top surface that delivers the vacuum under the hot plastic) that is computer designed and precision CNC machined to maximize air flow and eliminate unnecessary volume - both critical to rapid air evacuation and professional vacuum forming results. Detailed, step-by-step instructions along with sources for vacuum formable plastics are included. Compatible with all types of thermoform plastic: ABS, Acrylic (Plexiglas), Butyrate, PET-G, Polycarbonate (Lexan), Polyethylene, PVC, Styrene, Vinyl, etc. Requires house hold oven and Shop-Vac style vacuum cleaner with 1 1/4" hose/adapter.

Vacuum Forming Explained in 3 Easy Steps: Step #1: Secure your plastic between the vacuum former's metal frames. Attach your Shop-Vac (not included) to the vacuum former. Place your model on top of the perforated aluminum vacuum platen. Step #2: Place the plastic in your kitchen oven and watch as it becomes soft and begins to sag. Align the metal frames with the vacuum former's guides and lower the plastic over your model. Step #3: The hot plastic forms an air tight seal around the vacuum platen's edges. Vacuum pressure pulls the hot plastic down around the model. After cooling for a few seconds the plastic part is complete.

Make your own prototypes, custom packaging, RC car bodies, or model rocket nose cones
Create custom molds for plaster or concrete, chocolate and candy, candles, and soap making
Forms Plastic Sheets 12" x 12" Up to 1/8" Thick (9 3/4" x 9 3/4" Usable Area)
Includeds detailed, step-by-step instructions along with sources for vacuum formable plastics
Requires house hold oven and Shop-Vac style vacuum cleaner with 1 1/4" hose/adapter

I think this looks like a higher quality hobby vacuum forming machine than some of the others sold on the market. The box looks to be well made and I particulary like that the platen area is metal. This results in better forming as it will transduce heat better. As for the price, it is very competitive. Other companies that sell inferior products also make you buy plastic with the machine at a very high price. You can buy plastic through many sources on the Internet, such as U.S. Plastics, much cheaper. I recommend using PETG (Vivak) for making chocolate molds.

See The Chocolate Mold Factory.com main pages for more instructions on how to use a vacuum forming machine like this.

Searching for Chocolate Molds in our Catalog

2009-03-29T07:43:00.002-05:00

I receive many questions from people who are looking for a specific type of mold, but don't know how to find it. So, I thought I would give a quick tutorial on how to search for chocolate molds in our online catalog.

First, you will need to pull up the catalog. Here is a screen shot of the left hand side. Sorry, I can't fit the whole page here, but if you want to use the catalog for real, click here.

Now, look at the top left hand side. You will see the word "Search" and two boxes. The top box is a drop down box. If you click on it you can choose the particular type of chocolate mold you are looking for (ie. professional polycarbonate, magnetic, 3d, box, or hobby plastic). The next box is an empty search field where you will type the description of the mold you are looking for (ie dog). Next, hit "Go" and any chocolate molds matching your critieria will be listed.

Under the search option, there is also a "Browse by Category" option. To use this method of searching for chocolate molds, just click on the type of mold you are looking for and all molds under that category will come up. Since there are so many hobby plastic molds, that category has been broken down into additional theme based categories.

I hope this makes finding chocolate molds easier. Please let us know if you need help.

Jujups Personalized Chocolates - Special Offer

2009-02-02T11:58:00.058-06:00

There is new personalized chocolate product offering on the market from a company named Jujups. The finished chocolate product is very similiar to that of Chocolography, but the JuJups online personalized chocolate design and order process is revolutionary. Jujups has developed online design tools that enable non-designers to create personalized chocolates effortlessly using its easy-to-use drag and drop design tools. Users can design, create and order chocolates with pictures, text or graphics. Chocolates are priced from US$20 onwards and would be shipped by the 2nd day. Jujups has kindly offered a 5% discount for The Chocolate Mold Factory readers, use code VDAYCHOC5. It is valid till 11Feb, the last day to order for Valentine's Day.

To order your chocolates, you simply choose from one of the many chocolate shapes available. Then you can completely customize the chocolate using the JuJups online system. Once you have added all of your personal design elements, you are able to preview your finished chocolate. It is very user-friendly and I am unaware of anyone else with a similiar system.

Jujups was launched in November 2008, as an online platform to make designing easy and fun. Jujups allows users without any designing background to create and share their designs online. Products that can be designed include mugs, t-shirts, photo frames, cards, gift tags and badges. JuJups operates globally with partners in many countries who are able to print and deliver the designed products locally. Printable chocolates are a recent addition to its portfolio in Singapore and in the US. The company also enables users to create 3D printed products such as frames. JuJups online tools are free to use. While there are other template-based design services available online, the creative freedom afforded by JuJups is very significant making each design very different to each other.

Guide to Hosting a Chocolate Tasting Party from Chocolate USA

2009-01-16T20:47:00.000-06:00

If you are into chocolate research, responsible farming, and the health benefits of chocolate, you may want to check out Chocolate USA a website from the Chocolate Council of the National Confectioners Association. The website formerly was the home of the Chocolate Manufacturers Association. In 2008, the members of the Chocolate Manufacturers Association decided that the needs of its members were so closely aligned with those of the National Confectioners Association and the most efficient and effective method for future development would be to integrate the two organizations and to be known as the Chocolate Council of NCA.

The website is chocked full of information and provides links to chocolate resources and recipes. While I was looking around, I came across a pdf entitled "A Guide to Hosting a Chocolate Tasting Party". Well, that sure sounded fun. Follow the link to see the pamphlet. It contains a chocolate tasting how-to guide; a list of common chocolate descriptive terms; an overview of cocao %; and a chocolate glossary.

Even if you don't want to have a party, the pamphlet is very educational. Happy Tastings!

Review of The Chocolate Life - Online Social Network

2009-01-05T11:30:00.000-06:00

Have an idea in mind and need some help executing it? Want to learn more about a chocolate making technique? If you don't have anybody to ask, there are several online chocolate forums and communities where you can post questions and get others to answer. One of the up and coming social networks that you should check out is The Chocolate Life.

The Chocolate Life is a relatively new community for "chocophiles, and aspiring chocophiles". Started by Clay Gordon approximately a year ago, the chocolate community has grown to over 700 members. Clay Gordon is the author of Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate, a book focusing on chocolate appreciation. He has been researching chocolate since 1994 and has worked as a professional chocolate critic since 2001. He has appeared on radio and TV, and has written/contributed articles to major newspapers and magazines. Clay also plan eco-adventures and tours for chocolate lovers who want to know even more about chocolate.

The site is social networked based and has a budding forum that I highly recommend. I have posed questions that were answered by Clay very promptly. Where he did not know the answer, he went above and beyond to find the answer for me.

Some of the things you will find at the site besides the forum are a chocolate events calander, member photos, and group discussions. There are currently four groups: Startup Central; NerdZone; HomeBrew Chocolate; and The Chocolate Swap. Startup Central is for people who want information about getting into the chocolate business. NerdZone is all about cacao and chocolate chemistry. HomeBrew Chocolate is for those who make chocolate at home(actually make chocolate, as opposed to just working with chocolate). Lastly, The Chocolate Swap is for members who want to trade chocoaltes.

In addition to offering information, home brewers can also buy cocoa beans from Clay. His offerings and prices (10 lbs) are:

Origin: Ecuador
Ecuadorian Nacional cocoa beans. $90.00.
Ecuadorian CCN-51 cocoa beans $85.00.

Origin: Venezuela
Venezuelan Carenero cocoa beans $90.00.
Venezuelan Rio Caribe cocoa beans $90.00.
Venezuelan Sur del Lago cocoa beans $87.50.
Venezuelan Tucani cocoa beans $90.00.

Origin: Dominican Republic
Organic Hispaniola-grade beans from the Dominican Republic $90.00.
Hispaniola-grade beans from the Dominican Republic $85.00.
Sanchez-grade beans from the Dominican Republic $82.50.

Other Origins
Nicaraguan cocoa beans $85.00.
Cocoa beans from Papua New Guinea $85.00.
Cocoa beans from Ghana $85.00.
Cocoa beans from the Ivory Coast $82.50.
Organic Panamanian cocoa beans $85.00.
Organic cocoa beans from Madagascar's Sambirano Valley $100.00.

Specialty Beans: Organic
Organic Hispaniola-grade beans from the Dominican Republic $90.00.
Organic Panamanian cocoa beans $85.00.
Organic cocoa beans from Madagascar's Sambirano Valley $100.00.

All and all, I think this is a great site that I would highly recommend you visit. I wish good things for Clay as I know he has worked very hard to put this community together.

Making Chocolate Molds with Silicone Putty

2008-12-30T08:34:00.005-06:00

Townsend Atelier Knead-A-Mold

If you want to mold an object to replicate it in chocolate, one method is to use a silicone putty. Silicone putties carry the same characteristics of liquid silicone, but can be used without the mess and the long wait time. Generally the putty will come in two parts: the actual silicone and a curing agent. Curing agents are used to harden or set the material and can be tin-based or platinum-based. For the most part, platinum-cured silicones are preferred; however, it is usually more expensive than their tin-based counterparts.

If you are going to be using the silicone to make a chocolate or other food mold, you must ensure that you are buying a food grade silicone. There are many companies that sell regular grade silicones, but this is not food grade. So, just be careful. Some sources that I know of for food grade silicone in a putty form are Townsend Atelier Knead-A-Mold, Sugarcraft, Culinart Silicone Plastique, and Dick Blick. Prices for the lowest quantity available at each are:

Knead-A-Mold: 6 oz. for $15.00
Sugarcraft: 1 lb. for $25.95
Silicone Plastique: 6 oz. for $12.00
Dick Blick: 8 oz. for $15.99

All of the above dealers sell larger quantities, but I thought I would list the minimum because my experience is that most people prefer to spend the least amount to a try a product out. Obviously, the larger quantity you buy, the cost per ounce decreases. You should do a similiar price per ounce comparison that considers shipping costs before deciding to buy from a particular place.

To use the silicone putty, you simply knead the two parts together and press the object into the putty. After it has cured for the proper time, remove the object and you will have a flexible silicone mold. For a great pictorial of this process, I highly recommend the Culinart Silicone Plastique page or the Townsend Atelier Knead-A-Mold page.

The Knead-A-Mold product was recently featured on Martha Stewart Living: Good Things ‘The Art of Cakes II’ which orginally airred on December 16, 2008 on The Style Network. Check for repeats at http://www.mystyle.com/.

Chocolate Religious Figure Creates Controversy, Again

2008-11-29T17:21:00.001-06:00

It looks like the chocolate Jesus debate will continue as a new product is becoming available on the market. A German man is beginning to take orders for "The Original Chocolate GoldJesus®".

