Discussions
Profit Margins/Mark-up for Retail, Wholesale, Distribution? Payroll?
Hi there,I'm wondering if anyone has come across industry standards in chocolate for profit margins for retail, wholesale and distribution?Also, is...
@Jody Dotson started 10 years ago - replies: 3
Rotisserie Oven for Roasting
Hello.I have been exploring roasting methods. The general consensus seems to be that a rotating drum roaster produces the most uniform results. It...
@Paul Picton started 11 years ago - replies: 16
Chocolate Making Courses
Hi everyone,I want to introduce chocolates to my bakery and have taken a few chocolate making classes, mostly for a few hours at a time.I am trying...
@Dorothy Rackley started 10 years ago - replies: 19
Mentor, anyone? New to the Chocolate business in need of Mentor.
Hello Chocolate lifers. After 28 years in Hollywood, I am now a new business owner of a small yet fabulous chocolate shop in Sausalito California....
@Choco Starr started 9 years ago - replies: 0
Custom chocolate molds
I am currently using thermoform plastic molds for my chocolate bars. They are custom made and show the brand I am working on creating. I am...
@Geetha Panchapakesan started 11 years ago - replies: 8
Help with my (new to me) JKV 30 & Enobing Belt
Hi and thanks for taking a few minutes to lend a hand. I boughta pair of JKV 30s and the 180mm enrobing belt this. They are 1987 models, so...
@Larry2 started 10 years ago - replies: 6
How to research my chocolaterie startup idea?
Since I sculpt as a hobby and like to work with chocolate too, I proved to myself that it is possible to make a lots of copies of my works with...
@Petre started 15 years ago - replies: 1
Compound slab help !!!!!!!
hi i have started chocolate compound slab manufacturing in new delhi. I need help regarding the slabs formula and composition, looking for food...
@Rohit Dua started 9 years ago - replies: 1