Forum Activity for @Ruth Atkinson Kendrick

Well said. Couldn't agree more!

Seeing as someone asked, here's my opinion for what it's worth:

1. There is no such work as "Can't", as in "I can't do it alone...". Men have walked on the moon. In all likelihood someone in the chocolate industry has already successfully done what you are wanting to do. You're not re-inventing the wheel.. So, you sayyou can't start your own business? "Can't" is a cop out. Period. Fear of the unknown is perfectly acceptable.Fear of making abad decision is perfectly acceptable.However, there willalways be something you don't know, and ALL decisions take you in a direction. Some directions are better than others. At least it's a direction. If you want to truly succeed at ANYTHING, and I mean ANYTHING, drop the negativity, stop saying "can't" and start asking "how". The answer may not come to you right away, but think out of the box and be resourceful. The answer will reveal itself when the time comes.

2. You have access to a commercial kitchen owned by a CATERER??? Do they not use chocolate confections at their events? Do they not know of other caterers that could use chocolate confections at their events? Could they start? You've got access to the kitchen of your first client!!!

3. Who says you have to start big? Start with farmers markets, street markets, or even putting together packages for business colleagues as client appreciation gifts. Many big names in the food industry got started in their homes.

4. DO NOT.... I repeat DO NOT, involve a partner. Partners are a P.I.T.A. and you will eventually find yourself at a business crossroads of volume, $$, creativity, and even workload. Inevitably one person always works harder than the other, and over time resentment builds. BUILD YOUR BUSINESS AND HIRE EMPLOYEES AS IT GROWS.

5. Who says you need money to start a chocolate business? How much do you have to invest to make bark? How much does it cost to make a few hundred hand rolled truffles you can sell for $2 each? No molds, no fancy equipment - just a couple of bowls, some spatulas, and a good thermometer. Oh... and about $40 wroht of ingredients. That sounds like a pretty low cost start to me. Make the BEST, and your customers will spread the word.

6. Set goals and then work your a$$ off to achieve them. Each goal should surpass the last. In no time you'll look back in amazement at what you were able to accomplish with the right attitude.

7. This one's important: Do NOT look at your business as a job!! Look at it as a source of income for you. There's a big difference: A job is a ball and chain that holds you down, prevents you from doing the things you really like, and never gets you forward. A source of income is an independent, stand aloneway to make you money while you enjoy life. When you do work for the business, send it an invoice for your time. After all, it's worth just as much money as if you had to hire someone else to do the same job. Tracking your time/money ratio will also reveal how to streamline processes and push tasks onto the hands of lower paid staff. For example: Do you REALLY need to wrap those 500 truffles, or can you pay someone $10 per hour to do that while you get on the phone and drum up more business? Your cost to the business to wrap 500 truffles: $200 and 2 hours of lost prospecting time. The cost of a temporary laborer: $20MINUS 2 hours of your time freed up to drum up more business = -$180. You have just saved your company $180.

I know it sounds cliche, but it's SO true: Winners never quit, and quitters never win.

Hope that helps.

Brad

Andre;

As an entrepreneur who's built and sold numerous ventures, as well as succeeded and failed at others, and helped friends package and sell their own businesses, and to top it off now owns and operates a very successful chocolate company, would you like my CANDID opinion?

I will not write it here unless you ask for it, and agree not to take offence to anything I may write.

Brad

I am in the same boat here in Atlanta. Would you consider moving?? I have been making chocolate for many years and it is more than a one person job.

Lydia

Hi everyone.

I am a graduate from Ecole Chocolat from 2009, and 2 years later I still don't have my own chocolate business!

After a lot of thinking, I believe the main reason is that I can't do it alone. Just like in almost any business, a partner is essential to a startup - without that, for me, chocolate will always be a hobby, which is not what I am looking for.

So I am reaching out to the forum members who live in New York City and who are on the same boat I am now:

- I work full time (in Brooklyn).

- I don't have a lot of money to start something fancy, so working smart for me is the way to go.

- I want to create a business that, eventually, will allow me to quit my 9-to-5 so I can work full time in the business.

What I have in place so far:

- The company is called DaCosta Chocolates and is registered as a LLC.

- Insurance (paid until August 2012).

- A commercial kitchen we could use. The kitchen belongs to a catering company, which is located in Brooklyn, which means we could have access to the kitchen when they are not working on it. There are other options also available when it comes to kitchens. We can discuss when we talk in person.

- I have a great accountant that is very inexpensive and very sensible to the needs of small business owners - as he is a small business owner himself.

