The Chocolate Life

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TheChocolateMan's Discussions

Using a 110V Revolation 2 Machine in other countries with 220V

Started this discussion. Last reply by Clay Gordon Dec 15, 2013. 2 Replies

Hi,I recently purchased a used Revolation 2, 110/120V from Ebay. I have been advised to not use this machine with an outlet of 220V even with a Voltage converter/transformer due to differential…Continue

Date Truffle

Started Jul 8, 2013 0 Replies

I recently tried to make date truffle, consisting of Date, cashew, almonds. The center became too soft and does not harden, probably because the dates were soaked in water for too long and there was…Continue

Tags: Soft, Water, Dates

List of Equipment Required for Small Scale Chocolate Business

Started this discussion. Last reply by Larry Jan 15. 10 Replies

Hi to everyone in this forum,Can someone tell me what kind of equipment, utensils, accessories etc, I would require to start a small chocolate making business ?. As far as i understand, I will need…Continue

Tags: equipment, chocolate

Starting a Chocolate Stall Business

Started this discussion. Last reply by TheChocolateMan May 29, 2013. 5 Replies

Hi,To start with I have to give all the writers in the forum a big Thank You for all the interesting and valuable information. I doubt I will ever find another site that is so informative.My wife and…Continue

Tags: melting, equipment, tempering, chocolate, stall

 

TheChocolateMan's Page

Latest Activity

Bhavit Bagrecha liked TheChocolateMan's profile
Apr 10
Larry replied to TheChocolateMan's discussion List of Equipment Required for Small Scale Chocolate Business
"All our centers are fondant, so I can't really speak to how it would do for ganache. With the fondant, we just use the caramel cutter to score the fondant and caramel, then cut it with a long chef's knife. A guitar cutter is on my short…"
Jan 15
Chocotoymaker replied to TheChocolateMan's discussion List of Equipment Required for Small Scale Chocolate Business
"You can just as easily use a pairing knife and a ruler. A little bit of practice and you,ll be able to get at least 100 square in 20 cuts. Total investment $ 5"
Jan 14
Lisa Morley replied to TheChocolateMan's discussion List of Equipment Required for Small Scale Chocolate Business
"Hi Larry Do you use your caramel cutter for ganache slabs? I'm just starting up a little chocolate business myself and if possible would prefer to not shell out thousands on a guitar cutter if I can just use a caramel cutter. Cheers Lisa"
Jan 14
Clay Gordon replied to TheChocolateMan's discussion Using a 110V Revolation 2 Machine in other countries with 220V
"My experience tells me that it's quite likely that you will not be able to successfully run a 60Hz machine at 50Hz. This is a question I would ask directly of Chocovision to be perfectly sure, but"
Dec 15, 2013
Anjali Gupta replied to TheChocolateMan's discussion Using a 110V Revolation 2 Machine in other countries with 220V
"Hi, I was able to buy a Revolation X3210 for 220V for use outside the US, directly from Chocovision.  Anjali"
Dec 13, 2013
TheChocolateMan replied to TheChocolateMan's discussion For Sale: Chocovision Revolation 2 Tempering Machine in the group Classifieds - For Sale or Wanted
"Sorry the machine is already sold"
Sep 24, 2013
jhon replied to TheChocolateMan's discussion For Sale: Chocovision Revolation 2 Tempering Machine in the group Classifieds - For Sale or Wanted
"is this machine still available???"
Sep 23, 2013
Sherill and TheChocolateMan are now friends
Sep 20, 2013
TheChocolateMan and Michelle are now friends
Sep 17, 2013
Tim Williams replied to TheChocolateMan's discussion For Sale: Chocovision Revolation 2 Tempering Machine in the group Classifieds - For Sale or Wanted
"I am interested. Is the machine still available? Regards, Tim"
Sep 2, 2013
TheChocolateMan replied to TheChocolateMan's discussion For Sale: Chocovision Revolation 2 Tempering Machine in the group Classifieds - For Sale or Wanted
"Anyone interested?"
Sep 1, 2013
Nadia left a comment for TheChocolateMan
"Hi  Mousse is an interesting combination.coffee too is a favoured flavour here with men but female clients like nuts and caramel is loved by kids. Marketing is the biggest task that is ahead of me since i plan to use an online portal for sales…"
Aug 22, 2013
TheChocolateMan replied to Drobert Eirven's discussion Startup Essentials for a Small Chocolaterie
"It depends on the quanitity of chocolaes your going to make. Marble slab method takes time and eventually you will need to invest in a tempering machine. There are cheper lower production quantity tempering machine like Chocovision Rev2. Apart from…"
Aug 22, 2013
TheChocolateMan left a comment for Nadia
"I am working on things like dates, halwa, mousse, then the usual with nuts. I havent tried with fruits yet.The coffee flavor is quite popular here in other shops. How do you market the chocolates to your clients? Online or the traditional way. "
Aug 20, 2013
Nadia left a comment for TheChocolateMan
"hi  I too am playing  with flavours these days today i did masala chai and orange with anise seed infused truffle both of which my kids rejected outright but my husband liked the orange and aniseed .I dont know the flavours i seem to like…"
Aug 19, 2013

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Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Lindt, Ferrero ROcher
My favorite chocolate is:
Lindt

Comment Wall (3 comments)

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At 2:57am on August 22, 2013, Nadia said…

Hi 

Mousse is an interesting combination.coffee too is a favoured flavour here with men but female clients like nuts and caramel is loved by kids.

Marketing is the biggest task that is ahead of me since i plan to use an online portal for sales i think social media ads will work the  best .Plus around diwali and newyears there are local exhibition held in and around my city i plan to take part in these this year lets hope for the best.

At 10:43am on August 19, 2013, Nadia said…

hi 

I too am playing  with flavours these days today i did masala chai and orange with anise seed infused truffle both of which my kids rejected outright but my husband liked the orange and aniseed .I dont know the flavours i seem to like (lemon grass/mint)are not usually prefered by the clients the usual like coffee and caramel are the mostly asked by my clients .then i also have hard time explaining the bitterness in couverture to my clients but as they say the client is the boss i stick to tried and tested flavours.

Let me know what is the flavours u work with may be i can borrow some ideas

At 10:02am on August 17, 2013, Nadia said…

hi

not yet i am still waiting for getting a officiated name from the india office of small industries once that comes only then can i set my ball rolling and there are other things which are taking up my time these days mainly packaging and logistics of delivering my product to the consumer.how about u how is ur work shaping up.

and do u have any experience with using cocobutter and airbrushing  chocolates.

 
 
 

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