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
Using salted water to help tasting, Yes or No?
I experimented with palates a while back while trying to introduce Fine Chocolate Tasting to my country*.(Wines are starting to boom, but no...
@Jeffry Lukito started 14 years ago - replies: 1
Temperature control in wet grinder during conching
ChocolateLife member Gap posted a discussion in the main forum about using a sous vide controller to control an external heat source to raise...
@Clay Gordon started 11 years ago - replies: 0
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
Daintree Estates
Thought I would re-post this here so all the Aussies get a notification Very exciting news! Australia now has four bean to bar chocolate makers...
@Tom started 13 years ago - replies: 7
20kg DIY Chocolate Melter for about $200?
Melting chocolate is a challenge that many chocolate makers face and having a supply of melted chocolate on hand - at a known and precise...
@Clay Gordon started 11 years ago - replies: 21
Modifying a commercial rotisserie oven for roasting
Here's a discussion and here's another one about using commercial rotisserie ovens - like the kind you might see in a grocery store...
@Clay Gordon started 11 years ago - replies: 0
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
Ganache
Quick questionHow cool should I let my ganache cool to before adding it to my molds. I just had to discard about 100 truffles because of streaks in...
@matt black started 11 years ago - replies: 1