So, if you want to start working towards a great business with a nice guy (I am a very nice guy!!), drop me a note. I want to take it slowly, and build the business in a way that won't burn us out - but the main goal is to create a serious company that will make us money, and keep us happy by doing what we love!

Andre Costa

Hi Everyone, I was wondering if it is possible to decorate chocolates with royal icing or will the royal icing do something to the chocolate.

The reason I ask is because I cannot afford a bag of white chocolate at the moment and I need to do some decorations in white for Christmas.

I have lots of cocoa butter though and maybe I can color it white somehow and use that. Does anyone have any ideas for me please. How do I get the cocoa butter white and do I have to temper it before I use it? I do not even know if you get edible white coloring and if I will be able to get it. I see recipes where people add milk powder to cocoa butter, will that be an option?

Thanks

Our mistake was not to plan the floor space properly, you need to a have a good flow and prevent your staff to run up and down all day to get things done. We have opened 5 months ago and because planning wasn't right we have been moving things around every week! (bean to bar www.cocoafair.com )

Have a lot of multiple electric points so you can move your tools around easily. Check your machine electrical consumption and invest in a proper electrical board otherwise you will have to add on a lot with huge costs.

have 2 big sink for washing and an air compressor for drying your moulds.

Buy a continuos tempering machine (Fbm boscolo, Selmi etc) with dedicated belt for coatings.

don't try save on the tempering, you will waste a huge amount of hours by tempting to temper with machines that are cheaper.

have a small "shop window" it will help you make money.

Hope it helps!

Hello from NZ,

We are in the process of moving into manufacturing our own product - up until now we have been a retailer of other peoples products. We will slowly phase in our own products as we gain proficiency.

I am yet to decide on a tempering machine. I am going to spend quite a bit on a powerful air conditioner/dehumidifier to control the atmosphere in our little factory.

At this stage, we will only be chocolate melters - but eventually will develop more into bean - bar chocolate. One step at a time!

What are the main mistakes others have made when setting up their manufacturing? What issues should we be aware of before starting out?

Thanks so much in advance for your advice

Stu

Hi Melanie,

How is the built of your Martellato guitar?

I think the same. Because the strings are short, they don't stretch very much, making them last longer. And changing the strings should also be easier.

The guitars shown in the links have a wheel mechanism that, as you said,should enable someone apply lot of force with a little leverage.

Omar:

I certainly know that it made it very easy to replace the strings! Also, the strings were short so they didn't stretch very much, making them last longer.

Using the device was a little tricky as it relied on physical strength to push the slab through the strings (with a pusher). At some point, it becomes very difficult to work this way. I can imagine creating a simple ratchet mechanism that would enable someone to apply a lot of force with a little leverage.

Hi Clayton,

Thanks for your reply. Do you think this type of guitar would make cutting firm slabs easier and also the broken wire problems would be reduced considerably?

Thanks,

Omar

I saw a handmade version of a guitar like this in Bolivia made using - believe it or not - real guitar tuning pegs to stretch the wires. Very ingenious. The main difference is that the material was pushed through the guitar by hand.

The board was shaped like an "L" and material was pushed through one set of strings than pushed through the other without having to be removed from the board. It was made from wood, but no reason it couldn't be made from aluminum and HDPE pretty inexpensively.

I will look to see if I can find the pictures and post.

Pavoni hasmanual and automatic models.

Link for the manual model:

http://www.pavonitalia.com/gestore.php?var0=eng&var1=Products&var2=MACHINES&var3=Cutter_units&var4=Manual_Lira

Youtube video link:

Lira Manuale (UK)

Link for the automatic model:

http://www.pavonitalia.com/gestore.php?var0=eng&var1=Products&var2=MACHINES&var3=Cutter_units&var4=Lira----E

Youtube video link:

Lira Automatica (UK)

Do you think the driving-force system is worth paying more money?

It seems like thistype of guitardoesn't have the broken-string problems (or not as often)thattraditional ones have, which are a pain to replace.

Thanks,

Omar

Haven't tried this but Chocolate World has something similar in automatic or manual.

I have a regular Martellano guitar and the strings are really hard to replace.

Hello everybody,

Has anybody tried or used the Martellato guitar? Here is the link:

http://www.martellato.com/scheda.asp?content=2,83,91,1126,chitarra_taglio_a_spinta_40x40,01.html

Its description says the the shortness of the wire ensures more machanical resistance and the possibility to cut hard and frozen products, which seems to make sense. And the cutting frame always keep at an open angle, contrary to the traditional guitar, which angle closes as it cuts the slab, becomingharder as the resistance increases. Unfortunately, the price tag is very high at US$4,939.00 on the Martellato USA website:

http://www.martellatousa.com/product/CSM040/New_Guitar_With_Driving-Force_System_15.74%27%27_X_15.74%27%27.html?cid=30

You can also watch a video on youtube:

Chitarra per pasticceria Martellato srl.mov

What do you think? Any input or feedback would be appreciated.

