"Michael is right. You can start out selling direct to the smaller stores (gourmet, specialty). You can leave in the dist. % if you think you will eventually be going that route. In the meantime you will have some leeway to put your…"
"If you wholesale you have to consider not just store mark up but distributor as well. I know for natural food the standard mark up is 30% for distributor and 40% for retail and 40% minimum for yourself. So figure yours from cost then…"
"Does anyone here know where I can get a soy-free, dairy-free and nut-free dark chocolate? I have checked with Callebaut and they do not have a dark chocolate just a semi-sweet which I already have. Do any of you have any ideas on where…"
"Thanks Andrea! I did have better luck using your method of heating, dropping temp and reheating but it still had bloom, just not as bad. I tried this method to see if there would be a major difference and there definitely was. The…"
"Thank you Clay for explaining the difference between the 2 machines for me. I am also having some problems learning how to temper my chocolate without a machine. I would like to learn how to manually temper in the event I need to in the…"
Thank you for your reply. I am new to this and have been reading as much as possible but the temperatures vary for dark/semi-sweet chocolate from site to site so I have been trying to stay within the range I have been reading. I…"
"I am with you Maggie! I have been trying to temper dark chocolate as well and am having all kinds of problems. I bring my chocolate up to 115 then I add 25% seed chocolate and bring it down to 90 to work with it. I am wondering if…"
"I am looking at getting my first tempering machine and have been trying to narrow down my options. I have been thinking of this Aura machine by FBM, the Pomati T5 or the Chocolab. I know the Chocolab is a more advanced machine compared…"