Today we’d like to introduce you to Candace Perish.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, how did you get started?
Ever since I can remember, I have always had a sweet tooth, especially for candy, more specifically chocolate! As a child, I always chose a plain Hershey’s chocolate bar over a bag of Skittles. As an adult, I find myself looking for higher-quality chocolates. About 20 years ago, I was introduced to a well-known specialty candy company in California, “See’s Candies.” My husband & I have been enjoying these chocolates for many years. In the summer of 2021, while enjoying one of my favorite pieces from “See’s,” I said to my husband, “I wonder if I can make a truffle-like this?” That question was a pivotal moment for me & the start of a new adventure. In August 2021, I began to do some research on how to make artisan chocolates. I found a few course options and enrolled in the Professional Chocolatier Program with Ecole Chocolat. I began online schooling in September 2021 and completed my 12-week course in December 2021. I graduated with honors as a Professional Chocolatier. I went into this to learn how to make artisan chocolates for myself & family & friends as homemade gifts at Christmas. Once word got out about my handcrafted candies, people went crazy over them, and everyone I knew was asking to buy them.
In January 2022, I launched a side business, “Candies by Candace.” I am almost 2 years into my small business, and things are going very well. I keep learning new things and trying new recipes; my customers love it! I specialize in a variety of bonbons.; i.e., truffles, ganache, creams & caramels. This Christmas, I started making specialty chocolate/cocoa bombs: cookie dough, chocolate extreme cocoa bombs, peanut butter lovers cocoa bombs, and many more flavors. If you are not a fan of chocolate, then you will most certainly love my wrapped vanilla caramels; they are one of my best sellers!
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Being an artisan chocolatier has its ups and downs, like any path in life. My biggest challenge is balancing all areas of life: family, work, business, recreation, etc. First and foremost, I am a wife & mother, which is my priority. Second is my career as a full-time accountant. Third is my side business/hustle/hobby, “Candies by Candace.” My hobby of artisan chocolatier can be demanding depending on the time of year/season. The major holidays are my busiest times of the year; it starts in January, preparing for Valentine’s Day, then moves into Easter, Mother’s Day & Father’s Day, then I have a little break over summer before fall begins, and then we have Halloween, Thanksgiving & Christmas!
Thanks – so, what else should our readers know about your work and what you’re currently focused on?
Candies by Candace is my small side business. I am proud to offer high-quality chocolates that I handcrafted in small batches (Candace – artisan chocolatier). Being a chocolatier is more than I could have ever imagined. Developing recipes takes several attempts before I can proudly say I have a master recipe that I will offer to my customers. Until I became a chocolatier, I didn’t understand what “Real” chocolate meant. The average consumer buys chocolate chips, almond bark, or wafer melts in the store. These all contain wax and other additives to make them easy to use by general consumers; they are altered to be a no-fail option for general consumers. Those may be fine for some, but I don’t like the taste and mouthfeel of the store-bought options. You probably know what I’m talking about; it tastes fake, waxy, or just not satisfying.
After extensive research, I found a high-quality chocolate for my chocolate business. I use a high-quality chocolate couverture from Felchlin. I melt the chocolate to a specific temperature; then, I temper the chocolate using the seeding or tabling methods. The chocolate must remain at a particular temperature to stay workable. This takes a lot of practice and is the main component that I learned in my professional chocolatier course. I specialize in making hand-dipped chocolates or shell-molded chocolates. I mostly make bonbons with a chocolate shell outside and a filling in the middle, such as a cream, ganache, or caramel center. I also use specialty molds/forms that can be any shape or size I like; I like to use round, square, dome, or heart shapes the most. The fun part is deciding on how to decorate or garnish each selection; it’s fun to use colored cocoa butter or specific shapes depending on the season or flavor. I make wrapped caramels, flavor-infused chocolate bars, and chocolate/cocoa bombs.
I offer a variety of flavors and colors; here are a few of the pieces I offer.
- Cream fillings: mint, orange, banana, raspberry, cherry, strawberry, coconut.
- Caramel fillings: soft, chewy caramels covered in dark or milk chocolate.
- Liquid caramels: covered in dark or milk chocolate, I call them luscious golden caramels.
- Ganache fillings: plain dark or milk chocolate or flavored ganaches such as lemon, raspberry, or mint.
- Nut inclusions: such as peanuts, almonds, or pecans.
- Truffle fillings: blueberry & strawberry
- Fruit Jellies: orange, raspberry, strawberry, etc.
One of my best sellers is a soft vanilla caramel that I sell plain or dipped in milk chocolate or dark chocolate and garnished with sea salt. Another customer favorite is my white chocolate piece filled with lemon ganache. It’s like enjoying a bite of lemon cheesecake! What sets me apart is that these are all my creations you can’t find anywhere else.
Risk-taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
Any time someone launches a business, it is taking a risk. I don’t consider myself a risk taker, but I sure am one once I decided to launch my chocolate business.
Contact Info:
- Instagram: www.instagram.com/candies_by_candace
- Facebook: www.facebook.com/candiesbycandace
Image Credits
Candace Perish
