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D. O. Christian Rieger replied to Jeff Slaughter's discussion Developing a Chocolate Line in the group Startup CentralD. O. Christian Rieger joined Clay Gordon's group
Startup Central
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
"Great info...I will try it out."
Jeff Slaughter added a discussion to the group Startup CentralDeveloping a Chocolate Line
Hey Everyone,I'm looking for advice on developing a chocolate line.Here are some basic questions running through my mind:1) Other than making products, selling them and learning by trial and error, how does one know what kinds of products sell well and which ones don't? (Pralines (filled chocolates) vs. truffles (European-style) vs. bars vs. solid products, etc.2) Same question for ganaches, creams, fillings, etc. How do you know what people want? Do you just narrow it down by trail and error…See More
D. O. Christian Rieger commented on Clay Gordon's photo
The Arroyo Tranquilidad at Mid-Day
"What gave me the willies going through this area were not the electric eels and the caimans, but the endangered-species, flying spiders. :)"
Jeremy Rushane replied to Nicole Gnutzman's discussion WANTED: Hilliard Little Dipper in the group Classifieds - For Sale or Wanted"I also have a Chocovision Revolution 3210. $1250 + shipping. Great shape! It had a complete overhaul about 6 months ago from Ian and Chocovision.
Jeremy 425-344-7737"
Jeremy Rushane replied to Nicole Gnutzman's discussion WANTED: Hilliard Little Dipper in the group Classifieds - For Sale or Wanted"I have one I'll part with. $750 + Shipping from the Seattle area. It works great, there are no missing parts and it comes with the dust cover.
Jeremy 425-344-7737"
William Snoding replied to Evelyn's discussion Issues Decorating Moulds with White Chocolate"This problem usually occurs if your white chocolate is too warm and wasn't in temper because of lack of V crystals, White chocolate is more tricky to temper in small quantities than the others. If you had tested the stuck dots of white you…"
cheebs replied to Donny Gagliardi's discussion Seeding with cacao butter"We only freeze it to grate it. So no, it does not throw off the temper. "
Nadia replied to Nadia's discussion transfer sheet printing system"hi
I went on this site but i dont think they will deliver in india.
but thanks
nadia"
Classifieds - For Sale or Wanted
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
TheChocolateMan replied to Heidi Caren's discussion FOR SALE: POLYCARBONATE MOLDS, PACKAGING ETC... in the group Classifieds - For Sale or Wanted"Hi,
Can you give some details on the magnetic mold, shape, pcs.."
William Snoding replied to Donny Gagliardi's discussion Seeding with cacao butter"I have seeded with cocoa butter a few times, it's when I have reduced the temp on my moulding machine to the correct working temp, but then got distracted and never got to add seed chocolate, and then the temp was too low to do so. I have used…"
William Snoding commented on Justin Schaffer's photo
PB&J
"love the shine, I have also been looking for a mould that shape for some time, can I ask where you got your from?"
Jeffray D. Gardner replied to Clay Gordon's discussion Marking the Passing of an Inspiration: Mott Green"If you have 30 minutes to spare, perhaps this clip of Mott Green will inspire you. This was broadcasted on the BBC today http://www.bbc.co.uk/programmes/b02x5j69 ; It's worth the listen. Cheers."
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Support TheChocolateLife by Taking Advantage of Special Member Offers:
Support TheChocolateLife while enjoying discounts on great products:
FBM (continuous tempering machines);
Irinox and Arctic (refrigeration);
Packint (turnkey artisan/craft chocolate production lines);
Bakon, Chocovision, and CocoaTown (chocolate machines);
Tomric (molds, smallwares, and more);
Ciao Imports (Guittard and Valrhona chocolate in bulk).
For a complete list of special offers, visit the main Shop page for links.
Forum
Seeding with cacao butter
Started by Donny Gagliardi in Tips, Tricks, and Techniques. Last reply by Donny Gagliardi 2 hours ago. 5 Replies 1 Like
Has anyone tried seeding with cacao butter? What method did you use? Did you melt first then add, or did you add chunks at a time?
