Hi Smurf.......
Thats the idea, to sell at higher prices with exquisite packaging and retail in a great location. The main aim is to negate all of the preperation on the premises, saving man hours, for speed of turnover and obviously profit
Lets face it, we all know the most expensive chocolates rarely give superior satisfaction compared to the less expensive, or am I a chocolate philastine
Phil Astine?
Didn't he write the book:
Shove Yer Culture Anyway
Is it illegal to buy cheap branded chocolate, melt it down, add your own special (secret) ingredients, re brand it as yours and sell it? or is branded chocolate not allowed to be used in this way?
Whenever you want to work out if something is illegal, ask yourself this question. 'What would I be charged with?'
Good luck.
CDM does not melt well, if you go to Cadbury World you are told that by the guide when you go around the factory! I have tried and it's true. You need a bar with higher cocoa solids to melt well.
An overexcited update -
I have since found a brill company that wholesale hand made chocolates and truffles.....How cool there stuff is too. Saving me even more hassle, forget melting or mixing, I want chocolates NOW
Watch this space!!
Is this company by any chance called Heavenly Truffles?
I was wondering the same thing.
No I don't, not for several weeks. I am a Chocolate Utopia/ Green and Blacks man now. I occasionally indulge in a Flake but that's about it.
Bounty's what?
As far as repurposing/repackaging/adding to wholesale chocolate it is possible, although I suspect there are specific wholesale channels to go through. I know for instance that Rococo use Valrhona chocolate for many of their creations (but the wholesale valrhona chocolate comes in really massive bars).
What you can do (as Rococo does) is add ingredients, flavourings etc. and temper the chocolate after melting it down. Only thing is, tempering is a very skilled process and takes quite a long time to do right.