Forum Activity for @Debby

Weekend Event at someone's business

Posted in: News & New Product Press (Read-Only)

Standard "show" venues, craft or specialty or farmer's market generally charge a flat fee. However, this is based on a perceived percentage. And that perceived percentage is 10%. I take my candies to a number of these venues throughout the year. Places where the percentage ends up being more than 20% of sales, I do not return. 60/40 is too steep.

Weekend Event at someone's business

Posted in: News & New Product Press (Read-Only)

Personally the most I would ever give up is 20% in a desirable location with big traffic. That's pushing it, maybe closer to 15%.For 40% I'd want them to sell the product with a reasonable amount guaranteed. I think during this time of year there are too many good options for small volume locations to be paying out 40%. Craft bazaars, holiday shows. . . .

Weekend Event at someone's business

Posted in: News & New Product Press (Read-Only)

I guess my issue with the flat fee is that I have absolutely no idea what kind of money I may (or may not) make during the weekend.Sigh...thank you for the reply.I know some places will just let you use the space for free, as having different vendors will usually bring more people to the place and this may help you sell your own stuff.Again, thank you.

Weekend Event at someone's business

Posted in: News & New Product Press (Read-Only)

60/40 sounds pretty steep for this sort of arrangement. I don't have any idea of 'standard' percentages for this sort of thing, but when I've done something similar in the past it has a been a flat fee. I seem to recall that for certain settings there was a flat fee with a small percentage incentive (like 5%) - the incentive being to encourage the owner to get more people in to buy your stuff.

Weekend Event at someone's business

Posted in: News & New Product Press (Read-Only)

A friend of mine runs an unusual business: she has a brownstone in Manhattan where everything is for sale - everything!
She has events now and then where she invites musicians, artists, etc, which in turn bring people to see the event and purchase things in the house. Her business is growing and she is planning a holiday weekend, where different vendors will be invited to sell their wares. I am one of the invited vendors.

This is new for both of us, so we are going back and forth on $$. She is not planning on charging a flat fee for the vendors to attend, but for a percentage of the sold items. The question is what percentage would be fair for both of us? 60/40 (60% for me, 40% for her)? More? Less?

Has anyone done anything like this in the past?
Or would anyone has some pointers to share on this type of deal?

Thank you,

Andre Costa

updated by @Andre Costa: 12/13/24 12:16:07

Ambanja Pics - http://tonylange.jalbum.net/

Posted in: News & New Product Press (Read-Only)

Anthony,cacaufarmer@yahoo.comFazenda (Farm) VenturosaFloresta Azul ,Bahia, Brazillooking forward to receiving the photosbest regardsJim Lucas

Ambanja Pics - http://tonylange.jalbum.net/

Posted in: News & New Product Press (Read-Only)

It 'is' an unmitigated disaster zone. I agree. Problem is will people pay more than $3.7/100g for premium chocolate. But there will always be people willing to work for nothing the more hungry they get and the capitalist system depends on that.... In fact when I returned from Madagascar I could quite easily have given up eating chocolate altogether (I'm already a vegetarian). Things affect me that badly. But the reality is that CHOCOLATE RULES. No matter what! Tell you what Jim. send me your email address and I will send you some pictures I didnt put on the web...Regards Anthony

Ambanja Pics - http://tonylange.jalbum.net/

Posted in: News & New Product Press (Read-Only)

Anthony,Thanks very much for answering some questions that have long plagued me. I was very surprised at the photo of the bean separator. It looks like a pre WW2 device but I take my hat off for them. There is a true recognition that sorting is required. In Brazil I only know of one other farmer that is using any type of size grading.The entire cocoa industry is in free fall. It was precarious before the world economic crash and now is a disaster. Since beans are priced in dollars or pounds on an international market, the 3rd world has really taken a pounding. The exchange rate for dollars and Brazilian Reais has fallen 40% in the last 18 months and prices of cacau in local currencies has rock bottomed. We just had presidential elections which included promises to raise salaries. If the promises are met, salaries and legislated benefits will rise to US$600 per month per worker. Unless cocoa prices rise, i see a disaster in Brazil's cocoa industry.Thanks again for your time and good luck with your chocolate enterprises.Best regardsJim Lucas

Ambanja Pics - http://tonylange.jalbum.net/

Posted in: News & New Product Press (Read-Only)

Good Day JimYou are right. Madagascar is a county in free fall at the monent and the locals will do ANYTHING to earn a few pesos. (read Euros). Not only that but the beans are mixed at source so no one knows if its Forestero / Crilollo, Trinitario or what the hell goes on. Some co-ops wash after fermentation, most don't, I did see a sorting machine but as you can see it was used for a cloths horse. The pics are from Millot SA (the big ones) the smaller are from small farmers. Quality control???? whats that? but the beans are amongst the best in the world - as you know!

