Discussions
Display Case Recommendations
Starting to do some price work on equipment and I haven't found any good recommendations for what style and manuf. of display cases best work for...
@Andy Ciordia started 14 years ago - replies: 10
Foil wrappers for bars -- sources for the good stuff?
Now that I have my formulations all worked out, and have begun finalizing the package design for my bars, I've come across a real scarcity of...
@Carlos Eichenberger started 15 years ago - replies: 16
How does one go about getting a "Nutritional Facts" evaluation?
I am in the process of getting a chocolate bar wrapper designed but have no idea as to how to go about getting the correct content for a "...
@Jack Meyer started 10 years ago - replies: 16
business structure
I am getting prepared to open my chocolate company legally. It will be a side gig to my full time job and I don't expect it to be huge anytime...
@Kaydee Kreitlow started 11 years ago - replies: 25
temper environments 30 C?
I have a problem, as I do to temper if nomal temperature 30 degrees all year in my country and where I'll temeprar marble chocolate is at 28C. I do...
@mariano garcia started 10 years ago - replies: 13
Tracking System for production of chocolates
Hi everyone,Does anyone have any suggestions or examples of a tracking system they use in the event of a recall so you know which products need to...
@Dione Costanzo started 13 years ago - replies: 3
Advice for start-up machines...
I currently have two table top temperers, which are plenty for my production from home. I am considering setting up a commercial space in which to...
@Amber S. started 15 years ago - replies: 38
Thinking big and growing into it...
Wish me luck! I've tried to for three years to fit into the local Chamber of Commerce circle of business and am excited to say this is the year...
@Gretchen Tartakoff started 13 years ago - replies: 0