Forum Activity for @Melanie Boudar

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

I have bought chocolates on line from several places before I started my own website. I never had anything arrive damaged. On the other end, the shipping end, we have had maybe 1 or 2 boxes not arrive good, one was because the address they gave us was wrong. It came back beat up and melted after 10 days. We remembered the person was a doctor and googled his name and town, found the right address, called and shipped a new box despite it not being our mistake. We do a lot of on line business. Shipping is expensive, not just postage but also packing, gel ice etc. best to negociate a rate with Fed-X. I recently joined an organization that I will get 40% off Fed X rates so that savings will pass to the customer. We have shipped packages to 1/2 dozen foreign countries as well and it all went FED X and arrived fine.Not that many people live where there is a good selection of chocolate boutiques. In that case its still good to have an internet presence for your store. People may visit the area and want to send gifts home or buy later on.

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

That's interesting, Lana!How much was the shipping from US to Canada, compared to product price/weight?And shipping across Canada; do you use normal post services?Kirsi

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Despina,Thanks anyway for your reply. I can recommend warmly the Ecole Chocolat.For me it is a lot of work so I never manage 1h/day or one day/weekend as they have calculated. There is always somebody online answering your questions so lot of help. And the colleagues, this time around 30, mainly from US, do have very often more experience than I have.The school is based on your reports you are sending to teachers on your work and research so they do not use web camera. You just need internet connection for getting all the material online. Lot of instructions and ideas so this keeps me busy. And the tutors answer in detail and give the advise. The course is very practical orientated and in that sense just what I was looking for.By the way, saw that you are going to Vienna: great city. I can recommend the well known Sacher and all the other chocolatiers. I ate the Sacher and other chocolate cakes so did not buy any instruments but I am sure you'll find them easily there!Please keep in touch. I saw you are also making chocolates just now,Kirsi

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello KirsiUnfortunately I can't help you with your question because although I have searched a lot I can't find any manufacturer from who I can buy retail. They only sell if you are a professional, at least in Europe.But I would like to ask you something. I am thinking of starting the courses in Ecole Chocolat on January, and I would be very grateful if you could tell me some things about it. Especially, how do they do it on line. How can they test what you do. Does it works with a web camera?Thanks a lotD.

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi chocolate lovers&producers!I have just started the Ecole Chocolat and have been looking at the web pages of several chocolate artisans&manufactures. I am wondering, have you bought online, through internet, chocolate, how often and what kind of experiences have you had? Satisfied or any problems if chocolate was not ok? Postal costs?And from chocolate artisans I would like to hear, how much you sell online compared to your selling from your boutique? How have you developed this part of your business?I am living in Geneva and have never bought chocolate online because I am in a happy situtation to be surrounded by chocolate boutiques.Happy to hear every feedback,Greetings from GenevaKirsi
updated by @Kirsi Hyytiäinen: 04/11/25 09:27:36

Small Scale New/Used Chocalate making Equipment!

Posted in: Tech Help, Tips, Tricks, Techniques

Help!We are embarking on a new journey! We have grown Cacao in the Dom. Rep. for years and are now looking into the "bean to bar" market. However, before we spend 500k on equipment that can make 50,000 bars a day, we are looking for small scare machinery. Winnowers, Temperer's...etcCould you point me in the right direction? Thanks!
updated by @Justin Brooks: 04/11/25 09:27:36

Open Question regarding artisan chocolates marketing study

Posted in: Opinion

There are some formal reports you can get for a price. here is something good to know.

According to Packaged Facts , the United States market for chocolate is forecasted to reach an overwhelming $18 billion by the year 2011. Please check out the following site for more details: http://www.associatedcontent.com/article/343340/us_chocolate_sales_forecast_to_reach.html?cat=5

If you are interested in the opportunities in China's market, you can response to my blog: Chocolate wonderland in the other side of pacific ocean

Open Question regarding artisan chocolates marketing study

Posted in: Opinion

I apologize if this question would be better suited to the START UP CENTRAL GROUP, (and if it is, we can always discuss this topic in there instead, if anyone is interested, or knows something) But on my way home from the shop tonight, it just occurred to me that I have never really heard anyone discuss any studies on marketing demographics for the Artisan Chocolates Industry. Does anyone have any helpful knowledge or know of any useful resources about any demographics studies into exactly WHO OUR CUSTOMERS ARE???I am specifically interested in criteria such as:DIRECT ON-LINE OR BRICK & MORTER RETAIL SEGMENT:what age range buys the most artisan chocolates?which gender?race?average annual salary of artisan chocolates purchasers?do people from one part of the country or specific city or area, purchase/consume more chocolate than other parts of the country?what is the average consumer purchase on-line and at the counter?WHOLESALE SEGMENT:which Industries/businesses purchase the most artisan chocolates for re-sale or gifting for guests/clients/employees???:???Gourmet online purveyors? Patisserie/Bakery-Cafe? Upscale Grocery? Deli's? Hotels? Caterers? ???Would any of you more experienced, successful Artisans be willing to share some of your success stories with us about which Industry & Business venues you have had the most success with partnering, & the most effective ways to approach businesses with your Artisan Chocolates??? I would greatly appreciate any information, as this seems to be a VERY important subject that nobody ever seems to really elaborate upon.........
updated by @Eric Cayton: 05/08/15 11:42:46

