This rainy December day marks the end of my first year back in the chocolate production business after a few years off teaching baking & writing. Some things have changed! Many, many more artisans going bean to bar. I don't work bean to bar myself - I'm all about confections - but I've sampled some very delicious products from companies like AMANO in Utah. More chocolate shows. More health news, more "spin", more single origins and high percentages, more daring flavor combinations and certainly more expertise with transfer sheets and colored cocoa butter techniques amongst us chocolatiers. My break through this year was in new packaging (food safe gift boxes with see-through lids which are easy to ship), new techniques (air brushing & cocoa butter spraying! Fun!) and more internet marketing (very hard to do with chocolate on your hands). I'm attending a workshop at the Barry-Callebaut Academy in January for technique, research and passion - those things which seem to motivate so many of us. Happy Holidays to all who read this and may they bring you much chocolate. Susie @ HAPPY CHOCOLATES www.happychocolates.com
You need to be a member of The Chocolate Life to add comments!
Join The Chocolate Life