Startup Central

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Comment by Ann Wurden on January 23, 2013 at 11:11pm

Just joined the group. Wondering about suggestions for purchasing boxes 

Comment by DENNIS DUFFY on January 23, 2013 at 7:32pm

 

Hi

Anyone in the Denver area, I have a complete commercial setup fro producing candy and chocolates;

Hilliard’s Jumbo coater w 6inch belt, Hilliard’s hand coater w 4 inch belt, Revolation 3210, Savage electric all in one cooker, Savage gas cooker, Groen steam jacketed cooker with mixer for fudge, 3 x 6 marble slab table, Oliver lid sealers, heat shrinkable packing, molds, trays, etc . etc.

I am going to switch to importing and selling cacao (chocolate) beans, nibs and processed cocoa mass. Rather than sell this stuff as it will probably come in handy would like to meet someone interested in production chocolates or similar project or experienced chocolatier in Denver area who could utilize it, maybe I would sell it as I will need capital

Comment by Diane A Holland on January 23, 2013 at 3:21pm

Hi Everyone,

I am in the process of looking for a space for my chocolate business. I am busily drafting business plans and crunching numbers to see if I can actually do this!

I am a professional pastry chef and chocolatier that desperately wants to get out on my own. To everyone before me, thanks for inspiration!

I have a question. How do you find a wholesale food distributor?

Thanks

Comment by Patty Pieper on January 18, 2013 at 7:32pm

Hi Everybody,

I live in Tennessee, and am on the first legs of my Chocolate Adventure.  I spent 20 years in Chemistry/Electronics/Software, and although Chocolate (and small business) is a little scary to me at present - this site is bringing the anxiety down (or up?) for me.  My love of beautiful, fresh, and tasty bites will make it all worthwhile.  I currently have a Rev Delta that I have been practicing with at home, and am lining up a kitchen to work out of full time.  I look forward to chatting with the group in the future.

Comment by Dale Anderson on January 3, 2013 at 2:44pm

Ben, I'm using 3 REV Deltas (basically the same as the x3210, but with an "extended temper mode") and have been very happy with them. They have been running daily for two years, and have been mechanically reliable and keep the chocolate in good temper. Chocovision has been responsive and helpful when things have come up (a loose drive chain for instance--which they talked me through tightening up). Good luck with your business expansion!

Comment by Ben Rasmussen on January 3, 2013 at 2:11pm

Steven: Nope, I've been very happy with it. I use it with the holey baffle to be able to temper larger batches. Of course, I'd love something with a metered pump, but they're a lot more expensive.

Comment by Steven J on January 3, 2013 at 1:19pm

Ben, I was thinking of getting that same machine. Any regrets??? Thoughts? Suggestions................

Comment by Ben Rasmussen on January 3, 2013 at 12:47pm

Esther: I have a Rev x3210 and haven't had any problems getting chocolate tempered.

Comment by Esther L. Greenberger on December 31, 2012 at 11:31pm

I appreciate your letting me join this site. I have been making chocolates at home for many years with the Sinsation. I love creating beautiful chocolates and selling them to friends. I am ready to expand my small business and I am considering purchasing the Revalation x3210. I have heard that there is a problem getting a perfect temper. Does anyone have a comment about that?

Comment by Olivier L on December 18, 2012 at 8:16am

Hi everyone,

My name is Olivier, I am Swiss and I am starting my own "chocolateria" in Santiago (Chile) early next year. My background is a mix of chemistry, IT and business consulting. I decided to realize a dream by becoming a chocolatier a few months ago. Now I am almost there. I'm hoping to share experiences with other cocoa lovers. Pleasure being here :)

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