On 13th November I made more handmade raspberry truffles coated with different textures which included crushed hazelnuts, cocoa powder and milk chocolate. I used Wille’s 70% Venezuelan black and Valrhona’s 40% milk chocolate for the chocolate ganache, as the brands are known for using high quality beans from South America. This week, I have been practicing making chocolates most days to perfect and improve my skills in chocolate making and I feel I am improving with trial and error. It’s been difficult when I return from work as I feel absolutely exhausted, but I know the only way to succeed is to practice and practice as I really want my business to grow.
This week I bought some packaging to experiment making aesthetically looking products which I am hoping to sell in the next few months. The packaging is very basic and looks very generic, but I am planning to visit Portobello Market in London next weekend to buy some fancy ribbons and fabrics.
The chocolates I made over the weekend turned out better than I expected as I believe I used better quality chocolate. I incorporated fresh raspberry coulis again as the sharpness of the raspberries work really well with bitterness of the dark chocolate. I coated the truffles with hazelnuts, cocoa powder and milk chocolate to experiment with different flavours and textures. It was really exciting to see my finished product in a box as I feel I am making steady progress, and it’s given more confidence to test different flavours so I can sell my products very shortly.
I am truly passionate about chocolate and I am really happy I travelled to the Amazon rainforest last year and experienced working on a cocoa farm, in Ecuador. My travel and work experience in the industry has confirmed to me the chocolate making business is the path I want to pursue.
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