The Chocolate Life

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Startup Central Discussions (260)

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Felchlin Maracaibo

Hello,   I am expanding my business and am looking for some feedback on the Felchlin Maracaibo. If anyone has any thoughts I would love to…

Started by Cheryl Cook

1 Oct 13, 2011
Reply by Brian Pelletier

magnetic molds

I'm looking for a specific mold company "Whale" molds.  They have a 35mm-38mm oval wafer magnetic mold for transfers.  The mold is about 5m…

Started by Lynda Brent

2 Oct 11, 2011
Reply by Lynda Brent

Display Case Recommendations

Starting to do some price work on equipment and I haven't found any good recommendations for what style and manuf. of display cases best wo…

Started by Andy Ciordia

10 Oct 7, 2011
Reply by Nicole Gnutzman

Tracking System for production of chocolates

Hi everyone, Does anyone have any suggestions or examples of a tracking system they use in the event of a recall so you know which products…

Started by Dione Costanzo

3 Sep 5, 2011
Reply by Dione Costanzo

Custom moulds

I'm looking for a company that could make custom moulds for chocolates, both relief and three dimensional.  I'm sure there are some out the…

Started by Roberta Landgren

7 Aug 22, 2011
Reply by Shelley Fields

Market Research for 31133: Confectionery Mfg Purchased Choc.

I'm looking for some market research on our topical domain. Usually I can find a couple year old report but all I am finding are the curren…

Started by Andy Ciordia

8 Aug 22, 2011
Reply by Daniel Haran

how much square footage for a retail location?

Hi everyone I am evaluating options for setting up a  local retail location where I can resell various lines of chocolates as well as produ…

Started by Dione Costanzo

6 Aug 20, 2011
Reply by Dione Costanzo

chocolate exports

I run a little Company dealing in supplies of Diary products to quite a good number of supermarkets. I would like to have a distributorship…

Started by Michelle N.

0 Aug 20, 2011

The bean cleaning process

Hello, I'm a 'Newbie' here and I've found the information on the Chocolate Life extremely helpful.  What I'm a bit confused about is the cl…

Started by Nick Styles

1 Aug 10, 2011
Reply by Rodney Nikkels

Question on shelf life

Hi everyone! Hope all is well. I have a question on shelf life of ganache. Actually, a few. :-) 1. Do you all use glucose syrup, invert sug…

Started by Krista

4 Aug 3, 2011
Reply by Dale Anderson

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