So in your opinion about how much could I produce per year for that initial investment?
The infrastructure is not a problem unlike here in the states our power on my island is much more stable. I will be doing most wiring and install my-self. I need to know sickly from an equipment standpoint what my cost will look like. One of the things am considering is cutting my processing down some, and reserve the surplus for export as a raw product.
Sebastion:
Sebastian is right: your budget is unrealistic.
You will find it difficult to produce this amount of finished chocolate for this money.
You may be able to purchase equipment used but it will most likely need extensive (and expensive) refurbishing.
One thing you may not have budgeted for: If your location does not have the necessary power (at least 400 amp 3-phase 480) the cost of getting the necessary service installed from your local utility company and your facility wired could easily cost $40,000all by itselfif it were being done in the US . I can't speak for what it might cost on the island you want to build on.
Another thing to consider at this scale (it's less of an issue in smaller batches) is materials storage and handling.
:: Clay
Do you have some information?
Looking for small scale equipment to set up processing plan.
Capacity of about 104 tons per year .
(Roaster, grinder, and Dehulling/winnowing. Was thinking about pressing butter but so far all the machines I have looked at are very costly) Looking for some feedback.
I have had many people asking for bacon & chocolate. What is the life span of bacon dipped in chocolate if kept cool (64 degrees air temp) ( I usually make it just before serving at parties).
Is it possibly that coating the bacon in chocolate helps to preserve it? I use dark chocolate.
Have a job of 100 boxes of truffles and wanted to put "1" truffle with bacon in the box.
hello benoit my name is Roberto from Ecuador , i am a reliable source of cocoa pulp , i can export my product and have excellent quality, i have heard this is used in chocolate industry as an improver.
if you are likely i can give you more details about my frozen cacao pulp industry.
thanks
email: robertopombar@hotmail.com
Benoit,
I assume you are refering to the liquid encapsulated by the cocoa pod. If that is true, you must find someone willing to collest the material during harvest periods and freeze immediately. The liquid contains a substantial amount of sugar and will begin fermentation soon after the pod is opened. here in Brazil, the liquids are collected and frozen later to be incorporated into "cacau juice" which is a popular drink in the cacau regions.
What quantities are you requiring and for what period of time?
best regards
Jim Lucas
Hello
I am trying to find a reliable source of cocoa pulp.
Who can help me?
Benot
I think that tomric might have the software. If not then Chocolat-chocolat in Montreal will have it. Purchasing anywhere within North America is fairly easy and straight forward. It's just as easy to order directly from Deco artist in England. Maybe even faster for shipping.
Please can anyone help me where i can buy only the software in the United States? I already have an edible printer
TS02 directly on the printer. Attached are the settings that I use. If the images are sticking to the sheet (partially) then there is too much ink flow. The settings on the attachment are for any canon printer. 
If the ink is flowing to much then change the brightness to LIGHT.
Hi Debra, I already have my canon 4920 and CIS system, chocosheets from HCF. But my first tries were bad. Do you directly use the TS02 on the printer? or stick it on a regular A4. An also do you select normal paper or any other option like transfer or photopaper. Thank you for any direction. On my case between theory and practice there is a big gap 
There are several companies that can do the customized logos. Chef Rubber, PCB from France, and several other companies.
I think the logo was printed with the silk screen process with colored cocoa butter.
Jim,
My guess is that it's produced by an outside vendor such as Sweet Swiss in Spokane, WA. They've made similar transfer sheets for me with white logos...and the staff there are great to work with. If you find out something different, please let me know as I'd be curious to know how, too!
Glenn
I've read quite a bit on this site, but not seen info that would explain how to print the logos found here: http://www.chocolatceleste.com/
Do you know how she has printed a logo with white that only partially cover the surface on dark chocolate?
Thanks! I will make my first tryimmediately I receive my sheets from UK , on the other hand here I use CIS already in two printers, for regular ink, and there is no brand since those are from China, but for sure price is the best way to choose. You have some that cost like $30 and some of $60, I will go for the costly one. Here is a link with an example: http://articulo.mercadolibre.com.co/MCO-403674573-impresora-multifuncional-canon-mp230-con-sistema-continuo-_JM Actually, I already talked with some people using CIS (no brand) for photoprinting and not problem at all. 
I always use a thin layer of white. I use white chocolate and cocoa butter.
100 grams white chocolate and 30 grams cocoa butter is my blend. Depending on what white chocolate you use, you can make minor adjustments.
What CIS system are you using. What brand of CIS are you looking at?
