I am interested in starting my own chocolate company. While I am getting the finances together and researching business requirements etc. I am teaching myself how to make chocolates more precisely (and more important, to get excellent results every time!)
I was looking online at marble slabs and I found one for about $50 with no guarantees for the piece arriving whole to my doorstep. Then I checked my local Home Depot and Lowe's and i couldn't buy a single tile 18" x 18" but I…Continue
As a new member and in the spirit of the Easter Bunny, since I cant share real chocolate with you, I did the next best thing, and created a series of 3D Model Eggs and applied real chocolate textures to them . I also created 3D individual gold egg holders to place them in and then created a realistic rendering of the models into this picture…Continue
Added by redman on March 28, 2013 at 10:41am — No Comments
I just read the results of this years competition of the academy ,and when I saw your article, I was pleased that a few people ,realised that this competition is what it is , a platform to congratulate its own members and pat them on their back.many clubs organisations and professions have annual manly internal competitions which have not much significance outside their own circles and therefore not much notice is given to themIn the outside world. This is the same here,as we are…Continue
Added by ernst bachmann on March 22, 2013 at 1:00pm — No Comments
What do users of this machine do when the chocolate they use is in button form and they want the convenience of seeding with a block of chocolate so that the block can be easily removed? Do they use a different chocolate to seed?
Over the past two centuries chocolate has become an integral part of western civilization’s identity; so common in our eating habits that few know it as a product that’s origin, in the cocoa tree, is alien to our soils. Since the first voyages of Columbus and the subsequent arrival of the Conquistadores, cocoa has become ever more intertwined with European customs. From its cradle in South America, it has expanded as a major cash crop throughout the world and now, with the advent of the 21st…Continue
hola I bought a new panning machine , but I don't know very much , all new to me . does anyone know were to buy , the shinning product, ect ,,, any help would be great ,steve
I'm currently working on my Easter production, mainly chocolate bunnies in different sizes. There will be small chocolates in boxes as well. In the past, I only produced for friends and neighbors who picked up their orders at my chocolate studio, but this year I would like to ship some orders. Some will go to the East Coast, others will be shipped just within the Bay Area, where I live. I have good packaging, but am worried about temperature. Any advise on how to prevent disaster and…Continue
Hello Friends, am Stephen Sembuya. am from Kampala, Uganda. am looking for a partner in small scale bean to bar cocoa powder processing. i have 1 square mile cocoa plantation one of the biggest single owned in Africa. my country exports cocoa worth 50 m Usd last year, we have no value additional currently. i will provide my farm , land and factory premises.
you can contact me on: email@example.com or firstname.lastname@example.org
Added by stephen sembuya on February 25, 2013 at 11:14am — No Comments
Having fun in the kitchen. Getting cakes decorated to meet the courier deadline just before Christmas- not stressful at all!
Added by Sharon Grimshaw on February 25, 2013 at 3:19am — No Comments
Can anyone suggest the best place that I can source and buy 'Couverture' chocolate in Turkey? I have used Callebaut in the past and would welcome other suggestions subject to availability. Thank you.
hello out there, I am going to Oaxaca Mexico in March and want to take a Chocolate making class while there. Any suggestions???
Added by nena creasy on February 21, 2013 at 3:25pm — No Comments
Has anyone out there had any luck finding a decent sized tempering machine that is CSA approved?
We are currently in the process of having our Selmi inspected and it looks like it may be challenging.
I'm always trying new things. Some "flop" and some are really successful. to date I only pan - an enrober is on my "wish list".
I'd like to experiment to see if I can incorporate honey into chocolate. I mean, actually combine these two really popular natural products.
Of course honey contains water which make chocolate seize. So I have not even tried that. Best I can source at the moment is 15% water content - that might be low enough for me to experiment. Any comments? Am…Continue
I recently revamped my website. I turned it into a chocolate blog where I share information about chocolate recipes, reviews, and pretty much anything about chocolate. It is going to be exciting because it gives me an excuse to eat more chocolate and expand my palette as I sample chocolate from all around the world. As of this post, there is not much there because I just started, but there will be more to come.…
Added by Maria on January 22, 2013 at 11:19pm — No Comments
Added by Chad Settlemier on January 22, 2013 at 4:48pm — No Comments
Added by Mira Suprayatmi on December 29, 2012 at 8:32pm — No Comments
Can anyone tell me the shelf life of Pernigotti cocoa powder, which has a higher fat content (20-22%)?
Added by Dorothy Rackley on November 25, 2012 at 6:07pm — No Comments
just wanted to let you all know that tcho moved their new 99% bar out of "beta" and is selling it at the full bar size (58gram). online it's 2 bars for $11
so the thing is - this stuff is special. i have tried 99% many times and actually used to eat the scharfenberger 99% although it was borderline in terms of being palatable eaten plain. but this tcho bar really…Continue
Added by ari salomon on November 23, 2012 at 12:21pm — No Comments
My husband I are trying to get a business off the ground and are in search of a company for packaging. We are primarily selling small batch hand rolled truffles and would like to have boxes that will show off our work and not break the bank. Any suggestions?
Thank you for any help you can offer.
Last year the Origin Chocolate Event started as a little event: one evening, four speakers and about forty visitors. This year it was much bigger: two days, ten speakers and a lot more visitors. Location was the very beautiful Royal Tropical Institute in Amsterdam. The first day was for professionals and the second day for the real chocolate lovers.
Purpose of the event is to promote fine flavour and sustainable chocolate in The Netherlands. Organized by Erik Sauër (El Sauco,…Continue