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: 649
Latest Activity: 11 minutes ago

Startup Central

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

Shared Journey

Started by David Senk. Last reply by David Senk on Sunday. 127 Replies

wholesale cacao beans/nibs

Started by Lisa R. Last reply by Valadi Krishnan Jaganathan Sep 24. 33 Replies

NW Chocolate Festival in Seattle

Started by Piper Niemann Sep 9. 0 Replies

Wholesale chocolate themed items

Started by Jo-Ellen Fairbanks. Last reply by Dan Sundell Sep 7. 1 Reply

Old melangeur vs. modern wet grinder

Started by Andy Koller. Last reply by Andy Koller Sep 3. 2 Replies

Comment Wall

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Comment by Juliana Bounds on May 4, 2010 at 12:40am
From past posts to the latest one, if I counted this right, I am the third Brazilian to join the group. Love these ideas, love the discussions. I have been making chocolates for a while -- especially truffles and bonbons -- trying to mix much of what I learned in Brazil, and keeping my fondest memories alive. It seems like that will be my path as I try to take thsi chocolate business a little further (or a lot. I'd prefer a lot!).

Any way, I figured I wanted to cook and share my culture. Chocolate is my medium. And yes, I live in American now (in Oregon, actually). Thank you all for the comments and generosity in sharing your experiences. I have learned a lot, and I am sure, will learn even more.
Comment by Frank Haberman on May 1, 2010 at 11:17pm
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You will find we have over 30 colors and or designs to fill almost any need. They are available in Candy Bar Size, 3" x 3" , also 4" x 4" and 5" x5" squares. We supply chocolate makers from all over the world. Best of all, you can order as little as 100 sheets with no small order fee. Most oders are shipped the same day. Our Foils are made in the U.S.A. and approved by the FDA, so need to worry about unknown chemicals or dyes.

Drop by the our web sites to see all the beautiful colors and designs or send an email to frank@bagsforgifts.com
Comment by Mike Flynn on April 27, 2010 at 11:01am
Hi everyone,
I've just Graduated from the Ecole Chocolate January course so now am looking into starting my own business. I'm located in Ireland and we apparently) are one of the biggest consumers of chocolate in Europe - hopefully good for me :-)

Looking forward to following this group and picking up good ideas. i've never run my own business and its quite daunting looking at all i have to try and learn so i'll greatfully accept any advice and comments.

Mike
Comment by Dave Elliott on April 21, 2010 at 9:25am
call me the consummate neophyte. I've turned out one batch of homemade chocolate and have never worked in the for-profit sector. But I love an adventure and my research to launch a chocolate start-up is starting to pick up some steam. I'm really excited to find this vibrant community of knowledge.

PS Clay, that's the main Mayordomo shop on the corner of Minas and 20 de noviembre in Oaxaca.
Comment by Sirius Chocolate on April 15, 2010 at 7:47am
Greetings,

Sirius Alchemy here with Sirius Chocolate. Ive been totally engrossed (obsessed) with the startup for my concept brand for many moons, and now after much adieu, spring is on the way ans seeds are sprouting!

Sirius Chocolate is hand-made in small batches in Northern California, USA. I got into chocolate from the particular vantage of raw foods, with an emphasis on superfoods (human nutrition) and herbalism (ethnobotony..), which inevitably led me into fine culinary, business, and all that comes with both.

Now my interests extend to heirloom/wild/rare cacao variants, terrior, production techniques... I am particularly interested in the science of passion, studies on the effects of processing on aspects such as health-benefits and flavor (ex: fermented beans are several times more psychoactive than unfermented, yet roasting deteriorates Phenethylamine...), and in the possibility of preserving ecological diversity through chocolate!

As an artist, I place a greater importance on process than product, and seek the most expansive view possible as to how all things inter-relate, socially, economically, and ecologically.

Thus, my short-term focus is to create an outlet to market what Im up to, thus I am investing my attention in the business end of things, and in branding. However, in the long-term I plan to "bring it all together", coupling life-style marketing with conscious sustainability.

This, at least, is my dream.
Comment by Young Yang on April 5, 2010 at 2:16pm
Hello, my wife and I have recently opened a chocolate shop in San Antonio, TX. Choicolate (my wife is the one who creates and makes chocolates and her last name is "choi"). www.choicolate.com The website is still under construction behind scenes. I have tons of questions and need advices and at the same time I hope to be helps for other members.
Comment by Danielle on March 30, 2010 at 12:30am
Hi: I started studying chocolate a couple of years ago. I wanted to learn how to dip my homemade caramels and sell them. This started my adventure into confections and now I am studying to be a confectioner. I have been to classes at the Chocolate Academy in Chicago, as well as taken classes from an independent chocolatier. I have taken a chocolatier class online and am now in the middle of reading Minifie's book "Chocolate, Cocoa and Confections." I hope to be open with my own business online in 6 months, starting with caramels and eventually branching into chocolate truffles.
Comment by Howard Roth on March 19, 2010 at 3:36pm
Hi all. I'm joining from Chicago. My son and I (he's graduating high school this year) have made chocolate together since 2006 and are now interested in taking this hobby to a new level. By the way, I've been in that chocolate shop in Oaxaca (pictured at the top of this group) and it was the inspiration for me to come home and try to make chocolate myself.
Comment by Patricia D. on March 8, 2010 at 12:59am
Hello:
I am a Chilean resident in San Francisco and I am in the stage of testing a product. I am looking forward to learn more about chocolate. If there are classes in the city or nearby I would appreciate the information. This is a great community and I have been learning a lot just from reading your posts. Thanks!
Comment by Shelley Fields on March 3, 2010 at 12:46am
Will do, thanks for the suggestion!
 

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