"I don't know how large you are looking for but Wilton makes a small, very cheap one.
http://www.wilton.com/store/site/product.cfm?id=3E310260-475A-BAC0-592FC83E2DC134E2&killnav=1
You can pick them up at Wal-Mart or other stores that have…"
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Andrea
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Business start-ups with no experience?
Started this discussion. Last reply by SU Aug 12, 2009. 4 Replies 0 Likes
Vanilla Beans
Started this discussion. Last reply by Andrea Jul 9, 2009. 2 Replies 0 Likes
Andrea's Page
Latest Activity
Ning-Geng Ong replied to Andrea's discussion Vanilla Beans in the group HomeBrew Chocolate"Bob,
I have several vanilla vines and the longest one stretches over 30 feet.
They don't flower and they don't grow pods... I've tried everything, put them in various degrees of exposure to sunlight, vary amount of watering with no…"
Heather Garza replied to Andrea's discussion FDA Standards of Identity in the group Startup Central"Thank you!"
Andrea replied to ShacolatKonfections's discussion Printing on chocolate"Most use transfer sheets. Just Google 'Chocolate Transfer Sheets' and you should get many hits on places that you can buy them from, some places will do customizing for you.
They also have printers that will print directly on the…"
Andrea added a discussion to the group Startup Central
FDA Standards of Identity
http://www.accessdata.fda.gov/SCRIPTs/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=163In light of current discussions on The Chocolate Life, I wanted to post the link so everyone can access it easily. Anyone wanting to start a business needs to adhere to these regulations and not take the advice of someone telling you that you can skip whatever portions of the Standards that you don't like. It is very…See More
Andrea replied to Casey's discussion Bean to bar chocolate makers"No thanks.
Are you going to answer my questions?
Andrea"
Andrea replied to Casey's discussion Bean to bar chocolate makers"You are selling interstate, are you not? If so then you are governed by the USDA and FDA and must adhere to their rules. The State of California can only make exemptions if you are selling strictly within their boundaries.
What exactly do you mean…"
Andrea replied to Casey's discussion Bean to bar chocolate makers"http://www.accessdata.fda.gov/SCRIPTs/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.111
(a)Description. (1) Chocolate liquor is the solid or semiplastic food prepared by finely grinding cacao nibs.
So in order to make cocoa liquor you must grind nibs as…"
Andrea replied to Casey's discussion Bean to bar chocolate makers"http://www.accessdata.fda.gov/SCRIPTs/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.110
"The cacao shell content is not more than 1.75 percent by weight"
As far as I can tell, leaving the husk in means you cannot call it chocolate.
Can you…"
Andrea replied to Carol's discussion Writing Ingredient labels"Unfortunately you have to list every single ingredient that goes into the chocolates. The reason is quite important though. Many people have severe allergies to odd ingredients that are not covered under the main 8 common allergies that you must…"
Andrea replied to Joshua D. Rector's discussion Where do I start as an aspiring chocolate seller?"I think my post must have come across as snotty, so I deleted it. Sorry if it was misunderstood.
Andrea"
Tom replied to Andrea's discussion Vanilla Beans in the group HomeBrew Chocolate"Hi Bob, how do you do the curing of vanilla pods? I am hoping to grow vanilla at my parents place in Brisbane."
Robert Osgood replied to Andrea's discussion Vanilla Beans in the group HomeBrew Chocolate"Andrea,
I grow andcure my own vanilla beans for use in my home brew chocolate. I split the bean in half and scrape the seeds into mix of chocolate mass and sugar. Don't see any point in using the whole bean since the flavor is all in the…"
Andrea replied to Andre Costa's discussion How small can a small shop be?"I was under the impression you were making chocolates, not making chocolate. I can't imagine how a 250 sq. ft. area would be enough to make (bean to bar?) chocolate. I do think for making chocolate confections that 250 would be small but…"
Profile Information
- Dark, Milk, White?
- Dark, Milk
- Most memorable chocolate experience:
- Satisfaction of making my first really good batch of chocolate, it was one of those batches that you take a bite and it's just "Man that's good!" ... I was pretty proud of myself. ;-)
- My favorite chocolate is:
- I have many favorites, but I rank Amano's Jembrana bar and my Peru bar among my favorites. Yum!
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