Evelyn's Page - The Chocolate Life

Mar 16

Evelyn posted a discussion

Issues Decorating Moulds with White Chocolate

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

Mar 14

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Evelyn added a discussion to the group Kitchen Confectionery

Has Anyone Used This Machine Before?

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

Feb 20

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Evelyn replied to Donna Roesink's discussion ChocoVision REV 1~ where to find absolute best price? in the group Kitchen Confectionery

"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."

Feb 20

Diane A Holland replied to Evelyn's discussion Chocolate Trends in the group Startup Central

"Here are some websites that offer confectionary trends. http://www.gomc.com http://www.confectionerynews.com/"

Jan 25

Steve Whitman replied to Evelyn's discussion Chocolate Trends in the group Startup Central

"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…"

Jan 23

Esther L. Greenberger replied to Evelyn's discussion Chocolate Trends in the group Startup Central

"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."

Jan 23

Jennifer Cooper replied to Evelyn's discussion Chocolate Trends in the group Startup Central

"I am also working on my business plan and I am also opening in april. One of the trends I wrote about was the popularity of dark chocolate and how it benefits maybe healthy to people."

Jan 23

Evelyn added a discussion to the group Startup Central

Chocolate Trends

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

Jan 23

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Evelyn replied to Annette Jimison's discussion Writing a Business Plan for your Chocolate Venture in the group Startup Central

"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…"

Oct 22, 2012

Evelyn replied to Annette Jimison's discussion Writing a Business Plan for your Chocolate Venture in the group Startup Central

"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…"

Oct 9, 2012

Evelyn joined Clay Gordon's group

Startup Central

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.

Oct 9, 2012

231 Comments 33 Likes

Evelyn replied to Daniel Herskovic's discussion How does one make a living in the chocolate business?

"Hi Brad, 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…"

Feb 28, 2012

Evelyn joined Clay Gordon's group

Kitchen Confectionery

Sponsored by Chocovision.This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.See More

Nov 3, 2011

22 Comments 4 Likes

Evelyn and mariano lopez are now friends

Jun 5, 2011

Omar Forastero and Evelyn are now friends

Mar 31, 2011

1	melanger necessary?
2	losing temper w/tempering
3	packaging for wholesale
4	Choosing the right chocolate?
5	Opening a retail chocolate shop

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melanger necessary?

losing temper w/tempering

packaging for wholesale

Choosing the right chocolate?

Opening a retail chocolate shop