Discussions
bootstraps startup
Hi all, As I experiment with learning how to make chocolate, I'm also crunching numbers and pushing ideas around on how to make a successful start...
@eg started 9 years ago - replies: 0
Food Distributor or Sales Person?
Hello Fellow Chocolatiers,I started a chocolate company with my mum 2 years ago. We sell handmade, high end ganaches and caramels. We have a great...
@Amanda Ormerod started 11 years ago - replies: 1
Chocolate Tempering Time
Hello all!The short of it:How long does it take you to temper your chocolate?What kind of chocolate are you tempering?What is your method of...
@Ryan Lawrence started 11 years ago - replies: 4
Storage of "Soon to be used" chocolate
I am just getting started and go through maybe even on a busy weekend 5lbs of chocolate. Mostly because I'm testing recipes and honestly the people...
@Brad Reardon started 14 years ago - replies: 4
UL-approved equipment
It seems that none of the common machines, such as melangers, are UL-approved. How are people dealing with city/count regulations, OSHA, fire...
@Toby Gadd started 10 years ago - replies: 0
Packaging and Labeling Bars
Things that are probably easy to do in Europe or the United States are a bit more difficult in a third world country. I am looking for the best...
@Sharron Harper started 13 years ago - replies: 0
Recommended equipment for chocolate cup filling as in peanut butter and other viscous fillings
I am interested in learning about equipment that would be suitable for chocolate cup manufacturing., ie for mid size volume of confections filled...
@Chocolate Lover2 started 11 years ago - replies: 2
Greetings Everyone
Hi Everyone,After reading many discussions on this website for almost a year, I am finally introducing myself. Howdy!I am in the nascent stages of...
@Roma Chocolates started 11 years ago - replies: 4