As a candymaker I naturally have to deal a lot with sugar. And I bet there’s hardly another food ingredient that is more at the center of public attention and debates. And I am also pretty sure that there are not many other substances in food that create such incredible controversies, especially -and sadly- even far far beyond any scientificly sound knowledge. …→ continue ← …
Today I came accross yet another product that boldly advertised its ‘syrup’ content. Even if that just means regular, boring, cheap, standard glucose syrup (here named ‘tapioca syrup’)
No more sugar voodoo please!
Origin Chocolate Event – Amsterdam 2016
For now I will just ignore to further write about me recent abscense from my blogger-life…
Instead I’d rather briefly share some impressions from the Amsterdam Origin Chocolate Event that took place yesterday!
Tasting some fabulous chocolates from Shattell in Peru at the Amsterdam Origin Chocolate Event 2016.
Follow the seasons
Since I founded KÄNDI last summer it really seems like I accidentally pushed the ‘time acceleration’ button. Weeks, months, even entire seasons seem to fly by and I have trouble catching up! Now: Lesson #71 that I learned as a fresh candy-entrepreneur: Follow the seasons. Ahead of time.
Developing a new seasonal candy bar… in the top-secret KändiLab.
Sweets and no Christmas
Christmas is over. Normally this means the end of an intense time full of homemade cookies, presents, family meals and visits, ugly window decorations, and horrible music in the supermarket. This time this also means that I survived the christmas+crowdfunding chocolate production madness!1
New production beyond the christmas+crowdfunding madness… and no more hand-dipping (YES YES YES!).
- And YES! the crowdfunding was a big succes as I wrote earlier [↩]
First christmas deliveries…
OK. Let’s be honest: I pretty much underestimated the amount of work necessary to produce, pack, and send all the christmas deliveries for the crowdfunding campaign. But I don’t want to write about eye circles….
Yes: the KÄNDI christmas delivery is on its way!
Kaendi now in the shops!
The KÄNDI crowdfunding campaign ended successfully!! Now another important event: finally my handmade premium candy bars can be purchased in the chocolate shop in Amsterdam, Chocolátl!
KÄNDI’s candy bars are now available in the best chocolate shop in Amsterdam: Chocolátl
Now for sure: PRODUCTION TIME
Last week we reached our first crowdfunding goal and I am curious how far we can go till the campaign ends this weekend (so now a last good chance to order some delicious Christmas treats from KÄNDI). With our first goal reached, it is now at least entirely sure that I will be very busy producing candy bars before Christmas!
Finally: the ‘real’ production begins… here some mangoKOKOS candy bars.
Final look at recipes
Two weeks full of rush, chaos, excitement have passed since the start of the KÄNDI crowdfunding campaign. Now things look good: Today the campaign reached 90% of our first goal! And the recipes for our first three candy bars are nearly ready to go.
Final close look at our KÄNDI Kranschberry bar.
KÄNDI crowdfunding!
The KÄNDI crowdfunding campaign has begun! The next 3.5 weeks we will try to get enough funds to go from our first test phase to a more serious candy bar and caramel production (but still small-scale). You can support us and will be rewarded with first handmade premium candy bars and caramels –> KÄNDI crowdfunding page
Join “Bill Gates” in supporting our crowdfunding campaign for KÄNDI!
first KÄNDI making
Life is a little busy right now. At least it’s busy enough to keep me from writing new posts. So, now a short wrap-up of the recent progress with my KÄNDI-project.
First prototypes of my candy bar piNATZ that were made in the KÄNDI-lab. Peanuts, cashew-caramel, dark premium chocolate, and sea salt.
