The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Susie
  • San Francisco, CA
  • United States
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Susie's Discussions

Why posh chocolate is recession-proof

Started this discussion. Last reply by Robert Shea Apr 13, 2009. 8 Replies

Massive amount of lemons available

Started this discussion. Last reply by Clay Gordon Apr 11, 2009. 3 Replies

 

Susie's Page

Latest Activity

Clay Gordon replied to Susie's discussion Selling your chocolate online in the group Startup Central
"Eileen - The percentage of revenue you can expect is entirely dependent on how aggressively you market and promote it. If you don't market and promote (or do so poorly) then you won't get much in the way of sales. There is no…"
Apr 1, 2012
eileen h. replied to Susie's discussion Selling your chocolate online in the group Startup Central
"Hi Langdon, Thanks for your advice on SEO. I'm in the process of setting up an online store for our company. We also plan to sell to retail customers but want to push our online sales as much as possible.  What percentage of revenue of…"
Mar 31, 2012
Ricardo Trillos replied to Susie's discussion Selling your chocolate online in the group Startup Central
"wow great link...very helpful. thanks Susie  "
Jun 9, 2011
Lauren J left a comment for Susie
"There was a place here in Berkeley that made some - and they just closed. I've always thought candied orange peel was under-represented. it's fabulous. I'd also love someone with a real appreciation for the possibilities and…"
Jan 22, 2010
SomeSayCocoa commented on Susie's blog post Citrus Peel and Experiments
"Hi Susie, I've only candied oranges successfully but not for large scale. I like the freshness of small batches but they do not hold their presentation well. Once rolled in sugar they really need to be used within a week. But the taste is soooo…"
Jan 8, 2010
Susie posted a blog post

Citrus Peel and Experiments

All winter long I've been experimenting with different ways to candy orange peel, mandarin peel, lemon slices including air drying them, dehydrating, rolling in sugar without candying.It seems like there is a big need for candied peel as well as candied ginger, and that most of what people use or what you can buy in the store is imported.I'll be taking pictures of my experiments but I'm curious for any who read this - would you have interest in great candied peel or candied citrus where you…See More
Jan 1, 2010
Susie posted photos
Jan 1, 2010

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
a chocolate taste test with Alice Medrich and Robert Steinberg
My favorite chocolate is:
filled with dripping caramel

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Susie's Blog

Citrus Peel and Experiments

Posted on January 1, 2010 at 1:30pm 1 Comment

All winter long I've been experimenting with different ways to candy orange peel, mandarin peel, lemon slices including air drying them, dehydrating, rolling in sugar without candying.



It seems like there is a big need for candied peel as well as candied ginger, and that most of what people use or what you can buy in the store is imported.



I'll be taking pictures of my experiments but I'm curious for any who read this - would you have interest in great candied peel or… Continue

Ben & Jerry's Contest to Win a Trip to Visit Cacao Farmers

Posted on May 5, 2009 at 10:20am 2 Comments

Thought the Chocolate Life people would want to know about this Ben and Jerry's contest with one prize being a trip to the Dominican Republic to visit cacao farmers! It ends May 26, 2009.

Comment Wall (3 comments)

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At 2:24am on January 22, 2010, Lauren J said…
There was a place here in Berkeley that made some - and they just closed. I've always thought candied orange peel was under-represented. it's fabulous. I'd also love someone with a real appreciation for the possibilities and subtleties of chocolate to match it. Most chocolate dipped oranges use remarkably poor chocolate - especially for the labor involved in candying and presenting orange peel. Go for it ... and let me know when you want local testers/customers.
At 1:29pm on April 13, 2009, Christine Doerr said…
Hey Susie
Did you ever have the chance to try Cocolat's "Chocolate Amber" truffle? TO DIE FOR! A hard chocolate shell filled with "liquid amber" caramel and covered with toasted nuts. (I can't remember what kind of nuts.) My differentiator is to make a truffle without a shell, otherwise I'd be all-over reproducing that one.
At 3:01pm on February 12, 2009, Jeff Stern said…
Hi Susie:

I saw your posting recently and was reading up about foodzie. I live in Ecuador and am working on launching a US brand in the near future, which might be something that would go well with foodzie. You can see it at www.aequarechocolates.com. I´ll be opening a web store online for both wholesale and retail sales in the next month or two. Email me if you are interested in learning more at jstern@aequarechocolates.com.

Best regards,

Jeff
 
 
 

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