Hi Everyone,I have just started creating moulded shoes and was using white chocolate to decorate them (with dots). So I put the dots on the mould and let it set. Then I add milk chocolate to create…Continue
"Have you looked at the X3210 from Chocovision? It does up to 10 lbs and with a hole baffle it does 15 or more I believe it is. It's fantastic, easy to use and reasonable in price, plus the support from the company is impressive. It's a…"
Hi Everyone,I have just started creating moulded shoes and was using white chocolate to decorate them (with dots). So I put the dots on the mould and let it set. Then I add milk chocolate to create the shoe. Sometimes when I un-mould, the dots stay stuck to the mould and I'm left with little craters in my shoe. Any advice?I've attached a photo of a shoe that looks ok and another with the problem.See More
Hey everyone. I'm looking to purchase a bigger tempering machine as I am moving from selling at home to selling in a shop. I have been using the Rev2 for a number of years, but I need something bigger. Has anyone heard of or used this machine before:http://www.vixit.com/main.php?page=produits&sr=196I have no experience with it and I'm wondering if it's difficult to understand. I found a local supplier who can get this…See More
"I bought mine off ebay from Sarah's Sweet Fountains back in 2007. I'm sure she's probably still on there selling them. It worked out well for me because I live in Canada and the duty and shipping from other places were too high."
"The Fancy Foods Show was just held in San Francisco and my sister sent me a little review. It noted that coconut is very big this year, along with spices in sweets. You might Google the show and find some articles that talk about what's hot…"
"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."
Hi Everyone,I am currently writing a business plan for a chocolate shop I plan to open this coming April. I'm working on my marketing section and am having some trouble finding info on chocolate trends. I'm looking to find some good articles or sources of reliable info that can help me determine trends in the chocolate industry. I'm in Canada, so something related to the country - or even North America - would be really helpful.Thanks!EvelynSee More
"They do have great courses! I took the Professional Chocolatier a few years back and loved it. Now that I'm in a good position to start a business, I want to do it right the first time. I've actually found a local program that helps…"
"Hello, I just came across this article and am wondering if anything else has been written on it. I am working on a business plan myself, and am considering taking the business plan course offered at Ecole Chocolat. Has anyone else taken this course…"
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.
Have you read the book "The E-Myth"? From what I read (not finished yet), your ideas seem to follow along the same principles in the book. I think this book is a must-read for anyone starting a business! Anyway, I'm actually…"