According to the manufacturers website,

"The Original Chocolate GoldJesus ® was developed as a 100g (3.53 oz) milk chocolate figure. A golden foil which achieves a very high-quality optical effect is used for wrapping the Original Chocolate GoldJesus®. Currently, the Original Chocolate GoldJesus® is casted individually by hand as an advance version, utilizing our prototype mould. In the near future we intend to mass manufacture the Original Chocolate GoldJesus ® in licence, making him affordable for everyone. We will use certificated, high quality, fairly traded, organic chocolate that is produced without exploitation of our fellow humans or the natural resources awarded to us by God, as this would be unchristian. A part of the license income will be used for charitable purposes to be announced soon. The Original Chocolate GoldJesus® will be available year around. It makes a great present for Christmas, Eastern, Communion, Confirmation, Baptism and other festivities, where they can help to refocus on the real meaning of these events."

Some churches have already expressed opposition to the Chocolate Jesus. In 2007, a life size replica of Jesus on the cross was created in chocolate and it stirred up quit a roar from the religious community. In particular, the Roman Catholic church was quite angry about it and thought it was disrespectful. The same type of emotion is being rekindled with the announcement of the The Original Chocolate Gold Jesus.

I will refrain from giving any opinion on the subject.

Earth Friendly Chocolate Wrappers? Any ideas?

2008-11-06T16:43:00.001-06:00

I received an email asking for a reference to a source for chocolate wrappers that are made out of recycled materials. I was not sure of an answer. The only thing I could think of was to use deli wrappers made of FDA approved recycled natural kraft paper. I thought that these could be cut to the proper size and then an image or message could be put on the outside with a rubber stamp.

From The WEBstaurant Store

This 12" x 12" deli wrap is the environmentally-friendly solution for your deli or sandwich shop. It's made from recycled natural kraft paper stock using an FDA- approved chlorine-free manufacturing process. A soy blend eco-wax is integrated, making this paper grease- resistant and suitable for messy items! The natural kraft 12" x 12" deli wrap is packaged 1000 sheets per pack. The carton that this product is packaged in is 100% recycled and is printed with soy-based inks.

If anyone has any other ideas or knows of a source for earth friendly food packaging, I would appreciate any input.

Thanks.

Chocolatier Video Games

2008-11-01T19:47:00.004-05:00

If you like chocolate and video games, well, have I got a treat for you. There are actually video games which can be PC based or online that are about being a chocolate tycoon. The three programs from Big Fish Games are:

Chocolatier

Build your empire one ingredient at a time as you travel the world to find the best prices and buy factories to maximize production! Manage your output and please your customersbut dont forget about those conniving competitors who wish you poorly! Do you have what it takes to conquer the world through chocolate? Over 130 quests. 14 cities to visit. 60 recipes to acquire.

Chocolatier 2: Secret Ingredients

The delicious world of chocolate is once again turned on its side, this time by deceit and deception in the new chapter of the Chocolatier saga. There is a mole controlling Baumeister Confections, and it is up to you to build a new empire from the ground up and take over Baumeister Confections. On this journey you will need to rise up in this industrial age of innovation and seek out secret ingredients to create rich new recipes.

Exciting mini game. Secret ingredients to find. Uncover hidden ports!

The Great Chocolate Chase

Klaus Werner returns with his creative inventions delivering chocolates to the mouths of calorie-starved customers. Set in the year 1904, revisit the Chocolatier period with an all-star cast including Evangeline Baumeister and her confection-loving friends. Face new challenges and visit exotic locations like Peru, Nepal, Indonesia, Russia, and Libya. Embark on The Great Chocolate Chase, and savor this new Assembly Management adventure.

To play any of the games, you can download it and play free for an hour. To get the full version, you have to buy the game. The price depends on if you join their Game Club. If you just want one game it is $19.99, but the price goes down if your a club member. See their FAQ's for more info.

Chocolate Graphics Presents Presidential Chocolates

2008-10-26T10:02:00.004-05:00

Well, I guess chocolate is not even immune from getting caught up in the Presidential race. These photo realistic chocolates were presented to the candidates by Katrina Neylon, Master Licensee for Tennessee, and her Team. The Tennessee Chocolate Graphics Team expressed their support for the recent Presidential Debate held at Belmont University in Nashville, Tennessee on October 7th by supplying chocolates that were a special favor given to all the attendees at a huge after-debate party which took place following the debate at AT&T headquarters in downtown Nashville. In addition, Chocolate Graphics Tennessee made large chocolate portraits of the two presidential candidates, Barack Obama and John McCain.

Chocolate Graphics is a company that produces chocolates made with hi-definition, computerized laser images. Their process is patent protected. According to their website, the image is a raised embossed design that is made entirely of chocolate. They say it is not simply printing on chocolate.

An Australian inventor originally conceived the Chocolate Graphics process in 1988. His method was rudimentary and extremely slow, and no effective marketing action was adopted until 1996 when three local businessmen purchased the rights to his process. In July 1999 the patents, applications and manufacturing rights were purchased by John Taylor, an experienced international businessman who had kick-started many small businesses both in Australia and overseas.

Since that time the process has been significantly upgraded to incorporate state of the art computerized laser and automated technology. Now, with the new automated machinery having been designed and tested, the production capability of a 'manual' Manual Production Centre (PC) is 18,000 pieces daily, with a 'fully automated' process expected to produce 250,000 chocolates per day. Recently the company reached new heights, with the introduction of technology that allows the embossing of photographic images onto chocolate with chocolate. Additionally, by using the same technology Chocolate Graphics can now also produce 3 dimensional images onto chocolate with chocolate.

Chocolate Graphics can offer customers products with unparalleled definition and assortment in embossed chocolates. Here are some examples of the type of products they can produce:

Chocolate Graphics has a few licensees in the U.S. and is looking for more. There are several different levels of franchises ranging from a salesperson to a full blown production facility. They provide all the training. For more information, go to their website.

CAD/CAM Software for Making Chocolate Molds - Delcam Case Study

2008-10-24T17:01:00.000-05:00

Delcam software gives chocolate mould manufacturer a taste of success

Since 1999, Kaupert, a leading German manufacturer of chocolate moulds, has used Delcam software for the design of all its polycarbonate tooling. These moulds are produced using injection moulding or stamping tools, which are also developed with Delcam systems. Today Kaupert’s customers can expect delivery of their moulds in as little as six to eight weeks after confirmation of their chosen design – and so make an early start with the production of their own special chocolate creation.

Large-scale confectionery manufacturers like Lindt, Bahlsen, Storck, Kraft Foods and Master Foods are responsible for the greater part of Kaupert’s turnover. Its customers also include some traditional craft firms – confectioners, patisseries and chocolate-makers. For both sets of customers, particularly demanding standards of accuracy and surface quality must be met by those tool components that will later form the cavities in the chocolate moulds, and so have a decisive effect on the appearance of the chocolate wares that will be the end result.

Previously, the modellers created their artistic forms – Easter bunnies, Father Christmasses, hearts, flowers, animals, stars and a great variety of other designs – in the form of plaster models. Some 20,000 of these sculptures are stored as an archive resource. For most of them, injection moulding or stamping tools have already been created, making it possible for the designs to be reused.

When the tools are not available or when the design requires some modification, Kaupert’s designers and modellers use Delcam’s CopyCAD reverse engineering program to capture a computer model from the plaster original. The sculpting tools within the software then enable the user to add material to the CAD model or to pare it down to generate the final design.

The designers also use Delcam’s ArtCAM Pro engraving package to create new decorations for ornamental engraving and for writing on surfaces, usually for single-bar products. Data from CopyCAD and ArtCAM Pro can be combined with more engineering shapes developed with the PowerSHAPE CAD modeller through Delcam’s unique Total Modelling. With this unique approach, the user can process complicated 3-D reliefs, solid models and free-form surface models in a single system and on an equal footing.

PowerSHAPE also calculates both the shrinkage of the synthetic material and the effects of hardening on the chocolate shape, and so ensures that the confectionery that will be produced matches exactly to the designer’s intentions.

The toolmaker then generates programs for the company’s Micron and Röders milling machines with the PowerMILL CAM system. One of the strengths of the system is that it warns of possible sources of error in advance: collision checks, analyses of rest material, and machine tool simulations work together to ensure that in the subsequent machining process nothing is left to chance.

Making Decorations using a Paper Punch

2008-10-23T20:51:00.004-05:00

In this month's American Cake Decorating Monthly Slice newsletter was a tip about cutting out fondant or gumpaste with a paper punch to cut shapes. The directions said to roll out the fondant to a thickness of 1/16 to 1/8 inch; let dry for a few minutes; then cut with a paper punch. I am wondering if the same principles can be applied to make shapes with either chocolate,modeling chocolate, or transfer sheets.

It appeared from the picture that the type of punch being used was made from a company named Marvy. They have several different sizes and shapes. Here is a table that shows some of the shapes available:

I haven't tried it so I don't know if it will work or not, but it sounds like a neat idea. Here is a recipe for modeling chocolate from chocolatework.com (a cool site about chocolate sculpture - really nice showpieces)

Modeling Chocolate Recipe

8 lb Compound Dark Chocolate
1 pt Glucose
1 cup Water

Melt and cool chocolate to 95 F.

Add glucose and water. Mix only until a uniform consistency. Over mixing may cause the fat to separate out of the chocolate.

Pour chocolate mixture onto a parchment lined sheet pan and cover completely with plastic wrap. Refrigerate until hard.

Allow to come to room temperature then mix to a smooth "dough" in a mixing machine and finish kneading by hand.

Silk Screening (Screen Printing) on Chocolate and Transfer Sheets

2008-10-21T19:58:00.004-05:00

Recently I have been doing some research into how to screen print with cocoa butter to either make custom transfer sheets or to print directly on chocolate. Let me tell you, I have found that although alot of people seem to be doing this already, there is still much confusion about the subject. Equipment can run from the very simple to quite complex. Even if you can get the equipment side right, getting the cocoa butter to be the proper temperature and consistency is a science unto itself.

First, a screen printing, aka silk screening, primer:

A piece of mesh is installed into an frame, together called a screen. The mesh is then coated with a photosensitive emulsion and let to dry. A black and white image is prepared, printed on a transparency, which is then taped onto the coated mesh. The screen is then exposed to light for a certain period of time. Everything that is exposed to the light, ie everything but the black parts of the image, will cure. The transparency is removed, then the mesh is washed. The emulsion under the black parts of the image will wash out, leaving a stencil of the image on the mesh.

If you want a multiple color image, a screen will need to be made for each separate color. You will have to make your graphics for each part. To make sure it all lines up in the end, registration marks are used.

To use the screen, the chocolate piece or acetate transfer sheet is put under the screen. The "ink" or cocoa butter mixture is poured on top of the image and dragged across the screen using a rigid squeegee. The cocoa butter will fall through the screen depositing the cooca butter in the exact shape of the image.

