The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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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: 13 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

Sourcing cacao beans

Started by Landen Zernickow. Last reply by Joseph Meza 13 hours ago. 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

Comment

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Comment by Jonathan Edelson on March 17, 2014 at 5:57pm

Just a quick introduction.

I am located in Portland, Oregon, and have a chemistry and engineering background.  I have been making truffles at the hobby level for about 20years.  About 3 years ago I went down the route of getting a food processor licence and starting to sell chocolate.  I have made a number of my own chocolate tools, and might go down that route as I expand...but perhaps DIY doesn't really make sense.

I am trying to maintain a 'hobby that pays for itself' chocolate business, making various chocolate candies as a 're-melter'.  My goal is work on a large enough scale to be able to do serious experimentation with recipes, and also to maintain enough infrastructure to support kosher supervision and state licensing so that I can actually sell product.  The 'hobby that pays for itself' part of things is what makes the thought of DIY chocolate tools pretty reasonable.

Up to now I have been renting kitchen space 2x per month, but the kitchen that I am using is going away, so I am facing the need to expand a bit in order to maintain a viable operation.  So I guess I am back in a startup headspace.

I currently make chocolate 'bark', but want to get back into making truffles and enrobed pieces.  The 'bark' is not particularly interesting to me, and takes lots of work...but people like it.  For now I will only be making 'parve' products, which means no dairy involved.  That lets me hit both the kosher and vegan market.

My big question will be on options for enrobing, which will be in a separate discussion

Thanks
Jon

Comment by Kaydee Kreitlow on March 12, 2014 at 4:05pm

Dario, I suggest you start a discussion for feedback and comments on your logo, I think discussions get more feedback than comment wall posts :)

Comment by Dario M. Agesilao on March 12, 2014 at 3:35pm

well, I´m working on my brand.. it used to be Xoco when I only did it for fun.. but it´s not legally available here.. so now I´m testing names and logos.. can I get some feedback from you guys?? 

thanks!

Comment by Sue Siegal on March 9, 2014 at 12:04am

Hello to you all  

I am new to Chocolate Life, but have been making truffles since 2001 - to family and friends and later to clients and now I have taken steps to open my own business but at this time, have no storefront. I use certified kitchen (wish'd I had my own) and still working on website - professional pics being taken for website. So advice, comments are welcomed.  Thank you for listening. - Sue Siegal

Comment by Harald on February 25, 2014 at 7:46pm

I started making chocolates about a year ago and i am now in San Marcos, Guatemala and managed to import a small melanger here to experiment with the local criollo and ceremonial varieties.

Comment by Drew Pierson on February 25, 2014 at 1:17pm

I just joined and wanted to say hello everyone.  I recently became obsessed with the whole cacao thing and wanted to get into making some cacao bars of my own or finding a place to produce a line of my own until I can get a production site up and going!

Comment by Becky Alchemy on February 14, 2014 at 4:44pm

I'm researching the how to's on starting a Raw Chocolate Elixir lounge, very small, connected to/with a Yoga Studio. Very relaxed setting. Serving a few truffles and desserts, possibly. Focus on the Alchemy and sacred ceremonial aspects of the Cacao and that market niche. Getting the Chocolate Yoga going in that arena. Focus area is in Southwest US where Raw Cacao is very popular as is Yoga.

Comment by Karma Decker on January 29, 2014 at 1:26pm

I'm trying to learn all I can about living La Vida Cocoa before I take the leap into owning a shop.

Comment by Lindsay Clark on January 27, 2014 at 6:46pm

I've been perusing this site for years while working as a chocolatier for someone else.  I'm finally starting my own micro-trufflery at the local winter farmers market.  So far so good!  This group has thus far contained many great insights - I'm happy to swim with such experienced and/or experimental people!

Comment by Guilt Chocolate on January 16, 2014 at 12:01pm

Hi there… I can't believe it took me so long to become a member on here! Ive been seeing various posts come up from chocolate life in answer to a million things chocolate i google. Finally hopped on and here i am!

We are Guilt Chocolate. A newly registered company in Toronto, Canada. The journey looms ahead! And I'm excited.

 

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