chocolate shop name
Posted in: Opinion
I like Clay's Neonato idea... Neonato Cioccolata or Neonato Cioccolateria sounds very European, exclusive, sensual, intimate and mysterious.
Forum Activity for @Carlos Eichenberger
Posted in: Opinion
I like Clay's Neonato idea... Neonato Cioccolata or Neonato Cioccolateria sounds very European, exclusive, sensual, intimate and mysterious.
chocolate shop name
Posted in: Opinion
I really love OMG chocolate, but probably put chocolate first for marketing. I'm new at this and have my first inspection tomorrow. I've done so many things to get going and the label on the package is my biggest holdup. That and the business plan. But for inspection I need to have the packaging, ingrediants/ contact info/ artwork on the packaging so I'm going with blank packaging for now and print labels which is more expensive but fits the budget right now.
chocolate shop name
Posted in: Opinion
In case you didn't know, cabosse is the French word for pod, as in cacao pod.
chocolate shop name
Posted in: Opinion
Waleed -I took the time to look it up. I was looking to see if the name meant anything specific that might suggest a name for your shop.Not too many things are more intimate, sensual, or mysterious than a newborn, eh?:: Clay
chocolate shop name
Posted in: Opinion
waleed,i think i'm with Clay- you should go with something related to your name...my name is Moran and because i wanted something European for that my company name isMorane Chocolat and the logo is "Morane- Le Chocolat Exclusif"....i think it's nice to have a name that related to you.let us know what you've decidedAnd good luck!Morane
chocolate shop name
Posted in: Opinion
Thank you Sandra, I already thought of Cabosse Chocolates but in French but I am not sure yet.
chocolate shop name
Posted in: Opinion
Thank you Clay,For the inputs.In Saudi still there some people are interested in Gourmet Chocolate and they are travelling to Europe to bring the good chocolate, dark Chocolate business in coming to the country as well.Europe for Saudi is a place for great chocolateThere are three pillars representing my business:1. Intimacy with the Shop2. Sensuality of the Product3. Mystery inside the PackagingAny name should reflect the above.I will share the shop design sometime in the future here.
chocolate shop name
Posted in: Opinion
it is located in Jeddah City where I am living right now in Saudi Arabia
chocolate shop name
Posted in: Opinion
This is just off the top of my head:Design a really cool, modern, single color symbol which, upon looking at it, lets the viewer know they are to think of chocolate, and leave it at that - no name, no nothing. Just the really cool symbol.To me, THAT stands out as much as a seeing purple painted guy wearing a speedo at a tuxedo show (and no I'm not smoking drugs!).Another option would be to play on the evolution of today's peer to peer communication, using terms that are very quickly becoming mainstream - terms such as OMG. Then create a logo out of that, with the word "chocolate" in tiny letters under the OMG.We've named our base drinking chocolate "OMG" and everyone giggles just before they order it, taste it, and then say "oh my god."In my opionion (and this is just mine), the chocolate industry in general is stodgy and pretentious. There's no rule saying you can't do something refreshing and modern while at the same time making a fabulous product!Cheers.BradChoklat
chocolate shop name
Posted in: Opinion
Chocolate ConfiseurGrand CruCabosse ChocolatesThe Chocolate ConciergeSandra
chocolate shop name
Posted in: Opinion
Waleed:Naming is always a big issue. Just FYI, I took a few seconds to research chocolate in the KSA and here's one article I found that might be relevant to you.The KSA does not have a long tradition of chocolate in sweets so is similar to its neighbors in the region where the ingredient focus has long been on pastries, honey, nuts, fruits, and floral flavors, and so on.Because of this lack of tradition, and the fact that Europe is generally held in higher esteem (rightly or wrongly) than the US when it comes to chocolate, the preference for a European-sounding name over an English name or even something rooted in Saudi tradition makes a good deal of sense to me.With that said, it's very hard to even think of where to begin with the naming process without knowing a great deal more about how you want your brand to be perceived by the market, what you perceive its strengths are going to be, and more.Always an intriguing process, but at the moment, I don't have enough information to even know where to begin to point you in the right direction.:: ClayWaleed (also Walid) is Arabic for newborn. The Italian for newborn is "Neonato" which has a nice resonance to it. It's vaguely European but unless you know Italian it might be hard to know exactly where from ... and to my American ears it also has a vaguely mid-eastern ring to it. The meaning is sort of nice for a brand new company as well.
