Alcohol in Chocolates
Posted in: Recipes
In Washington State, we either have to cook it down to 1% or get a license. And you do need to show it in the labeling.
Forum Activity for @Maren Muter
Posted in: Recipes
In Washington State, we either have to cook it down to 1% or get a license. And you do need to show it in the labeling.
Where do I start as an aspiring chocolate seller?
Posted in: Tech Help, Tips, Tricks, & Techniques
You can go to http://chocosphere.com/ here you can buy a sample of different chocolates and test out which ones work best with your recipes.For an online store you can go to rent-a-coder and a developer can help you for less money.Hope all is well!
Where do I start as an aspiring chocolate seller?
Posted in: Tech Help, Tips, Tricks, & Techniques
Joshua,I will look into the lower order amounts for you. There are several tricks to the online store. If you could give me some "hints" on what you'd like to do I could get you started in the right direction.The first thing you need to do is know your budget (know how much cash you have on hand today), you will need to get pricing for everything from the chocolate to the molds to the packaging. You need a health permit.With the holiday season approaching, it is a great time to get started testing out your product, and then you can work on perfecting what you offer.Take care.
Where do I start as an aspiring chocolate seller?
Posted in: Tech Help, Tips, Tricks, & Techniques
We live in a small town and there is a chocolate shop that makes their own confections - he and his family bought this a year ago with no experience - however, in the last year managed to gross $155,000 (then you need to subtract expenses). I personally work private shows (I run more like a private winery) and for the first time started a simple line for online sales this year - drinking chocolates and sauces.Bulk/wholesale purchasing can range in minimum orders. For example Guittard has a 500 pound min and Barry Callebaut is 1500 pounds. your price per pound depends on the chocolates you buy.People are just opening their eyes to the world of cocoa. There is opportunity but it takes work, education, and a true love for chocolate!! There is a niche out there for you, you just have to find it and that takes a little time and experimentation.Here's to your Good Luck!!
Chocolatiers = Re-melters?
Posted in: Opinion
I just started reading the posts and haven't made it all the way through. I am a "re-melter". I wish I could start from the begining (sometimes). However I find the sampling fun and I really like it when the shipment comes in and sitting before me are hundreds and hundreds of pounds of chocolate. It is truly a joy to take a wonderful product and add your own personal touch for your clients.It is even better to catch their thoughts with just the flash in their eyes! A potter starts with a hunk of clay (made by someone else) and turns it into something wonderful. If this is what a re-melter is, thank you. But I prefer the term enhancer:To make greater, as in value and taste; improve with sophistication