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: 628
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

Sourcing cacao beans

Started by Landen Zernickow. Last reply by Joseph Meza yesterday. 2 Replies

Grinding & winnowing

Started by Beth Bromund. Last reply by Morten Jessen yesterday. 11 Replies

Sales Reps

Started by PHLChocolate. Last reply by Mark Allan on Monday. 1 Reply

Packaging PB Cups-Any suggestions?

Started by PHLChocolate on Monday. 0 Replies

Shared Journey

Started by David Senk. Last reply by David Senk on Monday. 117 Replies

Rotisserie Oven for Roasting

Started by Paul Picton. Last reply by Jack Meyer on Sunday. 15 Replies

Cutting jellies

Started by John Duxbury. Last reply by John Duxbury Jul 23. 2 Replies

making my own transfer sheets

Started by Shanta Reddy. Last reply by Michelle Jul 22. 1 Reply

Comment Wall

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

Comment by Dragan on July 28, 2011 at 4:51am

Hi everyone! My name is Dragan Rajkovic, I am from Serbia (Europe) and I would like to start small -scale production of chocolate dipped pretzel rods. i would appreciate any suggestion and advice concerning small-scale/homemade chocolate tempering, melting, dipping, cooling, storing..

Thanks

Comment by Patrick Pineda on July 28, 2011 at 3:54am
Dragan kako si brate... mismo ovde u kaliforniu, bas mi se svidja tvoija idea. posalime message da vidim ako mogo ta te pomognem. jeli si u beogradu?
Comment by Andre Skibniewski on July 26, 2011 at 1:58pm

Hello everyone!. My name is Andre and I am very happy to join the group. Together with my Canadian partner I am planning to establish a small chocolate business (home made Belgian pralines). I am very new to the world of chocolate - completed one day semi-professional training - but I need a lot of help and advices. I am preparing my business plan - can anyone help me to make a list of equipment (might be second hand) good enough for a "vertical start up"? I live in the Netherlands, but the business will be in Poland. I am looking forward to your reactions. Best regards, Andre

Comment by Jayne Hoadley on July 16, 2011 at 4:46pm
My name is Jayne Hoadley and I have a new chocolate business.  Currently we are online and take our products to the community through tastings about town.  I am glad that this group is here so that I can ask some (or many) questions.  My website is www.jevelynconfections.com
Comment by Robert Rigo Kilonzo on July 7, 2011 at 6:53am
Hi all, I recently fancied myself a potential chocolatier and took up to creating a small business. My interests include yoga, cooking, reading, yoga, yoga, yoga .......... oh I forgot I already mentioned that... Yes, I love yoga. I am currently in the first trimester of establishing the chocolate candy business and even though I have been a member of this site for barely a week, I must say that the support I have received here is sterling.    Thank you all for making this so seamless for me and I hope we will get to know each other more as time goes.        God Bless.
Comment by Dione Costanzo on June 27, 2011 at 7:45pm

Has anyone used Bakon 123 melting trays for tempering and holding?  Looking for feedback on efficiency and accuracy.

Thanks!

Comment by Cathy Kuepfer on June 24, 2011 at 3:58pm
We use a Hilliard machine for all of our chocolate work. We use Peter's Chocolate. We have a lot of trouble, some days more than others, with the chocolate thickening as the day goes on. We turn the temperature up slowly as needed (starting at 89F.) Even at 91F. , somedays it gets too thick to work with properly. We do not have an easily climate controled area to work with. Is this our problem? What is the ideal temperature of the work area?  I think humidity might be a great part of our problem, but our area is very small, and heats up considerably with the two airconditioners used for the cooling tunnel, as well as the chocolate machine itself. I am trying to convince the owner that a dehumidifier would help, but he feels that this would only add more heat to the room. Any suggestions or comments would be greatly appreciated. I forgot to mention that we are in the centre of a stip mall and have no access to an outdoor wall in the area we dip.
Comment by Cathy Kuepfer on June 23, 2011 at 4:31pm
I have worked in a small chocolate store in Port Elgin for a number of years, with no one to really talk to about some of the intricacies of making chocolates. I wasn't sure where to go to find answers to some of my questions until I stumbled across this website.We are looking to expand and I have become production manager and am excited to get new ideas, as well as learn more about easier and better ways of doing things.
Comment by Adam Chandler on June 22, 2011 at 5:38pm
my partner and i are in the midst of opening a chocolate business in vancouver. we'll be making a variety of pralines, truffles, caramels and confections for the wholesale and retail markets. having recently acquired a raw warehouse facility to use for our production, we're currently stumbling through the design and permitting phase of the project. still finalizing our equipment selection, i look forward to sharing in this wonderful resource as we stumble along through these opening months.
Comment by Craig Boreth on May 26, 2011 at 4:28pm

Hey Everybody. 

 

I did a soft launch of my first chocolate line--Twice the Vice Spirited Chocolates--late last year, and I'm going to start full-on small-scale production in August in Santa Monica, CA.   

 

I'm making truffles potently infused with top-shelf liquor (different Scotches, tequilas, bourbons, etc.).  I'm really excited about a 9-piece box of White Russian chocolates I'm making with a Big Lebowski theme: The "Helluva Caucasian" Collection (featuring an image of The Dude on each chocolate, and packaging art by Lebowski Fest poster artist Bill Green).

 

Look forward to learning from everyone's experiences, and sharing my own. 

 

If anyone wants to check it out, my website is www.twicethevice.com

 

Cheers,

Craig

 

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