Chocolate, language, and thought: A pilot study

Posted in: Opinion

Funny all the mentions of Chuao...must be a pretty magical place.My favorite chocolate is a Valrhona 2002 Chuao, 70% cacao. I first tasted it in 2007 and it was my first experience with "aged" chocolate. I remember it being gloriously smooth, fruity, tangy, with lots of citrus & raisins. I tasted it again in 2008 and found it to be even more citrusy than I remembered.I was at home, nowhere specialWhat was memorable was the mystique surrounding it--my supplier at Chocosphere told me about his stash and it was the first I'd ever heard of someone aging chocolate in a wine cellar. I love fruity chocolate, so when I tasted it I fell in love. So flavorful, the taste explodes & unfolds in your mouth. Yum.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

1. First I had read about Claudio Corallo in the book Chocolate by Mort Rosenblum and was intrigued by how his chocolate would taste. Mort had written that it was very rare and difficult to find so of course my interest was piqued. Later I got hold of the Zingermans catalog and was looking through the chocolate when I found a Corallo dark chocolate bar produced by Pralus for no less than $16. Obviously I had to have it. I ordered it and eagerly awaited the delivery.2. When it arrived my husband and I opened it up in the kitchen and cut off a block of it (it was a very big bar) with a knife and it splintered all over the place. We both put a piece in our mouths and it was unbelievable. A revelation. Who knew that chocolate could taste like this? It was sour and tangy and a bit rough from bits of nibs. Usually that disturbs me but it seemed befitting for this exotic of a chocolate. I remember thinking that it was definitely worth the sixteen dollars.3. The chocolate was probably so memorable because of the buildup and expectation involved, from reading about it, to finding it, to having it arrive and then finally tasting it. The best part is that it wasnt a disappointment, even after all that.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

No, I'm in Oklahoma.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

My first and most vivid recollection of chocolate dates back to the fifties when I was a kid in primary school.I was returning home at 4 Pm and was greeted by my parents and grandmother having tea in the loggia of our home in TunisI was given a small bar of Nestle dark chocolate or sometimes Suchard ( because they had color images of exotic places to be glued in an album) with a piece of fresh bread. My parents had tea and "Petits beurre Lu." I was home.I suspect they too had some chocolate but was too busy to noticeSince then, I have enjoyed many good chocolates. Valrhona has consistently been a source of pleasant memories but never as permanent as my 4 o clock humble bar.Since I was not particularly fond of school, it is possible that the combination of fresh bread and slightly gritty chocolate was peceived as an antidote to the hardship of the day and that Nestle was only the catalyst of pleasure by default. Nevertheless, it is a fond chocolate memory.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

I really can't go too long without going back to the Bonnat Chuao. It is rich, fruity, plum and berry, with deep rich notes that leave me craving more. It is a very difficult chocolate to resist. The next i really enjoy is from Rogue Chocolatier..Hispaniola. a really amazing chocolate the makes the tastebuds sing and dance with layers of flavors. This is a 70% bar. Go out of your way to try some....Enjoy!

Chocolate, language, and thought: A pilot study

Posted in: Opinion

1, I agree that the Chuo is one of the best, impreccably crafted, but I have to distinguish between percentage of cacao. I've had a 90 percent bar that was stunning. YOu cannot compare apples and pears. For me, the best is always dark and always around 70% or higher...rarely above 82%...2, I do my serious tasting in my home, here at my desk. So, no, no romantic location. I totally focus on the tasting experience.3. My intention...open minded, curious.Emily...are you in PA? I think we spoke once by email.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

EMILY: As a chocoholic, I have tasted hundreds of brands of dark chocolate. My favorite is Ocumare, produced by Chocovic, a Spanish company, from Criolo beans from Venezuela. It is 70 percent dark, with a fruity flavor.I ate it at home, and soon started using it to make truffles. --Arnold Ismach

