"I think I would make chocolate cheese cake, (or any kind of cheese cake), roll small pieces in little balls, enrobe the balls of cheese cake in dark chocolate, and drizzle everything with dark chocolate. The drizzle would hold everything together,…"
"I am tempering dark, nondairy chocolate. I use the Sinsation tempering machine that used to be owned by Chandre and is now owned by ChocoVision. The machine hold only about 1.5 lbs at a time. Since the machine is electronic, the tempering process…"
"Dark is the way to go, but be forewarned that there is milk in most dark chocolate. so you need to decide to whom you wish to target as customers and then make a decision which chocolate(s) you will use in the business."
"Yes, I went to your website, but I couldn't open the baby laughing video. Please tell me more about your product and exactly what you are looking for in chocolates - quantity, how often, foil wrapped or not, Hershey Kiss shape or a little disc?"
"Hi Beth. I use Callebut 59% non-dairy dark chocolate. I produce both hand-dipped and molded chocolates. If what you call a chocolate drop is a confection coated with a shell, I am not able to do that at this time. If is similar to a Hershey's…"
"Believe it or not, you can peruse the Dollar Store type places and come up with all types of ways to present chocolates: trays-plastic, paper, chrome, small/large mirrors or pretty pictures of flowers or nature scenes etc. mugs, toys, little boxes…"
"I appreciate your letting me join this site. I have been making chocolates at home for many years with the Sinsation. I love creating beautiful chocolates and selling them to friends. I am ready to expand my small business and I am considering…"
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.See More