The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Startup Central Discussions (262)

← Back to Startup Central
Discussions Replies Latest Activity

Mold Suggestions...

Hi, I am going to be participating in a 1000 person event where I have to give out sample bars...I am looking for a 2 or 3 oz. bar mold th…

Started by PHLChocolate

1 Oct 3, 2013
Reply by Andal Balu

Advice for start-up machines...

I currently have two table top temperers, which are plenty for my production from home. I am considering setting up a commercial space in w…

Started by Amber S.

39 Oct 3, 2013
Reply by lucio

Small Costa Rican Craft Chocolate seeks Investment Capital

Samaritan Xocolata is seeking JV partner or investor for organic, craft chocolateria & chocolate salon in growing community near touris…

Started by Tao Watts

0 Oct 1, 2013

newbie :)

Hi everybody my name is Emilio, new at this site and eager to learn all I can about chocolate. I was born and the Dominican Republic,specif…

Started by Emilio Perez

5 Sep 29, 2013
Reply by Emilio Perez

Bulk Sugar

Hello.  After extensive searching, I have not been able to find bulk organic sugar at a reasonable price.  The lowest price I have found is…

Started by Paul Picton

1 Sep 26, 2013
Reply by Dale Anderson

Handle the order yourself or find a co packer?

Hey everyone, I apologize in advance if this question has been asked previously. Has anyone on here had experience with a co packer and if…

Started by Jeffray D. Gardner

2 Sep 23, 2013
Reply by Jeffray D. Gardner

spotty/swirly color variegated 'backs'

Newcomer question... Just starting to hand temper chocolate coming out of tabletop Cocoatown wet stone 'Deluxe' grinder. Ran for over 48 ho…

Started by Amaleah Brigitte Black-Smiley

5 Sep 23, 2013
Reply by Amaleah Brigitte Black-Smiley

Another Newbie Question: Infusions = Help

Okay, so from what I understand it's fairly straight forward adding flavor infusions to chocolate if you are doing bean to bar (please corr…

Started by Brian Begun

3 Sep 19, 2013
Reply by Deborah

BUBBLES! Need some help dealing with bubbles

Hi All,         I'm still a newbie at chocolatiering and I need some help, and feedback.  Right now I'm just doing some experimenting.  I h…

Started by Brian Begun

8 Sep 17, 2013
Reply by Ben Rasmussen

Speed Stand Mixer as Substitute for a Melangeur

Has anyone tried to do the Conching and Refining process with a Speed Stand mixer? Sort of like a substitute for good old Melangeurs. Will…

Started by Drobert Eirven

7 Sep 9, 2013
Reply by Ben Rasmussen

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service