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: 627
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.

Discussion Forum

Sales Reps

Started by PHLChocolate. Last reply by Mark Allan yesterday. 1 Reply

Packaging PB Cups-Any suggestions?

Started by PHLChocolate yesterday. 0 Replies

Grinding & winnowing

Started by Beth Bromund. Last reply by Morten Jessen yesterday. 8 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


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

Comment by Leila Ellis on April 4, 2013 at 9:43pm

Hi.  I launched my chocolate confections business Marushka Chocolates in December.  I'm based in Portland, Oregon.  I sell mostly through my website and work out of a shared commissary kitchen.  I've gotten a really good initial response to my chocolates, and now I'm trying to figure out how to channel that into a sustainable year-round business.  I'd be interested to hear about people's wholesale experiences and how profitable that is or isn't for them. 

Comment by Thomas Snyder on April 1, 2013 at 4:50am

Hey! I'm Tom. I'm starting my own bean-to-bar business in Eastern Washington. Hoping to glean a lot of good information from this site!

Comment by PHLChocolate on March 30, 2013 at 2:23pm

Big thanks to Chris @ Cocoa Shak for giving me a tour of your space and taking time to chat. If you are ever in Chesire, CT be sure to check out this great chocolate shop! 

Comment by Melody Schmidt on March 8, 2013 at 10:06am

Hi All... I'm an advertising & marketing executive by day and started getting into chocolate-making about 2 years ago as a stress reliever. Now, I'm completely in love with everything chocolate - the creativity, process, etc. I mainly stay with all organic ingredients since I have a type 1 diabetic daughter. What started as a hobby has blossomed into something more with people actually ordering from me. So I'm here to learn how to work faster, streamline the process and expand the business from others who have been through it. As much as I loved the advertising biz, I would gladly give up Gucci for ganache!

Thanks! ~Melody

Comment by PHLChocolate on March 7, 2013 at 7:58pm

Hi all,

Because of my Kosher certification, my shop will be closed for Passover the week of March 25th(not the best timing as it is the week before Easter.) I decided to work out a little road trip and I am going to try visiting different chocolate shops within a 2 hour distance of Philadelphia(basically CT to DC.) I am planning on spending 2 days in NY/CT and 1-2 days in De-MD-DC.  If you would be interested, I'd love to stop in to your shop, maybe get a tour and swap stories.  I would absolutely be willing to return the favor if you are ever in Philadelphia. I am trying to expand my horizons and see what others are doing out there. Let me know if you are interested...I'd love to meet some of you in person.



Comment by Mark J Stone on February 18, 2013 at 7:21pm

Hi - I make gourmet popcorn.  I want to come out with a Dark chocolate drizzle on popcorn but I am not that good with chocolate ideas.  Do you have any - Looking for a WOW combination of Chocolate, Popcorn and ? If you have ideas and would like to submit them - I will provide a cash reward of $200.00 to the best recipe.  Email me at

Comment by Ryan Lawrence on February 12, 2013 at 5:41pm

Hello! I'm here because the economy has left me strapped and I'm looking for a new source on income. I'm certainly a novice when it comes to chocolate so I have plenty of questions. I've started a business plan and will need more information in order to see if the logistics of my planned operation will work and be profitable. Thanks for having me here!

Comment by Duncan Ellinwood on February 3, 2013 at 12:29pm

Hi Julie,

Here is a link to a previous discussion from the forum about shipping. Its full of all sorts of useful information


Comment by Julie Ehrentraut on January 25, 2013 at 8:30am

Can anyone give me some recommendations on how to ship chocolate?  Are there specifics months you ship and not ship?  Is there specific packaging that must be used or shipping turnaround time?  I am in NY and would like to start an on-line business but am not sure about shipping.  I do not want the chocolates to melt.  Any help would be greatly appreciated.

Comment by Brian Begun on January 25, 2013 at 1:59am

Hi All, 

       I'm in the early stages of starting a chocolate business.  Our emphasis will be on chocolate design.  We will have some exciting original designs and classic favorites all created by us.  :-)  We will start out primarily online, and I'll be working out of my house.  Eventually we hope to open a facility, increase our volume, and offer a premium brand of our own Bean to Bar chocolate.  We have a long way to go, but are really excited by our progress, and what lies ahead.  I'm looking forward to learning from others here, and sharing what I've learned along the way.


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