The Chocolate Life

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Jonathan Simpkins
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  • Cave Junction, OR
  • United States
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Custom made chocolate by large Chocolate Manufacturers?

Started this discussion. Last reply by Clay Gordon Nov 27, 2013. 6 Replies

Hello there,I have been on this site for some time now, though not active. I have a small chocolate business in southern Oregon which is basically just local distribution and very small scale. I have…Continue

The sweet factor

Started Mar 21, 2012 0 Replies

Aloha Chocolate Life family,I am a new member on this forum but have been making and exploring chocolate for a good while now and it is a continually exciting journey for me.  I have only recently…Continue

 

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Latest Activity

Clay Gordon replied to Jonathan Simpkins's discussion Custom made chocolate by large Chocolate Manufacturers?
"Jonathan - What you're looking for is called a co-packer. There are co-packers that can handle small production runs (and the definition of small - or minimum - runs varies widely) and there are co-packers that want huge minimums - 50,000…"
Nov 27, 2013
Grant replied to Jonathan Simpkins's discussion Custom made chocolate by large Chocolate Manufacturers?
"It is a good idea to start by having someone produce for you who has the equipment already. If you need let say at the least $15,000 for used equipment (100 pound kettle, pump, fridge, tables etc.) "yes its possible to set up a small operation…"
Nov 27, 2013
Jonathan Simpkins replied to Jonathan Simpkins's discussion Custom made chocolate by large Chocolate Manufacturers?
"Wow, that's a lot of chocolate"
Nov 18, 2013
John M Rossini replied to Jonathan Simpkins's discussion Custom made chocolate by large Chocolate Manufacturers?
"If your recipes are simple, and can work with flow wrap as packaking, then you might get someone interested at minimun runs at 50,000 bars.  Hand wrapping is possible at 5,000 bars, but the costs are too high to sell with distributor…"
Nov 18, 2013
Sebastian replied to Jonathan Simpkins's discussion Custom made chocolate by large Chocolate Manufacturers?
"100,000 lbs will be the minimum for any of the big mfrs.  you may be able to get some of the smaller guys to toll for you, but it's not really their main gig.."
Nov 18, 2013
Brad Churchill replied to Jonathan Simpkins's discussion Custom made chocolate by large Chocolate Manufacturers?
"I hate to be the bearer of bad news, but if you can't afford the equipment for a small factory of your own, I'm guessing you can't afford to have a chocolate manufacturer make your custom chocolate for you.  In most of the cases…"
Nov 18, 2013
Jonathan Simpkins posted a discussion

Custom made chocolate by large Chocolate Manufacturers?

Hello there,I have been on this site for some time now, though not active. I have a small chocolate business in southern Oregon which is basically just local distribution and very small scale. I have saved money and want to expand. I don't really have much knowledge about "the industry" and how this all works, but I have some questions, if anyone can help. Basically I am wondering if it is possible, if there are manufacturers or some avenue out there, to send my recipes to and supply my own…See More
Nov 17, 2013
Anissa Talbi and Jonathan Simpkins are now friends
May 7, 2012
Jonathan Simpkins replied to Jessica DeMay's discussion WANTED, small tempering machine for home use in the group Classifieds - For Sale or Wanted
"Hello, the machine is here with me in Oregon, United States.  It is purchased less than one month ago and used only a handful of times.  My production needs outgrew it really fast.  I can ship to New Zealand provided you pay for…"
May 6, 2012
Jonathan Simpkins replied to Kat's discussion Fermented cacao beans-bar
"it seems like some of you guys have gotten into this argument before and are sounding defensive about whether or not chocolate is healthy.  just to be clear, I want to say that my experience is that chocolate which is made from organic,…"
May 5, 2012
Jonathan Simpkins replied to Kat's discussion Fermented cacao beans-bar
"What is that gob of yellow slimey mass they lipo out of peoples bodies?  Is that fat?  No.  It is blocking the lymphatic system from drainage, it is not stored in lymph nodes.  I recommend you read Parasite Rex and humble…"
May 5, 2012
Jonathan Simpkins replied to Jessica DeMay's discussion WANTED, small tempering machine for home use in the group Classifieds - For Sale or Wanted
"I have a barely used Chocovision Rev 2 that I no longer require.  It is in perfect working condition and I have a lid, brush, dipping tool, and 2 scrapers that go with it.  1.5 lb capacity, you can see specs on the chocovision…"
May 4, 2012
Jonathan Simpkins replied to Kat's discussion Fermented cacao beans-bar
"Sugar in whole food form, yes.  Although even then, it is important to realize that most of the fruits and even vegetables like carrots and beets which are commonly available have been extensively bred for increasing sugar content.  The…"
May 4, 2012
Jonathan Simpkins replied to Kat's discussion Fermented cacao beans-bar
"Raw chocolate is not more healthy, but cacao is definitely a healthy food if it is consumed moderately and with very minimal sugar.  Especially if it is not cane sugar and the cacao is organically grown.  I say the health factor of…"
May 4, 2012
Jonathan Simpkins posted a discussion

The sweet factor

Aloha Chocolate Life family,I am a new member on this forum but have been making and exploring chocolate for a good while now and it is a continually exciting journey for me.  I have only recently scaled up and started retail sales of my bars.  One of the most valuable parts of taking a passion into the business world is feedback from customers.  I have found that, amongst the connoisseur types, the recent "chocolate as health food"  types, the purists, the niche groups like diabetic/sugar-free…See More
Mar 21, 2012
Jonathan Simpkins replied to Alan Ian Beverley's discussion EQUIPMENT AVAILABLE
"Nice, what a beauty!  Exactly like that.  Is this available? Brad -  I know it is not reasonable to hold out for a victorian era melangeur; however in the future I plan to have one and I figure that I might as well take a shot at…"
Mar 21, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Eating bowls full of cacao nibs and entering an enchanted world of chocolate alchemy.
My favorite chocolate is:
my own!

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At 4:18am on March 18, 2012, Hector Velásquez said…
Hi Jonathan,
Cocoa Arriba Criollo 100%
 
 
 

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