Forum Activity for @Andrea3

How small can a small shop be?

Posted in: Opinion

I was under the impression you were making chocolates, not making chocolate. I can't imagine how a 250 sq. ft. area would be enough to make (bean to bar?) chocolate. I do think for making chocolate confections that 250 would be small but doable.Andrea

How small can a small shop be?

Posted in: Opinion

John, the retail store will always come after my chocolate-making. If I cannot make the chocolate, then I don't want to have a retail store.If running a retail store was my goal, I could pick something way more profitable than chocolate, right?!

How small can a small shop be?

Posted in: Opinion

Andre,If the 250 sq ft space is a good retail location, have you considered having someone else make your chocolate?John.Rossini@travelchocolate.com

How small can a small shop be?

Posted in: Opinion

You might just think about subletting some space from others too.In NYC is chocolate considered low-risk like North Carolina? If so you can use your home for a while if you can get it inspected by the agriculture dept. ($50 here in NC). Then just rent some space from someone else, or start picking up some little table-top cold display cases for $200 and dropping them in stores.Some intermediary thoughts as we're in the similar boats.

How small can a small shop be?

Posted in: Opinion

Wow!I need to start checking out spaces in New York. It is a very tough city to start any business; but I need to start checking.I hope you complete your space without any bumps on the road. Good luck,Andre

How small can a small shop be?

Posted in: Opinion

Andre,I started out working from home in a converted spare room. When demand grew to where I just couldn't fit the equipment/utensils/materials to work comfortably (a friend said to me that I don't work from home, I live in my factory) I leased some space and began the conversion to a production and retail facility. The entire space is 410 sq ft with the retail area being a very tiny 110! Enough for a display counter, credenza, register and other necessities. The kitchen is divided into hot and cold zones for added energy and ventilation efficiency.I will be making my own chocolate and its related products at this facility, which should be complete in the next 2 months. Capacity will be ~100 lbs daily.I also visited a chocolatier in Madrid whose entire kitchen, both hot and cold, was the size of my retail area! Now that was impressive use of space!

How small can a small shop be?

Posted in: Opinion

Diana, I guess we will always face those barriers (bad professionals, impossible to solve legal issues, government bureaucracy, etc), but that is true for pretty much any industry you are in. At least you are facing these challenges doing something you enjoy/love.I became a fan of your Facebook page. Will now spend some time looking through it.Opening one's first store must be so time consuming, so nerve shattering, but also so wonderful. The sense of accomplishment! I cannot wait - and look at me, just yesterday I got my first tempering machine (a Revolation 1 - ha! so small, but that's what I need now).

How small can a small shop be?

Posted in: Opinion

It's been a very long haul, but we are now nearing completion on our industrial premises. Check out our progress on facebook... http://www.facebook.com/pages/Lick-the-Spoon-UK/97969759316?ref=mf#/pages/Lick-the-Spoon-UK/97969759316?ref=nf I have to say that the stress is starting to get to me! Every day I come across "professionals" who simply can't do their job (not chocolate professionals...more like graphic designers, financial advisers etc). Honestly, it's money for nothing what some of these guys do!Despite having the conversation "is it all worth it, there must be easier ways to make a living" (with myself and my husband) on a regular basis, we're still passionate about it, and determined to make it work!Wish us luck!Diana

How small can a small shop be?

Posted in: Opinion

A few years ago we had a store in a casino in Cairns Australia it was 2 meters x 6 meters it was very small but it was great, But we had a 300square meter in the Industrial area of cairns so the rent was a lot cheaper than the casino and it went very well. My wife and I just go back from Melbourne and a lot of chocolate shops have a very small kitchen on site to finish a few chocolates (put on a show) then they have a larger kitchen off site.RegardsWallace

How small can a small shop be?

Posted in: Opinion

Hi Diana.That's amazing! I've never thought about branching out and having one kitchen to supply the stores. That's very forward-thinking.Thank you for your input. I understand the cost issue. Prices in Manhattan are crazy - I may need to look outside the island for a retail space.

How small can a small shop be?

Posted in: Opinion

Hi Andre,After 2 years of working from home with the kids around my ankles and a hundred other distractions, I have decided to do just that! We (myself and my husband) have bought a small unit on an industrial estate and will be fitting it out as our chocolate production facility. We are coupling this with a small shop in a recently refurbished retail outlet. The main advantages are that, in the UK, retail space costs a lot more than industrial space, and is generally charged per square foot, so this way, we get plenty of production and storage space, with just enough retail space to sell the chocolates and some ancillary beverages. Our final choice of shop is 350 sq ft, but we had looked at one which was 250 which would have been perfect and much cheaper! Someone beat us to it though! This dual-location set up also allows the opening of a second or third shop without the need to kit out 3 separate kitchens. I'll keep you up to date on what is going to be an exciting (but probably stressful) journey!Diana

How small can a small shop be?

