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: 626
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.

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Comment by Ilana on December 20, 2008 at 2:31pm
Hi Jo!! Yes we will be in touch. Got the email just been busy. Sorry!
Comment by holycacao on December 20, 2008 at 1:40pm
Shalom y'all,
My name is Jo Zander and my startup company is called Holy Cacao Chocolate located in Israel. We are a very small artisan chocolate manufacture producing chocolate in my kitchen pantry currently. We are in the process of closing on a site and also building a lot of our own equipment. It's a slow process since to the best of my knowledge there are no other bean to bar maunfacturers in Israel and I am neck deep in applying for many licenses that seem to only exist for me. Currently I'm applying for an importer's license for cocoa (a lot of fun) and in the process I need to have a manufacturers license (which necessitates a health dept approved facility and warehouse).
In short, there are many hurdles besides financial, logistics, and actually selling the product. It would be nice if the gov't would help/encourage small businesses cut through the red tape instead of placing more up-just a rant though-I love the actual process of making chocolate and selling it (hopefully soon to Ilana!)
Comment by Debby on December 20, 2008 at 1:01pm
Hi everyone. I came to chocolate confections in a round about way. It began by becoming a beekeeper. I wanted to have a spot at the local farmer's market to sell the honey. Unfortunately, the bees did not cooperate this year and I had a spot with nothing to sell. I started making honey lollipops with bought honey and selling herbs out of my garden. Then one fateful Saturday, a woman stopped by and said, "Now, if you were selling chocolate, I'd be buying from you." I went home and did some research into making chocolate confections. Oh my, it was soooo much fun! I can't get enough. The flavors, the options, it boggles the mind. Anyway, as the market closed for the season, I brought my first truffle experiment out for a taste test. People loved what they were tasting. I made more truffles for the holiday craft fair circuit. They sold very well. And I was still having fun. Anyway, the end of this saga is that I want to bootstrap this into a full time business. I was searching for help making a business plan when I found this site. So, here I am. Hopefully, I can contribute as well as learn.
Comment by Ilana on December 20, 2008 at 12:35pm
Hello everyone. I have a very small home run business called "Ganache Chocolate" The URL is on my homepage if anyone is interested. I have a chocolate laboratory/kitchen. I don'tknow if Ican produce 1,000 chocolates in the blink of an eye, but I wouldn't be able to sell them all anyway!! I need to get a breakthrough order with a company/hotel etc as right now I only get individual orders and a few small monthly orders.
Comment by Andy Ciordia on December 17, 2008 at 11:20am
Forgot to introduce. Andy Ciordia, fellow choc-o-phile. One of my many hats is an owner in a family chocolate business, The Secret Chocolatier. If it has chocolate in it, we can do it. We serve the Charlotte, NC and surrounding area with great aspirations based off of natural traction and good numbers. Help in our growth is greatly appreciated. :D
Comment by Langdon Stevenson on December 17, 2008 at 2:54am
Hi John, welcome to the group. My guess is that you would probably be best off posting that question in the forum. At the least you are likely to have a lot more people see it.
Comment by John Ang on December 17, 2008 at 2:11am
Hi all, I'm John Ang from Malaysia. I've recently bought over a small business producing chocolate paste and I'd like to learn more about preserving the shelf life of my product. Am I in the correct discussion group?
Comment by Langdon Stevenson on December 16, 2008 at 7:07pm
Hi Donald, welcome to the group. Glad to hear that things are starting out well for you with Holy Kakow.
Comment by Donald Tyler on December 16, 2008 at 6:25pm
Howdy all I'm a partner at Holy Kakow (http://www.holykakow.com), A start-up in Portland Oregon. We make organic chocolate syrups and resale the cacao powders we use in their production. Once we get some momentum we plan to expand our product offerings including hot cocoa mixes, and possibly chocolate nut-butter spreads, and fruit and chocolate bars (more on the nutritional side opposed to a confection).

I'm the marketing, creative and customer care person. I also do the books, god i don't like quick books.

We're in our first months of business and it's going well. I'm here to offer advise and ask for it t the same time : )
Comment by Langdon Stevenson on December 15, 2008 at 5:14pm
Hi Anne, thanks for the welcome :-) Indispensable? That's the joy of small business. Ultimately we are all indispensable.
 

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