Ok..so how do you get the supplies to do all this and how much does it cost? Well, there are many equipment options. First, the simple route might be to have someone make the screens for you. Chef Rubber can have these made for you; however, the price listed is around $180. If you want to save some money, you can try to make the screens yourself. There are many places to buy silk screens on the Internet or maybe at a local art supply house for less than $30. If you are going to buy pretreated screens or are going to coat them yourself, make sure that the emulsion/diazo is non-toxic. Someone in a different chocolate thread wrote that Ulano TZ/CL is non-toxic. It can be purchased for around $30 and used to make multiple screens. Caution: I don't know of any emulsion which is approved by the FDA. There seems to be some concern around this issue; however, I have been told that the emulsion is safe when dry. I don't know. People are doing it, so you be the judge.

To use the screens, you can either lay them flat over the acetate or chocolate piece and go for it. You could also purchase a screen printing apparatus that holds the frame in place. This is the best option for lining the image up consistently. You can buy one color system for $100 - $200. They also sell systems that can do as much as 6 different colors. These cost over $1,000.

A cheaper alternative I have found is a toy called Silk Screen Factory by Alex Toys. The Silk Screen Factory is neat, but instead of using the photosensitive emulsion, it uses stencils. It only costs $25.

Stencils are an interesting alternative around the food safety issue. Acetate, the plastic used for commercial transfer sheets, can be cut with knives or can be laser cut. You could find a local sign maker or awards place that has a laser. If a stencil could be put on a mesh screen tight enough to ensure that the cocoa butter does not leak, I think this would be the most food safe route.

The most expensive option for commercial purposes is to buy a semi-automatic screen printing machine. Two companies that I have been talking to are Deco Tech and Systematic Automation. According to Deco Tech, you can only use their system to print transfer sheets. Systematic Automation says that their system can be used to make transfer sheets or print on chocolate. I have been told that these systems use a heated screen to keep the cocoa butter at the proper temperature. Cost is several thousands of dollars.

Whatever option you choose, you will have to play around with the cocoa butter and colorants to get the proper mix. It seems that most people advocate the use of powdered colors and titanium dioxide. It appears that many have difficulty getting the color on the cocoa butter to be bright enough once it on the chocolate.

If anybody has experience, please share. Your insight would be greatly appreciated.

Chocolate Sculpture - Chef Stafford DeCambra

2008-10-16T10:07:00.002-05:00

The art of chocolate
Chef Stafford DeCambra goes for gold at the international Culinary Olympics
Pensacola News Journal
Julio Diaz • jdiaz@pnj.com • October 15, 2008

Most people see chocolate as a sweet treat. For Stafford DeCambra, it's a medium for art. DeCambra, the director of culinary operations and corporate executive chef at PCI Gaming in Atmore, Ala., is an award-winning sculptor in the competitive world of food art. And he's getting ready to show his work on one of the culinary world's biggest stages. This week, he takes his intricate chocolate sculptures to Erfurt, Germany, where he will compete in the 22nd IKA Culinary Olympics. The competition opens Saturday and runs through Oct. 22.

Competing against some of the world's top chefs is challenging enough. But DeCambra is entering the competition while he's in the midst of launching five new restaurants as part of PCI's new Wind Creek Casino & Hotel, opening in January in Atmore, just 50 miles north of Pensacola, in addition to overseeing kitchen operations at PCI's existing Atmore properties.

To most people, that would sound exhausting. But to DeCambra, it's energizing.

"For me, it's about passion and love," DeCambra says. "I have a very strong passion for my profession and a love of the culinary arts. It's like getting my batteries charged. When I come back, I'll be charged and ready to do the best I can do. I just can't wait!"

Jay Dorris, president & CEO of PCI Gaming, couldn't be happier to have DeCambra on his team.

"We can't overstate the importance of having Chef Stafford at the center of our culinary efforts," Dorris says. "He is an award-winning, world class chef with years of experience. He exemplifies everything we are working to bring to the Wind Creek operation — excellence, experience and a dedication to having customers feel they have been offered something really special."

Sweet inspiration

DeCambra says that creating a piece of chocolate art is in many ways no different than sculpting in other media: It takes a spark of inspiration and a whole lot of work.

"First, I look at a theme or a concept depending on where it is I'm going to go for a competition," he says. "I try to do something that is unique, individual, and think about a sculpture that has some motion to it."

"Once I have a vision of what it is I want to create, I will create the armature," he says. "I shape the sculpture into the desired shape, and once I have that base to work from, I begin taking a recipe I have for making chocolate tallow, and apply it to the pieces. It's like shaping a big block of clay. Then I scrape it with my tools and work it by hand to apply it to the armature. Once I have that coat on it, I can begin building up and starting the sculpting, or work with smaller pieces to design the intricate parts."

Hawaiian heritage

A native of Hawaii, DeCambra names his sculpture of three hula dancers as the most personal piece he will present at the Culinary Olympics.

"It was important to me, going to this competition, to reflect some of my history and that Hawaiian culture," he says. "I thought of the ancient hula, and the different poses in the dance of hula, so I wanted to show three of the different poses, and within that, where the placement of the legs and hands needed to be. It was also important to me to have a male dancer as part of it. It took me about 6 months to complete all three of them to where they are today."

Handle with care

Where they are today may not be exactly where they were when DeCambra sent them ahead on their journey to Germany. The danger of damage and the logistics of careful packaging are major concerns. As DeCambra says, "It can be a nightmare if it's not executed correctly."

DeCambra teams with two carpenter friends to build his own bases for his sculptures, and then to build the shipping crates around the sculptures. The insides are carefully sealed with plastic to keep out dust and dirt, and everything is made as secure as possible. Then, the sculptures make a long journey by refrigerated truck, first to Virginia, then Delaware before finally flying to Germany.

"Once it left the truck, it was out of my hands," DeCambra says. "There was some nervousness, and even some sadness. It's like my kids left on a trip, I can't wait to see them again."

DeCambra says he has heard the sculptures took "a little damage" in transit, but "it's not a major concern."

"I can bring them all back to life. When I get to Germany, I'll be doing the finishing touches. It will look and smell like chocolate, yet you'll see the art and creativity I'm trying to present within it."

DeCambra has six days before the start of competition to work on the pieces. And if the sight of all that chocolate has you thinking about a major binge at the end of the competition, think again: DeCambra's works may look and smell delicious, but they aren't intended to be eaten — the chocolate tallow is not edible.

No matter how he does in the Olympics, DeCambra will return to more challenges at home in Atmore. And he is already planning his next sculpture, a tribute to his current employers.

"My next piece I have in mind, if I have the time, is a life-sized Indian doing a pow wow," he says. "That's something I'm seriously considering for the lobby of the new hotel when that opens up. Eventually I would like to do that, a representation of the Porch Creek Indians out of Alabama."

How to Make and Use a Chocolate Mold Video

2008-10-13T11:56:00.000-05:00

Here's another great video that shows the process of making a thermoformed (vacuum formed) chocolate mold and then demonstating the industrial use of molds to make a finished chocolate. I believe it is off a program called "How it's Made" that airs on the Discovery Channel.

To learn more about mold making and how to make mold masters, please go to our main site, The Chocolate Mold Factory, for instructions.

Using a Mold to Make a Chocolate Santa

2008-10-09T20:00:00.004-05:00

Here is a video that in on About.com featuring Jacques Torres making a large, hollow chocolate Santa using chocolate molds.

Transcript: How to Make a Chocolate Santa Claus With a Candy Mold

Hello, I'm Jacques Torres from Jacques Torres Chocolates. Welcome to About.com! Today I am going to show you how to mold a Santa Claus in chocolates and in different chocolate colors.

Make a Chocolate Santa From a Mold
The techniques are applied to any kind of mold. So if you buy a mold for home, you will be able to duplicate that.

Color in the Dark Chocolate Details
So the first thing is to work with a paper cone, and I'm going to put a little bit of dark chocolates in the paper cone. And that's used to make little details. So let me show you how I do that. I cut the tip of the cone and now you can see chocolates coming out of it. So, using that, I can make the eye, the center of the eye, then this part here and the eyebrow and the button, and the cane.

Add the White Chocolate Details
And white chocolate is very interesting, white chocolate is not really chocolate. White chocolate is made with milk powder, sugar, cocoa butter and lecithin - so not much from the cocoa plant there except the cocoa butter.

So I take the white chocolate and I paint all of the surfaces that are going to be white into the mold. And again, you can buy a mold for home and the techniques will be exactly the same. Very simple. So this is how the Santa looks like from the back. Now I am going to start to work on the front. And I am going to paint his mustache and his beard and all those white parts. Just like that.

Fill the Santa Mold With Milk Chocolate
I am going to put milk chocolate to mold. I need to pour the chocolates in here. So you can put as much chocolate or as little as you want. I need more like that.

Spin the Santa Mold
Then you're going to put on the top of the mold. And now as you can see, I spin the mold to ensure that chocolate goes everywhere. And I have cold air coming out of the machine, and what's going to happen here is, the movement is going to make the chocolate go on the side, this way the inside is going to stay hollow. That's why we call that a hollow figure.

Refrigerate the Chocolate Santa
Then you put it in the fridge. So, it takes a few minutes for the chocolates to retract from the mold, so when that happens what we do, we just open the mold and you can see now the center coming out. It's very shiny. And all the detail that we made with the brush shows up.

Thanks for watching. If you want to learn more please go to the Web at About.com. Merci.

Chocolate Academy in the U.S. - Barry Callebaut

2008-10-09T10:51:00.008-05:00

Barry Callebaut, world known for its premium chocolate products, has recently opened its doors to its new Chocolate Academy in Chicago, Illinois. This is the only location in the United States. Other Academies are located in Belgium, The Netherlands, Canada, Switzerland, the United Kingdom, and many other places around the world.

The Chocolate Academies offer practical and theoretical courses for chocolate artisans: pastry chefs, confectioners, bakers and caterers. The curriculum includes beginner, advanced and specialized courses on chocolate processing and a range of techniques and applications - from molding, enrobing and sculpting to decorations and flavorings. During the practical courses, the participants get the chance to apply and broaden their technical skills under the guidance of our technical advisors and to share experience and knowledge with other professionals.

Classes are generally given over a a two or three day period at the Chicago location. Prices for two day courses are $580 and three day courses are $800. Following is a brief description of each course’s content according to the 2008-2009 North America Chocolate Academy Course Catalogue:

DISCOVERING CHOCOLATE
This first level course is designed for individuals who want to discover
chocolate! With theoretical, technical and practical approaches, we will
familiarize you with this marvelous subject. You will learn to temper
chocolate, to prepare ganaches and to mould chocolate pieces as well as
candies. In Canada, you will also have a tour of the production plant.

CHOCOLATE BEYOND THE BASICS
This second level course will expand your tempering practices with a
new range of ganache recipes. The chocolatier will have the opportunity
to improve different techniques for enrobing with a fork, moulding and
making small chocolate pieces. We recommend also enrolling in Chocolate
Expertise which is offered in conjunction with this course.

CHOCOLATE EXPERTISE
This third level course, which builds upon the knowledge gained in
Chocolate Beyond the Basics, will put quality and taste at the forefront with
a selection of top-of-the-line ganaches and candies, including surprising
infusions and creative decorations. A total review of good practices for
chocolate making and conservation of ganaches reveals the final mysteries
of chocolate making.

