The Chocolate Life

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Startup Central Discussions (269)

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How to store/transport/wrap finished chocolates

The kitchen I will be using tends to be kept pretty cool, AC on high because they bake. I plan to turn it down when I'm working but my thin…

Started by Kaydee Kreitlow

8 Dec 4, 2013
Reply by PHLChocolate

Recommended equipment for chocolate cup filling as in peanut butter and other viscous fillings

I am interested in learning about equipment that would be suitable for chocolate cup manufacturing., ie for mid size volume of confections…

Started by Chocolate Lover

2 Dec 4, 2013
Reply by PHLChocolate

Business plans

I'm starting to put together a business plan and I'm wondering what is key to include if I am NOT looking for funding. I've seen a lot of e…

Started by Jennifer

33 Dec 3, 2013
Reply by Jessica Osterday

Chocovision machine tempering question

I recently purchased a Chocovision Revolution Delta (I've been working with a Chocovision X3210 for over a year now) and have used it twice…

Started by Geetha Panchapakesan

10 Dec 2, 2013
Reply by Dave W

Cellophane Packaging Suggestions?

Hello all!  Does anyone have any suggestions or info on where I can get cellophane wrappers for chocolate bars? The kind that one uses to w…

Started by Renee Shuman

25 Nov 27, 2013
Reply by Dave Huston

I can answer most questions.

I am new to this forum but not new to the chocolate industry. Having patented some methods for making chocolates and molds to creating the…

Started by Grant

12 Nov 26, 2013
Reply by Anjali Gupta

What are 100% cocoa liquor wafers used for?

A friend of mine has a surplus of 100% chocolate liquor wafers and offered them to me for a good price. What are cocoa liquor wafers used f…

Started by Kaydee Kreitlow

1 Nov 25, 2013
Reply by Thomas Forbes

Custom packaging

I shopping around for prices on custom printed candy boxes. (for illustrious business plan). i was referred to mod pack, but the sample I g…

Started by Jennifer

15 Nov 22, 2013
Reply by Jennifer

Any tips for preventing sugar bloom?

Hello I am having issues with what I believe is sugar bloom. It usually appears within days after making the chocolate, but sometimes shows…

Started by Juliana Desmond

14 Nov 22, 2013
Reply by Jackie Jones

Complying with CA Food Safety Regulations

Hello everyone. I am starting up a Cacoa nib production business based in California.  We are aware that we need to be complete the Process…

Started by Galen Berkowitz

1 Nov 15, 2013
Reply by Kaydee Kreitlow

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