What to Make Besides Bars | Ep.103 | Craft Chocolate TV
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- Опубліковано 30 вер 2024
- The chocolate bar is Manoa and Dandelion's primary product, but there are major missed opportunities if this is the only product you offer. What can you offer your customer other than just bars? In this episode, Dylan and Greg cover chocolate bar alternatives that are great for diversifying your product catalog and boosting your sales.
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I love these two people they are such gurus in this industry. Believe every word they say💪♥️
This is soo interesting to listen! Thank guys! Im a cocoa farmer in ecuador and also a small chocolate maker. This is si good.
So glad you found it interesting! We love Ecuadorian cacao! Much success to you and your business. Thanks for watching!
Excited soon we will have something in the Philippines that will show video on farming to touring a craft chocolate making factory to buying in store beverage bakery chocolatier and gelato products that uses chocolate. We hope to inspire more to go into chocolate making and others to consume more chocolate. Plus a DIY too. Thanks guys.
That sounds great! We share your passion!
But for now I cannot keep up with the demand for bars.
A good problem to have!
@CraftChocolateTV, any reason you guys don’t do bars that are 100% cacao? Not a lot of companies do this. I buy the Alter Eco ones in bulk. If you made this, I would buy TONS of them. Not even joking.
Would you be willing to pay ~$15-$20 per bar?
A 100% bar is composed purely of the most expensive ingredients. So if Manoa is selling their 70% bars for $12. They would need a reason to justify developing a recipe for a 100% bar.
Which is a little more complicated than it seems. Because pure cocoa butter is technically 100% cocoa, but so is cocoa powder. So where's a good middle ground? Developing that for maybe 1,000 people to buy it may not be enough to convince larger manufacturers, even if they are artisan.
@@Demmon98 Personally, as a coffee aficionado myself who buys high-quality single origin coffee on a regular basis, I likely would still purchase at that price. I can’t speak for other consumers though, however, I do feel there are likewise thousands of chocolate aficionados out there that would pay a premium for a variety of 100% single-origin dark chocolate bars who are not interested in added flavors, sugars, etc, very similar to coffee. It just stinks that I can easily get that in the coffee industry, yet the chocolate industry has not moved in that direction (that I’m aware of). The niche/speciality coffee market has exploded with home baristas and also at the commercial level and I feel something similar could happen with chocolate if given the opportunity. I am curious how a company like Alter Eco can offer their 100% cacao Total Blackout bars for $4.50 per bar and often cheaper when on-sale. It’s a delicious bar (best 100% I’ve tasted), but maybe the quality of chocolate is not as high as what Manoa uses. It’s hard for me to tell as the consumer. I’ve also been trying to push Manoa to make a bar that doesn’t have cane sugar in it and use something like monk fruit, stevia, allulose, or Erithrytol, but there doesn’t seem to be enough interest in that either, despite many markets moving rapidly in that direction. There’s no glycemic impact and they are MUCH healthier. Maybe the chocolate industry hasn’t matured enough yet. I’m not sure. I don’t know the intricacies involved and I try to give respect and understanding where it’s due. I’m always interested in learning more, but am hopeful that these will be considered and implemented one day.
@@BrianCasimano there is a very new company that is selling a sugar free chocolate that uses allulose as the sweetener. They're planning on expanding their sugar free chocolate variety. You could see if that's something you're interested in. Thor's Chocolate is the name of the company.
They've only been selling for a couple months.
@@Demmon98 I will definitely look into that. I appreciate the suggestion! So far I’ve just been buying the 100% Cacao Alter Eco Total Blackout bars (which always sells out at my local Whole Foods and online - thus, some sort of market must exist for them), and the Lily’s line of bars. Everything else has garbage added or cane sugar.
@@BrianCasimano no problem. If I may ask what is it about a 100% bar that you like? I personally don't find them very appealing.
Almost immediately after making chocolate bars I started making brownies, truffles, table chocolate, then cookies and since last year I have been making chocolate ice creams.
Delicious! Which has been your favorite so far?
@@CraftChocolateTV is the brownie ice cream because it has both things a chocolate ice cream and brownie chunks, the brownie is made with my own 100% cacao chocolate bar.
I gave some of my bob bon work when I visited Manoa back in October 2023 ( I believe Dylan was in Spain at the time). I still haven't heard back from them on what Dylan thinks of my work though. Was really looking forward to hear from him.
We're not sure where these bon bons ended up! Sad to have missed them!
@@CraftChocolateTV at least I heard you all enjoyed the mead I gave you all.
I 3D print with chocolate using a Cocoapress. I have a box set of Manoa but it's way too near and dear to print! Love this channel!
That is incredible! You'll have to show us some of your creations!
I'm excited to try the new wine. I love the bars so much and haven't figured out how to temper mine right. What you do really is quite wonderful. I make chocolate fudge and would love for you to try it if either of you are ever in the Portland area I have events all year.
Thanks for the invitation! Or if you're ever in Hawaii...
👍
Great video again!🙌🏽🙌🏽 Thanks for sharing these insights
We're happy they're helpful! Thank you!
Let's see a video on how you make your spreads please. Sounds so good!!
That's a great idea!
Sorry, why do you have to temper the spreads?
There’s cocoa butter in the spread and we still want that nice smooth mouth feel.
This wine is unbelievable! I have a signed copy👍
A collector's item! ;)
herrlich
So many new ideas!
An ever-growing list!
Love you guys!
Thanks for your support! We love you, too!