ENROBING MACHINE TECHNIQUES
This course is devoted to chocolate makers who use an enrobing machine
or are thinking of buying this type of equipment. You will explore all the
techniques for enrobing, decorating and finishing. The menu includes many
ganaches, caramels and chocolate bars.

THE CHOCOLATE SECRETS OF Jean-Pierre WYBAUW
Jean-Pierre Wybauw, our chocolate master, will reveal the secrets of
pre-crystallization and achieving the right balance of ingredients to create
ganaches. Jean-Pierre will discuss the different emulsions of ganache and its
effect on shelf life. You will learn more in-depth information about water activity
and its impact in ganache making and conservation. From theory to practice,
you will create a variety of new bonbons.

SINGLE-ORIGIN & PLANTATION CHOCOLATE CREATIONS WITH Jérôme LANDRIEU
Discover the chocolate creations of Jérôme Landrieu with the exceptional flavors
and incomparable aromas of our single-origin and plantation chocolates. During
this course, you will discover a full menu of your chef ’s favorite recipes including:
ice cream, small cakes, pies and pastries.

CREATING CHOCOLATE SHOWPIECES
Find the artist in you! In this special course for artistic pieces, our chefs
( Jérôme Landrieu in USA and Christophe Morel in Canada) will demonstrate
all the tips, tricks and fundamental methods for constructing your moulds and
forms to make creations that are uniquely yours. Three delicious days (two in
Canada) to gain a competitive advantage or simply to enliven your store.

CHOCOLATE SCULPTURE WITH Jean-François CASTAGNE
This course is intended for professionals who are looking to perfect their ability
to make sculptures and showpieces. Jean-François Castagne, a well-known MOF,
will show you his unique cold emulsion modeling techniques with the Robot
Coupe®. You will learn how to create high-level competition showpieces and
add value to your window displays or any special event presentation.

THE BEST OF PACO TORREBLANCA’s SUMMER DESSERTS
Paco Torreblanca embodies the generations of great chefs who have impacted
the world of Spanish pastry and chocolate. Paco will share his new signature
creations premiering in the USA at our new academy. You will discover his
personality, his extraordinary talent, his one-of-a-kind creations and many other
specialties – including entremets creations and his chocolate candies.

CHOCOLATE CREATIONS (cakes, flans & pies)
This course is designed for restaurants, hotels and pastry shops. Using our best
Cacao Barry and Callebaut chocolates to create an assortment of desserts, you
will learn how to use Mycryo® (cocoa butter), an alternative to gelatin. The
course will offer exquisite new dessert recipes.

CRAVING FOR MACAROONS & PETITS FOURS
This hands-on class will expose you to the marvelous world of macaroons,
garnishments and an incredible variety of fresh and dry petits fours. Your
palate will come alive with a combination of classical and unusual flavors.
Jérôme Landrieu will focus on the importance of choosing the right
materials and ingredients to give the highest quality, premium taste profile,
and ultimate chocolate experience.

TRENDS IN VERRINES & PETITS gâteaux
Not to be missed! The art of French pâtisserie at your service. In this three-day
training class you will discover a mix of elaborate ideas for combining fruits and
chocolate by using our famous Mycryo® (cocoa butter) to enhance the balance
of taste and texture. Jérôme Landrieu will show you techniques that are quick,
original and highly productive. This training will feed your inspiration.

RESTAURANT DESSERTS & FANCY CAKES
This class is designed especially for hotel and restaurant pastry chefs with high
production and service. You will create a variety of elegant plated desserts
and small pastries using our sensational line of Belgian heritage chocolates.
The chocolate will be the star in these exceptional desserts!

ENHANCE YOUR PASTRIES WITH Paul FEAVER McGOWEN
Paul Feaver McGowen will revitalize five existing recipes using new techniques,
alternative products and original decorations. You will discover new inspirations
for the desserts of tomorrow while paying homage to desserts of yesterday.

COMBINATION OF PLATED DESSERTS WITH Alexandre BOURDEAUx
Explore a range of exquisite chocolate desserts with our Belgian chef, Alexandre
Bourdeaux. You will create a combination of plated desserts appropriate for
restaurants and banquets, as well as a vast array of mini petits fours recipes with
chocolate. This course hones your skills to create simple and elegant decorations
– an indispensable talent to enhance any dessert and improve profitability.

PLATED DESSERTS WITH Laurent PAGÈS
Creating enticing, on-trend, flavorful desserts high in taste is always a challenge
for restauranteurs. Laurent Pagès will create summer desserts in a variety
of shapes, full of flavor and color. And what’s more, he will reveal his latest
decorating tips to enhance your new creations!

PAIRING CHOCOLATE WITH WINE & SCOTCH
From earthy to spicy, smokey to flowery, Paul Feaver McGowen will help you
to recognize these qualities in wine, scotch and now chocolate! Exploring the
flavors and characteristics of wine and scotch with him, you will learn to create
the best chocolate pairings for these tastes.

Savory CUISINE WITH MYCRYO®
Discover the world of Mycryo (cocoa butter) cooking with our renowned
chefs, Jean-Pierre Chalet (USA) and Giovanni Apollo (Canada). They will
help you discover the advantages of using Mycryo to preserve taste, texture
and colors with their signature dishes. A rich experience and incredible program.

Class sizes vary by course and location. Typical size is 10 people in USA and 8 people in Canada.
Class is from 9:00 am to 5:00 pm. To register or for any questions concerning registration or accomodations, please call 1-866-443-0460 or email chocolate_academy_usa@barry-callebaut.com Upon registration, you will be asked about your level of chocolate knowledge to ensure you are enrolling for classes that are at an appropriate level.

http://www.barry-callebaut.com/
www.callebaut.com
www.cacao-barry.com
www.carma.ch
www.worldchocolatemasters.com
600 West Chicago, Suite 860
Chicago, Illinois, USA 60654
1-866-443-0460

Barry Callebaut North America Head Office, 600 West Chicago, Suite 860, Chicago, Illinois 60654 USA

Cacao Barry Recipes and Demonstrations Online

2008-09-11T14:54:00.005-05:00

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

2008-09-10T19:46:00.004-05:00

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

2008-09-10T19:04:00.000-05:00

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

2008-09-10T14:11:00.001-05:00

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

2008-09-07T15:48:00.006-05:00

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

2008-09-04T10:45:00.012-05:00

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

2008-09-02T18:21:00.006-05:00

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.

ChocoVision Tempering Machines Comparison

2008-08-24T15:28:00.017-05:00

If you are looking for a chocolate tempering machine, you should consider buying one made by ChocoVision. ChocoVision makes four different models that are designed for use starting with the home hobbyist all the way up to a production facility. Below is a comparison of the tempering machines made by ChocoVision.

(Click on link for picture and price)

Revolation 1
Minimum Capacity: 4 oz.
Maximum Capacity: 1.5 Lbs.
Dimensions: 12.5"W x 10.5"D x 5.25"H
Weight: Approximately 7Lbs.
Electronics: 110 volts, 60 Hz

ChocoVision's newest tabletop temperer designed with the homemaker and hobbyist in mind. In just 2 keystrokes, the user will be able to create beautiful chocolate creations in the comfort of their own home! Whether having fun with the family on the holidays or adding a special touch to a dinner party, the Revolation 1 is easy to use and affordable!

Features: Fully automatic micro-processor using forced hot air; 1.5 lb. capacity; Melt and temper milk, dark & white chocolate in under 30 minutes

Includes: 1 year parts & labor warranty; Instruction manual; 1 mold; 1 dipping tool; 3 pack of scrapers; Cleaning brush

Revolation 2
Minimum Capacity: 4 oz.
Maximum Capacity: 1.5 Lbs.
Dimensions: 12.5"W x 10.5"D x 5.25"H
Weight: Approximately 7Lbs.
Electronics: 110 volts, 60 Hz

A space-efficient tabletop-tempering machine, with all the features for the professional chocolatier. Digital display presents temperature data in either Fahrenheit or Celsius. Melts, tempers, and holds up to 1.5 Lbs. of chocolate within 2/10ths of a degree, all in about thirty minutes.

Features: Bowl Pause; Manual Temperature Adjustment (up to 130 degrees during the Melt Cycle, 100 degrees in Temper Mode); Overnight (standby) Mode

Includes: 1 year parts & labor warranty; Instruction manual; 1 mold; 1 dipping tool; 3 pack of scrapers; Cleaning brush

Revolation X3210
Minimum Capacity: 3 Lbs.
Maximum Capacity: 10 Lbs.
Dimensions: 18.25"W x 18.25"D x 7"H
Weight: Approximately 38 Lbs.
Electronics: 110 volts, 750 watts and 7amps.

The solution for production facilities--built with stainless steel construction and state-of-the-art design and technology. Acclaimed microprocessor control card ensures tempering and holding chocolate to within 2/10th of a degree. A deceptively space-efficient machine, the Revolation X 3210 can melt and temper a minimum of three, and a maximum of ten pounds of chocolate in about an hour, in so simple a manner that a novice can produce the same breathtaking results as a seasoned chocolatier.

Features: Digital Display (readout); Bowl Pause; Manual Temperature Adjustment (up to 130 degrees during the Melt Cycle, 100 degrees in Temper Mode); Overnight (standby) Mode

Includes: One Year Warranty; Bowl; Baffle; 3 pack of scrapers; Baffle cleaning brush; Set of knobs; lid and cover

Revolation Delta
Minimum Capacity: 3lbs.
Maximum Capacity: 10 lbs.
Dimensions: 18.25"W x 18.25"D x 7"H
Weight: Apr. 38 lbs
Electronics: 110 volts, 750 watts and 7amps

The state-of-the-art chocolate tempering machine, melting and tempering 3 to 10 pounds of pure chocolate in approximately 1 hour. It maintains perfect temper conditions for hours and hours, and like all of ChocoVision's machinery, is equipped with a removable, dishwasher safe bowl, baffle and scraper. The Rev Delta is ideal for chocolate makers, whether in their home kitchen or a sophisticated laboratory environment.

Features: Extended Tempering Mode; Stores up to 29 Chocolate Recipes; Easy-to-Read 20x4 Character Display; Manual Mode for Compound Conditioning; Adjustable Heat Control; Overnight Mode; Sleek Stainless Steel Design; Fully Automatic Microcontroller Using Forced Air; 10lb Capacity

Includes: One Year Warranty; Bowl; Baffle; 3 pack of scrapers; Baffle cleaning brush; Set of knobs; lid and cover

All of the ChocoVision chocolate tempering machines can be purchased with 220V certified electronics. One and three year extended warranties are also available.

Update - Custom Transfer Sheets: Candy Art Supply Website Now Up

2008-08-24T14:48:00.004-05:00

A few weeks ago I published an article about Susan Van Dusartz, Prints on Chocolate. At that time Susan was working on a a new website where people can buy products to make personalized chocolates using custom transfer sheets and magnetic molds. Well, Susan has adivised me that the new site, Candy Art Supply, is now up and running.

