The Chocolate Life

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Startup Central Discussions (273)

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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

My friends and I invented a product that cheaply automates tempering! Feedback needed....

Hey everyone,  A few of my engineer friends and I have developed and repurposed a sous-vide cooking tool that actually works really well t…

Started by Brockton Gates

9 Aug 25, 2013
Reply by Brockton Gates

Chocolate prices

Hi all, Before going into Fall season, I am looking to drop my chocolate costs. Would love to hear what you are paying per pound from who.…

Started by PHLChocolate

3 Aug 23, 2013
Reply by George Trejo

POS Bar Boxes

I saw a chocolatier using what appeared to be stock POS boxes for his bars.  The kind to pack bars in and half rips off diagonally to becom…

Started by George Trejo

0 Aug 23, 2013

JKV 30 Users....

Looking to speak on the phone ASAP with an experienced fellow JKV 30 user. I possibly broke the agitator and need some insight into the mec…

Started by PHLChocolate

0 Aug 21, 2013

Food Distributor or Sales Person?

Hello Fellow Chocolatiers, I started a chocolate company with my mum 2 years ago. We sell handmade, high end ganaches and caramels. We hav…

Started by Amanda Ormerod

1 Aug 6, 2013
Reply by Krista

Thickening Too Thin Chocolate

I've recently started using a different supplier for my white couverture (Agostoni).When the chocolate is in temper, the viscosity is too t…

Started by Dale Anderson

5 Aug 4, 2013
Reply by Colin Green

Epically bad week...need some quick advice

OK, so "epic" might be exaggerating but after 2 days during a heatwave without AC in my shop(fixed now)... My issue:  I have been using a…

Started by PHLChocolate

5 Aug 1, 2013
Reply by Ben Rasmussen

Chocolate Display

HI everyone, I am in the process of setting up a retail shop. I ordered my refrigerated case for my chocolates, but the only chocolate disp…

Started by Diane A Holland

6 Jul 18, 2013
Reply by Diane A Holland

Developing a Chocolate Line

Hey Everyone, I'm looking for advice on developing a chocolate line. Here are some basic questions running through my mind: 1) Other tha…

Started by Jeff Slaughter

7 Jul 17, 2013
Reply by Marcia Schuffman


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