Wednesday, July 1, 2009

Packaging chocolate bars


I have to say I was not 100% happy with the change we made to cryovak-ing our candy bars. They looked good, but not as good as with a wrapper. It also seemed that the bars were warping due to the sheer force of the suction from the cryovak machine. And sometimes the suction was such that it would suck the filling right out of the bar.
So I soon discarded that idea, and decided that we needed to go back to paper, but we would eliminate the foil, which was the most time consuming element. We would just wrap the bars in food safe paper, label them and ribbon them. It was much faster to do this than cryovak-ing was, and I think the results are much more something I can live with. And not so labor intensive which saves a few dollars.





The second part that is even more exciting is that we are making our own chocolate now for candy bars. Making as in from scratch, from cocoa beans. This initiative was headed by Bryan Graham, knower of all things chocolate. We purchased a melanger recently and have been using it to make a variety of chocolates in 5lb batches (I think I may have mentioned this in an earlier post...). This particular candy bar is a white chocolate, made with goat milk instead of the traditional cow milk, which is an improvement on white chocolate.

7 comments:

  1. How can one come b(u)y some of this chocolate? Where are the beans coming from?

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  2. I think that the paper looks beautiful, but have you considered cellophane (sort of like cryovac-lite)? It may be slightly faster to put the bars in cellophane bags and heat seal them; and then you can have sticker labels, or do a hang-tag kind of label. Or you could even fold back the open end & seal it with a sticker instead of heat sealing. It may be a process to find bags that are the perfect size, but I found that they were the fastest way to package candy bars that I make.

    Love your blog, btw!

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  3. Doc:
    We buy the beans from here:
    http://chocolatealchemy.com/
    and the melanger we got from them as well.
    If you mean like this actual candy bar, we don't sell online, but since you were kind enough to include me in your blog list,I'll send you one for free, how's that?

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  4. Sounds great to me! Thanks, I would love to try it.

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  5. These remind me of Mast Bros bars with the pretty paper...what are you planning on doing with the bars? Are you selling them in a store or restaurant?

    would love to try them!

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  6. We sell them at the cafe I work at (The Apple Pie Bakery- Cafe at the Culinary Institute of America, NY)

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  7. Hello Francisco.

    I just read this post and it was very helpful. I started making my own raw chocolate and looking for ideas for the packaging. I want something that's eco-friendly and suitable for chocolate so it can be shipped without a problem. One idea I had was aluminum wrapping inside a sturdy box. I'm afraid that just paper wrapping won't be enough to prevent melting spots.

    Also, I wanted to ask about your melanger. I've been on Chocolate Alchemy's web site and have read its info carefully. Right now I buy the ready cacao mass but my goal is to purchase a melanger and cacao beans to make it from scratch. Could you please tell me what brand melanger you bough and how do you like it? And does the chocolate comes out as smooth as if you work with cacao mass?

    Thank you for your help!!! Your blog and creations look phenomenal! :-)

    Zoe

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