"We got the bid from the contractor last week. We were expecting something in the range of $8-10k based on earlier conversations. Nope. $20k. We were prepared for a little bit of upside, but not quite that much. We’re going to break the…"
"Good info, Paul -- and a legitimate concern on the FBM (or any other complex piece of machinery) with regard to service/support. Good quality support is going to be a critical factor in our decision making process on any piece of equipment we…"
Thank-you for the insight. I was leaning towards a Henny Penny (or similar) rotisserie oven. A custom basket would be required. There seems to be a lot of discussion over the challenges of using a convection oven where the…"
We'll bring some unofficial test bars (since we're not officially in business yet) for you when we come up in January -- we'd love to meet you. We'll be at the Fancy Food show on Saturday, then the FCIA on the 19th.…"
"Thanks, Jeff...what could go better with grandkids (or just about anything else, for that matter) than chocolate?! You and your business are an inspiration to us -- we'd love to come visit you in your shop at some point. You're doing…"
"david and leslie?
Many many congrats on the whole thing...especially the grand babies. I am only posting because I saw it on the chocolate life and you started this group on my 51st birthday. 12 years into this whole chocolate biz and 5 years down…"
"I will be there from Fri Jan 17 until the evening of the 20th going to the good food awards that Sat. morning and then volunteering at the FCIA that sat afternoon and food show that Sun. and Mon.
It would be nice to meet up.I would love to be able…"
We'll be at the specialty food show in SF, as well - might have the opportunity to meet up there if the timing works right.
We're getting our new space ready for inspections and permits right now, so we're not making any…"
First, congratulations on your own journey -- looking forward to hearing more and sharing notes along the way.
I chose the Moffat Turbofan for two reasons -- one, it has steam (important for pathogen kill and it MAY help with husk…"
I learned about you on Face Book threw clay putting it up on the news feed
I am on the other end the consumer end and look for new b2b or craft chocolate bars/I don't know which
would be the better term. I would be interested in…"
Thank-you for sharing your journey. I am in a similar position and I am interested in why you chose your particular machines, i.e., the Moffat Turbofan oven and the FBM Aura tempering machine.
Hi David: Which part of California? We used too live there (Palm Springs, LA, and SF). We're now in Australia. I have a hard time getting the Samoan beans that I want. What vintage and variety of bean do you have? We're thinking of striking up a relationship with Ecuadorian cocoa producers. What do you think? On another topic, are you familiar with cropster.org They have some amazing software for cocoa production. Regards, Howard www.mamorchocolates.com