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.

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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.

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Comment by Langdon Stevenson on December 22, 2008 at 11:17pm
Hi Tom, it's nice to see someone planning ahead :-) I dare say that by the time you are ready to go you will have a very strong knowledge base to work from. We spent about two years in planning for Tava and putting the pieces together. I take it that you are considering a cafe style business of some sort, or is that still completely up in the air?
Comment by Tom on December 22, 2008 at 11:03pm
Hi Langdon, not much to tell of the project. I just got a job as a senior research chemist with a small pharma company (Bionomics) It is an awesome outfit and I can see myself spending 5 or so years with them. Besides we are planning to have another child. I am content with R&D and learning about chocolate with a view to a business of some sort in 5 years or so. There are some excellent businesses I have been watching such as Bittersweet Cafe in SF and Choklat in Canada - so many business models and ideas out there.
Comment by Tom on December 22, 2008 at 7:41pm
Awesome picture, thanks Clay, it is interesting to see the artwork on the walls now.
Comment by Langdon Stevenson on December 22, 2008 at 7:20pm
Nice image Clay. Thank you for posting the larger version.
Comment by Langdon Stevenson on December 22, 2008 at 7:14pm
Hi Tom, thanks for the support, it makes our day to hear that Tava has been able to help out. Looking forward to hearing more about your project.
Comment by Clay Gordon on December 22, 2008 at 7:01pm
Tom: If you click on the photo now, the original large version will open in a new tab or window (depending on how your browser it set up). It's 2200px wide so you should be able to click on it and enlarge it even more. ::Clay
Comment by Tom on December 22, 2008 at 6:10pm
Clay do you have a higher res pic of the Mexican chocolate shop. I'd really like to have a closer look at what is there.
Comment by Tom on December 22, 2008 at 5:55pm
I had a theory that to get what I wanted out of chocolate I had to go back to the raw product and make it myself. It was thanks to you and your bean importing and Tava bars that allowed me to prove that theory correct. Without your beans and John Nancy's site I wouldn't be in this. Thanks.
Comment by Langdon Stevenson on December 22, 2008 at 5:39pm
Welcome Tom. Nice to see another Aussie joining the group :-)
Comment by Tom on December 22, 2008 at 5:33pm
Hi, I am a part time entrepreneur always looking for my next business - successful enough to enable me to be a full time entrepreneur. I am just shutting down a skimboard importing business due to the 'financial crisis' actually due to the over inflated USD as that is where our boards come from. I am a hobbyist chocolate maker at the moment and my ideas for a business are only just forming as are my skills in chocolate making. I feel it is a long way off but it is going to be a delicious journey.
 

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