chocolate shop name
Posted in: Opinion
Waleed;There's more to a name than just a name. You are creating a local brand for yourself, so you want it easily recognizable, and memorable.Your business name is also a logo, and with a logo you can use basic images, symbols, and cool fonts.Coming up with your business name/logo can be one of the most difficult steps of getting your business open, but is also one of the most important....and why does it have to sound European? It's your business. It can sound however you like it to.Cheers.Brad.
chocolate shop name
Posted in: Opinion
hi waleed,Where the store will be located? may be it'll give me a good idea.... :-)
chocolate shop name
Posted in: Opinion
I am opening my first chocolate shop by August this year, the original name for the shop is "Piece of Chocolate" but after a focus group participants did not like the name, they recommend for shorter, fulfill the concept and sound European mainly French.Any suggestion!
updated by @Waleed Hambishi: 04/16/15 21:07:05
Chocolate Trends Research Study - Your Help is Requested
Posted in: Opinion
ChocolateLife member Curtis Vreeland is one of the key authors of one of the most authoritative market research studies in the chocolate industry.
His company,Vreeland & Associates, is currently researching new chocolate trends for upcoming publication by the national market research firm Packaged Facts. Curtis has asked me to make a short survey available to ChocolateLife members who wish to contribute their opinions.
Should you decide to contribute, your answers will be aggregated with all responses to protect your companys confidentiality.
Every ChocolateLife member who participates and submits a completed survey will receive a complimentary copy of the finished reports highlights.
Please note that your responses should relate only to your companys chocolate products.
Please also note that the deadline to submit complete surveys is May 7, 2010.
Thanks for helping out. I have found this research report to be an extremely valuable resource.
updated by @Clay Gordon: 04/20/15 04:47:23
2010 Chocolate Category SOFI Award Finalists Announced
Posted in: News & New Product Press (Read-Only)
The National Association of Specialty Food Trades (NASFT) is the industry organization that organizes the Fancy Food Shows. For the past 30 years the NASFT has handed out SOFI awards to products that exemplify the best of the best of the specialty foods industry. (Note: Only those products entered by their manufacturers or a rep/importer are considered.)
There are two levels of awards, Silver and Gold.
There are 31 categories for Silver awards, and they are given to individual products (as opposed to product lines) that may or may not have been introduced in the year since the preceding Summer Fancy Food Show.
There are 2 categories in the Gold awards: Outstanding Product Line and Outstanding New Product.
The finalists for the 2010 Silver SOFIs in the Chocolate category are:
- Askinosie Chocolate- White Chocolate Nibble Bar
- Eclat Chocolate- Assorted Caramels Box
- Knipschildt Chocolatier- Hannah Mini Signature
- Poco Dolce- Sesame Toffee Tiles
- Franois Pralus -Barre Infernale Lait (this is one of my personal all-time favorites)
- Sweet Marguerites- 12-piece Assorted Chocolates
updated by @Clay Gordon: 12/13/24 12:16:07
Shows
Posted in: Opinion
HA HA! That is great! I went to the Philadelphia Candy Show a few years ago before we opened our shop. It was ok. I did see a lot, and learn a lot... We saw tons of packaging and other manufacturers. I remember seeing Hilliard's Chocolate Systems, Savage Brothers, Callebaut, Guittard, Cargill, Tomric, etc... Lots of samples... It was a good place to go to familiarize ourselves with other companies out there. I would like to try the Retail Confectioners International Convention... but I am sure that which ever one you decide to go to...you will see lots and get some great info. and ideas. Try to look at the list of vendors to see who will be there this year. That may help you decide. ~Wendy
Shows
Posted in: Opinion
I think it's fair to say that the two chocolate industry-specific shows that best meet your description areThe annual Retail Confectioners International convention (this year in Lexington, KY in late June)andThe Philadelphia Candy Show (the next one is in mid-September).I personally can not help you decide which one is better for your needs.:: ClayPS. It's hard to take a confectionery industry show seriously when they misspell confectionery as confectionary.
