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Jennifer Cooper replied to Sirius Chocolate's discussion Going Out of Business Sale in the group Classifieds - For Sale or Wanted
Daniel Herskovic replied to Daniel Herskovic's discussion plumbing need for chocolate production?"Our local department just requires us to have a 3 compartment sink. I was just wondering if I should be concerned about the chocolate being hard on the pipes considering that it is rather viscous and has a high fat content."
mary amsterdam replied to mary amsterdam's discussion displaying chocolate in bakery case"Thank you very much. that is very helpful.
m"
Andy Ciordia replied to mary amsterdam's discussion displaying chocolate in bakery case"I'm going to assume this is a cold bakery case in which case..
Too cold, too much humidity.
Salt will absorb moisture and turn into little wet droplets.
Caramels exposed will absorb moisture and get very soft and wet.
We have a bakery case…"
Andy Ciordia replied to Daniel Herskovic's discussion plumbing need for chocolate production?"This varies way too much county to county. You need to talk to your state Health Dept and your Agriculture dept, first to figure out who you fall under and that will give you some of your state rules.
Then contact your city health dept, which are…"
Sirius Chocolate added a discussion to the group Classifieds - For Sale or Wanted
Going Out of Business Sale
After 3 years, I am closing shop on SiriuS Chocolate - http://www.siriuschocolate.com. Prices are negotiable & I will sell to first buyer. For more information, email me: siriuschocolate (at) gmail (dot) com. Thanks for your interest!EQUIPMENTMelanger -black granite (40L + control unit) price nego ~$2300Molds-chocolatform (16) @ $24- $432Tuperware Storage-airtight, 7.4 qt (3) @ $13- $39Mixing Bowls-16" rim (2) @ $10- $20Weigh Max Scale (35 lb…See More
Daniel Herskovic posted a discussionplumbing need for chocolate production?
Currently I am building a kitchen meant for chocolate confectionery production. I am wondering if I need anything special in regard to plumbing. Is a grease trap necessary. I am open to hearing about your experiences and suggestions. Thanks!See More
Clay Gordon replied to Clay Gordon's discussion Discover Chocolate in the Dominican Republic"Emilio -
This is not the best place to have this particular discussion but as there are replies I will make mine here.
The main challenge you face is the quantity of production. 1MT is not very much. What I am afraid is is that the cost to find…"
Fisher Au replied to Clay Gordon's discussion Discover Chocolate in the Dominican Republic"hmm,I mean,if you can do the business directly,as an exporter,not by the middle man?"
D. O. Christian Rieger replied to Jeff Slaughter's discussion Developing a Chocolate Line in the group Startup Central"They will buy what tastes amazing. There is a lot of ordinary chocolate out there. And everyone and his brother is doing bars. I suspect it is mainly because it is cheap and easy to set up and produce. Truffles is another matter.
When you…"
TheChocolateMan replied to Nadia's discussion transfer sheet printing system"Hi Nadia,
Where exactly in India are you based? Are you a chocolatier ?"
Alufoil Products Pvt Ltd. commented on Clay Gordon's group Home Brew Chocolate"Thanks for adding me in members list.
This is Prerna, exporter & manufacturer of premium quality chocolate foil/wrappers. If you need any sample for choco foil then feel free to contact me at M: +91 9831494506"
Alufoil Products Pvt Ltd. joined Clay Gordon's group
Home Brew Chocolate
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Marcia Schuffman replied to Jeff Slaughter's discussion Developing a Chocolate Line in the group Startup Central"I agree with Christian that hiring a consultant, within your market, is an option. But finding that consultant can be hard. You're looking for someone that knows what sells in your desired marketplace. There are a couple of other options…"
Alufoil Products Pvt Ltd. left a comment for Kevin Lotter"This is Prerna, exporter & manufacturer of premium quality chocolate foil/wrappers. If you need any sample for choco foil then feel free to contact me at M: +91 9831494506"
Alufoil Products Pvt Ltd. left a comment for Roises Pena Quinones"This is Prerna, exporter & manufacturer of premium quality chocolate foil/wrappers. If you need any sample for choco foil then feel free to contact me at M: +91 9831494506"
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Forum
plumbing need for chocolate production?
Started by Daniel Herskovic in Uncategorized. Last reply by Daniel Herskovic 15 minutes ago. 2 Replies 0 Likes
Currently I am building a kitchen meant for chocolate confectionery production. I am wondering if I need anything special in regard to plumbing. Is a grease trap necessary. I am open to hearing about your experiences and suggestions. Thanks!Continue
displaying chocolate in bakery case
Started by mary amsterdam in Tech Help. Last reply by mary amsterdam 27 minutes ago. 2 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
Discover Chocolate in the Dominican Republic
Started by Clay Gordon in Travels & Adventures. Last reply by Clay Gordon 4 hours ago. 14 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
transfer sheet printing system
Started by Nadia in Tech Help. Last reply by TheChocolateMan 9 hours ago. 3 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
Wrapping machine for the ball shape chocolate
Started by Fisher Au in Tasting Notes 12 hours ago. 0 Replies 0 Likes
Hi folksI am Fisher,new one for the chocolate life,here i am wanna know which is the most efficiently wrapping machine for the ball shape chocolate?and what is the price?Thx Continue
Personalized Gifts with Chocolates for friends
Started by ShivRajya in Opinion 14 hours ago. 0 Replies 0 Likes
You can add your custom messages and personal images to create personalized Gifts along with chocolate hampers for your friends at 'Post My Greetings'. The Gifts will be delivered to them wherever they live in India at no extra charge.You can also…Continue
Seeding with cacao butter
Started by Donny Gagliardi in Tips, Tricks, and Techniques. Last reply by Donny Gagliardi 19 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 yesterday. 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
Marking the Passing of an Inspiration: Mott Green
Started by Clay Gordon in News. Last reply by Jeffray D. Gardner on Sunday. 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
Little Dipper
Started by Cherri Emery in Tasting Notes on Sunday. 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
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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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