Forum Activity for @Clay

Sole Proprietor vs LLC? What do you do?

Posted in: Allow Me to Introduce Myself

The total cost for any corporation in NY (C, LLC, S) is dependent on the locality where you are filing.If you are in NYC, they can require that you post notice in The New York Times and The Wall Street Journal (they won't for a small corp but the point is they could). Out here in Westchester I needed to file in the county business journal and one other, so I think it cost me a couple of hundred bucks - 12 years ago now.As for what's the correct form of corporation that's for you to decide, maybe with the help of a lawyer. If you want to accept credit cards by some mechanism other than PayPal or its ilk, you do need to be incorporated and have a business bank account and file for a NYS tax ID. Depending on what kind of business you're in you might also have to file for any number of local business permits as well - even if you're operating out of your home.

Sole Proprietor vs LLC? What do you do?

Posted in: Allow Me to Introduce Myself

I've not done a lot of research on this yet, but I believe it boils down to two main things:- cost- liabilityCostTo create an LLC you need to file some paperwork (yourself, through a lawyer, or through one of those websites that do the whole thing for you - can't think of one single name now!). Being in NY means the filing fees are astronomical (for me, at least). If you start as a SP, all you have to do is start working and selling (making sure you follow all the Health Department guidelines, of course).LiabilityIf you file for a LLC, your personal assets are protected (that's the Cliff's Notes on this...the subject is way longer and more complicated than what I am describing here). Say someone eats one of your truffles and gets sick; if you are a SP and gets sued, they can come after your personal assets, including house, car, etc. If you work under a LLC, then only the LLC assets are in danger. Your personal assets are separate from the LLC.I hope this helps you a little.My suggestion: speak with SCORE ( www.score.org ). They are very helpful.

Sole Proprietor vs LLC? What do you do?

Posted in: Allow Me to Introduce Myself

Hey all,I'm going to be starting up a fairly niche truffle-making business. I'm trying to determine if I want to do a SP or a LLC. So, could I ask what you guys are? I'm in NY (not the City What do you all think? Thanks in advance!
updated by @J Y: 04/17/15 21:30:10

Best Chocolates in Vienna, Venice, France?

Posted in: Travels & Adventures

hello all,For Paris try---and enjoy yourself!!!!La Maison du ChocolatAddress: 225, rue du Faubourg St. HonorMetro: Place des TermesorPatrick RogerAddress: 108, blvd. St. GermainMetro: St.-Germain-des-PrsorPierre HermAddress: 72 Rue BonaparteMetro: St.-Germain-des-Prsfor the easy online chocolate and more... candy

Best Chocolates in Vienna, Venice, France?

Posted in: Travels & Adventures

Viziovirtu is a pretty cool little shop. Tiny but with lots of variety and on the modern side. It was one of the nicest chocolate shops we saw on a recent trip to Italy. Plus Venice is a trip in itself.

Best Chocolates in Vienna, Venice, France?

Posted in: Travels & Adventures

And send samples?

Best Chocolates in Vienna, Venice, France?

Posted in: Travels & Adventures

It's spelled Chaudun.

Best Chocolates in Vienna, Venice, France?

Posted in: Travels & Adventures

If you are in Nice look out for local Provence chocolatiers. Joel Durand (St Remy de Provence), Bernard Castelain (Avignon), Castelanne (Nantes - the liquid caramels are the bomb).In Montpellier look for Puyricard.Also be on the look out for a copy of Le Guide du Club du Croquers de Chocolat. It is an incomplete and totally biased guide to chocolate in France but it's the best there is. And - it's organized by city (but not be department) and they don't list anything for Nice.In Venice this is what I find but I haven't been there.Vizio VirtuSan Polo 2898a, Calle del Campaniel, close to San Toma www.viziovirtu.com Please take pix and post a report on what you find!:: Clay

Best Chocolates in Vienna, Venice, France?

Posted in: Travels & Adventures

Was in Paris in October and the hub and I hit up: Patrick Roger (second!), Regis, Michel Chaudan (sp?), Jean-Charles Rouchoux (caramel bar, mmmmm), and Pierre Marcolini. I bought some assorted chocolates, but mostly bars -- all 65% and up. They were all exceptional.My method was to narrow to the top ten from hours of research and put stars on our map to indicate chocolatiers. We went to whoever we happened to be near in our sightseeing. Didn't got to all the best, but definitely got a spectrum.

Best Chocolates in Vienna, Venice, France?

Posted in: Travels & Adventures

Oh my, may have to stay in Paris a month! Thanks!

