The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.

Location: Worldwide
Members: 628
Latest Activity: yesterday

Startup Central - Sponsored by Savage Bros

Since 1855 Savage Bros. has manufactured confectionery machinery. Their chocolate and candy making equipment are recognized worldwide for long lived quality and reliability. From these 19th century roots in the industry, Savage Bros. strives to meet its customers’ equipment needs with well designed and manufactured machinery. They specialize in taking new and growing businesses to the next level by streamlining their production process.

Quality chocolate is one of Savage Bros' passions, thus they offer a wide array of chocolate processing equipment for the artisan chocolatier — from chocolate melters and temperers to single mold filling workstations with depositors and built-in vibrators. And more!


Do you make great chocolates? Know everything there is to know about tempering chocolate and cooking the perfect caramel? Able to turn out thousands of finished chocolates without blinking any eye?


Does the thought of using Quickbooks or writing a business plan sends you screaming into the walk-in begging for mercy?

This group is for you. When you join, please introduce yourself to the group in a comment on this page. Yes, I know you have a profile page, but it would be great to have you add a few words about you and your business in the context of this group. If you have a website, feel free to post a link to it. Please don't post a link to your profile page, people can just click on your profile photo to visit that.

PS. Below is the full picture I used for the Group photo. It's a chocolate store/cafe in Mexico. Those are stone mills (the kind Taza uses) to the right of the guy with his back to you in the blue shirt and notice that they are selling beans. The stone mills suggest that this store is located in Oaxaca.

Discussion Forum

Sourcing cacao beans

Started by Landen Zernickow. Last reply by Joseph Meza yesterday. 2 Replies

Grinding & winnowing

Started by Beth Bromund. Last reply by Morten Jessen yesterday. 11 Replies

Sales Reps

Started by PHLChocolate. Last reply by Mark Allan on Monday. 1 Reply

Packaging PB Cups-Any suggestions?

Started by PHLChocolate on Monday. 0 Replies

Shared Journey

Started by David Senk. Last reply by David Senk on Monday. 117 Replies

Rotisserie Oven for Roasting

Started by Paul Picton. Last reply by Jack Meyer on Sunday. 15 Replies

Cutting jellies

Started by John Duxbury. Last reply by John Duxbury Jul 23. 2 Replies

making my own transfer sheets

Started by Shanta Reddy. Last reply by Michelle Jul 22. 1 Reply

Comment Wall

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You need to be a member of Startup Central to add comments!

Comment by Susan Van Horn on March 31, 2011 at 6:44pm
Hi, Stacy! Welcome aboard fellow Ecole person. You'll find lots of information here - and help.
Comment by Dawn-Marie Lambert on March 27, 2011 at 8:02pm

Welcome stacy! :)

Comment by Stacy Noland on March 27, 2011 at 5:14pm
Hello everyone, I am due to complete studies at Ecole Chocolat in a few weeks. Greatly looking forward continuing my journey in the chocolate world with you!
Comment by Dana Rebarchick on March 26, 2011 at 12:11pm
I am looking for bar molds?  Anyone have some advice on where to buy commercial grade bar molds?  I have ease finding all sorts of truffles and shapes but no bars :o(
Comment by Lourdes Paez on March 21, 2011 at 11:05pm

I would like some advice regarding online courses by Ecole Chocolat,  is there anyone who has taken their courses in this community?

would you recommend it?

Comment by Tegan Hagy on March 18, 2011 at 12:49pm

Hello!

I have a tiny bean to bar company based in Philadelphia (LoveBar) that started as an even smaller project with an artist friend of mine. We work to co-promote the visual art and artisan food worlds here in Philly, and as far as we know are the only bean to bar chocolate makers in this area. Looking forward to gathering & sharing learned wisdom on this site, as I hopefully build a stable & strong community based sustainable business.  SO glad to have found this online community!

 


Comment by Lauren Embree on February 13, 2011 at 1:50pm

Hello, new friends!  

My husband & I have been researching opening a handmade chocolate shop in our community.  We live in a good sized college town (around 75K, metro area 250K), where there are NO chocolate shops!  We are skilled amateurs with a ton of ideas & determination to create something new & notable in our area.  I'd love to connect with others on their journey! 

Comment by Huy Nguyen on February 10, 2011 at 5:55pm

Hello!

 

As with everyone else, I'm here on a journey to creating a wonderful and successful chocolate shop. I've been in the culinary industry for 8 years primarily baking cakes, truffles, and being a sushi chef. HAHA, I know that last profession is way out there but I learned the skill as a sushi chef about 5 years ago. It's a great way to make money and being in front by the bar lets me converse and socialize with potential clientele. I had initially went to culinary school just strictly for knowledge but I believe now is the time that I jump ships and do something that I have a passion for.

 

I'm planning on starting off by building my shop at home and expanding to a store front within a year's time. I'll be introducing to our community new flavors, exciting and complex flavors (hopefully they don't bite me) lol, and hopefully create a large footprint for years to come!

Comment by Mickey McDowell - CocoaVana on February 3, 2011 at 2:01pm

Ciao!


The adventure has begun. Hopefully with some practice, confidence, luck and cash (lots) I can create a sustainable business. With all the creative things that can be done with chocolate, I’m finding it hard to focus on a single business plan. The fun part is doing all the research (plenty of tastings). I anticipate the easiest part for me would be working with machines and equipment so I’m leaning towards the bean to bar concept.

sounds easy…

…did I mention luck and cash


Regards to all,
Mickey  

Comment by charley wheelock on January 27, 2011 at 11:14am

Hello,

I am a burgeoning chocolate maker in the Northwest. My wife and I have been running our Santha pretty much constantly for the past year. We are hoping to take it tot he next level and start a mini micro chocolate factory as soon as possible.  All we need is a huge pile of money and a space, a bunch of equipment, some marketing/branding, a web site and a source for beans!! 

Looking forward to taking this journey with you chocolate people.

 

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