A few startup chocolate production questions

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Permalink Reply by Debby on January 21, 2010 at 10:47am

This is my experience. I have been buying my bulk chocolate from Chocovision. The price range you are looking at is Guittard brand chocolate. I find it a good chocolate for what I do. Check out their equipment too. I got a refurbished model of the machine I wanted and it works like a champ. Before putting into molds, if you have melted the chocolate you will have to temper it again.

I have not yet mastered molding chocolate. I make hand rolled and dipped truffles. So, I'm not answering the molding questions.

On shipping chocolate. There are places and times that are not good for shipping. I generally only ship chocolate in the cooler 6 months of the year. However, places like Florida are dicey even in January most years. (That's also when I order my bulk chocolate.) I use the US Postal service with their 3 day flat rate boxes. The boxes are free at the post office. And, I know what to charge a customer based on the size of the box rather than the weight of the item. For sending chocolate to the southern states I include a frozen gel pack or two in the box depending on the size and at additional shipping cost for the gel pack.

Good luck to you in your new endeavor.

Permalink Reply by Stan Phillips on January 21, 2010 at 10:54am

Debby,

Thanks for the reply, it is a great help. Your experiences added to others will save me time, money and frustration.

Stan

Permalink Reply by Kristin McGary on February 10, 2010 at 11:15pm

HI Stan,
I'm new as well and would contribute a note on shipping. I Only ship UPS because they are the ONLY service that guarantees they are not irradiating the packages, Fed Ex and the postal service all irradiate.... I am a holistic health care practitioner and I'm concerned about quality, although you may not taste the difference it does affect your body.
I just learned about melters by Mold d'Art or was it Mold de Art... check them out. They melt but do not agitate or temper. Please let me know what you find and think.
Good Luck,
Kristin

Permalink Reply by Stan Phillips on February 11, 2010 at 12:03pm

Kristin,

Thanks for taking the time to respond. Mold d'Art is at http://www.pastrychef.com/index.html which has a wealth of other tools and supplies, thanks for the reference.

I am stumped by the cost of shipping, 1st when buying supplies the cost is ofter equal to or greater than the cost of the items being shipped. Secondly, I can't imagine someone paying $32 to $36 per pound for our chocolate and $20 to ship it! I owned a hi tech distribution company ten years ago, shipped all over the country and don't remember these high costs for shipping.

We will be selling almost exclusively on the internet so have to solve this problem.

Good Luck to you and stay in touch with your progress.

Stan

Permalink Reply by Andre Volchinski on March 7, 2010 at 9:16pm

Hello Stan,
I am looking for partners to start up chocolate business or expand existing one in Bay Area. I can contribute a brand new conche-refiner 500 kg.
Andre