"I would offer the same advice, try to limit the number of flavors and always try to hold your price, work off of your typical batch sizes, account for some extras and if you have a hard time reconciling the price, toss in some of the extras."
"I've also had very good success using most for molding, including the white chocolate. I also suspect it's from another supplier and I have a hunch but can't say for certain. The small quantities you can order is a definite plus, you…"
"I won't challenge the possibility of contamination in a manner in which you describe but this is prior to roasting/cracking/winnowing and even pressing or further down the line to refining/conching, right? Sacks of cacao likely post…"
"Belcolade offers peanut/nut free chocolate and has a statement to that effect. I believe Guittard also offers peanut/nut free but that you would need to check. If you are looking for smaller quantities, a company called Chocoley sells peanut/…"
"I find when tempering by seeding that it is not necessary to go down to 80, try testing for temper at 86, you may be happily surprised. The mark of 80 degrees, in my experience, refers to tabliering where you are creating the stable crystals vs.…"
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.
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
After many years of enjoying and chasing delicious chocolate from Barcelona to Amsterdam and throughout NYC, learning that I too can devise and create beautiful and delicious confections and with enough hard work and practice, maybe people will talk about me the way I discuss my favorite chocolatiers.
My favorite chocolate is:
Favorite commercial bar, green and blacks, chocolatier, Andrew Shotts
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