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.

Location: Worldwide
Members: 664
Latest Activity: 8 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

Comment Wall


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

Comment by Jack Meyer on October 29, 2014 at 11:59am

I have been dealing with high humidity and found that putting the molds with freshly poured bars in the frig. overnight seems to work for me. When I remove them I immediately put them in a tray with a fan blowing on them which prevents condensation from forming on the cold bars. I can then wrap them without any far so good. 

Comment by Andrea Vajda Nelson on October 29, 2014 at 11:48am

Thank you Jack for your input. I will try it! Is that what you do and it helped? According to the information I have gathered so far, chocolate in general doesn't like refrigeration. However, my product actually does need it because there is dairy in it. Which leads to my next dilemma :)

Comment by Jack Meyer on October 29, 2014 at 8:17am

Hi Andrea,

I am new to the business of making chocolate so I am not an expert but I had a similar problem. After the molds are filled, would it hurt your finished product to keep the molds in the refrigerator overnight. The chocolate may need more time to cool and contract. Might be worth trying.

Comment by Andrea Vajda Nelson on October 28, 2014 at 1:37pm

Hi everyone, I just joined this group and I am very excited to have found this site. I am brand new in chocolate making. (I am a freelance floral designer and artist.) After completing a beginning course, I started to make a chocolate covered farmers cheese product. First I enrobed the small bon bon shaped dairy product but the chocolate was too thick. Then I used the silicon molds and that was better and resulted in nice snappy and thinner chocolate. But still it wasn't satisfactory because quite a few of their top broke when pushed out of the mold. Then I tried with the polycarbonate molds. Now, I can't get them out of the molds for the life of me. the shell part stays in. Can you please give me advice? I don't know what I am doing wrong. When I poured the chocolate, the mold is quite warm, then I put it in the fridge for a while - that's what I read about it. But it doesn't work.

Thank you so much in advance!

Comment by Ray Blakney on October 9, 2014 at 5:04pm

Hello everybody.  I am new to the chocolate business (my background being business and IT/SEO).  I have partnered up with somebody in the Philippines - I am half-Filipino - who studied chocolate making in Ghent University in Belgium (actually first certified Chocolatier in the Philippines) to create the first Filipino Chocolate company making chocolates from local cacaos.  I am very happy to find this forum.  I know a lot about business management and ecommerce, but knew nothing about chocolates a few months ago.  I actually had to look up what a magnetic mold was just last week.

Thanks in advance for any assistance the experts here can give.

Comment by Maroun Milan on October 1, 2014 at 4:44pm
Dear sir im chocolate specialist and machine manufacturer any question you may need don't hesitate to ask
Comment by Eric Conceicao on October 1, 2014 at 2:24pm

Hello all!

I am from Portugal, and am very interested in producing pure chocolate on a small scale (possibly expanding to vend small quantities). I am excited to share my passion for chocolate with others. I am new to chocolate making, and am interested in learning the process of making excellent chocolate from raw cacao beans.

Comment by Rashmi Anand on September 29, 2014 at 7:07pm
Hello freinds. I am new to this group. I am planning to start making chocolates and would be needing guidance from the experts on this group. thank u all...
Comment by jhon on September 22, 2014 at 11:25am

Hello friends, I am new to chocolate. I manage an edible company in Boulder CO. We want to start making chocolate products soon and i know this is the place to be! hope everybody is having a good day.

Comment by Piper Niemann on August 12, 2014 at 10:57am

I source fine organic sustainably grown Matina Cocoa from Costa Rica.  I looking to work with bean-to-bar makers so they can make premium bars with the best beans at the best price. I love hearing about all the ways makers go about setting up their businesses and the brillian marketing.  This will be a vintage year, and I look forward to hearing about the awards that come from this years crop.


Members (664)


Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa :: @DiscoverChoc



© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service