Shows
Posted in: Opinion
If I can only afford to go to one industry show a year which one is a can't miss? I want to see packaging, machines, molds, and talk with chocolate vendors. Is there a show that covers it all?
updated by @Brad Payton: 04/10/15 10:56:24
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
LOLWhen I read your post Lisa, I had to laugh. I'm a neat freak, and have never been able to keep the area clean while using molds. This is one reason why I only do truffles. The other challenge is that the ACMC's bowl is very small for pouring the chocolate back into.As far as tempering goes, it sounds like you're getting crystalization using the seeding method. Keep in mind that chocolate will continue to crystalize while you're using it. If you find it getting thick, raise your working temperature a couple of degrees at a time, until such time as it flows like you want it. The working temperature of the chocolate in the ACMC machines we use in our shop is usually around 92-94 degrees once the chocolate is well crystalized (which yours appears to be). It's good to note here too that, our staff are always tweaking the temperature of the working chocolate to ensure a consistent viscosity, as it will vary with how much product is dipped, how much it's being stirred, how cool the room is, etc.Cheers, and happy mess making!LOLBrad.
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
This is for Clay and Brad...All I can say is HOLY COW!!! I made the biggest mess I think I've ever made making molded chocolates. I had chocolate everywhere. I poured the dark chocolate into the mold creating a shell and then used my scraper to clean off the mold top. Once set I used my homemade centers, orange fondant and almond fondant. Then I poured the remaining dark chocolate in the molds and once again cleaned the tops of the molds. Sounds easy but I promise you I have more chocolate on my counter and face then in the molds! Something tells me that the chocolate didn't temper correctly this time. I'll post pictures but I still struggle with tempering. One day it's perfect and the next day it's a disaster. I tempered the dark chocolate using these temps. Started with 115 degrees for 15 minutes, lowered temp to 87 degrees (added some remaining chocolate to help temper) for 10 minutes and then back up to 89 degress for 10 minutes. It seemed thick and did not pour to easily. I'm using Guittard Chocolate.Lisa
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for all your help. I had no idea I was making it much more difficult than necessary. I'll post pictures of some of my creations in the coming days. Thank you again,Lisa
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you, I'll post pictures of some of my chocolates soon. Thank you,Lisa
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Lisa;If you've got polycarbonate molds and a machine such as the ACMC, then definitely the way to go is with Clay's suggestion.The squeeze bottle is great for decorating, or the home hobbyist molds.Just remember: Stir, Stir, Stir.Cheers.
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
That depends on the yogurt maker - temps can be imprecise. It's why I mentioned the buffet warmer or electric blanket - they have adjustable heat settings.
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Clay,I'll just put the funnel away until I learn how to make centers that require it. If using something such as a yogurt maker, how do you retain the temperture at which the chocolate was tempered....let's say at 87 degress? Is it necessary to retain a certain temp or is "warm" good enough to keep it in temper?Lisa
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Lisa:A funnel is good for filling the bottles, a confectionery funnel is overkill for this application but could be useful if you decide to use something more liquid than fondant for centers.You can also improvise something to keep the chocolate in the bottles warm when you're not using them. Some people like to use yogurt makers. I might be tempted to put a silpat on a buffet warmer or electric blanket and then use some sort of short tube that I could insert the bottle into to trap the warmth without making it so hot the chocolate comes out of temper. Also, you can put the funnel on this and keep it warm so that it doesn't clog up. Using the silpat makes cleanup very easy.
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Brad,I do use Polycarbonate molds. What's funny is I was thinking the same thing about the difficulty if using hobbist molds. Perhaps I made a silly purchase last week when I purchased a chocolate confectionary funnel. It hasn't arrived yet so please tell me I didn't waste my money. It was my solution to the problem prior to asking for help here. Silly me!LisaP.S. How do I get the chocolate in the bottles without making a huge mess? Perhaps my confectionary funnel?
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Clay,I totally understand now. I can't tell you how much easier it will be for me to use the method of scraping excess back into pot in lieu of my current method. I'm glad I asked my silly question because it was driving me nuts and now I know! Thank you,Lisa
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Clay;There may be some challenges with your method if Lisa isn't using polycarbonate molds, or the hard thermoformed molds from, say, Tomric. There are millions of inexpensive molds on the market, but they don't lend themselves to the method you've outlined, as they are too flimsy, and often have ridges around the outside which prevent scraping. I have some of those exact molds in my basement, from when I was doing this as a hobby in my home.If the only way to make her confections is to partially fill the mold, put the fondant in, and then fill it the rest of the way, I would like to suggest an alternative to piping with a baggie (which we also do in our shop for decorating brownies, and so forth):Go to a restaraunt supply store and buy the CLEAR version of the red and yellow ketchup and mustard squeeze bottles we've all seen in at one time or another. They hold approximately 1 litre of chocolate (about 2lbs), are much thicker, and hold the heat better, while at the same time insulating the chocolate on the sides from your hands. You can snip the tip to allow whatever volume you like out, and while pouring, you can roll it, and squeeze it to circulate the chocolate and prevent swirling. When refilling, dump out the chocolate that's in it, stir your ACMC chocolate, and then refill it. When done, put it in the fridge for a few minutes, then when the chocolate has set, roll the bottle thereby breaking the chocolate inside, and dump it back into your ACMC. You'll end up with a clean bottle that's ready to use again!We make thousands of sampling callets this way, and they turn out great!This is a great option for those who have/use home hobbyist styles of molds, and it allows for a much cleaner shop because it isn't as messy as a piping bag.