Issues Decorating Moulds with White Chocolate
Started by Evelyn in Tips, Tricks, and Techniques. Last reply by William Snoding 14 hours ago. 1 Reply 0 Likes
Hi Everyone,I have just started creating moulded shoes and was using white chocolate to decorate them (with dots). So I put the dots on the mould and let it set. Then I add milk chocolate to create the shoe. Sometimes when I un-mould, the dots stay…Continue
transfer sheet printing system
Started by Nadia in Tech Help. Last reply by Nadia 16 hours ago. 2 Replies 0 Likes
Hi i am in India and i want to setup a transfer sheets printing setup.Anybody kind enough to help me with what type of printer ? what type of colors should i get and where in india can i find them.Continue
Marking the Passing of an Inspiration: Mott Green
Started by Clay Gordon in News. Last reply by Jeffray D. Gardner yesterday. 7 Replies 6 Likes
The chocolate world was stunned to learn that on Saturday, May 31st, 2013, Mott Green died in Grenada.Apparently, he working outside in the rain on something electrical and the unexpected happened.It is easy to underestimate what Mott did for the…Continue
Discover Chocolate in the Dominican Republic
Started by Clay Gordon in Travels & Adventures. Last reply by Emilio Perez yesterday. 10 Replies 0 Likes
THIS TRIP HAS BEEN POSTPONED UNTIL 2012. Discover Chocolate in the Dominican Republic is for chocolate professionals and serious chocophiles with a passion for chocolate who want to experience cacao first hand: to see cacao pods growing on the tree,…Continue
Little Dipper
Started by Cherri Emery in Tasting Notes yesterday. 0 Replies 0 Likes
Hello,I found a Hillard, Little Dipper Tempering machine used for 850.00. Can anyone tell me if that is a good price?Thanks,CherriContinue
molding imperfections
Started by Donny Gagliardi in Tips, Tricks, and Techniques on Saturday. 0 Replies 0 Likes
Hi all, I've been practicing tempering with my Chocoa melter for a couple of weeks and finally produced a decent product. Its not perfect though and needs refining. I've posted a couple pics that shows imperfections and i would like to know what…Continue
looking for foil supplier
Started by beth campbell in Where to Buy. Last reply by Frank Haberman on Saturday. 6 Replies 1 Like
does anyone have any leads for suppliers of confection grade foils, I need something thick and preferably paper lined, (not essential), but available in many colors and custom sizes? Continue
Cleaning Chocolate Molds
Started by Christina Durta in Tech Help. Last reply by Tom Micklin on Saturday. 76 Replies 2 Likes
I just made a batch of chocolates that taste great, but have bloom. I am suspecting the problem is the molds were not properly cleaned as there was no bloom on the chocolate on the bottom of the chocolates. I have had similiar problems before.Does…Continue
displaying chocolate in bakery case
Started by mary amsterdam in Tech Help on Friday. 0 Replies 0 Likes
I am looking for advice regarding displaying my chocolates (truffles, caramels, salted caramels and assorted "barks") in a bakery display case. I share space with a bakery, and have been offered space in the display case. Does anyone have any…Continue
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Blog Posts
Science Fiction Movie
Posted by Emay Wang on June 8, 2013 at 7:31pm 1 Comment 1 Like
I am never a big fan of science fiction movies; many of them are full of fancy and conjecture. I would prefer to watch something that was based more on scientific fact.
But I have changed my point of view lately. With the help of great…
Continue
Food & Wine's Best Chocolate in the U.S.
Posted by ChocoFiles on May 23, 2013 at 12:48am 0 Comments 1 Like
Food & Wine's Best Chocolate in the U.S.
What a spotty list! It's good that they have Askinosie, French Broad, Dandelion, and Woodblock on their list. But other top quality b2b makers like Rogue, Fresco, Manoa, Ritual, and Dick Taylor are conspicuously absent while Lindt makes the list! Makes one question the experience and the judgment of the editors.
For me it is just another…
Continue
Thank you for trying to keep us spam free
Posted by sammygayle on May 20, 2013 at 11:55am 0 Comments 1 Like
Hi Clay:
Thank you so much for your recent email and all your efforts to try and keep us spam free. This is much appreciated.
SGL
addicted to chocolate song
Posted by teddy on May 13, 2013 at 10:00am 0 Comments 0 Likes
Hello Guys. I just wanted to let everybody know about a new song called "Addicted to Chocolate" by a London girl band. I think its exactly how us chocolate lovers feel. At least that how I feel. enjoy. ( cut and paste youtube link) http://www.youtube.com/watch?v=unQF4Ri_zKc
Suggestions of the Best Commercial Recipe for Spanish Thick Chocolate for Churros Dipping
Posted by Neville on April 25, 2013 at 7:56pm 0 Comments 0 Likes
Any ideas for doing this in bulk for festivals etc
Anatomy of a Tasting Menu
Posted by Clay Gordon on April 21, 2013 at 12:00pm 0 Comments 2 Likes
I am often asked ... about how I approach my pairings, where I get my inspirations, and what my thought processes are. I recently had the opportunity to conceive and prepare a five–course prix fixe tasting dinner at Jimmy's #43, a craft beer bar and restaurant in New York's East Village. The occasion was April, which at Jimmy's is the inspiration for April Sours month - a celebration of sours, Lambics, and wild ferments. As I was working on the menu I…
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