Posted in: Opinion

I looked into a small store in New York City that is a little over 250 sq. feet and it does not have a kitchen - I would need to create one.I know this specific place is not for me, but I was wondering how small your small shop is? Is there anyone here who has a retail store but with a separate commercial kitchen in another location?Thanks,Andre CostaChocolatier-to-be
updated by @Andre Costa: 04/10/15 23:56:29

polycarbonate half shpere moulds

Posted in: Classifieds ARCHIVE

Brian! Thank you! I saw this on their site, but then there is no info or pictures. I will write to them- I may have already and don't remember!! Thanks a bunch!!

polycarbonate half shpere moulds

Posted in: Classifieds ARCHIVE

Ilana.Chef Rubber has "natural" sheets. www.chefrubber.com .b

polycarbonate half shpere moulds

Posted in: Classifieds ARCHIVE

Hi thanks. I have their natural colors, but I am looking for transfer sheets made with natural colors.

polycarbonate half shpere moulds

Posted in: Classifieds ARCHIVE

Hello Brian. Not exactly on the issue but does Tomric have any natural colored transfer sheets? Thanks

polycarbonate half shpere moulds

Posted in: Classifieds ARCHIVE

www.tomric.com

polycarbonate half shpere moulds

Posted in: Classifieds ARCHIVE

Hi,Try Galaxy India . Arun Bhargava has joined chocolate life. He looks after the sales dept of Galaxy India I guess.He is making and distributing chocolate moulds. Many of my chocolate moulds are from his company.Raji from India.

polycarbonate half shpere moulds

Posted in: Classifieds ARCHIVE

Looking for the best place to purchase clear polycarbonate half sphere moulds in several sizes.Thoughts?Thanks in advance !!
updated by @kurtis baguley: 04/07/25 13:00:14

Dry Cocoa Bean to Cocoa liqueor ratio

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks a mil Brad!

Dry Cocoa Bean to Cocoa liqueor ratio

Posted in: Tech Help, Tips, Tricks, Techniques

If the beans were moist, roasting would remove the moisture, hence making them lighter by weight. You are correct about the winnowing.

Dry Cocoa Bean to Cocoa liqueor ratio

Posted in: Tech Help, Tips, Tricks, Techniques

So if the beans were moist, I would get more liquor right? and....if I winnow poorly, I would end up blowing away cocoa nibs with the shell and get less liquor right?

Dry Cocoa Bean to Cocoa liqueor ratio

Posted in: Tech Help, Tips, Tricks, Techniques

This all depends on how moist your beans were, and how well you winnow.The number could range anywhere from 15-30 % loss.

Dry Cocoa Bean to Cocoa liqueor ratio

Posted in: Tech Help, Tips, Tricks, Techniques

Hi, I'm new here and have a question. Does anyone know how much cocoa liqueor is gained after roasting, winnowing and grinding 1kg of dried cocoa beans?Thank you,David Flemming.....
updated by @David Flemming: 04/11/25 09:27:36

Best chocolate school

Posted in: Opinion

Ha! I've lived in Buffalo for two years after moving from Oakland, Ca, where I had multiple artisan choc shops within walking distance. That there's known as fountain candy in these parts and it is loved. I stopped trying to make it work for me after a month -- mostly because my husband ate all the rejects and he couldn't take the experimental buying any more.

Best chocolate school

Posted in: Opinion

Yes, I know. They are also lucky that their grandfather was born before them. (This was my late father's favorite expression, meaning that without their grandpa and daddy, where would they be). I bought a wrapping machine from Switzerland. The mistake I made was not to go to Switzerland to check them out. Machine cost me $30K and it never worked. "Beautiful looking" but never worked. It was a nightmare from hell. The manufacturer was a big weasel pig and joins the line of many more. Suffice it to say that I managed to find someone who said he could help. I am very mechanical, so we put my ideas into the process. Finally two years after it arrived, we had it to the point that it was ready to go. But I had to change the type of foil we were using. Then a battery that ran the computer died. No where in the specs was there mention of a battery. The program was lost. It defaulted back to another program. That was the end for me. I sent it off to Union... who said that they could get around $12K for it. Well, they got $5K and that was that. Didn't even give me a chance to refuse the amount, it had already been packed and shipped to the middle east. I was so tired of fighting at that point, that I just accepted it. It has been an uphill grind working with so many useless liars in this industry. I could write a book...but the stress of even thinking about it, makes me crazy. Did you try Jansen? Forget his first name. I will look it up for you. He's a really nice guy. Jeff why don't you call me to chat anyway. 802-862-5814. xxoo Linda

