Forum Activity for @MelodyB

Bacon in chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

HI,I have been experimenting with this as well. First, I tried baking the bacon and then dipping it chocolate...so good. Then I tried putting inside a mold with a ganache type filling, again decadence. Since I make on demand there really hasn't been any problems but would love to hear how long a product like this is good for.~Melody

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

Thank you for the great replies and encouragement. I was seriously considering moving so that I could open a chocolate business. You all have given me hope!To your delicious success!~ Melody

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

Hi,

I am in the beginning stages of getting my chocolate business together and have TONS of questions so bare with me.

We live in hot humid S. Texas. I want to start an online chocolate business and am wondering if I am shooting myself in the foot from the beginning.

These are some issues that I see but would love to HEAR from all of you successful chocolatiers your thoughts and tips. Any advise to save me some heartaches would be lovely.

The average temp is 80 Oct- March but come April-Sept its 100 +, so I would have to bring all of my chocolate for the year in the winter months.

Also, there is a slight chance that we may move next spring but am not sure if I should just start it now and move it when the time comes.

Thank you in advance!

Best,

Melody

updated by @MelodyB: 04/20/15 17:44:14

I ‘d love your comments and feedback on Chocolate Mold designs

Posted in: Opinion

Oh Gosh..these are super cute! We like B,D, and G as we make a lot of chocolate for kids. I'd buy them.

Why is my chocolate so shiny but soft and pliable?

Posted in: Tech Help, Tips, Tricks, & Techniques

I just had the same darn problem. i temper by hand.The only two things that were different for me was the heat to 120 degrees( too high) and then it was super hot in our kitchen, almost 78 degrees. But some of my molds were beautiful and the others looked like "putty" as you put it.It would be nice to hear from others what the cause may be and how to not duplicate this issue.Thanks,Melody

Label ingredients? Nutrition Facts

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi,I can't speak for food exactly but I know in cosmetics that all ingredients must be listed on the packaging.I've had extensive experience with the FDA on cosmetics and know first hand that ignorance is never an excuse.I quickly looked at the FDA website and here is a link to a few pages that list all of the guidelines: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/default.htm When I have time I am going to read these CFR as it looks like there are some exceptions to the rules.21 CFR 101.9(j)(1) and 21 CFR 101.36(h)(1) a http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/UCM053857 am interest to hear other people that are already selling chocolate's experiences and advice as well!Best of luck to you,Melody

What is the best way to learn to make chocolate

Posted in: Opinion

Thank you...for the link

What is the best way to learn to make chocolate

Posted in: Opinion

Hi All,Thanks for the info on the vegan chocolate. Now my question is in your professional opinion, what is the best way to learn how to make chocolate? I am exploring the Ecolate online school ( very interesting) but does anyone have any other suggestions?
updated by @MelodyB: 05/02/15 02:37:07