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: 639
Latest Activity: 23 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

Do you patent new ideas with regards processes or new candy?

Started by Joe Camerlin. Last reply by Aldona Koppenhaver 23 hours ago. 2 Replies

Shared Journey

Started by David Senk. Last reply by Landen Zernickow on Monday. 124 Replies

NW Chocolate Festival in Seattle

Started by Piper Niemann Sep 9. 0 Replies

Wholesale chocolate themed items

Started by Jo-Ellen Fairbanks. Last reply by Dan Sundell Sep 7. 1 Reply

Old melangeur vs. modern wet grinder

Started by Andy Koller. Last reply by Andy Koller Sep 3. 2 Replies

wholesale cacao beans/nibs

Started by Lisa R. Last reply by Juan Pablo Buchert Sep 2. 33 Replies

Ball Mill For Chocolate

Started by Harald. Last reply by Mark Allan Sep 2. 24 Replies

Sourcing cacao beans

Started by Landen Zernickow. Last reply by Landen Zernickow Sep 1. 5 Replies

Grinding & winnowing

Started by Beth Bromund. Last reply by Landen Zernickow Aug 24. 13 Replies

Comment Wall


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

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.

Comment by Anelisa Lauri on December 15, 2013 at 4:22pm
Hello fellow chocolate lovers! I am also new to the chocolate industry but interested in meeting those starting chocolate businesses. I have a background in retail (former buyer at Fortune 500 company) now have an MBA in entrepreneurship and teach. Look forward to hearing about your experiences as I continue on my chocolate journey.
Comment by Harriet Esi Browne on December 9, 2013 at 1:37pm

Do you all have an suggestions on books to purchase regarding the chocolate business?



Comment by Harriet Esi Browne on December 9, 2013 at 12:10pm

Hello all,

I think this site is so amazing. I am about the beginning stages of learning the art of chocolate. I am thinking about asking my local chocolatier if I could serve as an apprentice in exchange of learning I could assist my chocolatier for free, cleaning, doing book keep whatever needed?


Comment by PHLChocolate on December 4, 2013 at 11:40pm


Just saw your post...dont know how to reply directly....JKV has a north american contact and he will email you the guide. Dont have info with me right now but you can find his email on the jkv website. good luck!

Comment by Dario M. Agesilao on November 25, 2013 at 3:12am

well, I still could not find wilton oil based coloring here, so I´m using an oil based dust coloring made here in Argentina.. but it´s supposed to be fine since it´s oil based.. 
and when tempering of the cocoa butter doesn´t fail, it shines very nice.. 

I even tried it with an airbrush, with not so good results.. and painting transfer sheets, with some mixed results.. 
but for painting transfers, I can´t get the colored cocoa butter to be color saturated enough.. 

any ideas? recomendations?
thanks :D

Comment by Kaydee Kreitlow on November 25, 2013 at 3:00am

What kind of food coloring? 

Comment by Dario M. Agesilao on November 25, 2013 at 2:43am

I´ve been playing a bit with cocoa butter and food coloring, to color my chocolates.. 
but from time to time, I get some bad taste.. I can´t figure out the problem.. is it posible that the cocoa butter is causing problems? 
should I do something special with it? 

Comment by Chocolate Lover on November 24, 2013 at 5:45pm

I am interested in learning more about what equipment would be best suited for chocolate cup filling, i.e. as in peanut butter cups? My interest is with other fillers but this would be the general idea.  Any insights and pointers would be appreciated. Thanks.


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