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.