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.

FirstFirst prototypes of my candy bar piNATZ that were made in the KÄNDI-lab. Peanuts, cashew-caramel, dark premium chocolate, and sea salt.


That I hardly find the time to post blogs is a pitty, since there is quite a lot of stuff happening. Even besides my current KÄNDI obsession, such as the nice Origin Chocolate Event last week in Amsterdam, where I had a really fabulous tasting of south american chocolates guided by Maricel Presilla.
Anyway, most of my attention now goes to KÄNDI, which since a few days is finally online with it’s own website: www.kaendi.com !

Moreover I further worked on tweaking my vegan caramel recipes and was pretty happy with my raspberry as well as my blackbarrier caramels. Although my favorit still is the “Bier&Bretzl”-caramels, made with German salt pretzels, and Amsterdam premium beer (Brouwerij’t IJ).

first Bier&Bretzl caramels (beer bretzels) made at KÄNDI

Now I’m working on a crowdfunding campaign, which will hopefully start very soon. And I try to finish the designs for the packaging of the candy bars and the caramels. The candy bar packaging seems pretty much fine already, but the wrapping of the caramels still takes WAY too long. Either I’ll become much faster with my hand wrapping or they will remain a very exclusive product :)

KÄNDI caramel hand wrapping

The candy bars also made some progress. The first bar will be piNATZ, a dark cashew caramel filling with peanuts, enrobed in dark chocolate with sprinkled sea salt (which you can nicely see in the header image and on the cover of my new KÄNDI website).
piNATZ, a dark cashew caramel filling with peanuts, enrobed in dark chocolate with sprinkled sea salt.

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