09/05/2026
Come along on an afternoon crackout session with me. 👩🍳
Bonbons are painted, filled, capped, and crystallized overnight to retract. Now we tap them out of their molds and pack them in airtight containers. This is the last part of the process before we clean molds and start again.
So fun to make and so fun to crackout. And next comes every chocolatier's nightmare...we spray the molds clean with hot water then take microfiber cloths and "polish" each mold and all its cavities by hand. We do this to help keep our bonbons shiny and it removes any lingering color on the molds for the next batch...although, when being meticulous in the process, a successful batch shouldn't leave behind much color...however, we're perfectionists around here and standards are high. Its crushing to make a batch of chocolates and take on a 2 day process only to find theres black remnants from triple dark paint when making bright yellow lemon Meringue. Consistency is key and that means putting in the work. The shine is worth it and what we are best known for, so as much of a pain as it is, we polish no matter what 💚
I'll plan to walk you through that process tomorrow as John & I take on 80 molds 🥴 you know its true love when he does it without complaints. The couples that polish together, stay together 🤣🙌🍫
For now, enjoy my favorite process...the crack out!
Sound not removed for a little ASMR
