The Chocolate Life

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Ben
  • Male
  • Buffalo, NY
  • United States
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  • Ricky Sanders
  • Karen Neugebauer

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Selling chocolate sauce

Started Jan 2 0 Replies

Given that most retail chocolate shops where I am switch to ice cream during the summer, & I'm still primarily online sales, I'm exploring options for jars of small batch chocolate sauces to be…Continue

 

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Latest Activity

Ben posted photos
Apr 11
Ben commented on Clay Gordon's group The Science of Chocolate
"Quick question for the group about cocoa butter.  If white chocolate is made with no cocoa mass, and only the butter pressed from the liquor, is there any distinction made from the butter made from beans from different trees?  in short, in…"
Mar 12
Ben and Ricky Sanders are now friends
Mar 10
Ricky Sanders replied to Ben's discussion PVC tubes and handmade molds in the group Startup Central
"Yes we used transfer sheets, and they were worked great for slicing and serving.  We did both special orders and retail/wholesale with these.  We had designed a box with 2 bars and 2 jars of caviar.  Will post a picture."
Mar 10
Ben replied to Ben's discussion PVC tubes and handmade molds in the group Startup Central
"Beautiful!, just beautiful.  Couple of technical questions then.  PC pipe lined with transfer sheets?  These bars look large enough to be sliced and served almost like a buche de noel.  Is that how they're marketed or…"
Mar 10
Ricky Sanders replied to Ben's discussion PVC tubes and handmade molds in the group Startup Central
"Hi Ben, We have been using the pvc pipe for a couple years now, for bars up to 12 inches long.  They work out nicely, a bit time consuming.  Have uploaded our caviar bar."
Mar 10
Ben added a discussion to the group Startup Central
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PVC tubes and handmade molds

We're exploring different ways to pull together a new line of layered chocolate bars, and wanted to run some ideas by the group to see if what we're planning is possible or ever done.  Generally speaking, I'd like to develop a line of bars shaped as long half cylinders.  The first blush at this was to order custom molds, which, though not terribly expensive, seemed more appropriate for more complicated shapes.  Now, we're looking to get standard 1.25" diameter PC tubes, cut lengthwise, line…See More
Mar 10
Ben posted a photo
Mar 6
Ben posted a photo
Feb 28
rabn commented on Ben's photo
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Champagne

"Nice one ! how to make cat eye !"
Jan 8
Ben posted photos
Jan 4
Karen Neugebauer and Ben are now friends
Jan 3
Ben posted a discussion

Selling chocolate sauce

Given that most retail chocolate shops where I am switch to ice cream during the summer, & I'm still primarily online sales, I'm exploring options for jars of small batch chocolate sauces to be sold through local markets. Anybody out there have experience doing something similar? Any thoughts on shelf life, plastic vs glass jars, size options etc? Many thanks.BenSee More
Jan 2
Julie Ehrentraut replied to Ben's discussion Selling candy bars? in the group Startup Central
"Yes figure on profit margin not markup."
Dec 13, 2013
Julie Ehrentraut replied to Ben's discussion Selling candy bars? in the group Startup Central
"Michael is right.  You can start out selling direct to the smaller stores (gourmet, specialty).  You can leave in the dist. % if you think you will eventually be going that route.  In the meantime you will have some leeway to put your…"
Dec 13, 2013
Michael J Bacci replied to Ben's discussion Selling candy bars? in the group Startup Central
"You can sell directly to local stores to start out.  Get market data and refine your operations.  In California you need to register with the state to sell wholesale.   (DFR Application) When your business is ready to scale,…"
Dec 13, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Hemingways restaurant, New Hampshire, chocolate mouse in jr. high school. Never saw chocolate the same after that.
My favorite chocolate is:
Woodblock

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