The Chocolate Life

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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: 599
Latest Activity: 19 hours ago

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

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Started by Kaydee Kreitlow. Last reply by matt black 19 hours ago. 7 Replies

Dehumidifying nibs

Started by Freddo yesterday. 0 Replies

New working place plan

Started by ALEX. Last reply by Giuseppe on Wednesday. 15 Replies

selling chocolates

Started by Deborah. Last reply by Deborah on Monday. 2 Replies

The chocolate business

Started by Vinh S. Last reply by Clay Gordon on Monday. 11 Replies

Moving From Home To Store

Started by Pooja Seth. Last reply by Anjali Gupta Apr 10. 1 Reply

Shared Journey

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Low end enrobing options

Started by Jonathan Edelson. Last reply by Daniel Herskovic Mar 29. 2 Replies

Comment Wall

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Comment by Patty Pieper on January 18, 2013 at 7:32pm

Hi Everybody,

I live in Tennessee, and am on the first legs of my Chocolate Adventure.  I spent 20 years in Chemistry/Electronics/Software, and although Chocolate (and small business) is a little scary to me at present - this site is bringing the anxiety down (or up?) for me.  My love of beautiful, fresh, and tasty bites will make it all worthwhile.  I currently have a Rev Delta that I have been practicing with at home, and am lining up a kitchen to work out of full time.  I look forward to chatting with the group in the future.

Comment by Dale Anderson on January 3, 2013 at 2:44pm

Ben, I'm using 3 REV Deltas (basically the same as the x3210, but with an "extended temper mode") and have been very happy with them. They have been running daily for two years, and have been mechanically reliable and keep the chocolate in good temper. Chocovision has been responsive and helpful when things have come up (a loose drive chain for instance--which they talked me through tightening up). Good luck with your business expansion!

Comment by Ben Rasmussen on January 3, 2013 at 2:11pm

Steven: Nope, I've been very happy with it. I use it with the holey baffle to be able to temper larger batches. Of course, I'd love something with a metered pump, but they're a lot more expensive.

Comment by Steven J on January 3, 2013 at 1:19pm

Ben, I was thinking of getting that same machine. Any regrets??? Thoughts? Suggestions................

Comment by Ben Rasmussen on January 3, 2013 at 12:47pm

Esther: I have a Rev x3210 and haven't had any problems getting chocolate tempered.

Comment by Esther L. Greenberger on December 31, 2012 at 11:31pm

I appreciate your letting me join this site. I have been making chocolates at home for many years with the Sinsation. I love creating beautiful chocolates and selling them to friends. I am ready to expand my small business and I am considering purchasing the Revalation x3210. I have heard that there is a problem getting a perfect temper. Does anyone have a comment about that?

Comment by Olivier L on December 18, 2012 at 8:16am

Hi everyone,

My name is Olivier, I am Swiss and I am starting my own "chocolateria" in Santiago (Chile) early next year. My background is a mix of chemistry, IT and business consulting. I decided to realize a dream by becoming a chocolatier a few months ago. Now I am almost there. I'm hoping to share experiences with other cocoa lovers. Pleasure being here :)

Comment by Serena ML on December 8, 2012 at 10:38am

Hello All! My name is Serena and I live in the Washington DC Metropolitan area. I have been contemplating starting a artisan chocolate company and now am finally truly exploring my options.

Comment by Emma Schultz on November 28, 2012 at 7:42am

Hello everyone!


My name is Emma and I live in the tippy top of northern Maine. I am in the beginning stages of creating a bean to bar company, Antler Chocolate. I've been on the verge of purchasing my equipment for some time now - I need to just take the plunge and do it. Cheers!

Comment by Jennifer Cooper on October 9, 2012 at 8:49am

Hello. My name is Jennifer. I have been making chocolates and confections for over 5 years now. I am hoping to open up a chocolate shop early next year called BabyGurl's Candy. I found this group at the perfect time and cannot wait to see how it will help me with my chocolate journey.

 

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