Candy Art Supply is the USA distributor of Cake Art Chocosheets. They have everything you need to produce your own personalized chocolate pieces including Chocosheets, magnetic molds, and packaging. Chocosheets are transfer sheets that are used to produce high quality full color prints on white chocolate. They are made of a thin plastic sheet, approved for food contact, that are sprayed with hot gel and dried to produce the color sensitive layer. The sheets are 7.5 x 10 inches and are easily fed through any printer that uses edible ink.

Chocosheets are packed in quantities of 25 sheets, sealed in plastic, approved for contact with food, and shipped in a sealed polystyrene box. The cost for a box is $50.00. If you do not have your own edible printer, Candy Art Supply can print the custom transfer sheets for you.

The directions for using Chocosheets are as follows:

Chocolate pieces are made with a milk/dark chocolate base and topped with white chocolate to produce full color images.

Print images on chocosheet in mirror image (sometimes call t-shirt transfer) using a printer that is dedicated to using only edible ink.
Cut the chocosheet to fit the magnetic mold.
Remove the metal plate from the bottom of the magnetic mold and insert the chocosheet.
Fill the mold with a thin layer of white chocolate.
Place the mold in the freezer just long enough to allow the white chocolate to set up. 4-5 minutes.
Remove the mold from the freezer and fill with milk/dark chocolate. Return mold to the freezer until milk/dark chocolate is set.
Remove the mold from the freezer. Remove the metal plate from the bottom of the mold. Slowly peel away the chocosheet to reveal your image imprinted on the white chocolate.

Chocosheets seem like a great solution to the many people who are looking for a less expensive way to make custom transfer sheets. Custom transfer sheets usually cost around $150 for set-up charges, in addition to being forced to buy a case of 100 of the finished sheets. Chocosheets can also be printed in full color; whereas printing in multiple colors on standard transfer sheets in extremely expensive. The appearance of the two is different, but I guess it all depends on what the budget is for your particular project.

Thanks to Susan for sharing the info. Good luck with your new website!

Personalized Chocolate and Custom Transfer Sheets

2008-08-04T12:00:00.011-05:00

This morning I had the pleasure of speaking with Susan Van Dusartz, of Prints on Chocolate. Susan produces personalized chocolates with photographs, logos, custom greetings, or other color images. Her chocolates start with a layer of milk or dark chocolate. Then each piece is topped with white chocolate imprinted using edible ink with a custom design. Some of the available shapes are squares, circles, rectangles, medallions, lollipops, hearts or business cards.

In addition to selling finished chocolate pieces, you can also order custom chocolate transfer sheets from Prints on Chocolate. Using their transfer sheets, you can put full color graphics on chocolate. The images are transferred in the same manner as all other transfer sheets and can be used in combination with magnetic molds. The minimum order requirement is lower, making this service more attractive for a wider range of projects. The only caveat is that these transfer sheets must use a white chocolate base.

If you would like to make your own printed chocolates or transfer sheets, Susan also is the U.S. distributor of Cake Art products. Cake Art makes edible ink cartridges and printing sheets that can be used with a standard printer. Magnetic molds to make the custom chocolates and bonbons are also available. The Cake Art Chocosheet product is an actual cacao butter product that is transferred onto white chocolate. This differs from other methods of getting full color graphics on chocolate, such as using frosting sheets. Using the transfer sheet method, the final product consists of only chocolate products, which is generally preferable to many.

Susan is in the process of launching a new website for the sale of the Cake Art products. I will post that information when it becomes available. Until then you can contact her through the Prints on Chocolate website.

Chocolate Replicas of Buildings and Landmarks

2008-07-26T13:55:00.015-05:00

I saw this story about a father/daughter team in the UK that are making chocolate replicas of buildings and other landmarks. Their work is incredible.

Pictured: The intricate chocolate replicas of British landmarks and celebrity homes

By Daily Mail Reporter
Last updated at 5:41 PM on 24th July 2008

It's the perfect gift for the person who has everything - an edible replica of their home. But at £2,000 each they'll set you back a bit more than your average box of chocolates.

The intricate creations are being snapped up by the rich and famous with Prince Charles, Sting and Nicolas Cage among those who have commissioned carvings.

Chocolate artists Flo Broughton and her father Kerr Dunlop created this 'edible sculpture' of Highbury for Prince Charles. Prince Charles was so impressed with the replica he now sells them at The Highgrove Shop.

The replicas made by Father and daughter chocolatiers Kerr Dunlop and Flo Broughton , measure around 20cm x 10cm and take three weeks to make using intricate moulds. The pair spent five years perfecting their technique for making the 'edible architecture', which has also been used to recreate British landmarks.

Flo Broughton, and father Kerr Dunlop, spent five years perfecting a technique for the chocolate architecture. Now they have released pictures of their work for the first time, including the sculpture of Prince Charles' Highgrove country estate in Gloucestershire.

They also show Midford Castle near Bath, Somerset - recently bought by Nicholas Cage - and Stings's Lake House mansion at Wilsford-cum-Lake in Wiltshire.

Retired inventor Kerr, 64, said: 'It's very difficult to make them. We have to build them up in different stages as you would a model. 'There are different colours for different parts of the building. If there's a portice on the door we would do that separately then add other features like windows. 'It's neither a quick nor an easy process but we pride ourselves on offering beautiful and original chocolates for our consumers. 'A mould for something like a house can take two or three works and hard to do occasionally stopping for breaks.'

The family launched their company Chocolate on Chocolate five years ago and converted a barn at their home in Rode, Bath, into a chocolate factory. They started selling a range of just 12 chocolates at trade shows and quickly landed orders from upmarket shops such as Harrods.

Nicholas Cage commissioned a chocolate replica of his Somerset estate Midford Castle.

Inventor Kerr then designed a method of sculpting buildings using moulds made out of plastic.

He made replicas of the Town Bridge in Bradford-upon-Avon, Wiltshire, and the Devil's Bridge in Kendal, which were spotted by a member of Prince Charles' staff at a show three years ago.
Charles then commissioned a chocolate replica of Highgrove and his three-feathered Royal crest.

Landmark: Bristol shopping super centre Cribbs Causeway has been re-created in luxury chocolate.

He was so impressed he recently started selling them at The Highgrove Shop, which sells produce from the Prince's land near Tetbury and other local producers.

The Highgrove replica - 20cm x 10cm with 250g of chocolate - retails at £12 and the Royal crest - which is 10cm squared and uses 110g - is £6.

Making the chocolates takes up to three weeks starting with photographing the buildings and making several moulds and costs up to £2,000 per commission.

Intricate: Each replica takes three weeks to make using moulds with extra pieces intricately hand-carved for different parts of the building.

Giant machines spin gallons of different flavoured dark, milk, white and red chocolate which are poured into the moulds.

Extra pieces are then intricately hand-carved for different parts of the building.

The luxury treat business has boomed - now making 200 different products - and they now plan to expand into a factory four times the size including a chocolate cafe.

Graphic Designer Flo, 29, said: 'We started when I finished my degree and had a brief discussion about how cool it would be if I came up with some imaginative designs and then dad carved the moulds out of plaster. 'Dad has experience as an inventor and can carve amazingly intricate moulds and we just thought we'd give it a go.

'It's a dream come true to be surrounded by chocolate all the time. 'It's hard to resist eating the chocolate all the time because it smells so good, but I've got used to it.'

Custom Chocolate Transfer Sheets and Dessert Wafers

2008-07-18T16:18:00.005-05:00

Many people seem to be looking for a company or product to make custom chocolate transfer sheets, so I thought I would let you know about American Chocolate Designs of Atlanta. American Chocolate Designs® is a division of Gadoua Chocolate Designs and is a woman owned business. Gadoua Chocolate Designs prints designs, photographs, and logos directly onto a fine Belgian dark milk and white chocolate. If you want a chocolate transfer sheet or dessert wafer with a custom design or logo, I would refer you to them.

Ordering Custom Transfer Sheets

You will need camera-ready black and white artwork or a high resolution jpg file for a one-color-print. There may be additional requirements for multiple color artwork. There is a one case minimum (one hundred transfers) for custom chocolate transfer sheet orders. The set-up charge is $100 per color. For designs with more than one color, the price may vary due to the number of colors and design complexity. I am not sure of the case price for custom orders, but the case price for their standard designs are 10" x 11"

100 sheet case $195.00; 10" x 16" 100 sheet case $299.00. So, it would cost at minimum $295 for a one color custom chocolate transfer sheet.

Ordering Custom Dessert Wafers

The artwork, set-up charges, and ordering minimums for custom dessert wafers are pretty much the same as for the transfer sheets. They have several different shapes from which to choose including square, circle, oval, and heart. You can choose white chocolate or dark milk chocolate. Recommended colors for logos on white chocolate wafer include: brown, black, red, green, blue and burgundy. Recommended colors for logos on dark milk chocolate wafer are white and gold. The price for one color custom dessert wafers would be $100 plus -

30mm square 1232 per case $258.72

3 1/4" round 102 per case $96.90

2" round 506 per case $141.68

1 1/4" round 1008 per case $211.68

1 5/8" x 1" large oval 1056 per case $274.56

1" x 3/4" small oval 1936 per case $271.04

2" heart 500 per case $180.00

The ordering time is three weeks from finalization of the order and proof approval. Payment can be made by credit card.

Chocolate, Cocoa, and Confectionery Reference Book

2008-07-07T20:43:00.002-05:00

Chocolate, Cocoa, and Confectionery : Science and Technology
By Bernard W. Minifie

If you are looking for an extremely complete reference book about the manufacture and production of chocolates and other confections, you may want invest in this book. The 904 page book is written as a textbook about food science and technology. It is considered by many to be the chocolate bible.

You can preview some of the pages on Google Book Search. Their description of the book is "Recognized as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionery production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology."

According to the table of contents, some of the chapters include:

Part 1: Cocoa and Chocolate
Cocoa Processes
Chocolate Manufacture
Confectionery Coatings
Chocolate Bars and Covered Confectionery

Part 2: Confectionery Ingredients and Processes
Sugars, Glucose Syrups
Milk and Milk Products
Aerating Agents
Gums, Glazes, and Waxes
Fruits and Jams
Nuts
Colors
Flavorings

Part 3: General Technology
Quality Control
Packaging

The Appendix also includes a list of resources which many people report as being beneficial. The book sells on Amazon for $190 new with free shipping or around $125 for a used version. Below is a link to get to it.

Chocolate, Cocoa, and Confectionery : Science and Technology

Molded Chocolate Cupcake Bites

2008-07-07T13:59:00.000-05:00

I was doing some searching and ran across a nifty litte dessert idea that I thought I would pass along. It was a recipe and photos posted on a blog called Made by Melissa. It could easily be used for other occassions/holidays just by changing the fillings and decorations.

