The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Valerie
  • Female
  • Boston
  • United States
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Valerie's Friends

  • Greg Gould
  • Carla Martin
  • Mark Wickremasinghe
  • Amy DeFiore
  • Gary Shieh
  • Matt Caputo
  • Gwen Borders
  • John Q. Stewart
  • Mark J Sciscenti
  • zhemin Park
  • erika jensen
  • Ian
  • Peter Kimmel
  • Andre Costa
  • Sacred Steve

Valerie's Discussions

looking for glassine paper for lining boxes

Started this discussion. Last reply by Clay Gordon Oct 8, 2011. 1 Reply

Box labels

Started this discussion. Last reply by Clay Gordon Feb 27, 2011. 6 Replies

 

Valerie's Page

Latest Activity

Valerie replied to Valerie's discussion For Sale - 6/30/13 - Cal Mil 2 Shelf Display Case in the group Classifieds - For Sale or Wanted
"Greg, the case has been sold."
Jul 2, 2013
Valerie and Greg Gould are now friends
Jul 2, 2013
Greg Gould replied to Valerie's discussion For Sale - 6/30/13 - Cal Mil 2 Shelf Display Case in the group Classifieds - For Sale or Wanted
"If its still available I would like it."
Jul 1, 2013
Denise Regaudie replied to Valerie's discussion Free - 6/30/13 - 2 oz red foil bags in the group Classifieds - For Sale or Wanted
"I would be interested in them. Please email and I am in Ontario, Canada Thanks!"
Jun 30, 2013
Celeste Davis replied to Valerie's discussion Free - 6/30/13 - 2 oz red foil bags in the group Classifieds - For Sale or Wanted
"I'd be interested in at least 1 case, or more if no one else wants. I would need them shipped to Albuquerque NM 87113. What would that cost? email me at davis_cm at yahoo dot com Celeste "
Jun 30, 2013
Valerie replied to Robert Graham Erdman's discussion Need advice on basic bar & truffles packaging. in the group Startup Central
"Labeling will be different dependent on your state. You should be able to use a home printed mock up during your first inspection and they can tell you of any problems before printing a lot. For printing small or large quantities, uprinting.com is a…"
Jun 27, 2012
Valerie replied to Krista's discussion How many per day?
"It's really just a matter of practice and planning your production carefully. I've been at it for two years now and my speed has increased gradually along the way. I'm also careful about how many different flavors I'm making in…"
Feb 23, 2012
Valerie replied to Krista's discussion How many per day?
"Hi Krista, I'm not sure if your looking for an actual production total or just the number you can dip in an hour. My average production is around 400 chocolates/8 hour day if I'm working by myself. This number includes everything - making…"
Feb 23, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Finally mastering the art of making my own filled chocolates.
My favorite chocolate is:
La Maison du Chocolat

Valerie's Photos

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Comment Wall (11 comments)

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At 12:42am on February 14, 2010, Ilana said…
Hello. I enjoyed the video you posted! Thanks somuch for sharing! I bet lots of people will come to your workshop!!
At 12:48pm on February 7, 2010, Gwen Borders said…
Hi Valerie - Home Chocolate Party kinda stalled during this recession, so the answer to your question is no, I do not have any consultants in Boston :) And you are looking as lovely as ever! What kind of flavors are you working on now? I remember reading your first menu card, when I joined TCL several years ago ....
At 7:46pm on October 27, 2009, John Q. Stewart said…
Nice photo's
At 3:55pm on August 11, 2009, zhemin Park said…
Hi Valerie
Your product is so beautiful and i like boxes chocolate alot.

Can i get more about your product ? Thanks and all the best!

David Park
At 1:13am on April 10, 2009, Stephanie said…
Hi Valerie, I know you didn't ask me about Burdick's, but I thought I would add my two cents. It was a great experience! Everything is first rate. Michael knows his craft very well and he is a very patient teacher. Everyone in the production facility was wonderful. We also got to see alot of the work going on there. One of my favorite things was that we would make a mess and someone else would clean it up!! I still wish I could get that to happen here at home. There were two girls who helped us alot... they were great. I would highly recommend their program to anyone. You can check out the curriculum on their website and it tells you what the class will cover.
At 8:42pm on April 8, 2009, erika jensen said…
i loved it! so fun and very inspiring...but more so, just super fun! you really get to love all your "classmates" and one, jonathan, and i still correspond and he even gave me a place to stay when i went to paris last year :)
At 1:13pm on July 12, 2008, Hisham El-Abiad said…
We make good chocolate but we focus on milk chocolate as many of our clients prefer this type although the dark is more noble and tasty.
At 1:24pm on May 27, 2008, Hallot Parson said…
Hi Valerie.
Thanks for taking the time to write your comments. I am working on changing the info on the packaging before going to the final print. I have to say that that sort of thing is the hardest part for me, so I tend to procrastinate. Your packaging looks very nice by the way.
Also, my intention is to make the next batch of Ocumare at 70%, so that will make an interesting comparison to see if the sugar taste you mentioned is taken out. I have discovered that all sugar is not equal, and perhaps I need to do some more experimenting with that component as well. The sugar used in this batch was organic unprocessed cane sugar.
Thanks again, and good luck with your business.
Hal
At 8:43pm on April 8, 2008, Chocoflyer said…
I wish i still lived in Boston, id get on the T and come see your shop- hows business? Thats a major undertaking opening a choc shop- way to go!
At 1:17am on April 7, 2008, Brendan said…
Thanks! No storefront yet; my focus is on wholesale and the web. You can find some of my chocolates at Lionette's (a personal fave), Formaggio, and Serene Chocolates. I'm busy remodeling my "new" kitchen space at the moment, but I'm always happy to have visitors come by. It's at 75 Decatur St. in Arlington. It should be largely finished in the next two weeks; at the moment it looks more like a toolshed then a chocolate kitchen.
 
 
 

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