Best chocolate school

Posted in: Opinion

I bought a brand new kettle years ago....yes I have dealt with jim and john....nice guys....overpriced...but nice guys....they have a habit of going to the auctions, buying shit up at ridiculously low prices and turning it around for 3 x what they paid for it without doing fuck all to the equipment to refurbish it.....no fault of theirs...capitalism at work....but still....I aam not dumbbut I digress....

Best chocolate school

Posted in: Opinion

Yes a water jacketed one....both kettle and table brand new from Savage. You can get one right now from Union....I just got an email from them with a list of stuff and the one they have looks to be in great condition. Do you know Jim and John Greenberg?I want to taste some of your chocs....truffles and bon bons....send me some and I'll send you some of mine....although we won't begin making truffles until mid November for Thanksgiving. Lindaloo
updated by @Linda Grishman: 06/15/15 10:35:15

Best chocolate school

Posted in: Opinion

oh....man....a cooling table?? Like a water jacketed one??? drool in envy....we went to a friend, he made us a 6' long 4' wide 3" thick polished granite slab....its a good heat sink....heavy though...and beth? I started in my small house kitchen too. I am on my 4 th facility in 7 years........DONT DREAM IT, BE IT!!!!

Best chocolate school

Posted in: Opinion

Hi Beth: Did you read my whole story that I posted yesterday about how I began making chocolate? Way before internet way before microwaves, way before the only chocolate Americans ate were Hershey (puke) bars.Here's how you start....JUST DO IT.......that was coined by a woman whose name I forget. She was a marketing genius back in the early '80s...then Nike took that slogan. So, don't worry about the small stuff...just do your thing. And don't worry about the size of your batches. Do you have a chocolate thermometer? If not get one. I have a bunch of machinery,but hand tempering is an art and if machines fail, you still have your two hands. 2 Hilliard 240lb tempering machines, Savage Bros. cooker with cooling table, Doboy flow wrapper and a host of other toys that I made myself. I love tinkering.. If you need more info and support, you can email me directly to talk or call me....email choclinda@aol.com phone 802-862-5814 or in the eve my home phone is 802-862-3412. Hang in there. Linda

Best chocolate school

Posted in: Opinion

Well Linda, Vermont is mighty tempting. But only in the summer. And Jeff, all those toys you have must be a blast, but they would hardly fit in my tiny rental apartment. For the time being my batches are teeny tiny. At least I've gotten to the point where I don't feel I have to eat all the mistakes! I now share with the trash. But maybe once I get my act together and go public I'll buy a few toys too.......But first I have to fix this ganache.

Best chocolate school

Posted in: Opinion

you go beth. Its a bitch learning the hard way and I did temper by hand for awhile and then just pulled the trigger on a REVII...ha!...I made thousands of truffles with that bad boy...then a REVX, then a Hilliard 6" coater....now its a 24' wcsmith enrober, a 1000lb national over/under melter temperer, a 250lb savage(for milk), and a old 100lb smith melter(for white)...we run 4 REVX's all day everyday for small batch and use the hilliard for molding....no one shot....all hand poured...I used to make my own fondant too...but thats dumb....although we are coveting a 3' cream beater to make it with now as the price of finished sugar has gone up....glad you saw the cuisineternship vids....the stuff they cut out of the promo was the best...me and gabe had a ball....but neither of us have a filter and the producers were cringing hard every two minutes...you mean you cant say "Thanks for lettin me play with your hot nuts" on TV???? who knew....

Best chocolate school

Posted in: Opinion

I might have to take a trip to Oregon. I too have an aching back; my shoulders are killing me, my neck is out of wack and so is my brain. I am sure that Vermont will pass that law one of these days as well as the AS. My memory is totally fucked....runs in the family...so there I go down lala land. Anyone interested in buying a great little chocolate company in Burlington Vermont? No kidding. sweetonvermont.com

Best chocolate school

Posted in: Opinion

I ordered a box of sponge candy from very well known company in Buffalo NY -- supposed to be the home of sponge candy. Well, it was bloody awful and I mean AWFUL. The texture was good, but it was flavorless and left a bitter aftertaste. On top of that it came in a lovely box, but once opened what a shock. Two sealed plastic (not cello) bags of the sponge candy, some cracked, crumbs of chocolate; How unappealing; and the chocolate was really gross. So, that's my two cents and I feel kinda ripped off. We tossed it in the garbage.