Easy Cupcake Bites

1 box cake mix (cook as directed on box for 13 X 9 cake) (I used red velvet to keep with the theme)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (or candy melts for cupcake bottom)
Colored Candy Melts (for cupcake top)
Candy Cup Mold (She used a peanut butter cup mold)
Sprinkles and m&ms for decoration

After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy) Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet. Chill in the freezer for a few minutes, until they are slightly firm, not frozen.

Melt chocolate bark and candy melts in microwave per directions on package.

Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.

Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold. Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate. I found it was easier to stick a toothpick in the bottom and dip them that way. Decorate.
Makes about 50. Store in an airtight container and they will last for several days.

Thanks to Made by Melissa for passing this recipe on.

Chocolate Coin and Chocolate Mold Dies - Bauer Engraving Co.

2008-07-05T08:23:00.000-05:00

If you are looking for a system to make chocolate coins, or want dies made for chocolate molds, you may want to contact Bill Bratt, owner of Bauer Engraving Co. located in San Fransisco. Bauer Engraving Co. makes many kinds of photoengraved dies, including those use for foil stamping, chocolate coin imprinting, and chocolate mold making. In addition, you can buy a machine to make chocolate coins from Bauer Engraving Co.

Bratt, is part owner of a company called Image Development that manufactures machinery to imprint chocolate coins. Bauer Engraving then can make the dies that go with the Image Development machine. The lowest price machine (over $1,000), is a manually operated machine that stamps one coin at a time. To make a custom chocolate coin, the dies are insterted into the machine, along with a blank foiled coin. Using pressure, the machine will quickly press the die against the foiled chocolate. As a result, the image is transferrred to the chocolate and foil.

Bauer Engraving can also make dies for use with making chocolate molds. To make a chocolate mold, you must first have a model of what you want your chocolate to look like. Then by various methods, including vacuum forming, silicone molding, plastic injection, and stamping, you can make a mold. See the "How To" section on The Chocolate Mold Factory's main website for detailed information about these mold making methods.

To order dies is relatively simple. You will need to send very clean black and white artwork to Bauer, or any other photoengraving company you want to use. Any jagged edges will show up in the die. As such, vector artwork is best. Normally, anything black will be raised in your die, whereas, anything white will not. Photoengraving is a chemical process whereby an image is transferred to a metal plate with a light sensitive coating. Anything that is exposed to the light will harden. The unexposed areas will wash away, leaving a plate with the image in relief.

Some other tips to consider if you are going to be making a mold from these dies (which I learned the hard way):

Make sure your lines are not close together. If your lines are not far enough a part, your mold making material will not be able to get down into the crevices. This will cause a loss of your image in the mold.
If you want text to be recessed, it has to be quite large. Otherwise, the metal etching will not be deep enough for the mold making material; also resulting in a loss of the image.
If you are going to be making a mold with multiple cavities, you may want to order all the dies at the same time. Differences in the etching process can make significant changes in the final mold. (For example, I had ordered one mold initially to test if an image would work because letters were very close together. On first try it did work, and molded beautifully. So I ordered the rest of the dies. However, there was some minor change in the depth of the etching that made the new dies not work when I tried to mold them)
To save money, order multiple dies on one plate and cut them yourself. If you have the photoengraving company cut them for you, you may lose the discount based on larger square inches.

Nestle York UK Auction | Rabin Worldwide

2008-06-01T13:21:00.003-05:00

On July 9 & 10, 2008, the complete production and packaging equipment used at the Nestle York plant will be auctioned in York, England. The sale is being handled by Rabin Worldwide and bidding can be done in person or over the internet. The auction comes after a major restructuring plan announced by Nestle in 2006.

Included in the sale are:

Chocolate Processing Equipment
Chocolate Moulding Plants and Support
Chocolate Enrobing with Sweet Kitchen
Fondant Make-up and Startch Moulding
Wrapping and Packing Machinery
Chocolate Tanks, Melters, Pans, and Pumps

On the Rabin Worldwide website is a listing and photos of all the products available for sale online. You can also download a catalog. Rabin Worldwide is headquartered in San Francisco, but has offices around the world. They specialize in auctions of large facilities, which often include food and beverage operations such as, bakery and confectionery plants. You can sign up for a free membership to their website to simply view auctions. In addition, you can set up alerts for specific products or equipment and you will be notified by email if an item comes up for auction.

Before bidding on an auction, you must pre-register. This can be done online before the auction with a credit card; however, if you want to register at the actual auction there are more stringent requirements. Of course, as with other auctions, there is a buyer premium that is applied to the sale price. All of the terms and conditions of sale can be viewed at the Rabin Worldwide website.

Prefamac Recycled Chocolate Moulds

2008-05-31T09:28:00.005-05:00

Prefamac, a Belgium manufacturer of chocolate machines and moulds, is helping the environment by making recycled chocolate moulds. Not only is the product green, but it also is less expensive than their original counterparts. Of course, Prefamac still sells the original version and all of their moulds are available as new or recycled.

According to Jill Schreurs, Sales and Marketing, Prefamac does not know of any other company manufacturing recycled moulds. The moulds were tested at a university. They performed a comparison study between the transparant and recycled moulds. Conclusion: neglectable difference in quality.

The only drawback is that the recycled moulds may be a bit more difficult to work with. Since they are not clear, it is hard to see if all the air bubbles are out and to determine when the chocolate is ready to come out of the mould. Important considerations that can be overcome with experience.

Prefamac has a wide variety of mould designs available that can be exported all over the world. In addition to their standard designs, customers can have custom chocolate moulds made. The process of having custom moulds made is quite involved and expensive, so it works best when large quanities of moulds are being ordered for commercial purposes.

In addition to moulds, the company makes industrial and non-industrial chocolate making equipment and machinery. Some of the products include: tempering machines, melting kettles, moulding machines, flaking machines, enrobing belts, spinning machines, vibration tables, cooling tunnels, cutting devices, and more. If you are interested in buying their equipment, you should also consider buying moulds at the same time. Often, the moulds can be shipped with the machinery with no or little extra cost.

For more information, visit the Prefamac website. We at TCMF would like to express many thanks to Prefamac for sharing information about their products. Also, we sincerely appreciate the efforts the company is making to come up with new solutions that are sensitive to the environment.

Toy Chocolate Coin Maker

2008-05-29T09:06:00.007-05:00

If you ever wanted to know how imprinted, foiled chocolate coins are made, you can find out by buying a toy for less than $8 at Toys R Us. The Golden Chocolate Coin Maker is a simplistic, yet effective, toy that allows you to make foiled chocolate coins with embossed images. You can choose from a selection of 19 messages and designs to emboss your coins with, or you can make your own with the included scribe tool. The set I bought included some gold foil to get you started.

The process is the same as if you were going to be making thousands of coins. The chocolate is molded into the shape of a blank coin. Next foil is cut and wrapped aroun the chocolate. This is done by first foiling the bottom, then foiling the top, making sure to overlap the bottom. Next, you pick two dies, one for each side of the coin. One die is put on the bottom of the molded chocolate and the other is put on top. Put the sandwiched coin in the coin maker and when the handle is turned, force is put on the dies and the images are pushed into the chocolate. The finished product is a foiled coin with an imprinted image.

Obviously, this is only a toy and real chocolate makers have more automated systems; however, this is a great way to learn the process for a small amount of money.

Chocolography - Chocolate Printing Company

2008-05-25T09:36:00.009-05:00

In the digital age people have been looking for different methods of getting detailed images on chocolate and candy products. There are various ways to accomplish this, but it is difficult to actually print directly on chocolate. Historically this has been done by applying some type of sugar base to the chocolate and printing on that. Now the Chocolate Printing Company of New York has invented a food imaging system that can print high resolution, color images directly on the surface of chocolate and other food products.

The Chocolography food imaging system consists of hardware, software, and pre-molded food products that are ready for you to customize with text, graphics, logos, and pictures in full color. The system does not only work on chocolate, but can also be used on marshmallows, sugar, fondant, marizipans, fudge, and gum pastes. The products availiable for printing on are chocolate coins, chocolate bars, lollipops, greeting cards, portraits, cookies, hard candies, truffles, bakery decorations, and much more. According to their website, the system is capable of producing up to 620 pieces per hour. It fits on a 6' table and is easily portable enabling live printing on chocolate at any event.

Those who buy into the system receive more than just the machinery and software. As part of the licensing, you also receive marketing materials, a lifetime website, and training. Currently the complete package costs approximately $49,000 and includes a special bonus of 5 years free ink.

To learn more, go to the Chocolography website.

Personalized M&M's, Hershey Kisses, and Dove Promises

2008-05-22T07:45:00.005-05:00

The trend for customized or personalized chocolate is going mainstream. Here is a copy of a story from The Chicago Sun Times about the All Candy Expo.

May 21, 2008

BY CHERYL V. JACKSON cjackson@suntimes.com

Candy makers are getting personal. That's one trend clear from this week's All Candy Expo at McCormick Place. Some 2,000 candy and snack food items are being shown to buyers Tuesday through Thursday at the National Confectioners Association show.

James Cass, V.P. and General Manager of MARS direct, holds a MandM candy with his picture on it. This new product can be ordered with either pictures or praises printed on them. Among the new offerings were ways to customize your candy.

You can create a special Kiss. The Hershey's Co. is offering the ability to customize its chocolate Kisses, letting customers pick from a collection of messages to be printed on the paper plume.
The company is exploring allowing the customers to create original messages, said Jody Cook, a spokesperson.

Mars is taking its already popular special-order M&Ms beyond messages or custom colors. How about your own picture on M&M's chocolate candies? You can do that starting next month, when Mars Snackfood U.S. allows customers to have the candies imprinted with their images. Upload a photo portrait at MyMms.com, create a message and choose from about 17 colors.

In addition, Mars' Dove Promises chocolates can be ordered with personalized messages on the wrappers, at Mydovechocolate.com. Mars also is courting chocolate lovers with a premium version of M&Ms, which will have a softer candy shell, the company announced Tuesday.

Custom Molds Made from Rubber Stamps

2008-05-21T20:16:00.007-05:00

At The Chocolate Mold Factory main site, there are articles about using photopolymer plates to make custom chocolate molds with logos, text, and other computer graphics. In the same line of thinking, one can also use rubber stamps. The process of making rubber stamps is very similar to photopolymer plates. In fact, many rubber stamps are made of photopolymer, a chemical which is sensitive to UV light.

To use a rubber stamp to make a chocolate mold, you can take a finished rubber stamp and attach it to a base in the shape you want your chocolate. Say for example you wanted a bar. Well, you could take a plain chocolate bar mold and attach the rubber stamp to the top of it. Next, to make the mold you would pour food grade silicone rubber over the mounted stamp. When it has cured, remove the rubber stamp and base. Now you have a custom chocolate mold.

If you are going to be making chocolates for your own use, you can go to the craft store and buy rubber stamps. However, I wouldn't recommend doing this if you intend to sell the chocolate or the mold. The rubber stamp industry is very sensitive to copyright infringment. Check with the rubber stamp manufacturer's "angel policy". An angel policy is a rubber stamp company’s established permission for use of their images by the consumer or copyright use policy. Each company has its own policy. Some images, such as licensed images have different, usually more restrictive policies.