Thanks,

Omar

Dredge this thread up for other ideas. Not really wanting to invest in a case but I'm sure shipping from Quebec (Perfect enrober here) won't be the most cost effective orexpedient toStateside.

I have a perfect enrober and buy paper rolls from them when I need to. Perfect does a lot of custom work so most likely they would be able to create what you need based on your specifications. Good luck.

thanks for the info

Mahalo, I'll give him a ring.

Have you tried Harold Guttman? I think you have to get a full case from him, but he deals directly with mills and he will send you samples of possible papers before you commit to a large order. His contact info:

800-203-9213

fax 866-372-2403

harold@guttmanfam.com

I am jealous of your SELMI;

I have 12.5" and 8.66" in stock used on the Dedy 220mm and 320mm enrobers.

I'm currently working with cocoa farmers in Peru and am trying to get better information on pricing. I have fragmented information for some markets, but often the information is stale and I'm not sure how reliable.

I'm interesting both in FOB prices as well as Farmgate prices.

Basically looking for data points (e.g. what is the premium to bulk for fine cacao in Colombia, Venezuela, Ecuador, Trinidad, etc.) And the any color on how that premium would be reflected at the farm gate level.

For example, the data I've seen indicate a 100% premium for Trinidad. Is that premium really unique to Trinidad and not applicable to other markets? Or can a country achieve a certain premium by managing the bean selection and post harvest processing discipline correctly? Does the government need major involvement to achieve aspirational premiums?

Most important for me is to understand how farmers can receive higher income by entering into the fine cocoa market.

Hello,

I would like to offer to my clients roasted cocoa nibs, and I have some questions about packagind solutions. I know that some chocolate makers use jars, but it's more expensive that paper. But can I use simple kraft paper bags for food ? What about the conservation ?

Thank you in advance for your help; sorry for my english which is not always very good

Maria

Springfield, Mo. On Oct. 21, 2011, American bean to bar chocolate maker AskinosieChocolate shipped their first export to China

The crew at Askinosie has been working with a distributor in China for months inpreparation for their order. Many special instructions had to be followed that the factory had notencountered for export to any other country, such as retrieving special certificates about theingredients, and creating new packaging for the chocolate bars. The chocolate bars will becarried in high-end department stores in Shanghai.

This occasion marks a significant achievement for not just Askinosie Chocolate, butAmerica as a whole- last week marked the highest U.S. trade deficit with China in history.

Shawn Askinosie, founder and CEO of Askinosie Chocolate says, Even though ourpallet of chocolate seems insignificant, it isnt because it represents a glimmer of hope for smallbusinesses in America, that we are part of the change. There is demand in China for high qualityproducts made in America.

Jane Shen, President of Shanghai Eagle Import & Export Co. Ltd., the importer ofAskinosie Chocolate says, The chocolate is good quality, good taste, with a specialenvironmental packaging.

This order is what Askinosie hopes to be the first of many in a long relationship withtheir new distributor in a brand new market

Askinosie Chocolate is a small batch chocolate manufacturer located in Springfield,Missouri, sourcing 100% of their beans directly from the farmers. Shawn Askinosie, founder andchocolate maker, travels to regions of Ecuador, Honduras, the Philippines and Tanzania to workdirectly with the farmers and source cocoa beans for his chocolate. This allows the chocolate tobe traced to the source and labeled Authentic Single Origin Chocolate. It also enables AskinosieChocolate to profit share with the farmers, giving them a Stake In the Outcome. The AskinosieChocolate mission is to serve their farmers, their neighborhood, their customers and each other;sharing the Askinosie Chocolate experience by leaving the world a better place than they found it.

Bean to Bar Chocolate Workshop Debuts in the Hudson Valley

SHOKAN, NY Youve heard of farm to table cuisine featuring the freshest, most imaginative food in the Hudson Valley. Now, chocolate lovers can also rejoice with the opening of an unparalleled bean to bar chocolate workshop in Shokan, NY.

Fruition Chocolate is a workshop that makes its stone ground chocolate in small batches using all organic ingredients. The highest quality cocoa beans are sourced from Costa Rica, slowly roasted to bring out their unique flavor, and stone ground to a luxurious smooth texture.

