Startup Central

Comment

Comment by Patti Humbert on January 14, 2011 at 11:14pm

Hey all~ I am a recent grad of the ecole chocolat professional chocolatier course.  I am currently working in a caterer's kitchen where I also do baking.  I plan to take the business plan for chocolatiers course this summer but I wanted to get some market research done before starting that.  I love this site and I have learned SO much from it.  I am trying to learn as much as I can about this business and it is great to hear from others who have been there, done that!

Comment by Kalena G on December 1, 2010 at 5:02pm

Hello Paul:

Have an open house at your house or at a hotel (whatever is afordable) and have samples, some games, and business cards/flyers. Send out a press release (prweb.com, if this is afordable to do) and try it.

Comment by Paul Mosca on October 1, 2010 at 10:00pm

Hi. I think when I joined this thread I skipped the introduce yourself part. So I'm revisiting my intro.

Two years ago I started Chocolate Seeds. I roast cocoa beans and cover them in dark chocolate. The catch is that I take the shell off the cocoa bean and keep them intact.

I am happy to share what I can. I'd love to get some feedback on go to market and sales techniques.

Cheers,
Paul

Comment by Robert Cabeca on August 24, 2010 at 12:52pm

Greetings! I have been making Chocolate products for over 20 years and have been in business on and off during that time. I am moving into a kitchen in a couple weeks and will be in full production mid september. I am going to be revamping everything, from logo and website to brand identity and custom transfers and boxes. This site has been a vast source of information and I am grateful for it as well as everyones willingness to share.

Please stop by my website www.robertschocolates.com

Best regards,
Robert

Comment by Leena Caligiure on August 23, 2010 at 7:27pm

Hello all! Glad to join this group, for Im not too new at making chocolates but just new to the full fledged business of it! Started in the chocolate industry 11 years ago. Took a break for some family time and started up again about 2 years ago in Florida. My lifesize chocolate footballs were in the 2009 Superbowl and we did all the chocolate centerpieces(with help from Norman Love Confections) for the 135th running of the Kentucky Derby.
Last October we opened our very first store front in a great location in Valrico, Florida. Everyday is a challenge filling orders, shelves, ordering ingredients, packaging, and not to mention juggling 3 kids! Its exhausting but it's my passion. My only complaint is that I dont have too much time to play. I love to work on new flavors and products but everything else keeps me too busy. We have a couple of part timers, but being a new small business( and not to mention a really slow summer) budget is always our main concern. Looking forward to a great fall season, putting out some unique hand crafted confections!

Comment by Dawn Swank on August 8, 2010 at 11:13am

Greetings to all my fellow chocophiles, especially the EcoleChocolat grads!!! I am in the process of setting up shop under the protection of the newly-minted cottage law here in Michigan in order to test market demand for quality, artisanal chocolates. I am presently looking for a way to use single origin chocolates in making my own "Girolle deco rolls" for use in chocolate tastings. I thing they will elevate the small amounts of chocolate optimally needed for a tasting into something elegant. Here's a link if you'd like a visual http://www.rainbowsugarcraft.co.uk/shop/Choco_Roll.htm
My dilemma is that when I pour the tempered chocolate into the pan and allow it to set up, it does not STAY tempered all the way through, I'm assuming due to the thickness. My apologies-I have a feeling I am asking for some very elementary advice. Thanks for your patience!!!!

Comment by Dirke on July 23, 2010 at 9:18pm

Hi Susan, I just go the Revolation 1 and it's been heaven for dipping, I have doubled if not almost tripled my production with just the one machine.

Comment by Frank Haberman on July 23, 2010 at 7:36pm

Hello to all the Chocolate Lover's out there!

www.bagsforgifts.com one of the largest sellers of Candy Foil would like to extend a very special offer to the members of The Chocolate Life site. We are offering Candy Bar Foil sheets at www.bagsforgifts.com at the lowest cost anywhere, in addition, if you order 5 packs of 100 sheets or more we will offer you USPS Priority Mail shipping for half off. That is 1/2 off the USPS price not some marked up price. Check out large selection of colors and designs. Be sure to include the coupon code found on each page of the Candy Bar Foils and to mention Chocolate Live in the comments section.

Thanks,
Frank

Comment by Susan Van Horn on July 23, 2010 at 5:56pm

Hello, Everyone! Hi, Juliana! I'm another recent Ecole Chocolat grad and have loved every minute of the learning curve! I am now seriously looking at purchasing my first machines to produce my chocolate truffles and have been on this site for awhile now. Trying to educate myself and not get paralyzed by all of the choices out there! Of course, my brain is now pinging with too much information so, I am just that. Paralyzed!

I've been having a lot of interest from caterers, restaurants and the general population for my goodies but, I am concerned with getting too ahead of myself and not being able to produce what is required. So, is there some happy medium regarding equipment purchasing? I don't want to turn around and have to purchase more equipment after my initial purchase but, I can't yet go the big ticket machines. Ideas anyone? Hilliards Little Dipper to start? Or....?

Comment by Ek Chuah on July 20, 2010 at 2:14pm

I'm studying to be a chocolatier and hope to open my own shop inside the next two years. I'm very excited to be apart of this forum!

• ‹ Previous
• 1
• …
• 9
• 10
• 11
• 12
• 13
• …
• 24
• Next ›
• Page