Ambanja Pics - http://tonylange.jalbum.net/

Posted in: News & New Product Press (Read-Only)

Anthony,I enjoyed your photo essay on Madagascar. I'm a bean producer in Brazil and have a keen interest in how they are produced in other parts of the world.It was an eye opener to see the methods used to transport, clean and store cocoa beans. Madagascar is obviously far behind Brazil in social and economic development. To see six women hand sorting and cleaning cacao is far from a reality in Brazil. I prepared several tons of beans for a client using this method and took a bath in labor costs. We have since installed machines that originally were designed for coffee. There were design changes and some long hours of adjustment but most of the grading is now mechanized.Was the site you photographed a co-operative? It seemed like a very large operation for a single farmstead in Madagascar. Who and how do they maintain quality control of the processes?Again, very good photos and much insight in another part of the cocoa world.Best regardsJim Lucas

Ambanja Pics - http://tonylange.jalbum.net/

Posted in: News & New Product Press (Read-Only)

For those interested in Ambanja - Madagascar and the farm Cacao Industry you can check out these pics which I took on my recient trip to Ambanja.
updated by @Anthony Lange: 12/13/24 12:16:07

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Awesome! Thanks for your kind words of encouragement. : )

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Sarah,

Thank you for the help. I read your blog and took some notes on Airbrushing. I just purchased a airbrush kit online and was having some troubles. Your tips were great. Thanks!

--Peter

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I'm camera shy but I have written a few posts on my blog pertaining to airbrushing. Confessions of a Chocolatier Hope this helps and I can answer any quesions if you'd like.- Sarah

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Warm colored cocoa butter in microwave for 10 second intervals for 1-1/2 to 2 minutes. Alternatively a warming cabinet or heat lamp will suffice. Shake well. Warm airbrush with hair drier. Spray or decorate. Double action airbrush is good for detail work. A good compressor with min. 55 psi is best.Paul.

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Here's hoping!

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I agree with you Susan, now we just have to hope that someone here has the ability to make a tutorial covering everything from temperature and how to apply.

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I'd love to see an in depth one from multiple angles so I can really see what's going on!

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

great idea. I just bought one so this would be very helpful to get the ball rolling!

working with airbrushing with chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Is there anyone that would be willing to make youtube video on how to work with airbrushing, this is a topic I think is needed for us in remote places.
updated by @Hilmir Kolbeins: 04/11/25 09:27:36

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

I was. I went with this case: http://www.bakedeco.com/detail.asp?id=6322&categoryid=231#.UVr1fZM3s0I

I've been using it for 2 years now and it's working perfectly.

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

Where you able to find what you were looking for?

I am looking for one of these myself,

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

Thanks Clay, I use one at my Farmer's market booth.

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

Carol - Nice recco. There are several quite nice ones here.

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

You may like one of these http://www.bakedeco.com/dept.asp?id=231

Looking for recommendations for a portable display case

Posted in: Classifieds ARCHIVE

Does anyone have recommendations for a portable display case for chocolates? I'm looking for something simple that I can display my chocolates in during marketplace shows that will allow for easy access so that people can customize their flavor selections in different box sizes. I've been using a standard cake display with cover plus platter with plastic wrap, but it's much too small (and plastic wrap is cumbersome) and requires refreshing too often. I'd be looking to display about 12 flavors at a time. Any suggestions would be much appreciated.

updated by @Valerie: 04/07/25 13:00:14

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

Ruth,You are right. Thank you!

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

I think Ruth is correct. Ingredients are required no matter how large your operation (one huge reason is, as Sebastian pointed out, allergen info (if applicable) has to be available for anyone buying your goods), but nutritional info is waived if you sell less than a certain number of units per year.

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

Are you sure about that requirement? You don't need nutrition info, but I thought you always needed ingredients, either on the package or if selling by the piece, have it available.

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you all for the replies. I believe I was not very clear in my question. The ingredient list is not to be applied to the packaging via label - the size of my business waives me from doing so.I am going to print a letter size flyer to be displayed on my table. That's all. There are no requirements to list detailed ingredient information, but a general specification.But Mike already gave me a great link I can use for this upcoming market and for any future labels I may need to create.Again, thank you all!!

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

I'm sorry to say, but you won't be simplifying anything to comply with regulations, but in fact your new ingredents list will likely be 3x as long, needing to specify any sugar or preservatives in the puree, all ingredients from cocoa mass to vanilla in both of the chocolates (listed seperately), water, salt in the butter, corn syrup also needs to specify if it contains high fructose, and the color # used in the colored cocoa butter.

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

Couple of additional thoughts:1) those components that have subcomponents (ie, dark chocolate is made of sugar, mass, lecithin, etc), need to be broken out, either parenthetically or in order of descending prominence.2) assuming you're in the US, those components that are big 8 allergens also need to have a clear allergen word next to it - ie "heavy cream - MILK' .3) your colored cocoa butter needs to identify which colors were used (yellow #5)Be sure your state allows use of alcohol in their candies.Corn syrup, i'm afraid, will continue to be corn syrup. ADM and Cargill are currently lobbying to have the term 'corn sugar' added to the list of alternatives for it, but that's not likely to happen any time soon i'm afraid.