If you want to do logos or custom graphics, you can have a rubber stamp company make custom unmounted rubber stamps for you. One of the many companies that provides this service is Picture My Stamp. Their premium custom rubber stamps are made with natural gum rubber. The deeply etched image is twice as deep as regular stamps. You can email them your custom artwork and they will make rubber stamps for you. You can buy them unmounted and then just cut them to the size you want. You could also have them cut it for you.

Using rubber stamps to make custom chocolate molds in this way is generally a bit more expensive than using photopolymer plates or magenesium hot stamping dies. However; they are much easier to work with and there are more companies you can order them from. You may even be able to contact someone in your local area that can make the rubber stamps for you, which would save alot of money on shipping costs, not to mention that you would probably get it in a shorter period of time.

Ecole chocolat Professional School of Chocolate Arts

2008-05-19T18:23:00.005-05:00

For those of us living in rural areas, access to a local professional chocolate education is not an option. Luckily, there is a professional, online program available. Ecole chocolat has an intensive, part-time professional chocolatier program that is taken 100% online over a three month period.

The curriculum prepares you for production of fine chocolate bonbons and bars. It includes chocolate history, industry and product knowledge, physiology of taste as it relates to recipe development, professional production techniques for bonbons and bars as well as marketing and operation issues involved in opening a chocolate business. Students completing the program will receive a certificate of achievement.

The cost for the professional chocolatier program is $595. Classes normally begin in January, April, and September each year. The classes do fill up, so if you are interested you may want to register early.

In addition to the professional chocolatier program, Ecole Chocolat offers other programs such as chocolate making, quality assurance, and master chocolatier.

Estimating the Weight of a Molded Chocolate

2008-05-16T13:38:00.005-05:00

Often times people are looking for a mold based on the desired weight of the finished chocolate. This information can be used for establishing prices, budgeting expenses, and estimating supply needs. Unfortunately, most mold manufacturers do not list the weight of each piece in their sales descriptions. Thus, you have to do a little math to estimate the weight.

Say for example, a chocolate mold has 6 cavities that are 2" length x 2.5" width x .5" deep. How much will each finished chocolate piece weigh? In order to figure out the answer you will need to know the following calculations:

Cubic Inch = Length x Width x Depth

1 Cubic Inch = 0.554112554 US fluid ounces

1 US fluid ounce = 28.3495231 grams

So, in our example:

Cubic Inch = 2 x 2.5 x .5 = 2.5 cubic inches

2.5 cubic inches x .5541 = 1.385 US fluid ounces

1.385 US fluid ounces x 28.3495 = 39.27 grams

Therefore, one mold would make 6 chocolates that weigh approximately 39 grams.

Scharffen Berger Factory Tours

2008-05-15T22:02:00.016-05:00

If you are in the San Francisco area, you may want to take some time to take the Scharffen Berger Factory Tour. You can take a brief walking tour of the factory, sample chocolate, and learn about how chocolate is made. There are two different types of factory tours - public and private. The public tours are free and there is a nominal charge for the private tours. Even if you can't visit the factory, you can take a virtual tour online.

Reservations are required and can be made online. You must wear closed toe shoes and children must be 8 years or older for safety reasons. The contact info is as follows:

914 Heinz Avenue, Berkeley, CA 94710

510-981-4066

tours@scharffenberger.com

While you are there you can also eat at Café Cacao, which is located in the Scharffen Berger factory. The restaurant offers savory dishes as well as chocolate desserts, pastries, and special blends of coffee. Their hours are:

Coffee & Pastries - Monday thru Friday 8:00 a.m. to 3:00 p.m.

Lunch daily - 11:00 a.m. to 3:00 p.m.

Friday only Dinner - 5:00 p.m. to 8:00 p.m.

Weekend Brunch & Lunch Saturday and Sunday - 9:00 a.m. to 3:00 p.m.

Weekend Coffees & Pastries - 9:00 a.m. to 4:00 p.m.

Vivak PETG Plastic

2008-05-06T10:32:00.004-05:00

Many people making vacuum formed molds for chocolate prefer to use PETG plastic instead of the more expensive polycarbonate. Polycarbonate is definitely the gold standard when it comes to professional chocolate molds, but it is probably not necessary if you are only going to be making short production runs for your own purposes. It is much easier to form and yet is still very strong.

According to Sheffield Plastics, the manufacturer of Vivak (PETG),

"VIVAK is the brand and market leader for PETG products. Among its advantages, VIVAK PETG products offer superior impact strength over acrylic and cost effectiveness compared to polycarbonate, and offers deep draws, complex die-cuts, and precise molded-in details without sacrificing structural integrity. It die-cuts and punches easily, and can be bonded or fastened with adhesives, ultrasonic welding, or rivets. In addition, VIVAK is easily decorated by painting, silk screening, or hot stamping. Easy to fabricate, form, bond, and decorate, VIVAK PETG sheet products are well suited for a variety of point of purchase and other applications."

On their website, they have a 12 page guide for fabrication, forming and finishing. To view it click here: http://www.sheffieldplastics.com/web_docs/BRO009.pdf.

Chocolate molds made of PETG are usually made in thicknesses of .020", .030", .040", and .060". Obviously, the thicker the plastic, the more rigid the mold will be. All of these thicknesses, with the exception of .060", are easily cut with a good pair of scissors. The .060" is a bit more difficult to cut, but it can be done with scissors, scored and snapped, or with a saw.

There are many sources for buying PETG over the internet. Just type "PETG" into any search engine and you will find plenty of companies selling it. Also, I advise you to check your local phone listings first because plastic is fairly expensive to ship, as it can be quite heavy.

Artwork Guidelines for Custom Chocolate Molds

2008-05-04T14:10:00.010-05:00

If you have ever tried to order a custom chocolate mold with a logo or graphics, you may have wondered what the artwork requirements are all about and why people are not willing to bend when it comes to them. Most mold makers require very clean, black and white line art. No fine lines; no small letters; alot of space between characters. Photos are generally not acceptable unless they can be easily converted into line art.

The reason is related to the method in which the mold, or the model for the mold, will be made. For example, if the mold maker will be making vacuum formed plastic molds, characters must be adequately spaced and sized to allow the plastic to form properly. Silicone molds are a bit more forgiving, but still have limitations. If the mold maker will be using photo-sensitive materials such as photopolymer printing plates or magnesium hot stamping dies to make the model, the blank spaces within and between the letters must be large enough to wash away. If the lines are too fine, there is a danger that the line itself will actually wash away. If the mold maker is going to be using CNC machinery, the fonts will have to be large enough for the cutting to be done.

In an effort to avoid these problems in the first place look at the letters "a", "o", and "e" for clues. These are often the hardest letters because the spaces are so small. Unfortunately, there are no hard and fast rules about what size font to use, or how much spacing is needing. It depends on the font. However, I would really recommend not using anything under a 36 pt. Arial for comparison purposes. Generally, the larger the font the better.

While on the subject of fonts, you must pay particular attention to the font you use. The best fonts will be bold and simple, without serif (which is the little decorative lines at the ends of the letters). These fonts may be labeled "sans serif". Script and cursive fonts can be used as long as the font is large enough and the lines are not too fine.

The requirements will also be different if you are going to have the text recessed, rather than raised, on the chocolate bar. To accomplish this, you will need an even larger font to ensure that the desired area is washed away completely and deeply.

For more information about making custom molds, see the Learn section of The Chocolate Mold Factory.

Using Edible Ink and Frosting Sheets

2008-04-30T16:47:00.012-05:00

If you want to put photos and images on chocolates, consider edible inks and frosting sheets. I spoke to a representative from Kopykake, a leading company selling the products, and it was explained to me how their system can be used to make custom chocolates.

Basically, you would take a frosting sheet (icing sheet) and put an image on it using edible inks. The sheet is layed into a chocolate mold and a layer of chocolate is added. (According to Kopykake, it is best to use white chocolate as the colors may be affected if milk or dark chocolate is used) The sheet will asborb into the chocolate, leaving a seamless image.

There are many different ways to get an image on the frosting sheet. You can simply draw on it using edible ink markers, you can trace a picture or logo and color it by hand, you can airbrush it, use a rubber stamp dipped in edible inks, or best of all use a printer or scanner. Using a printer or a scanner, an image is transferred to the frosting sheet in brilliant color just like printing on a piece of paper. You can do photos or whatever type of computerized image you want.

The Kopykake system is great because the frosting sheets are already made in pre-formatted shapes such as circles, squares, hearts, and business cards. They also have free software that allows makes it easy to add text and graphics. They also sell edible ink cartridges that fit into many Epson and Canon inkjet printers that can be bought off the shelf at any store.

One really neat project is to make an edible photo in a chocolate picture frame. To do this, you would get a picture frame mold and a print a photo onto a frosting sheet. Put the printed frosting sheet in the mold frame where the picture would naturally go, add the chocolate, and you're left with an edible picture in a photo frame.

If you don't want to get into making the frosting sheets yourself, there are companies on the internet that will make them for you. It is much less expensive than having a custom tranfer sheet made. A transfer sheet is different in that it is an image actually printed in cocoa butter. Only the cocoa butter image is transferred onto the chocolate if you use a transfer sheet. A frosting sheet is a bit different, but it still provides the roughly the same result.

2008 All Candy Expo

2008-04-29T09:49:00.004-05:00

It's that time of the year again! Set your calendars for the 2008 All Candy Expo held May 20 - 22, 2008 at McCormick Place in Chicago. The All Candy Expo is the largest confectionery, cookie, and snack show in the Americas. Products featured at the show include: chocolate, candy, gum, salty snacks, cookies, biscuits, popcorn, granola bars, breakfast snacks, nutrition bars, meat snacks, fruit snacks, and nuts. There are supposed to be more than 500 exhibitors at the show.

At the show you can learn about new retail merchandising displays, new products, and confectionery industry trends. Find and taste new gourmet products from around world, including natural and organic confections and snacks. Jacque Torres has been added as the featured speaker for the Wednesday educational lunch session.

Some of the sessions and topics that will be discussed are:

Is organic chocolate a "can't miss opportunity"?
Chocolate chefs from around the world.
How has seasonal merchandising changed and why?
Mistakes to avoid in merchandising confectionery and snacks.
"Green" packaging.
New chocolate and cocoa product trends.

For more information about the show, including where to stay and what companies will be there, go to the official website of the 2008 All Candy Expo.

Review of EZ Form 1510

2008-04-25T10:46:00.015-05:00

If you want to buy a vacuum forming machine to make molds, I would recommend that you look at the EZ Form SV 1510 manufactured by Centroform. I owned one of these vacuum formers and was very pleased. It sells new for $649.00 plus $37.00 shipping and handling. It can be purchased directly from the manufacturer, or if you check eBay sometimes they auction new machines or you can buy used machines for around $450.00.

