The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!


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.

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Members: 663
Latest Activity: 9 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

Chocolate Grating

Started by Dale Anderson. Last reply by Liz Nov 6. 6 Replies

Rotisserie Oven for Roasting

Started by Paul Picton. Last reply by Delcour Thomas Oct 17. 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

Comment Wall


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

Comment by Dario M. Agesilao on November 25, 2013 at 2:43am

I´ve been playing a bit with cocoa butter and food coloring, to color my chocolates.. 
but from time to time, I get some bad taste.. I can´t figure out the problem.. is it posible that the cocoa butter is causing problems? 
should I do something special with it? 

Comment by Chocolate Lover on November 24, 2013 at 5:45pm

I am interested in learning more about what equipment would be best suited for chocolate cup filling, i.e. as in peanut butter cups? My interest is with other fillers but this would be the general idea.  Any insights and pointers would be appreciated. Thanks.

Comment by Cindy Soto on November 4, 2013 at 4:48pm

Hi everyone,

I am new to the chocolate business.  I own a company called Sweet Servings we design candy & dessert stations .  I just got into making chocolate party favors about 2 months ago.  I must tell you I love it. I do need some pointers as to where to find the products I am interested. I saw this chocolate printer.  It prints on chocolate lollipops. Its so much money so I bought my own edible printer that I hope will do the same thing. What is your take on it?  Also I am in the hunt for the clamshell packaging for the lollipops and the business card holders. I found the location outside of the US but shipping is going to kill me.  Anyone have any US wholesalers that you can point me in the direction of?


Also any wholesale companies besides the ones like CK products, Lucks etc..

Thank you for you time and I hope to gain great knowledge on this site



Comment by Trish Gowans on October 11, 2013 at 1:17pm

Hi all, I have purchased a used JKV30 machine but it came with no instructions.  Does anyone have instructions for this machine that they can scan and e'mail me?

Comment by Jscrown on October 10, 2013 at 9:12am

hey Yall! i am just starting to produce in our store and we were told by pros that using a wheel tempering machine for callebaut was not a good idea because it makes the chocolate very thick. any thoughts on this? Thanks! you can email me @

Comment by Beth Bromund on September 22, 2013 at 8:18pm

Could someone tell me how to temper raw cocoa butter?  I would like to use it for coloring in my molds, but I haven't been able to find out what temperatures to bring it to, or if it's even possible.  Thanks!

Comment by Deborah on September 16, 2013 at 4:54am

Thankyou so much Andal, I have emailed you



Comment by Andal Balu on September 15, 2013 at 11:21pm

I have a slide presentation that we typically use when we give seminars on bean-to-bar that I can share with you.  Please email me your contact information to

Andal Balu

Comment by Deborah on September 15, 2013 at 10:09pm

Hi from northern NSW! (hello fudge 'n stuff!).

I make and sell my chocolates at local farmer's markets and am venturing into agricultural shows now! Hitting the big time :)

This weekend I'll be doing a little chocolate tasting at a really small town show.  I thought I'd talk a bit about how raw cacao choccies are made and explain bean to bar etc  I will give out some samples of my chocolate but I will not be set up to do demos. This will serve as a run through for a bigger show I will do a choc making demo next month.

Any hints on other things I could do/say that would be interesting to a choc loving crowd?



Comment by Gabor Borjan on September 14, 2013 at 1:59am


I started making chocolate bonbons at home, and gave all of them to friends and the family as gifts.

The typical amount of chocolate an average hobby chocolate maker intends to process is between 200 grms and 1500 grms.. usually 200-500 grms.

  Available tempering appliances are designed to process kilograms of chocolate at a time, so they're not suitable for small amounts. The cost is also prohibitive, from USD 1000 to several thousands of dollars for a tempering machine.

Then came the idea: a small, easy- to- operate appliance with automatic temperature control that won't cost a fortune but able to make even small amounts of chocolates. I designed a small appliance from steel, and used a standard GN /GastroNorm/ form factor stainless steel pot as a melting pot.

Now i would like to start the manufacturing of these devices, if KickStarter will accept the project.


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