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

This is where I found all my info. http://www.fda.gov/food/guidancecomplianceregulatoryinformation/guidancedocuments/foodlabelingnutrition/foodlabelingguide/ucm064880.htm

How detailed a list of ingredients should be?

Posted in: Tech Help, Tips, Tricks, Techniques

I am getting ready to start working out of a market and one of the requirements is that I need to have on display my list of ingredients - but the market does not have a standard way on how to list the ingredients.
updated by @Andre Costa: 04/11/25 09:27:36

Biting off more apple than I can chew?

Posted in: Tech Help, Tips, Tricks, Techniques

Not sure but I would say it's going to be about the same life as with a caramel apple. I used to work in a store that made caramel apples and they would keep well for up to four days non-refrigerated.

Biting off more apple than I can chew?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi there.

Amateur chocolatier looking for advice from the experts. : )

I am making another round of wedding favors that consists of gourmet chocolate covered apples. A bit concerned aboutthe shelf life of the sweet tasty morsels. The literature I've read says that they will hold up for a week if refrigerated. They are speaking just of the caramel coated apples. Not those dipped in tempered chocolate. I wouldn't want to refrigerate tempered chocolate. Any advice on how long a completed gourmet apple will hold up without refrigeration?

Thanks for your help

Jacquie

updated by @Jacquie Schofield: 04/11/25 09:27:36

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

Thank you for the great replies and encouragement. I was seriously considering moving so that I could open a chocolate business. You all have given me hope!To your delicious success!~ Melody

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

I also live in a hot and humid climate-half a year of it. I am a very small business so I have my own ways of dealing with the issues. I have a stronger than needed air cond as the tempering machines,fridge etc add extra heat. I have a dehumidifier constantly at work(I use the water that it collects to water my flowers). I have a room thermometer and hygrometer. I can easily get my working area to perfect climate. During the cooler half of the year, it is usually perfect without any interference, but if it is rainy or a bit humid,my dehumidifier takes care of that and gives off a bit of heat which warms the room perfectly, if it is cold. Being so small has other problems like storing chocolates etc.....

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

Hi Melody,We're facing some of the same issues making chocolate here in Hawaii, but we also have the added problem of high humidity (60%+) year round that I'd think you don't have to deal with in Texas.Regardless, you'll have to cool the rooms where you're tempering chocolate to below 80 F. We get by with 76, but that depends if your tempering method uses passive cooling of just a fan bringing the chocolate to room temp, which applies to most of tempering machines I've used or know about. The only active cooling technique would be ice, a compressor, or a thermode that can electrically cool the air, but I know of no commercial temperers that use those.You'll also want to store the chocolate in areas well below 90 F so they don't come out of temper. Bars would probably be OK in the 70's, but truffles with perishable ingredients in the ganache should be lower, perhaps in the 50's, though I don't have much experience with that.If you do have high humidity too, you would need to lower that below 50% for tempering, but a good air conditioner should do that while cooling the air. Get a good hygrometer to measure that.Lastly for shipping, it'll be tough to ship in the summer at all unless you add a ton of ice packs and ship overnight, so you'll have to decide if you can pass that extra cost on to your consumers or just not ship in the summer.It is definitely tough but can be done, and who knows, if you're the only one in your area that tries, people might thank you heartily by buying up all your chocolate!

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

Melody,YES, it is doable. We are currently working to open a shop in Tucson, AZ. We have different issues than others, but, these issues are workable. We also have to deal with high heat, but lower humidity for most of the year. As we were looking for space we did focus on the HVAC system to be sure that it could handle the temp requirements. We also are looking to vendors who can get us our supplies year round versus in the Spring and Fall. We offer cold paks to our retail customers. We are working on our delivery van to get the right temperatures for our local deliveries. All of these are challenges but not deal breakers.Good luck on your venture.Pierre

Is opening a chocolate business in a hot climate doable?

Posted in: Opinion

Hi,

I am in the beginning stages of getting my chocolate business together and have TONS of questions so bare with me.

We live in hot humid S. Texas. I want to start an online chocolate business and am wondering if I am shooting myself in the foot from the beginning.

These are some issues that I see but would love to HEAR from all of you successful chocolatiers your thoughts and tips. Any advise to save me some heartaches would be lovely.

The average temp is 80 Oct- March but come April-Sept its 100 +, so I would have to bring all of my chocolate for the year in the winter months.

Also, there is a slight chance that we may move next spring but am not sure if I should just start it now and move it when the time comes.

Thank you in advance!

Best,

Melody

updated by @MelodyB: 04/20/15 17:44:14

Chocolate Travel Question

Posted in: News & New Product Press (Read-Only)

Suprisingly, I could recall my tripp to Brugge - Marie de Bruges, Walplein 16-18