The features and specfications for the machine according to Centroform are as follows:

Patent Pending

Heavy duty 10' grounded electrical cord

Maintenance free Galvanized seal less platen ( Forming area)

Small internal chamber which allows quicker suction

Operates on household 110-120 current

Plastic holding frame slides down quickly before plastic starts to cool

Incoloy® tubular heating element. Symmetrically engineered for uniform heat distribution to critical areas with no dead spots

Depth of draw up to 7 inches depending on mold shape and plastic
Forms plastics up to 1/4"

Precut plastic (white, clear food safe, black and other colors) is available

Additional outlets are integrated in to the unit which allows additional (storage tanks - vacuum pumps) to be connected to the unit if needed, opens automatically when suction is applied

Unit ships with a starter kit which includes a variety of plastics

Operator’s Manual is included with pictures, sources for plastic and blister/skin packaging supplies, tricks on vacuum forming and molds
The EZFORM SV 1510 works with all formable plastics which include : Styrene, Acrylic or Plexiglas, Pet-G, PVC, ABS, Polyethylene, vinyl, Lexan or Polycarbonate and many more

This unit can be used for production, prototyping, Magnetic letters, molds for plaster/concrete/candy/chocolate, Packaging, Blister packaging, Skin Packaging, sign making, mask making, special effects, RC Parts (cowls - wingtips - canopies) and many more

Limited lifetime warranty and free technical support

Specifications:
Unit measures : 26 " high x 23 " long x 12 " wide
Forming area : 15 ¼ " x 10 ¼ "
Weight : 35 lbs

MORE INFORMATION:
The EZFORM ® series come with a high source handpump integrated into the unit, only the handle is visible. The machine has an elastic opening to attach your vacuum (shop vac or other common household vacuums) and another additional outlet to add an electric pump to replace the handpump for high volume production. This is how the machine works: The vacuum removes most of the air (it removes a lot of air quickly but it does not have a lot of torque) a pressure sensitive valve closes automatically when the vacuum is no longer able to suction. What is left is evacuated by the handpump or you can add an electric pump later if needed (the pump/handpump removes less air with more torque) .

I thought this machine had some better features as compared to other similarly priced machines. For example, the mechanism for getting the plastic over the model on the forming area is a pull down from the top type, instead of the flip from the side type. Once the plastic has sagged, you can pull it down quickly and straight. I have heard that the flip type causes the plastic to sway to one side while you are flipping it to the forming surface.

Another advantage is that you are able to use more than one vacuum source and the machine has a built in manual hand pump. For making detailed chocolate molds with logos, you need a really good suction to get in small places. Sometimes this is difficult, especially if you are only using a shop vac. The EZ Form machine allows you to use a shop vac combined with another vacuum source, such as a vacuum pump or air compressor.

If you want to learn more about vacuum forming machines, including how to make them yourself, visit The Chocolate Mold Factory's main website for articles and videos.

Chicago School of Mold Making

2008-04-18T17:12:00.006-05:00

Anyone interested in taking a class about making chocolate molds, should contact the Chicago School of Mold Making. Michael Joy, sculptor and master mold maker, teaches three day workshops that teaches students how to make silicone molds. According to his website, some of the details of the workshop are as follows:

Silicone Mold Making Workshop

Class Description: Our three day workshop opens with a mold making demonstration. Immediately following, students make their own mold from similar objects. The process continues with students learning how to make Hydrocal master molds and then pouring food grade production molds. Once completed, students may make a mold of an object they have brought to class. Upon completion of the class, each student will leave with the molds they have made, including two or more non-food grade molds, Hydrocal master molds, food grade (platinum cured) silicone molds…and time permitting, a silicone mold of an object that you brought. An instructional hand out and resource list will also be provided.

Specific information addressed in class:* How to use non food grade and food grade silicone * How to design and make a silicone mold efficiently. * Making Hydrocal master molds for multiple mold production * Proper surface preparation, molding from almost any surface * Demo, using wax as a sculptural tool* Making a gang mold (multiple cavity mold)* How to recycle silicone* Locating additional sources and information outside of the food industry* How to recognize quality and craftsmanship in the mold industry.* Power Point presentation, The Shape of Food is Changing.

The cost of the workshop according to the website is $1,050.00 per student. Includes: all materials and an essential mold making tool kit (which you take home.)

If you have a question about the class you can call 708-660-9707 or send them an email Joy@ChicagoMoldSchool.com.

Custom Carvewright or Compucarve 3d Model Files

2008-04-11T22:15:00.012-05:00

CarveWright Woodworking System

Many people are catching on to the Carvewright or Compucarve CNC system. For the first time it is possible to do computerized carving without having extensive CAD/CAM knowledge. A Carvewright user simply saves a project to a memory card, puts the card in the machine, and the machine tells the user what to do.

There are many companies out there making computer files of models that can be purchased. You have to be careful if you intend to make molds with any of these files. Copyright infringment is a serious issue. Make sure the seller knows what you intend to do with any file you purchase so as to avoid problems.

If you want to use the Carvewright system to make molds with your own designs or with your customers designs and logos, there are companies who will make the 3d model files for you. One such company is Vector Art 3d, Inc. Besides STL and ArtCam files, Vector Art 3d can make custom 3d files for the Carvewright system. You can go to their website and get a quote. To get the quote they just need an image, whether it be a photo or drawing. The website says that they try to get all quotes done within 72 hours.

You also choose whether the design will be exclusive or open use. This is critical. If you do not want your artwork copied make sure you choose exclusive. However, if it doesn't matter, you can choose open use and the cost of making the file will be reduced. Open use means that they will sell your file to other users.

Antique Chocolate Molds

2008-04-08T10:34:00.010-05:00

Most mass marketed chocolate molds sold today are made with serious technology. Sophisticated CAD/CAM computer programs, engineered food grade materials, and expensive machinery. Like everything else, that wasn't always the case. Chocolate molds have been around for hundreds of years and the process of making them has gone through drastic changes. One thing that has not changed is that, for some, the molds are still considered to be works of art.

Before the use of plastics, chocolate molds were made of metal. Some were cast metals made by foundrys and others were made of sheet metal that was stamped around plaster models. Whether cast or stamped, the plaster models were hand sculpted by artists. They were very intricate. Most of the older molds were made in Germany and France. Metals such as tin, tin coated copper, silver plated copper, nickel steel, nickel coated metal, aluminum, and stainless steel were primarily used. Probably the most noted mold maker was Friedrich Anton Reiche. The Reiche molds were and still are in demand because of their variety and beauty. In the 1930's they had as many as 50,000 different molds.

Today, collecting antique chocolate molds has become both a hobby and business for many people. There are alot of people selling them over the internet, at auctions, shows, and eBay. Many of the molds now sell for hundreds of dollars. Some are kept for their simple beauty, others are used to make chocolate and other types of art. Some people have made plastic replicas of the vintage chocolate molds. These can be purchased for much less money and produce the same chocolates.

If you are buying old chocolate molds and intend to use them for food purposes, please be sure to check them first. The coatings can wear over time. This can cause rusting or exposure to unhealthy materials. It also makes it very difficult to remove the chocolate.

For more information about the history of chocolate molds, you might consider reading some books written by Wendy Mullen. She has written several books about collecting antique chocolate molds. Her books are well known by collectors for their historical presentation, pictures, tips, and listing of current values.

Personalized Chocolate Options

2008-04-04T09:51:00.017-05:00

There are many different reasons for wanting a personalized chocolate product. Some people want them for corporate promotions, weddings, baby showers, non-profit fundraisers, and the list goes on. Depending on your budget, there are many options available ranging from a personalized wrapper to a full custom 3d chocolate.

Personalized Wrappers: You can have a custom printed candy bar wrapper or a custom printed label on a candy package. The printing can be text, logos, and photos. With this, the actual chocolate product is not customized, rather only the label is. You can buy only the wrappers, or the completed chocolate product already wrapped or with your custom label.

Personalized M&M's: Another simple method is to order personalized M&Ms. There are many different color, message, and packaging options to choose from.

Custom Foil Embossed Wrapper: Foil stamping is usually done to customize chocolate coins, although it can be done with other shapes and sizes. You can have the foil embossed with text and logos. Usually there is a set-up charge for foil stamping.

Custom Chocolate Transfer Sheets: A transfer sheet creates an image on chocolate by using edible inks. The food grade coloring is printed on a acetate sheet and is transferred to the chocolate during the molding process. This process creates a trendy artisan chocolate. There is usually a set-up charge for printing the transfer sheets, somewhere around $100 - $200, and a minimum order. Plus, you will have the cost of actually making the chocolates and packaging.

Custom Molded Chocolates: Molded chocolates are the most customized type of chocolate. For this type of chocolate, a custom chocolate mold needs to be made. There are basically two types of molded chocolate - flat and 3d. Flat chocolates are only molded on one side. Examples include, chocolate business cards, chocolate suckers, and many novelty chocolates. There are many companies who can make flat chocolate business cards and other shapes and this is the least expensive type of custom molded chocolate. It can usually be done for a set-up charge of $100 - $200. Again, this does not include the cost of actually making and packaging the chocolate. Custom novelty chocolates, whether flat or 3d, are more involved. An example might be if a company wants a chocolate replica of its product. This type of molding usually requires hand sculpting, computer aided design, and/or computerized machinery. The set-up charge on this type of mold can become very expensive even running into thousands of dollars.

As you can see, the cost of ordering custom chocolate products can become very expensive. To reduce the cost you may want to consider trying to make them yourself. At The Chocolate Mold Factory's main website you will find many free tutorials and videos explaining how you can do this. Many times you can make the molds yourself for under $100.

What are Polycarbonate Chocolate Molds?

2008-04-02T14:45:00.020-05:00

Polycarbonate chocolate molds are considered to be the best molds for making chocolates and other confections. They are known for their superior durability and ability to withstand heat. The finished products demold easily and have a high quality finish. In addition, most polycarbonate molds work well with other confectionery equipment.

Polycarbonate is a type of plastic. Confectionery molds are made from a special type of polycarbonate that is FDA approved for contact with food. It can be made into a mold by thermoforming or plastic injection. Thermoforming involves heating a plastic sheet and forming it around an object using vacuum suction. Plastic injection is a process whereby a plastic resin is formed around a metal master under high pressure. Plastic injection is by far the best method, but is also much more expensive and time consuming. Most polycarbonate chocolate molds are manufactured in Europe; however, some are made in the United States. Companies such as Micelli Chocolate Mold Co. and Tomric Plastics are two companies in the United States that specialize in making polycarbonate chocolate molds.

If you plan on using chocolate molds for a commercial purpose or for a long production run, you should seriously consider buying polycarbonate chocolate molds. They are more expensive than hobby grade molds, but they will last much longer and yield a higher quality finished product.

The Chocolate Mold Factory - New Blog

2008-03-31T12:07:00.011-05:00

Welcome to The Chocolate Mold Factory's brand new blog. Let us know if you have any questions or suggestions for topics you would like to know more about. Also, if you have a project or technique you would like to share, we would love to hear from you.