Chocolate, language, and thought: A pilot study

Posted in: Opinion

I'd like to re-word my answer as the chocolate that I've enjoyed the most. I don't like using qualitative words like "best" to describe chocolate. Tasting chocolate is a subjective experience based on my tastes and experience. For example, I don't much care for the red wine/red fruit taste of many bars, but others like that. To each his own preferences. It's totally impossible to determine the definitive "best" chocolate.But of the 353 bars that I've tasted and reviewed the one I've enjoyed the most was... Amedei Chuao.OK, I know that I join lots of people on this bandwagon, but I think there must be a reason for this. To me it was sublime. What intrigued me the most is the tremendous range of flavors.I've attached my review notes. Even though I use numerical values to quantify my enjoyment those are all to help break down my own personal enjoyment of different categories. The rating isn't generated by the score, but it merely informs it. I give a rating in comparison to the other chocolates I've tasted.If you email me I'll try to answer the rest of your questions too. I don't have much time right now.I find this topic very intriguing because I often find it quite hard to describe and differentiate what I taste. Plus the descriptions are only by analogy (like red wine, mango, tobacco, roast, ham...) and these often break down. (For example, I've never tasted dirt, hay, or leaves...) I look forward to your findings.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

Dear Chocolate Life Members:I am a PhD student who is designing a study about chocolate, language, and thought. I am interested in studying the language people use to describe tasting experiences with chocolate. In addition, I wanted to make you aware that I do hope to publish my findings.If you would like to participate in my study, please answer the questions below. Please note that I am only looking at how you describe chocolate. All answers are confidential. I will not use any personally identifying information in the reporting of the results. If you prefer to respond to me privately, send me an e-mail. Here is the link to my page .Thank you. Please describe the best chocolate youve ever tasted. In your descriptions, please include details such as:(1) What kind of chocolate was it? Do you remember the brand? What do you remember about the flavor? How would you describe it? Do you recall if it was dark, milk, or white chocolate?(2) Where were you when you tasted the chocolate? Do you think that the location contributed to the quality of your tasting experience?(3) What was it about your chocolate tasting experience that made the chocolate memorable?
updated by @Emily: 04/28/15 10:20:04

Chopping Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Design et Realisation in Canada has several models, from hand-operated to fully automatic. Look in the "Chocolate Machine" section.

Chopping Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I have a small business where I manufacture and sell a line of brownies. I've been using blocks of chocolate, shaving them and then melt with butter for my brownies. The problem is when I was doing low volume the chopping was not a big deal, but now it is. It is a complete time killer. My current supplier does not offer chips and I don't want to switch. Does anyone know of a machine that can chop large chunks of chocolate and if so where can I get one?
updated by @Todd Kelly: 04/11/25 09:27:36

Chocolate Tasting Meditation (tm)

Posted in: Allow Me to Introduce Myself

It's been much too long since I've had a chance to enjoy TCL website. I enjoyed Clay's trip to Paris and so many comments by those starting businesses. Starting a chocolate company? What a journey that is!I thought I should reintroduce myself and see if any of you would be interested in sponsoring one of my Chocolate Tasting Meditations(tm). I'm an Interfaith minister with over three decades of experience in various forms of meditation. While on the staff of the Interfaith Spiritual Community and Community of Peace and Spirituality in NYC, I began leading short meditations using dark chocolate. Tasting meditation not only helps people who think they cannot meditate to learn, it also helps tasters to focus. The result is more discriminating chocolate consumers as well as better concentration, less stress and enhanced spirituality. I led one of my meditations at the Chocolate Salon in San Francisco (you can google me) and would like to do more shows. Various chocolate makers have sponsored me in the past. If any chocolate makers at TCL would like to sponsor me for future shows, I'm an experienced public speaker and can introduce your product to audiences in a unique way. Note that not all chocolate products are appropriate for the meditations. But contact me and we can discusss it. Email me at artoftheceremony@aol.com ...oh, yes, if anyone would like me to perform a wedding or other ceremony with a chocolate theme, I can do that too.Gratitude & blessings,Rev. R. M. Peluso www.artoftheceremony.com
updated by @Rev. R. M. Peluso: 04/17/15 14:39:04

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

The stuff I get from QZINA is certified Kosher--blessed by Rabbi Schlessinger himself.

I'd still love to know what is in that stuff..........

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Chef Rubber might have a kosher-certified luster dust that is FDA approved. One way to apply is to mix with melted cocoa butter and decorating the insides of the molds.

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I don't wear contacts, but if I did I'd be willing to try it out. I wish they had more pics of other colors.

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks everyone for the feedback valuable information. It happens that Crystal Colors is one that I am ordering to work with and may decide to use exclusively if I like.

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I only use EDIBLE luster dust. If it's not clearly marked edible I prefer not to use it.

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I use it occationally on the top and have never had any problems.

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I really enjoy using luster dust to decorate my chocolates as do many chocolatiers. While what I have been using has been noted as non-toxic and not a food ingredient, I do not know how much or to what extent I can safely use it. I am aware that FDA approved luster dust is available and would like to know who uses it exclusively or any other feedback.Thank you.
updated by @Chocolate Lady: 04/11/25 09:27:36

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,

your chocolate for dipping look a bit too runny, that's why (in my opinion) it sits very thin on the sides and has a large foot.

try a different viscosity chocolate and if you can post a picture of whole truffle as well.

