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: 658
Latest Activity: 18 hours 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

Rotisserie Oven for Roasting

Started by Paul Picton. Last reply by Delcour Thomas on Friday. 16 Replies

Sourcing Cacao Beans - Small Scale

Started by Eric Conceicao. Last reply by Eric Conceicao Oct 13. 5 Replies

Wholesale chocolate themed items

Started by Jo-Ellen Fairbanks. Last reply by PHLChocolate Oct 2. 2 Replies

Shared Journey

Started by David Senk. Last reply by David Senk Sep 28. 127 Replies

wholesale cacao beans/nibs

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

Comment Wall

Comment

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Comment by Linda Johnson on July 21, 2014 at 5:59pm

Hello!  I am new to the chocolate world and Chocolate Life, I am starting an online chocolate business with the goal of having a shop this coming January.  I'm still working on my website, it should be up in a couple of weeks.  Everything is a learning experience for me...this week I'm learning about true food photographers.  Since I don't have a shop it's important my photos say "bite me."  I've learned so much from Chocolate Life so far, it's my first Go To place whenever I have a question:  such as the best way to ship chocolate in the summer.  I learned that one after I received two boxes of "chocolate soup".  I said "Yikes" I would NEVER want this to happen to chocolate I've shipped.  Everything is a learning experience!  Looking forward.  -Linda Johnson

Comment by Milford Dennison on July 1, 2014 at 3:39pm
The best place to buy quality bean in small quantities is chocolate alchemy. Com he has a good varity and good prices
Comment by Dario M. Agesilao on June 1, 2014 at 1:28pm

Comment by Sue Siegal on May 12, 2014 at 3:18pm

Thank you for sharing  the info on the Savage table - most informative - 

Sue

Comment by Brittany on April 14, 2014 at 4:51pm

Hi! I've been obsessed with finding the nutrition in chocolate and that has led me into the whole world of cacao. It began as a hobby and now I'd like to turn chocolate into my career. I'm experimenting with bean-to-bar methods and plan to visit some cacao farms soon. Excited to connect with all the experts in this group! 

Comment by David Menkes on April 10, 2014 at 1:13pm

Hello, I started a chocolate blog a while back called Little Brown Squares and recently attended Madre's Cacao Bootcamp and am taking the plunge into making my own bean to bar chocolate! I'm starting very, very small and still experimenting a lot, and am very focused on growing and fermentation techniques in addition to the myriad of issues turning raw cacao into bars. I'm going to be traveling to Guatemala next week to check out several farms, including one an old friend took over called Izabal Agroforest, and will be traveling to the Dominican Republic after that to meet with CONACADO and other co-ops there. I'm really looking forward to getting things off the ground in a small yet meaningful way.

Comment by Annuschka on March 20, 2014 at 5:00pm

So my day has come :) I thought after months of lurking I'm going to say 'hi'. So... Hi! I am based in Poland and been making chocolates for fun or as gifts to friends for 4 yrs now.  I thought of taking it to the next level and open my own thing. Finally after almost 2 yrs of preparations I am ready to take off and as the big day will be becoming sooner and sooner I am hoping to be seeing you here more and more often.

Comment by Jonathan Edelson on March 17, 2014 at 5:57pm

Just a quick introduction.

I am located in Portland, Oregon, and have a chemistry and engineering background.  I have been making truffles at the hobby level for about 20years.  About 3 years ago I went down the route of getting a food processor licence and starting to sell chocolate.  I have made a number of my own chocolate tools, and might go down that route as I expand...but perhaps DIY doesn't really make sense.

I am trying to maintain a 'hobby that pays for itself' chocolate business, making various chocolate candies as a 're-melter'.  My goal is work on a large enough scale to be able to do serious experimentation with recipes, and also to maintain enough infrastructure to support kosher supervision and state licensing so that I can actually sell product.  The 'hobby that pays for itself' part of things is what makes the thought of DIY chocolate tools pretty reasonable.

Up to now I have been renting kitchen space 2x per month, but the kitchen that I am using is going away, so I am facing the need to expand a bit in order to maintain a viable operation.  So I guess I am back in a startup headspace.

I currently make chocolate 'bark', but want to get back into making truffles and enrobed pieces.  The 'bark' is not particularly interesting to me, and takes lots of work...but people like it.  For now I will only be making 'parve' products, which means no dairy involved.  That lets me hit both the kosher and vegan market.

My big question will be on options for enrobing, which will be in a separate discussion

Thanks
Jon

Comment by Kaydee Kreitlow on March 12, 2014 at 4:05pm

Dario, I suggest you start a discussion for feedback and comments on your logo, I think discussions get more feedback than comment wall posts :)

Comment by Dario M. Agesilao on March 12, 2014 at 3:35pm

well, I´m working on my brand.. it used to be Xoco when I only did it for fun.. but it´s not legally available here.. so now I´m testing names and logos.. can I get some feedback from you guys?? 

thanks!

 

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