Larry's Page

" Colin, Here is a link to a previous discussion about custom molds. http://www.thechocolatelife.com/group/startupcentral/forum/topics/custom-chocolate-molds  Polycarbonate is the standard mold material because of the excellent results it…"

"Chocolate has been a family tradition for years and years, but we started selling last October."

"We are still a very young company, but have been able to get going with a used Hilliard Little Dipper tempering machine, a fist full of dipping forks, & cups/boxes I was able to secure. We make cream centers and are building up the ability…"

"Sara, I hear you and share the pain of meltage. You can override your refrigerator's thermostat with some add on equipment. You can also control the humidity with additional stuff. Check out this…"

"We're using a caramel cutter & I've found that after cutting in one direction & getting long strips, I need to separate the strips before they stick back together. Thus I can just score the top & cut with a knife to make the…"

"Thanks for the response Brad. As a lurker with similar questions to the OP, I appreciate your insight about customers selecting chocolate flavors out of habit and comfort.  "

"Does anyone use Blommer's chocolates? We have used it for family tradition and still like the creaminess of their lexington chocolate. Direct from Blommer (2000 lb order) I was quoted $1.90/lb - you could tack on a quarter/lb for…"

"While this may be a late answer, part of the question remains unanswered. The cocoa butter will both increase and decrease your viscosity. In liquid melted form, it will decrease your chocolate's viscosity or thin it out. In solid…"