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Startup Central
Information
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: 489
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
Developing a Chocolate Line
Started by Jeff Slaughter. Last reply by D. O. Christian Rieger yesterday. 4 Replies 0 Likes
Sourcing
Started by PHLChocolate. Last reply by RUTH on Sunday. 12 Replies 0 Likes
Chocovision machine tempering question
Started by Geetha Panchapakesan. Last reply by Corey Meyer Jun 12. 5 Replies 0 Likes
Display Chocolates
Started by Dave W. Last reply by Aldona Koppenhaver Jun 11. 1 Reply 0 Likes
conch machine
Started by Choco. Last reply by ramya Jun 5. 3 Replies 0 Likes
Wholesale Bean Suppliers in the US?
Started by Brent Davis. Last reply by Katherine Botelho Jun 3. 34 Replies 0 Likes
Fastest way to cool chocolate
Started by Andrew Beasley. Last reply by Clay Gordon May 20. 4 Replies 0 Likes
Micro start up equipment - tempering machines
Started by Ann Wurden. Last reply by beth campbell May 20. 10 Replies 0 Likes
Chocolate Parties
Started by Andy Ciordia. Last reply by Andy Ciordia May 6. 5 Replies 0 Likes
Scale for Front of House Weighing
Started by Andy Ciordia. Last reply by Andy Ciordia May 6. 4 Replies 0 Likes
Comment Wall
Comment
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Comment by Paul Mosca on March 10, 2009 at 3:50pm -
Hi folks,
My name is Paul Mosca. I have been in business for one year and a couple of months. I make Chocolate Seeds. I am looking forward to this discussion. I have a lot to learn. But many people helped me on my journey. I am grateful to give back.
Cheers,
Paul
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Comment by Rae Stang on March 4, 2009 at 9:45pm -
oops- didn't realize I had posted that 1st post. Does anyone know where to buy a stone grinder like in the photo on this page (Mayerdomo Chocolate Shop in Oaxaca)?
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Comment by Rae Stang on March 4, 2009 at 9:34pm
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Hi Everyone. I started my chocolate business in upstate NY 3 years ago.
We specialize in small batch truffles with intense flavor profiles and really dark chocolates & panned nuts. We use organic and fair trade chocolate exclusively and organic nuts and fruits. I am very interested in getting into the bean to bar thing. I think this group is going to be an amazing resource and hopefully I can help others too.
My shop is www.luckychocolates.com if anyone wants to check it out.
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Comment by Rae Stang on March 4, 2009 at 9:29pm
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Hi Everyone. I have a chocolate shop in upstate New York, USA.
I want to get into making bean to bar chocolate. Right now we specialize in intense flavors and super dark chocolate and healthful chocolates using organic and fair trade chocolate and ingredients.
I think this group will be an incredible resource for finding everything from friendship, bean sources and equipment.
Thanks!
I love that I have found this group. It's lonely out here!
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Comment by David Ralston on March 4, 2009 at 9:06pm -
Hey group. Looking to start up a business in with my partner. He's attending the French Pastry School in Chicago. He's the talent . . . I'm just the money. Not much more to add now, since this is all new, but really glad to have found a group like this on the web.
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Comment by Andre Costa on January 15, 2009 at 11:30am -
Hi everyone!
My name is Andre Costa. I am Brazilian, but I've been living in New York City since 2001.
I am beginning my chocolate journey now! I am going to take my first chocolate course in February at the Institute of Culinary Education here in NYC. After that I want to take the online training at Ecole Chocolat. And after that, who knows what I will do? One thing for sure, there will be chocolate in it!
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Comment by Langdon Stevenson on January 7, 2009 at 10:50pm -
Welcome to the group Emily (in reply to your group message). I would be interested to hear your thoughts on socially responsible chocolate. It is an issue that my partner Samantha and I care about greatly, so always interested to hear what other people have to say about it.
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Comment by Langdon Stevenson on January 5, 2009 at 4:38pm
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Hi Kate, it's a common oversight so don't fret :-) Very interested to hear more about your plans for direct trade if you go that way. Can you tell us more about your aims (when your ready)?
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Comment by Kate Greene on January 5, 2009 at 4:29pm -
Oops, Langdon, thanks for asking. I meant fair-trade. But, as I'm doing more research, I may be thinking more along the lines of direct trade. I'll be able to articulate my ideas more clearly in the near future. (After I take that "proof read your comments before submitting them" course.)
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Comment by Langdon Stevenson on January 5, 2009 at 4:12pm
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Hi Kate, great to hear your plans and particularly your interest in sustainability and bean-to-bar chocolate manufactures. Did you mean free-trade, or fair trade?
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