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Started by Lawrence danielka in Opinion. Last reply by Arun Bhargava yesterday. 7 Replies 0 Likes
Good day to EveryoneI have been thinking about expanding my hobby chocolate making into a small business. I have been tempering by hand and melting on a double boiler for 1.5-2 lbs batch at a time, but I think it might be time to upgrade. I only…Continue
Started by George Trejo in News. Last reply by Mim yesterday. 18 Replies 0 Likes
I know you can freeze chocolates, and I know the process. My question is if anyone here does it successfully for their businesses? Anything that really shouldn't be frozen? Continue
Started by Kris Schoofs in Tips, Tricks, and Techniques. Last reply by Kris Schoofs yesterday. 2 Replies 0 Likes
Hi,I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a compressor, not a can of compressed air) and then I moulded it with white chocolate.Up till now I didn't have any…Continue
Started by Laura B in Tips, Tricks, and Techniques. Last reply by Laura B yesterday. 3 Replies 0 Likes
Hi!I'm a new candy maker and am entirely self-taught in regards to chocolate. My business is not chocolate focused, but I do use chocolate to drizzle over the candies that I make. I'm currently using a Rev Delta temperer, with a ladle to fill…Continue
Tags: topping, decorating, drizzling
Started by Karen Blueberry in Tips, Tricks, and Techniques. Last reply by Karen Blueberry on Tuesday. 6 Replies 0 Likes
Can anyone give me advise on the best way to wash & prepare strawberries before dipping them?Many Thanks,KarenContinue
Started by Chocolate Luv in Opinion. Last reply by Brad Churchill on Tuesday. 16 Replies 0 Likes
Hello friends, I own a small chocolate company which has been slowly growing over the last 4 years. I mainly sell wholesale to small gourmet shops, and am really looking to expand out of my city and to a more national basis. With that in mind, I…Continue
Started by Evan Langendorf in Opinion. Last reply by Brad Churchill on Monday. 12 Replies 1 Like
Hello everyone! First of all I would like to give thanks to all who contribute to such a wonderful site, the information has been hugely helpful for me so far. I have a few questions that havent been exactly covered or at least I havent found them.…Continue
Started by Clarah Manuhwa in Chocolate Education. Last reply by Clarah Manuhwa on Monday. 4 Replies 0 Likes
I know so many of you started their own chocolate shops. I was wondering how much it costs to start a chocolate shop. I know it depends upon a lot of factors including location and size. Any information would be very helpful to plan ahead.Continue
Started by Mike Mills in Opinion. Last reply by Clay Gordon on Monday. 3 Replies 0 Likes
Really exciting time as we're shortly due to open our first chocolate factory shop in the UK. Now that the reall leg work has started, we are currently looking at suppliers of raw materials and I was absoluteley astounded by the sheer number of…Continue
Started by beth campbell in Tech Help. Last reply by beth campbell on Monday. 14 Replies 0 Likes
Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur?Continue
Posted by ChocoFiles on May 23, 2013 at 12:48am 0 Comments 0 Likes
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…
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Posted by sammygayle on May 20, 2013 at 11:55am 0 Comments 0 Likes
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
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
Posted by Neville on April 25, 2013 at 7:56pm 0 Comments 0 Likes
Any ideas for doing this in bulk for festivals etc
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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Posted by Kaydee Kreitlow on March 30, 2013 at 1:30pm 0 Comments 0 Likes
I am interested in starting my own chocolate company. While I am getting the finances together and researching business requirements etc. I am teaching myself how to make chocolates more precisely (and more important, to get excellent results every time!)
I was looking online at marble slabs and I found one for about $50 with no guarantees for the piece arriving whole to my doorstep. Then I checked my local Home Depot and Lowe's and i couldn't buy a single tile 18" x 18" but I…
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