Discussions
Chocolate Production Plan
Hello everyone,I have been making chocolates at home for over 7 years now. I will hopefully be able to use a commercial kitchen within the next few...
@Jennifer Cooper started 10 years ago - replies: 0
experimenting with your texture
I've tried and found that I probably either needed to add some extra cocoa butter or a little oil-for quick coverage at the right temperature and...
@Gretchen Tartakoff started 14 years ago - replies: 0
wholesale cacao beans/nibs
I am currently making single origin bean to bar chocolate and am always on the lookout for places to order the beans/nibs from. Any links or...
@Lisa R started 11 years ago - replies: 35
bar wrapping
In our bean to bar to bon bon business in Bisbee, Arizona we am looking fora different and faster way to wrap bars. Presently we hand wrap in pre...
@Gordon Terpening started 15 years ago - replies: 5
Low end enrobing options
Hi, I am looking at options for increasing production of enrobed pieces. Currently I use a small chocovision machine, and hand dip pieces that I...
@Jonathan Edelson started 10 years ago - replies: 2
White Chocolate
I've been frantically making candy, including truffles this season. I have been having the worst time with the white chocolate. I currently have...
@Debby started 14 years ago - replies: 4
Handle the order yourself or find a co packer?
Hey everyone,I apologize in advance if this question has been asked previously.Has anyone on here had experience with a co packer and if so how...
@Jeffray D. Gardner started 11 years ago - replies: 2
Old melangeur vs. modern wet grinder
Hello Chocolate-FriendsI'm planning to start up a small chocolate factory.Therefore I sent some longer times in researching and figuring out which...
@Andy Koller started 10 years ago - replies: 2