The Chocolate Life

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Startup Central Discussions (273)

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Chocolate Bar Wrappers

I'm a startup on the east coast of Canada, and I've been making bars which I've been selling for the last 8 months and doing well, relative…

Started by Allan

4 Dec 15
Reply by Allan

Help with my (new to me) JKV 30 & Enobing Belt

Hi and thanks for taking a few minutes to lend a hand. I bought a pair of JKV 30s and the 180mm enrobing belt this. They are 1987 models, s…

Started by Larry

6 Dec 10
Reply by Larry

Honed or Polished Marble?

Hi - does anyone have an opinion whether marble used for tempering chocolate should be honed or polished? Thanks for the input, Kim

Started by Kim Carson

2 Dec 9
Reply by Kim Carson

i got 400kg of very good quality cocoa sitting at fazenda ipiranga in bahia brazil

The cacao on the plantation is mixed, forestrero, nacional and trinitario.. the names of the kinds are Catongo, Para, Parazinho and a trini…

Started by Cortland Manik

0 Dec 8

Chocovision Tempering Question

Forgive me for the double post--I "commented on another thread, and want to post this as a new discussion too. Thanks! I've been running 3-…

Started by Dale Anderson

9 Dec 4
Reply by Jack Meyer

Shared Journey

We're getting ready to sign the lease (we hope) in the next week or so for an 1860 square foot space in a tiny little business/industrial p…

Started by David Senk

139 Dec 3
Reply by David Senk

Hot Chocolate

Hi, I normally make my hot chocolate in my store to order by the cup with melted chocolate and milk(or water if they want dairy free). I a…

Started by PHLChocolate

0 Dec 3

How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale?

I am in the process of getting a chocolate bar wrapper designed but have no idea as to how to go about getting the correct content for a "…

Started by Jack Meyer

15 Nov 27
Reply by Jack Meyer

temper environments 30 C?

I have a problem, as I do to temper if nomal temperature 30 degrees all year in my country and where I'll temeprar marble chocolate is at 2…

Started by mariano garcia

13 Nov 23
Reply by mariano garcia

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…

Started by Jody Dotson

2 Nov 20
Reply by Shalini Latour

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