It's about that time where we are outgrowing the commercial kitchen we manufacture in right now. We're starting to look into our own space. We are trying to figure out what we need. How much space everything will take up, etc.The plan is to do manufacturing and possible have a very small retail space in the front.We have a selmi Color temperer. We bake cookies. Need cold and dry storage. Production area.We would love to hear any ideas you might have and if your semi - local to the NYC area and are willing to give a tour, that would be fantastic!Corey
updated by @corey-meyer: 04/10/15 04:08:01
New space
Hi Corey,
Do you make plain dark chocolate bars or gluten free items?
I live in the new york city area
Adrienne,We make chocolate covered candied jalapeos, candied jalapeos and chocolate dipped marshmallows. They are all gluten free.Corey
I may have the exact space that you are describing become available in late spring. You can view a part of it in a video that I recently posted. PM me for contact info or send email to info@emvichocolate.com
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@kapil-jain
• 7 years ago
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• 7 years ago
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The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.