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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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.

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Comment by Harriet Esi Browne on December 9, 2013 at 12:10pm

Hello all,

I think this site is so amazing. I am about the beginning stages of learning the art of chocolate. I am thinking about asking my local chocolatier if I could serve as an apprentice in exchange of learning I could assist my chocolatier for free, cleaning, doing book keep whatever needed?


Comment by PHLChocolate on December 4, 2013 at 11:40pm


Just saw your post...dont know how to reply directly....JKV has a north american contact and he will email you the guide. Dont have info with me right now but you can find his email on the jkv website. good luck!

Comment by Dario M. Agesilao on November 25, 2013 at 3:12am

well, I still could not find wilton oil based coloring here, so I´m using an oil based dust coloring made here in Argentina.. but it´s supposed to be fine since it´s oil based.. 
and when tempering of the cocoa butter doesn´t fail, it shines very nice.. 

I even tried it with an airbrush, with not so good results.. and painting transfer sheets, with some mixed results.. 
but for painting transfers, I can´t get the colored cocoa butter to be color saturated enough.. 

any ideas? recomendations?
thanks :D

Comment by Kaydee Kreitlow on November 25, 2013 at 3:00am

What kind of food coloring? 

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!


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