Chef Bryan Graham, who grew up in the Catskill Mountains, has worked for over 13 years as a baker, pastry chef, confectioner, and chocolate maker. A graduate of the Culinary Institute of America, he later worked as Sous Chef at the Apple Pie Bakery Caf where he began a micro batch bean to bar chocolate making program. With the launch of Fruition Chocolate, Chef Graham harnesses his specialized skill set and artistry to create an exciting new line of chocolate and confections.

Fruition Chocolates opening product line includes a selection of dark chocolate and milk chocolate bars. The Classic Milk is an interpretation of a traditional milk chocolate: full of big vanilla and caramel notes. The Dark Milk is a gateway chocolate: a hybrid of dark and milk that is rounded out with fleur de sel. The Signature Dark 66% and 70% Dark bars floral and earthy tones are highlighted by a careful and judicious roast. Rustic Crunch blends 70% dark chocolate with Demerara sugar crystals, cocoa nibs and Vietnamese cinnamon. To top it off, Fruition offers enticing chocolate coated products: Caramelized Oregon Hazelnuts, Smoked Almonds, Roasted Cocoa Nibs, and Jalapeo Dusted Corn Nuts.

Fruition Chocolate is wholesaling to pastry chefs at high-end restaurants such as Cafe Boulud in NYC and to bars and retailers including The Stockade Tavern in Uptown Kingston, NY and Blue Cashew in Rhinebeck, NY. Fruition also produces custom chocolates and confections for weddings and special occasions.

Fruition will open its workshop as a retail store on November 19th. Please celebrate with us from 4pm - 10pm. There will be a variety of chocolates and confections to taste and the product line will be available for sale. Fruition Chocolate will be open Fridays from 12pm - 6pm, and Saturdays and Sundays from 10am - 6pm. We will have extended hours during the holiday season. Please visit www.TasteFruition.com for further information.

Fruition Chocolate is located 11.5 miles northwest of the NYS Thruway, in the Olive Plaza at 3091 Route 28, Shokan, NY 12481. The phone number is (845) 657-6717.

HI all,

Is anybody from TCL exhibiting at NY chocolate show?

Thanks!

Andal Balu

cocoatown.com

Hi Andre

I use Pectins a fair amount. Some Pectins are heat sensitive - so it really depends upon what you want to use them for. Here are a couple of url's that you can use to determins what you need - and possibly use other products to acheive similar or better - depening on your requirements:

http://blog.khymos.org/2008/12/19/hydrocolloid-recipe-collection-v22/

http://www.cookingissues.com/primers/hydrocolloids-primer/

All the best!

John

Hi Clay.

How have you been?

I do have that book and, although it can get pretty technical, is full of wonderful recipes and tips.

Thanks for mentioning that.

Pectin is a unique gelling agent and is perfect for fruit since it uses acid to set, where most other gelling agentsused (gelatin, starch, agar,...) do not tolerate acidity well, and it has a very clean flavor profile. A high methoxyl (or HM) pectin is common for jellies, and is available in a range of DE (degree of esterification). The set is affected by solids level, but once you add the acid source, your time to deposit is limited before it begins to pre-gel. Acidifying to a pH of 3.1 will bring on a very rapid set, and a pH of 3.5 will be longer to set. When purchasing pectin ask if it has already been buffered. This helps slow the set. If not you can add your own, usually the buffer salt of the acid you use. So for citric acid, you add sodium citrate.

Many feel a citrus pectin is cleaner than apple. The level of pectin you use will vary depending on the type and level of fruit you use, as some already contain protopectins.

Andre:

There are any number of books that go into the making of pates de fruits . Learning something about the chemistry will probably be a good help. Even if you don't want to buy your pectin from Amazon, I can recommend Peter Greweling's book - there's a whole chapter on Jellies.

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Hi Kerry.

Thank you so much for your help...

I would love to receive the recipes. My email is andre (dot) terrabrasilis (at) gmail (dot) com

(I hope one day we can share emails in forums like this without having to do the whole (at) (dot) blah blah blah...

Well, thanks again.

Nope - not the same for sure. It was hard for me to get my hands on it here in Canada - but I now have a couple of sources. In the US - you can get it from Chef Rubber - http://www.shopchefrubber.com/Pectin-Pate-de-Fruit-1kg-2.2-lbs./

If you are on Amazon - narrow it down to apple pectin powder.

When you have it in your hands and you are ready to start - check out this thread on eG

http://forums.egullet.org/index.php?/topic/100545-pate-de-fruit-fruit-pastes-fruit-jellies/page__p__1140481__hl__pates+de+fruit__fromsearch__1#entry1140481

I can send you the Boiron recipes if you can send me your regular e-mail address.

Hi Kerry.

Yes! I want to start making pate de fruit, and I would like to narrow down my options when it comes to pectin - is it the same thing as unflavored gelatin?