Best Chocolates in Vienna, Venice, France?

Posted in: Travels & Adventures

In Paris, my top two would be: Jacques Genin and Patrick Roger.But there are many many others to try: Hevin, Herme, Marcolini, Aoki, Maison du Chocolat, Constant...Don't forget Denise Acabo's shop in the Pigalle, L'Etoile d'Or, where you can even score some Bernachon.

Best Chocolates in Vienna, Venice, France?

Posted in: Travels & Adventures

What chocolates should we sample in Vienna, Venice, Paris, and Nice?
updated by @mountain sky: 04/10/15 08:02:11

Felchlin Centenario

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,I have a bag of cru hacienda, but haven't had a chance to make anything with it yet. There are 2 versions, one is organic and the other isn't but my rep told me that they are both basically the same, the one not labeled organic doesn't have organic sugar, the one labeled organic does have organic sugar, the beans are organic in both, that's the only difference.

Felchlin Centenario

Posted in: Tech Help, Tips, Tricks, Techniques

Felchlin is one of my main chocolates that I use in my business as well, and my wife is a huge fan as well. I just thought the 100 was just ok. I really like the cru sauvage and the cru hacienda.

Felchlin Centenario

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks much, Clay. I look forward to it.

Felchlin Centenario

Posted in: Tech Help, Tips, Tricks, Techniques

I've contacted them for the name of one of their US-based corporate chefs who can help you with this.

Felchlin Centenario

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you for this, Clay. I look forward to working with the Concha. Have you or anyone you know worked with this and the Cru Hacienda in a confectionary capacity? I produce a 3oz bar with the organic version of the Hacienda and it sells well. I'm sweating a bit, though, coming up with a bon bon/truffle ganache recipe with it perhaps because of the fact that I'm may not be working correctly with the cream/cocoa butter ratios.

Felchlin Centenario

Posted in: Tech Help, Tips, Tricks, Techniques

Lana,Felchlin in Canada is handled by HUH Imports in Newmarket, Ontario. (905)-853-0693.I live in New York and I get my Felchlin wholesale supplies from Swiss Chalet in New Jersey. I find that they have a pretty generous shipping policy but not much of a price discount for larger quantities unless one is able to work through their regional rep. Good luck.

Felchlin Centenario

Posted in: Tech Help, Tips, Tricks, Techniques

I believe that the US and Canada are both handled by Swiss Chalet Fine Foods out of Florida. They have a warehouse in LA. But I will check and let you know.

Felchlin Centenario

Posted in: Tech Help, Tips, Tricks, Techniques

What is most interesting about the Felchlin Centenario is that it comes in two forms, Crudo and Concha. The Crudo is semi-finished with the texture (crunch) of fine sugar particles. Also because it is not conched for very long the flavor is dominated by the sweetness of the sugar particles. The Concha is fully conched in the old longitudinal conches Felchlin uses for the rest of the Grand Cru line. What is startling is the differences between the two chocolates - it is one of the best examples there is (in a commercial chocolate) of just what kinds of changes happen to a chocolate during conching. The Concha has warm soft spice notes (as I remember) and the typical Felchlin mouth feel. It's not an in-your-face chocolate like the Cru Hacienda 74% and it doesn't have the tantalizing citrusy notes of the Cru Sauvage. It's its own chocolate, made especially for the 100th Anniversary of the founding of the company.I will look to see if there are any more of the Crudo/Concha samplers and if there are I will make them available to ChocolateLife members.:: Clay

Felchlin Centenario

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks very much, Luis. I work with Felchlin in my business and it's nice to have feedback from other aficionados. Ciao.

Felchlin Centenario

Posted in: Tech Help, Tips, Tricks, Techniques

yes. I got some samples of it and it's good, but nothing special.

Felchlin Centenario

Posted in: Tech Help, Tips, Tricks, Techniques

Has anyone tasted this chocolate yet?
updated by @Kisei: 04/11/25 09:27:36

From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch

Posted in: Recipes

Hi Clay,there is product on the market similar to this ww.matzeltoff.com. it's pretty good! the also had a passover version but it's out of stock.

From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch

Posted in: Recipes

Ok! Excellent!! Can you BELIEVE those over on Tapuz?! They have no idea of the importance of place or chocolate! I hope I get time to make these matzos. I will use chipotle powder.

From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch

Posted in: Recipes

just replace the butter with equal parts coconut oil, and follow directions as posted at lebovitz (above) adding shredded coconut and chili, zest of lime, you can go crazy with it because its just the topping on top of ....cardboard, I mean lechem oni!

