"Go to the Patent website like Dan said, but I think you're looking at a big headache that isn't really worth it, besides the costs. Most chocolatiers will share information and advice with others when asked (without divulging their recipes…"
"If you build a separate kitchen structure will you be able to build it according to cottage industry standards, or will you have to build it according to commercial kitchen standards? I think it will make a big difference in not only figuring the…"
"I am in Oregon also. To certify your home kitchen from what I understand, NO PETS ALLOWED in the same building unless you can shut the kitchen off from the rest of the dwelling. Check with your county inspector and/or FDA. I'm over here in…"
"I also am a graduate of Ecole Chocolat. Please don't discount them because they are online. They teach much more than tempering chocolate. You also learn about the history of chocolate, flavors, developing your recipes, laying out your…"
"Would love to see a picture of the molds, they sound interesting. If you know somebody that is mechanically-inclined, maybe they could build you a small spinning machine for them. If you have a shop with a window, what a great attention-getter. If…"
"There is a company called Custom Sweets based out of Snowflake, AZ that may be able to help. They make custom molds at a reasonable price. I haven't ordered from them yet but I will be ordering their bulldog candy bar mold (not the 8 pound one)…"
"I did some experimenting with a silicone mold I purchased to make carmel centers. I put tempered white chocolate in them twice, no shine either time. So I believe the shine issue has to do with it being a silicone mold. If you use polycarbonate…"
"I had gotten these mats from Country Kitchen Sweet Art out of Fort Wayne, IN. They fit on a full sheet pan, the squares measure 1 1/2 x 1 1/2 and are about 1/16 thick. The chocolate looks like tiles. It makes 96 "tiles" at a time. It only…"
"Try GlerupRevere. I'm just starting out and have been checking out packaging. So far, I will probably be ordering most of my packaging thru them. They are great about sending samples, they also offer hot stamping."
"I have taken the chocolatier class thru Ecole Chocolate. It is done online, the course has great flexibility (it's only 3 months long), and it's available to people all around the world. I learned soooooo much stuff because my goal is for…"
Watching my mom (when I was little) coating homemade candy one at a time with an old-fashion hat pin. I made her recipes for the first time while taking my chocolatier course (they hadn't been made since she passed away in '87). They tasted just like I remember which brought a smile to my face.
My favorite chocolate is:
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