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

Mark,

I just saw your comment on the truffles.

What type of screen are you referring to?

Thanks,

Margaret

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

Do you use a silipat sheet or something else?

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

I appreciate the way you explained this, it makes perfect sense now. I used to flatten the whole tray of fondant balls with a cookie sheet but somewhere along the way stopped doing that, but now I see I have been shooting myself in the foot.The fondant is pretty firm, like the consistency of play-dough, so I can form it into this flatter shape and it will maintain it.Thanks so much!!

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

that sounds good, I will give it a try, thanks!

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

With a round shape, you have all the weight of the piece at one pont, which pushes the chocolate away and to the sides, which already gives you a "foot". You have a few options if you need to keep them round:- As Clive noted, you can pre bottom, but this will extend the foot.- If firm enough, you can pan them- Once dipped in chocolate, roll in cocoa , coconut, chopped nuts, etc and keep rolling until firm enough- Also once dipped, you can roll on a screen until firm enough, giving a different but nice appearance

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

These look like hand rolled truffles which you dip/enrobe. It may be more time consuming but you could dip just te bottom of the fondant/truffle in tempered chcoate and when it sets dip it all again. You will have a double layer on the bottom and a base to sit on. ( A bit like piping onto a disco )If you can get away from the round truffle shape you could roll the fondant/center to be enrobed into a flat sheet and scrape a layer of chocolate on one side, then cut into pieces and enrobe. This way you will get more of a square/rectangle shape though.

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello and welcome. I don't use fondant but from your pictures the bottoms do look very thin. It can be an issue as it causes oozing, stickiness and may harm shelf life quickly. I know that some people who make their own truffle balls pipe the filling onto coin sized discs-there is a special rubber sheet for this and is quite simple. And then when the filling crystallizes, you just dip in chocolate. This gives a nice base-not thick but not overly thin. If you need a link to the sheet let me know.Best of success!

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

I have my chocolate business up and running but am still unhappy with how the bottoms of the chocolates look. Nobody complains because they look great from the top and taste good but I would like them to be thicker on the bottom and not ooze out. I use room temperature fondant centers I make myself and use 87 degree milk chocolate or 86 if I dip in dark. Any suggestions? Attached picture shows the problem.thanks & am I glad to find this forum!
updated by @Julie Helzer: 04/11/25 09:27:36

Question regarding the use of a commercial kitchen

Posted in: Opinion

Are you going to be sub-letting a small part of the kitchen as your own, or will you be using areas common to the other producer? Make sure you have a written agreement for who is responsible for maintenance, repairs and even cleaning. Shared space can be good but it is full of potential for disagreements! I would recommend a full contract as mentioned in a previous post.

Question regarding the use of a commercial kitchen

Posted in: Opinion

Also, depending upon your formulations, your insurance carrier my chager a different premium. My truffle centers use fresh dairy. Many commercial formulations use powdered dailry. I pay more to use fresh dairy than if i were using powdered dairy. Just something else to consider. Libiltiy insurance does vary based upon your ingredients.

Question regarding the use of a commercial kitchen

Posted in: Opinion

In Utah, it is a lengthy process to get not only certified by the Utah Dept. of Agriculture and have inspections, but also to get the necessary permits from the city. It can be done though and it is an ongoing process to submit your recipies so they will check them for food safety and shelf-life issues.

Question regarding the use of a commercial kitchen

Posted in: Opinion

Thank you. I will look further into this matter.Andre Costa

Question regarding the use of a commercial kitchen

Posted in: Opinion

I don't know what the rules are for NY, but most states you will have to have a health inspector approve the establishment for your production. That means the owners of the kitchen will pretty much be inspected all over again, which may deter a few of them from allowing you to produce there, it's not fun. They would basically be sub-leasing the area to you so you would have that contract as verification for your place of production, assuming you are using a contract. But, as I said, I don't know the rules for NY, I could be totally off base. Just a few things you might want to think about though. Good Luck!Andrea

Question regarding the use of a commercial kitchen

Posted in: Opinion

I am looking for commercial kitchens in New York City and I found some options.While doing my research I started to think about this issue. If I use someone's commercial kitchen to produce my chocolate, are they supposed to give me some document stating that I am actually using their kitchen? So, if I want to start selling my products to retail stores (for instance), I will not be in trouble?Can someone please give me some feedback on this?Thanks,Andre CostaDaCosta Chocolates(I will change my signature from 'chocolatier-to-be' to 'chocolatier-in-the-making')
updated by @Andre Costa: 04/24/15 05:47:11