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We're exploring different ways to pull together a new line of layered chocolate bars, and wanted to run some ideas by the group to see if what we're planning is possible or ever done.  Generally speaking, I'd like to develop a line of bars shaped as long half cylinders.  The first blush at this was to order custom molds, which, though not terribly expensive, seemed more appropriate for more complicated shapes.  Now, we're looking to get standard 1.25" diameter PC tubes, cut lengthwise, line them either with plastic or film, then compose two layers of filling (Marshmallow cylinder with a caramel center, Peanut Butter nougat with a pate de Fruit center, etc.) capped with a shortbread bottom.  Once set, they'd be popped out of the tubes, and hand enrobed.

Before going too far down this road though, I have to believe that somebody somewhere has done something similar before.  Any thoughts?  Thanks.

Ben Johnson

BlueTableChocolates.com

Tags: bars

Views: 232

Replies to This Discussion

Hi Ben,

We have been using the pvc pipe for a couple years now, for bars up to 12 inches long.  They work out nicely, a bit time consuming.  Have uploaded our caviar bar.

Chef Ricky

Madison Chocolatiers West

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Beautiful!, just beautiful.  Couple of technical questions then.  PC pipe lined with transfer sheets?  These bars look large enough to be sliced and served almost like a buche de noel.  Is that how they're marketed or packaged?  Are they sold retail or special order?  Thanks again for the quick response.

Ben

Yes we used transfer sheets, and they were worked great for slicing and serving.  We did both special orders and retail/wholesale with these.  We had designed a box with 2 bars and 2 jars of caviar.  Will post a picture. This was one of our mock up boxes.

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