Quel est le site Web ?

https://www.facebook.com/187330925385244/

SlangingDough

shutting my doors

02/05/2024

More molds come in on the 8th, slowly building up inventory... I haven't even fully opened, and I'm out of space already.. :(

01/05/2024

Here's a few of the things I'm working on for the week. Cherry pate fruit with pistachio duja, a caramel and peanut duja(blue), the green is a brown butter and white chocolate, it's overly sweet :(( I'll fix it next time. The red are vanilla and raspberry, the dark chocolate are Oreos, I'll be decreasing the size of them. Um and Bailey's.

28/04/2024

Sorry I had to pull my last post down quickly. Everything I had sold out within seconds. I am having a special cabinet made, so I can have roughly 10k made, and properly store them. I should have more molds shipped this week. They closed for passover, so I guess I know why they haven't been shipped yet. Once I get those, I can make 500+ a day. Sooo, yes...they aren't Texas size, and don't plan on making them huge either. They'll be roughly 10.5g(32mm) and some 13-14g, with specialty ones being 15g(40mm)You'll understand after the first bite. Okay, back to playing catch-up. When am I open? Idk I'm just some crazy guy on a side street doing what I do. I am trying my quickest to scale up.

17/04/2024

Next week, I'll be kind of open. Kind of not. I'm trying to make a few different things a day, and have been letting people come by and grab some for a dollar each. I'll try to expand that next week. My place is a mess, and I don't have any sort of counter top or anything. If you like chocolate candies though, these will be the best in town. I'm selling them cheap, mainly because I need to learn, and if you think I was hard on myself over my croissants, I'm twice as hard on myself about this. Next week Ill be working on a mango, banana passion fruit, and maybe the matcha as well. Pics are a couple of the brands I'll be using. Yes, I'll be using real fruit puree in my candy, not cheaply tasting artificial flavors, not saying I won't be using a bit of extracts here and there. Ummmm. Yeah talk to you chocolate lovers soon!

11/04/2024

This will probably be the best way to answer some questions I've been getting. About the sampling I only had a couple of molds, and really couldn't make much. I just got in more today, along with those frames, for naked bonbons. Next week I'll start giving more away and trying to sell some....
Another question, am I trying to compete with the other place...they were always nice to me and supported me, and that's all I'll ever say.
Um as far as selling them......I'm lost. I have no clue how to sell these... should I do box sets, list what I have, and do pre-order... idk
I'm not going to have a ton of choices at first ,because I'm taking this seriously. Right now chocolate has gone up something like 125+% since January, so being respectful to the product is a must. Here what I'm working on for the next month....
Pistachio ganache
Pistachio ganache with cherry pate de fruit.
Creme brulee filling
Pecan and Mexican chocolate
Chocolate cookie ganache
Early grey
Grand Marnier caramel
Mango and cardamom
Lemon curd
vanilla and fruit
Mojito
Bailey Irish cream
And more... Also once I'm comfortable
I'll add bars, not solid bars, but stuff like a snickers, twix, but better ...

11/04/2024

Just checking in for the people who don't use Instagram. This project is taking way longer to come together than I hoped, and well, my budget is out the window, but I'm slowly getting everything in. Here's just a few pictures. I have just started playing around with the decorations and using a paint gun, and just working on my shell thicknesses and the basics of caramel making and temperatures and all that fun stuff. I haven't even looked at packaging yet. Rofl oh well, back to cleaning molds.

15/03/2024

Sorry this is a bit late. Thank you everyone in San Angelo or wherever you came from, for supporting what I was doing. I never thought it would work here, to be honest, and only planned to be here for a year or two, then move it to a bigger city, or it was going to be my resume, so I could have worked under the top people in the world, or tried too. It's why I hesitated to get a bigger place. Then COVID happened, and after that, I pretty much lost hope. So, thank you all for coming and trying my products. Even up to the last day, I was shocked people still showed up. One more time thank you all!!! Also, I know I'm moody, maybe bitch a tad too much,and it is something I have tried to work on, so sorry if I wasn't always in a cheerleader kind of mood.......to the new..
I'm waiting on my Selmi machines, should be here next week! I've got my stone grinder, a machine to maintain my cocoa butter temp, my guitar and some moulds in! I still need to teach myself art or color theory and all that jazz, and get a paint gun. Hmm, I'm sure I need a ton more actually, but it's a start. I'm trying to make this place a bit nicer than the last, and once I get first line of chocolates, I'll buy nice packaging, so they can be given as gifts....not sure what else to say as of now. Just stay tuned if you like chocolate. Hopefully see you all soon.

26/01/2024

Here's the final product, this was made by all of us in the class, so we still need work, but not bad. It would take forever to describe each one, so just some pictures. I'm also going to post a pic of all the chocolates we worked with, and tasted as well. has been the main chocolate brand I've used since pastry school, which has been awhile. A few more pictures in the comments.

25/01/2024

Hihi, sorry I've been gone/quiet for a bit. Just in Chicago atm. One more day of the last class I'm taking. I'm horrible at taking pictures, because I'm too busy thinking, when doing things, but here's some. Most of the products haven't been finished yet, but here's a half way point. Just some double ganaches, the pink ones will shine bright like a m&m, sorry Rihanna. The green is a matcha ganache. The video before, is mainly a toy the chef wanted to play with so he made those heart buttons, thingy. They aren't fully assembled. The machine is a water jet cutter, and I'm guessing that thing is 6 figures, so who wouldn't want to play with it? The jars are an orange pistachio spread,umm all the fountains are some of the chocolates we are using. The last, the Mexican chocolate. We are making a burnt cinnamon bonbon. I can't wait to try that one. I think it would be really popular down in Texas. Um as far as opening I'm gonna try to get open hopefully no later than the second week of February. I'll still be doing croissants for awhile, but chocolate is burning inside me, and eventually I want to master chocolates. I need more time..too much to learn. Well, I'll post an update next week, when I make it home and catch up on sleep. Take care everyone!

Edit: on one of the light pink heart pieces, you see water. The adjustment, height wasn't set right, or it wouldn't have that splatter. The water cutter is the high dollar toy for big chocolate shops.
Also the cups are a take on the chefs favorite food growing up, pb&j, so it's a pb&j chocolate cup.

25/01/2024

Please mute, can't post videos with pictures. Brb

Adresse

1
Democratic Republic Of The
76903

Site Web

facebook.com

Notifications

Soyez le premier à savoir et laissez-nous vous envoyer un courriel lorsque SlangingDough publie des nouvelles et des promotions. Votre adresse e-mail ne sera pas utilisée à d'autres fins, et vous pouvez vous désabonner à tout moment.