We use time-tested, old-fashioned candy making
techniques
not often found in high-volume, mass-production candy
factories
Our process begins
with weighing the exact
amounts of different sugars, dairy
products and liquids, then cooking the
mixture to precisely the proper
temperature
We use copper
pots for ultimate heat distribution
After cooking
to just the right temperature, the mixture is
poured from the kettle into our
water-jacketed beater and allowed to
cool before we begin to work
the batch
Once the batch
is "creamed out" it is ready to be formed into
centers
The batch is
pulled from the beater and run through
a
depositor that forms the centers into
individual
pieces for hand-dipping
The centers
are cooled once again prior to being
hand-dipped
From here the
chocolates are returned to a cooler to allow the
chocolate coating to cool and
develop its sheen. Then on to the packing room where
they are carefully
packed into stock boxes, ready to be placed into our
candy cases or packed into gift boxes for
shipment to our customers all over the
world.