"I often start by making a solid block of tempered chocolate that is a little bigger than the finished shape. Cardboard boxes or cheap tupperware usually work for me. After the chocolate has fully set (24 hours is best), I carve the shape I want with…"
"Also add... Don't outsmart your common sense; do everything you can do well and get help/hire for the things you can't do well; build relationships first, do business second; and my favorite… accept that mistakes will happen, just…"
The business plan is a formal exercise that makes you address all areas of business. It is true that a lot of folks use this just to get financing, but it is much more useful than that, even if funding is why they did the plan. If done…"
It is a hard fact that most companies fail, in every industry, not just chocolate. The reason is not that they did not try hard enough or have enough skill/passion. They fail because of lack of business savvy. The general economy has very…"
"Thanks for posting the results Clay! We heard through the grapevine that we won something, but we had no idea what. Now we can go celebrate :-D
Congrats to EVERYONE who won!!! It looks like USA made a strong showing and are sure to give an…"
"Stay away from "chocolate oils". You can add a small amount of oil (like natural orange oil) to the chocolate to add flavor, but too much will cause your chocolate to thicken, so measure by the drop. I use the highest quality and purest…"
"There are many, many reasons why you will get bubbles. The key is really looking at EVERY step in your process and analyzing what chocolate you are using.
You can get bubbles by:
* using the wrong type of chocolate for the application. Try…"
The International Chocolate Awards aims to highlight the best in fine chocolate to consumers by judging bars and filled chocolates (bonbons, pralines, ganaches) in national and regional rounds with a Grand Final judging the best of the best. The first year, 2012 included rounds in Italy, the UK, the USA with the first year’s Grand Final in the UK in October, coinciding with Chocolate Week. 2013 added an Israeli national competition and other country rounds are in development.Entries to the…See More
"I am certainly not in the same league as you guys, having just started an infinitesimal small home based business in a tiny country town south of Sydney, Australia... but I have been awed at the most informative, generous, intelligent and useful…"
"50/50 is the start of a distributor relationship, beware as heading that route with broker fees can get to 70% in heartbeats. We offer up to 30% and if a retailer wants more we explain that they can upcharge to finish off their margin…"
Having the ACF head judge scrape off some of the bark on the tree to verify that it was in fact chocolate. He said that it was the best bark he had ever seen. I guess that is how I walked away with a medal on my first ACF competition.
My favorite chocolate is:
Dark and smooth, but not too bitter, usually from madagascar
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