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.

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Members: 659
Latest Activity: 3 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

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Started by Dale Anderson. Last reply by Dale Anderson 3 hours ago. 3 Replies

Rotisserie Oven for Roasting

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Sourcing Cacao Beans - Small Scale

Started by Eric Conceicao. Last reply by Eric Conceicao Oct 13. 5 Replies

Wholesale chocolate themed items

Started by Jo-Ellen Fairbanks. Last reply by PHLChocolate Oct 2. 2 Replies

Shared Journey

Started by David Senk. Last reply by David Senk Sep 28. 127 Replies

Comment Wall


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

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.

Comment by Lisa N on January 24, 2013 at 3:00pm

I'm interested in finding an "envelope" in which to package chocolate bars. Not interested in the pour-n-pack variety. Any ideas out there?

Comment by Steven J on January 24, 2013 at 11:45am

Mod Pack isn't bad either.

Comment by Marc Laucks on January 24, 2013 at 11:12am

Hi Ann,

I've found Nashville Wraps to be very helpful and nice to deal with. If you're thinking about more of a custom box, I might be able to make some recommendations depending upon the size you need. We can "gang run" boxes for multiple buyers on the same press sheet saving everyone a lot of money over "going it alone". Minimums in this case usually start at 1000 press sheets.

Comment by Diane A Holland on January 24, 2013 at 7:39am

HI Ann,

Nashville Wraps has a great selection. The minimums aren't too bad on some of the styles. Box & Wrap has huge minimums and are not always a better price.

Sales and discontinued items are usually a good bet.

Comment by DENNIS DUFFY on January 23, 2013 at 7:32pm



Anyone in the Denver area, I have a complete commercial setup fro producing candy and chocolates;

Hilliard’s Jumbo coater w 6inch belt, Hilliard’s hand coater w 4 inch belt, Revolation 3210, Savage electric all in one cooker, Savage gas cooker, Groen steam jacketed cooker with mixer for fudge, 3 x 6 marble slab table, Oliver lid sealers, heat shrinkable packing, molds, trays, etc . etc.

I am going to switch to importing and selling cacao (chocolate) beans, nibs and processed cocoa mass. Rather than sell this stuff as it will probably come in handy would like to meet someone interested in production chocolates or similar project or experienced chocolatier in Denver area who could utilize it, maybe I would sell it as I will need capital

Comment by Diane A Holland on January 23, 2013 at 3:21pm

Hi Everyone,

I am in the process of looking for a space for my chocolate business. I am busily drafting business plans and crunching numbers to see if I can actually do this!

I am a professional pastry chef and chocolatier that desperately wants to get out on my own. To everyone before me, thanks for inspiration!

I have a question. How do you find a wholesale food distributor?


Comment by Patty Pieper on January 18, 2013 at 7:32pm

Hi Everybody,

I live in Tennessee, and am on the first legs of my Chocolate Adventure.  I spent 20 years in Chemistry/Electronics/Software, and although Chocolate (and small business) is a little scary to me at present - this site is bringing the anxiety down (or up?) for me.  My love of beautiful, fresh, and tasty bites will make it all worthwhile.  I currently have a Rev Delta that I have been practicing with at home, and am lining up a kitchen to work out of full time.  I look forward to chatting with the group in the future.

Comment by Dale Anderson on January 3, 2013 at 2:44pm

Ben, I'm using 3 REV Deltas (basically the same as the x3210, but with an "extended temper mode") and have been very happy with them. They have been running daily for two years, and have been mechanically reliable and keep the chocolate in good temper. Chocovision has been responsive and helpful when things have come up (a loose drive chain for instance--which they talked me through tightening up). Good luck with your business expansion!

Comment by Ben Rasmussen on January 3, 2013 at 2:11pm

Steven: Nope, I've been very happy with it. I use it with the holey baffle to be able to temper larger batches. Of course, I'd love something with a metered pump, but they're a lot more expensive.


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