Thank you Debra! Here many photocake and photochocolate businesses are using already the CIS system with good savings. I just order my inks from Kopyk I was wondering if you can advice me if for the tranfers on black chocolate you use a thin white cocoa butter layer on the sheet. I saw that some chocolates are a mix of white (photo) and black, but some are 100% black, what method do you suggest? Best regards
I have used several different brands from the United States. I live in Canada. I've used Icing Images, PhotoFrost, and Kopykake. The best inks for color matching to the original canon inks is Kopykake. The cartridges they use are quite well made. I use the canon mg5320. Canon is always changing their printers so I look for the new models that have the same printhead as whatever model I have. I just bought a new printer last weekend because it (mg5320) was on sale and the price was cheaper than buying a new printhead! I have not purchased the continuous ink system but have done some research in the past for this type of technology. I would be very curious to know how the continuous ink system works for you.
Dear Debra, greetings from Colombia, I read carefully this post and your valuable hints. I was wondering if you can advice me any particular edible ink brand, I am planning to import in bulk since here inks are quite expensive.
Also which Canon model are you using, we dont have all the models but I will try my best and install it aContinuous ink system.
thanks in advance for any direction.
Thanks for all these dtails Debra. I was already changing the intensity of my prints but still had problems. I willtry the one from Home Chocolate Factory.
Sounds like they are the one made by Deco chocolate artist in England. The spray is too thin and then when you print on them the ink saturates through that thin covering on the sheet. If you press print, the dialog box pulls up. Go into "properties", go to "colour/intensity", click "maual", then go to "brightness" and choose the "light" (will be automatically on normal). That will help reduce the amount of ink being printed. I use these sheets when I have artwork that is very delicate. These transfer sheets work great when they work!! The best solution is to use the ones by "Cake Art Intl". There is an American distributor but I find them to expensive. I purchase from "Home Chocolate Factory" in England. Ask for the trade discount if you are a business. The best size to use is TS02. I find the TS01 has caused me grief in the past. The American distributor even told me the TS02 size is a better quality product.
I am using transfer sheets made with starch and sugar for chocolates, same as the one sold by Tomric. I frequently have this problem: The ink stays partially on the transfer sheet so I have to make new printshave to trow awaya lot of material.
Does anyone have experienced this problem and if you did, did you find a solution?
Thanks! ric
What a life saver you are....I've spent the last several days working on this, going crazy. The Edible Artist software did the trick. I had download the Chocolate Artist originally but couldn't print and the Deco software works with these saved files...Thank You, Thank You, Thank You..
I can't tell you how much I appreciated your advice, :))
Thanks Glenn. I checked with Tomric and they are no longer carrying the product. I am now in the process of downloading the InDesign program....Thanks for the help :)) Deb
It is worth it to buy the USB stick. Deco artist also has the cake software which is free. If you download the Edible Artist software, scroll way down in the template page and you will see all the template shapes. Just make sure it matches what you need.
Deb,
I bought my USB stick/key fob from Tomric in New York. Check to see if they any more. Alternatively you can make a template pattern in Adobe InDesign to match your molds.
Good luck!
Glenn
Hi
I'm looking for templates for my choc. molds, specifically the heart (DCRPDR9013) & the oval (11271). Other than making my own (last resort) I was hoping that someone might already have some templates that they would like to share, possibly?
I have looked into the Chocolate Artist Software, and apparently that has been discontinued according to Chocolate World/Deco UK (plus it was ridiculously priced). I was able to download the software but I need a USB stick to print, perhaps someone has one that they might like to sell?
Any help would be appreciated,
Thanks
Deb
Has anyone use gold metallic ink transfers on dark chocolate?
These can be used just like any other transfer sheets you would buy ie. PCB, Chef Rubber etc. You do need to use a white backing to make your image show. If not the image gets lost in the dark chocolate.
Can this program be used to make my own chocolate transfer sheets to be used on hard ganaches, or is it something that is strictly used with magnetic molds? If this program doesn't have that capability, is there any other program that can do that?
Hi Debra exactly the same ingredients, so must come from the same company these are made in Holland, loads better than the ones from Deco.There called Bobbon sheets on the box.
David, what are the ingredients listed for your chocosheets? I am wondering who Chocolate World is using for their supplier. The cake art sheets are: water, cornstarch, sugar, cocoa butter, citric acid, bamboo fibre, soya lecithin, vanilla flavour.
I agree Debra the deco sheets are not the quality you would excpect, being as i purchased a job lot package ( never again ) reading these posts encouraged me to try chocolate world, what a difference.
