Our featured reviews for Christmas this year are insane. I put out our review calendar on November 1st on a few places and contacted a few people who had asked me about winter holidays months back, and in four days 9 of 16 dates were claimed. Now we are down to 3 dates right before Christmas and 2 before New Years.
We're tackling a wider range of products this year from drinks and food to soap and calendars all using or focused on chocolate.
I found a great chocolatier out of Illinois of all places to feature on my site. They make the best baby shoes and chocolate pizzas. I intend to send a box of their chocolates to all my friends and family. I love sharing handmade goodness during the holidays - it warms my heart.
When I got my chocolate gear 3 months ago, I thought it would be a mostly solitary endeavor with the exception of all the happy recipients of free chocolate. But, several of my friends showed quite a bit of enthusiasm in having a chocolate making party and it was awesome.
My next project is going to be the gianduja I was asking for advice on a few months back.
We have lots of "ferias" this time of year. I'm making cake pops in the shape of gingerbread men, and enrobing them in my 75% dark organic chocolate. Kids and adults alike love these! Also making ginger spice truffle again, as well as the favorite "holiday special" , a bark with cranberries, pecans, and coconut. Still early, but starting to get in the spirit!
This holiday season season will be our third. While there is still much to be desired in terms of positive cash flow, production space and equipment, it has been one hell of a multitasking, 16 hour days with no days off for months at a time ride. We have given dozens of free make your own Turkey/Santa/Bunny classes to over a hundred kids. Here is a short "How to make a giant chocolate Santa" video that we have put together while having some fun and also hoping to promote our website.
Well done video. Your Santas look great.
I also saw some clips of snowmen, and was wondering if you ever did them in white chocolate, and then used colored white chocolate for the hats and so forth? That would look pretty cool too.
I have a couple of questions:
1. how do you know when you have enough chocolate in the mold, and how do you control the amount of chocolate you put in each mold.
2. How many times do you fill the molds with chocolate to ensure the shell is thick enough?
Thanks in advance for your reply.
I make snowmen in a bunch of different variations, some of which can be seen at the website.
1. Most molds that we use, are spinning molds and we go with a set amount of chocolate that we have determined works for us ( as far as breakage and release times are concerned.) Our tempering machine has a dosing feature that allows us to choose the amount of chocolate that we would like to have deposited.
2. When using non-spinning molds , we typically fill the molds 2 times. Twice has been sufficient in most cases even when it comes to xtra-large molds such as the one in the video. Ultimately it depends on one's individual packaging considerations and weight requirements. I doubt you would ever need to fill anything more than twice, regardless of viscosity.
Well even though the "How to Make a Giant Santa" was well received, it did little in terms of boosting the online portion of our business. So without having much hope for boosting the internet, but still in the holiday spirit, here is " How to Make an Easter Bunny and an Easter Surprise Egg" video