From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch

Posted in: Recipes

Is it possible to give me more exact instructions! Sounds fab! I am making green frogs and pyramids, too!!

From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch

Posted in: Recipes

If you want a pareve one, try coconut oil from the health food store. As an added bonus it tastes really good and if you sprinkle on some dessicated coconut (or the mixture of the two chocolates I gave you-if you still have peru) it goes really well with salt and a little chili pepper. Damn, now I'm going to have to make that I my seder too

From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch

Posted in: Recipes

yes it does look yummy. Maybe I should make some for our seder!!

From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch

Posted in: Recipes

Seriously my friends, is there anything better than chocolate and toffee together? Especially when the toffee has a brown sugar-flavored buttery snap and luscious chocolate is smeared over the top so it hardens and melds with the crackly caramelized matzoh underneath. When a marriage is this good, a picture can only do partial justice to the love that exists between the happy couple.

Click for the recipe .
updated by @Clay Gordon: 04/16/15 22:17:43

Total Travesty

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

hello all,Yes, it is rather scary to think of Cadbury being the largest seller of chocolates in many countries. It has been years since I touched the stuff, but my education into the world of good dark chocolate was late in coming.I hope more will become educated as to the antioxidants and good properties in better quality chocolate, it would be nice to see.for all your fave sweets, chocolate and more.... candy

Total Travesty

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

OMG this video is hilarious! I'm surprised the tempered, molded chocolate bars they were eating didn't have the Cadbury logo on them. So, so wrong in so many ways!

Total Travesty

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

EEEWWW!! This looks much less attractive than the real thing!

Total Travesty

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

Samantha, you said it right --> what a doozy!i love how they are pouring chocolate bars

Total Travesty

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

Samantha,Your comments regarding the vitality of cacau under shade are bang on. One of the most serious problems existing in the cacau industry of Brazil today is the battle between cacau farmers and environmentalist. There exist farms that were extremely productive in 1920 that today are completely abandonded. If you review the farms records, it is likely that you will find the attempts made generations ago to integrate rubber and cacau.......today you need a battery powered lamp to find the cacau trees because of shading.The best producing portionns of our farms are those that have been DRASTICALLY opened to sunlight and trimmed to permit infiltration of light. There's a new breed of cacau farmers that have begun to apply technology instead of "fairy tales".Keep your commentary coming...it's a breath of fresh air.Best regardsJim Lucas

Total Travesty

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

I hadn't considered the insult but yes I can see that. With the huge budget they had they could have gotten a decent consultant on chocolate, right Clay.I think that showing the pod as it really is would have been more intriguing for the viewer, and a damn site less difficult that inventing and fabricating that piece of crap.

Total Travesty

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

Cadbury sources their cacao in Ghana and their toxic milk powder in China. Hopefully, the As & Ks will catch on and quality chocolate will gain market share.

Total Travesty

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

It's just not wrong and misleading in every aspect, it's very insulting to anyone born in the Mesoamerican region.

Total Travesty

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

If this weren't so very wrong it would be funny. You're right, Tom, it's harder to pick out what's right with it than it is to pick out what's wrong with it. Time to mount Facebook and Twitter campaigns to point out how ludicrous it is.You can copy and paste the following in your Facebook and Twitter accounts:This Cadbury advert "takes the gold" for being the stupidest commercial about chocolate in the history of chocolate: http://bit.ly/P2Xw That said, let's use this forum thread to dissect the commercial and point out what's historically and technically wrong with it, as an exercise in understanding the history of chocolate. And don't forget the "explanatory" texts that accompany the video.

Total Travesty

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

Watch the video at www.oldgold.co.nz this is advertising Cadbury's dark choc range for Australia and New Zealand. Aussies and Kiwi's are generally pretty uneducated in chocolate and this is doing no favours. Instead of trying to work out what is wrong with it, try and pick things that are right with it - nothing!
updated by @Tom: 12/13/24 12:16:07

Small time cacao and fruit grower in Costa Rica

Posted in: Allow Me to Introduce Myself

Hi JesseWelcome to the group. I would be interested to hear any comments you have on your experience of restoring your plantation. There are a lot of abandoned trees in the South Pacific, so rehabilitation is an interesting topic for us and growers we are involved with.Also, do you do your own fermentation and drying?

Small time cacao and fruit grower in Costa Rica

Posted in: Allow Me to Introduce Myself

Hi Jesse,I think there will be no shortage of folks hoping to buy good-quality beans, nuts and fruit from you! Talk to Clay, see if he will market your beans.Good luck,Duffy