Discussions
Please help: Simple chocolate mold filling - I need a ball park: e.g. 2 employees working 8 hours each could make 1,000 pieces per day total, etc..
Hello!I am working on my business plan and need to draw on your expertise please.If you have a simple template spreadsheet that you wouldn't mind...
@Jonathan Steiner started 11 years ago - replies: 0
Wholesale chocolate themed items
I'd like to add chocolate themed items ( mugs, coasters, aprons, etc ) to my shop. Does anyone know of a wholesale distributor that carries such...
@Jo-Ellen Fairbanks started 10 years ago - replies: 2
NW Chocolate Festival in Seattle
Will any you be attending the NW Chocolate Festival or the Un-Conference starting the couple days before? I will be there and would love to meet...
@Piper Niemann started 10 years ago - replies: 0
Working with outside salespeople
Hello. I'm Robyn Dochterman. I opened St. Croix Chocolate Company ( www.stcroixchocolateco.com ) in June of 2010. We have a retail location along...
@Robyn Dochterman started 13 years ago - replies: 5
refrigeration question
What are the things most start ups get so wrong ?
@John Q. Stewart started 15 years ago - replies: 5
Airmaster Airbrush Set by KopyKake, Is this machine appropriate to use with melted cocoa butter?
Hello all,I am looking to add a sprayer to my shop and was wondering if anyone has or does use theAirmaster Airbrush Set by KopyKake. I ordered one...
@Lesley Vaisanen started 10 years ago - replies: 1
Drip feeding during tempering
Hey,Firstly just to introduce myself I'm Rowan and I've just started a really small chocolate company in London, this forum looks excellent, it's...
@Rowan Parkhouse started 14 years ago - replies: 7
apology & question
Hello, I want to start by apologizing for any confusion I caused with my recent message. I thought I was posting on discussion forum and apparently...
@Heather Garza started 13 years ago - replies: 2