The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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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.

Location: Worldwide
Members: 664
Latest Activity: 2 hours ago

Startup Central

Do you make great chocolates? Know everything there is to know about tempering chocolate and cooking the perfect caramel? Able to turn out thousands of finished chocolates without blinking any eye?

Does the thought of using Quickbooks or writing a business plan sends you screaming into the walk-in begging for mercy?

This group is for you. When you join, please introduce yourself to the group in a comment on this page. Yes, I know you have a profile page, but it would be great to have you add a few words about you and your business in the context of this group. If you have a website, feel free to post a link to it. Please don't post a link to your profile page, people can just click on your profile photo to visit that.

PS. Below is the full picture I used for the Group photo. It's a chocolate store/cafe in Mexico. Those are stone mills (the kind Taza uses) to the right of the guy with his back to you in the blue shirt and notice that they are selling beans. The stone mills suggest that this store is located in Oaxaca.

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Comment by Dave Huston 3 hours ago

Responding to Dale Anderson's Chocovision Rev Delta issue:

Hey Dale, I've seen this once with a 70% batch of Camino Verde beans from Balao, Ecuador right near the end of tempering process.  Turns out those particular beans have less cocoa butter (fat) in them than other origins I've made 70% out of.  I simply had to add in some extra cocoa butter, which bumped it up to about a 74% afterwards and everything worked fine.  Later, I looked around and found that several commercial bean-to-bar makers only had bars from these beans at >=75% cocoa content.  After that I made a second batch at 75% using just beans and sugar from this origin without experiencing this issue.

Comment by Dale Anderson 6 hours ago

Chocovision Rev Delta Help Needed.

I've been running 3-5 Rev Deltas pretty much all day every day for 4 years. Recently, I've had a problem that I haven't been able to figure out. A machine will near the end of the tempering process (in the period after "seed out") and will over crystallize and begin to bunch up against the scraper at the left side of the bowl. Ambient temperature is the same for all machines (~73 degrees), relative humidity <45%, no water dripping/seizing of the chocolate (the same chocolate can be retempered in a different machine later with good results). I've moved the machines to different locations (to control for drafts, etc.), tried different baffles, sent the beasts back to Chocovision (they find nothing wrong). It only seems to happen with my 68% dark chocolate (not white or milk). Has any one experienced this and found a way to address it? Thanks for any help.

Comment by Hector Velásquez on November 6, 2014 at 12:51am

I tell him that I opened my own company makes back years, we have been doing intensive work, with the purpose of obtaining a premium quality of our Fine cocoa, we performed lifting profiles, and integrating more producers to our projects.
Hecdave Cocoa Arriba S.A. is a Family company with the aim of working directly with groups of cocoa farmers , I do not speak much English but try to communicate .
Our main objective is to meet the quality needs of chocolatiers who want the best cocoa for their products , we took 15 years in the management of cocoa are currently exporting cocoa in small batches, our cocoa is different 100 % Arriba Fino de Aroma , we profiles
by Wt organoleptic properties, control and traceability and postharvest handling .
We process liquor , butter , powder , and can ship grains and nibs are open and happy to meet your requirements.


If you want to know more about our work, contact us at our email . hecdave123@yahoo.com .

Waiting for your comments very soon,

Best Regards,

Hector Velasquez
Comment by Hector Velásquez on November 6, 2014 at 12:46am

My Name is Hector Velasquez, HECDAVE COCOA ARRIBA S.A. Company, I tell him that I opened my own company makes back years, we have been doing intensive work, with the purpose of obtaining a premium quality of our Fine cocoa, we performed lifting profiles, and integrating more producers to our projects.
Hecdave Cocoa Arriba S.A. is a Family company with the aim of working directly with groups of cocoa farmers , I do not speak much English but try to communicate .
Our main objective is to meet the quality needs of chocolatiers who want the best cocoa for their products , we took 15 years in the management of cocoa are currently exporting cocoa in small batches, our cocoa is different 100 % Arriba Fino de Aroma , we profiles
by Wt organoleptic properties, control and traceability and postharvest handling .
We process liquor , butter , powder , and can ship grains and nibs are open and happy to meet your requirements.


If you want to know more about our work, contact us at our email . hecdave123@yahoo.com .

Waiting for your comments very soon,

Best Regards,

Hector Velasquez
Comment by Dale Anderson on October 29, 2014 at 5:14pm

Does anyone have an automated way to shave chocolate into fine particles (like you'd get from a cheese grater) that works well (not a lot of melted goo)? The chocolate flaking/shaving machines appear to do larger curls, and are fairly expensive. Has anyone tried using an electric cheese grater, snow cone machine, etc. with any good results?

Comment by Jack Meyer on October 29, 2014 at 11:59am

I have been dealing with high humidity and found that putting the molds with freshly poured bars in the frig. overnight seems to work for me. When I remove them I immediately put them in a tray with a fan blowing on them which prevents condensation from forming on the cold bars. I can then wrap them without any problems....so far so good. 

Comment by Andrea Vajda Nelson on October 29, 2014 at 11:48am

Thank you Jack for your input. I will try it! Is that what you do and it helped? According to the information I have gathered so far, chocolate in general doesn't like refrigeration. However, my product actually does need it because there is dairy in it. Which leads to my next dilemma :)

Comment by Jack Meyer on October 29, 2014 at 8:17am

Hi Andrea,

I am new to the business of making chocolate so I am not an expert but I had a similar problem. After the molds are filled, would it hurt your finished product to keep the molds in the refrigerator overnight. The chocolate may need more time to cool and contract. Might be worth trying.

Comment by Andrea Vajda Nelson on October 28, 2014 at 1:37pm

Hi everyone, I just joined this group and I am very excited to have found this site. I am brand new in chocolate making. (I am a freelance floral designer and artist.) After completing a beginning course, I started to make a chocolate covered farmers cheese product. First I enrobed the small bon bon shaped dairy product but the chocolate was too thick. Then I used the silicon molds and that was better and resulted in nice snappy and thinner chocolate. But still it wasn't satisfactory because quite a few of their top broke when pushed out of the mold. Then I tried with the polycarbonate molds. Now, I can't get them out of the molds for the life of me. the shell part stays in. Can you please give me advice? I don't know what I am doing wrong. When I poured the chocolate, the mold is quite warm, then I put it in the fridge for a while - that's what I read about it. But it doesn't work.

Thank you so much in advance!

Comment by Ray Blakney on October 9, 2014 at 5:04pm

Hello everybody.  I am new to the chocolate business (my background being business and IT/SEO).  I have partnered up with somebody in the Philippines - I am half-Filipino - who studied chocolate making in Ghent University in Belgium (actually first certified Chocolatier in the Philippines) to create the first Filipino Chocolate company making chocolates from local cacaos.  I am very happy to find this forum.  I know a lot about business management and ecommerce, but knew nothing about chocolates a few months ago.  I actually had to look up what a magnetic mold was just last week.

Thanks in advance for any assistance the experts here can give.

 

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