[Pictures]

Presenting a new product

We're working on a secret new product.

As JP told me, communication will become key to explain to customers what it is all about. Today,  I looked at JP's first shot at communicating our next product. JP  attached the excel file providing a schematic overview of the different components I will play with in his email. I will think about how to present an improved version to the customer.

Organization

More organization.. All Day.

Chocolate coursage and bouttiener

With the help of the aforementioned prom client, JP figured out how to make the coursage and bouttiener work. Hopefully it will hold together. (updated with pic below)

Other than that, I spent the day working on more organization. Because this is still a new space for JP, he needs lots of help organizing. I am working with the other girl who works here, Katie.
The ribbons were messy, and the packaging boxes were everywhere. We began rearranging his stuff by category in the new organization system up front, but we're going to need more time. I'll work on it tomorrow.

Prom Chocolate

I spent the day helping JP make chocolate flowers (completed with stems filled with flavored ganache). I learned his technique of attaching the flower to the stem, but I'm sworn to secrecy. They look very cool, especially because JP prints the top of the chocolate with a flower pattern-- another technique I learned. A lady stopped by the store to ask us to make her daughter a chocolate coursage and bouttienier which is pretty interesting. JP has no idea how to do this though because chocolate is a tricky thing to get on a bracelet. I'm going to help him brainstorm some ways of doing this project-- it's a really great idea and if it works, it will create an interesting niche market.

Communion, Mango pralenes, and almond biscuits

Somebody dropped by the store early in the hours to ask us to create something for his daughter's communion that was just a few hours later [usually clients aren't this last minute in their requests]. The client is holding a celebration at the restaraunt right next to chocodiem, and he wanted to pick up his chocolate within a couple hours. We had to throw together something relatively quickly. For the kids, we individually packaged white chocolates filled with peach cream. For the adults, we gave dark chocolate filled with caramel ganache. I spent the rest of the day working with JP as he made more mango pralenes and almond biscuits.
In other news, I'm gaining lots of weight (well maybe not, but I feel like it)

Chocolate flowers intro

Today was my second day at Chocodiem and cecause itis Friday, it was my last chance to help JP with Mother's Day preperations. I spent my entire day completely rearranging and replenishing the Chocolate display case.
Before doing so, I learned how JP creates his chocolate flower masterpieces that are inserted with Caramel or other flavorings. I'm not supposed to share his secret, however I can attest to the fact that they taste delicious :)
After learning this technique, I spent a few minutes talking to JP about how we should rearrange the store to increase the floor space while also making the aesthetics more visually pleasing. I arranged chocolate flowers on the side table while also making them more presentable. After doing this, I took out all the chocolates that JP had arranged and suggested a way to make these chocolates, and the 9 new chocolates that JP was bringing in, more presentable. For a large portion of my afternoon, I rearranged this Display Case.