Best chocolate school

Posted in: Opinion

Hi Beth: Glad you enjoyed Vermont in the 70's. Obviously it has changed a lot, but still retains it's beauty. Luckily for our ACT 250 which does not allow construction that would interfere with our overall way of life. No strip malls, no big ugly signs on our highways. All commercial buildings have to conform to strict codes.As for a class, you'll just have to come back east. Did you read my postings above? I give hands on classes...no more than 2 people. You can check out my website or you can call me. The number is on the site. Linda www.sweetonvermont.com

Best chocolate school

Posted in: Opinion

I have had such a good time reading this forum this afternoon. I'm tinkering with a berry ganache and just decided that the flavor profile isn't right and should start over. Personally, I have been going to the school of hard knocks this past month doing exactly what Jeff recommended. Uh, minus the tempering machine, much as I crave it. There is no substitute for making errors and figuring out how to fix them. Though I would like to find a class that deals with spoilage (you know, bacteria, air, hygroscopy and such) and artistic elements that's somewhere in the midwest. Anyone have any ideas? The Callebaut class in Chicago would have been nice but I can't make it on those dates. I prefer hands on stuff. Does the internet class have videos at least? Or is it all lecture/question/answer/research format.Oh, and BTW Jeff, Vermont IS a stunner. I spent a week biking around the state in the '70's and it is a conservative hippy paradise. Someday I'll make it to Oregon to compare. I would have entered the Oregon apprentice contest recently but didn't hear about it until too late. Good videos on YouTube. Your store looked great too.

Best chocolate school

Posted in: Opinion

Yeah! I do fuck with a lot of stuff. I think I have it down, but it's so unpredictable. The first batch was the best and then it was 4 or 5 batches into the garbage. Finally I got another good batch. Everything has to be tweaked, but that's what I love about this business.Well my friend, you have to at least come and visit Vermont. This was where the first hippies came and settled. This is also the most progressive state. I think what I like is the Yankeeness. Unpretentious people, nothing artificial. No frightening looking humans with their plastic surgery aberrations. Seeing that on TV really makes me feel creepy. We are a small state that has retained it's bucolic feel. You can drive 10 minutes and be in the country side. So, there you have it. Don't go further west, it just gets weirder.I would like to be in Cape Town when the oceans really begin to rise. It's the most beautiful city in the world.... Even now when I look at photos I took when I was there in 1999, I notice one beach in particular that had a gorgeous rock formation is now out in the middle of the ocean. That's really alarming.

Best chocolate school

Posted in: Opinion

taunting me with anachronisms and rotting phishhead flesh might do the trick. I am afraid though that I am stuck here in oregon. the wifey's parents, the tween daughter, the farm, the fishing, theponytail now touching my waist, the lax MM laws-(oh my aching back)-and a firm commitment to having spent my whole life west of the sierra/cascade mountains. All these things combined have shown me that i aint going anywhere accept furthur west. the dream is to return to the south pacific and never comeback. let global warming slowly raise the ocean level over my head on some far off atoll where telecommunications are negligable at best. just drown in fish tacos and barreling reefs breaks.

ps.....you got that sponge candy thing down huh? we fuck with that seasonally and people really dig it. hurts my teeth

Best chocolate school

Posted in: Opinion

Vermont is gorgeous. Yeah! of course we have a herd of feral hippies and aging formerly raging feminists like moi. Phish heads too? Even though I think some rotted away when Phish disbanded.Pack up your business and move to Vermont. We could have a blast. I'm off the wall and so are you. Interesting about your cheese truffles. I made some in 1996 and people thought I had gone completely out of my mind. What am I an anachronism? So come visit.

Best chocolate school

Posted in: Opinion

vermont sounds pretty. Do have a lot of feral hippie phish heads in burlington? that could be a deal breaker....

Best chocolate school

Posted in: Opinion

Linda, my favorite is the milk cappuccino crunch.I used to buy them at Amish Market which had a store right near my home in Forest Hills, Queens, NY. That store has now closed so I will have to go to the Amish Market in Manhattan to get them now.

Best chocolate school

Posted in: Opinion

Hi Carol: Thank you for the compliment. When and where did you have them?