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Lisa:Normally, the shell molding process is done in three distinct steps. From your description it sounds like you might not be waiting between steps. You should not have to transfer the chocolate from the temperer to the mold by piping. The chocolate is crystallizing in the bag and quickly becoming unusable. Instead, leave the chocolate in the temperer and use a ladle to transfer the chocolate to the mold. Use a bench scraper or offset spatula to scrape the excess chocolate off the bottom of the molds.The first step is to completely fill the mold cavities with chocolate to form the shell, vibrating to remove air bubbles. The chocolate is left in the mold for a short while (depends on several factors - room temp, mold temp, specific chocolate) and then the mold is inverted over the temperer allowing extra chocolate to drip back into the temperer. Scrape the surface of the mold to remove excess chocolate (back into the temperer.The molds are set aside to let the chocolate crystallize (set up). Again, how long depends on the chocolate and the temps involved.Once the shell is done, the center is added - how depends on what the center is. In the case of fondant just drop it in. Then fill all the mold cavities with chocolate (again using the ladle to transfer the chocolate), vibrate to remove air bubbles, and scrape the excess chocolate off.Set aside to let the chocolate set up. When that's done, invert the molds to release the chocolate.:: Clay
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Brad,Thank you for your help. I do have a ACMC tempering machine but what I have been doing is....I take the chocolate out of the bowl and place in a 2 galon size zip lock bag (I cut a small hole in the corner ) and fill my molds. I would say it take me about 5 minutes to complete when I have fondant centers. It takes me time to drop the fondant in the center of the chocolate and tap out any air bubbles before topping off with more chocolate. Perhaps I need to work with a smaller quantity of chocolate. I've been filling the bag with approx 1-1/2 pounds of chocolate. I now understand what some of the problem is thanks to you! Believe it or not I make some awesome chocolates with homemade centers when everything just happens to work out perfectly! LOLLisaGirasole Chocolate
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Lisa;Without a much more detailed explanation or photos of what you're experiencing, I can only guess. However, my best guess would be that you are getting bloom and swirls on your last few trays.If that is the case, the reason is that you're not keeping your working chocolate agitated. As a result, the chocolate on the surface while it's sitting and waiting to be used some more, is crystalizing differently than the chocolate in, say... the center of the bowl.If you do not have a machine that can continually agitate your chocolate, you need to either:a) have someone stirring your chocolate for you while you are working with the molds, orb) when you're done with one mold, stir, stir, stir, and then when you think you've stirred enough, repeat, and THEN mold up some more.I hope that helps.Brad.
How long do I have before chocolate sets?
Posted in: Tech Help, Tips, Tricks, Techniques
Hello everyone!
Ihoping that someone can help me with this issue. I'm having a problem when pouring tempered chocolate into molds/forms.It seems as though the first few trays come out perfectly temperedbut the last few do not. Just how much time do I have before the chocolate sets? I rush like crazy to get them poured but I never see anyone else rushing when I watch tutorials. What might I be doing incorrectly?
Lisa
Girasole Chocolate
updated by @Lisa - Girasole Chocolate: 04/11/25 09:27:36
2010 Fancy Food Show
Posted in: Chocolate Education
The Fancy Food Show is the finest every year. I enjoy visiting all the booths particularly all the ones devoted to chocolate. There is much to see, sample and read about. Highly recommended. Buy your ticket before June 1st as it costs $35. After that it is $60. Your pass allows you to go for all three days. On the last day, booths that have come from abroad give away a lot of their samples as it is too expensive to take back on the plane.
2010 Fancy Food Show
Posted in: Chocolate Education
I love it- it's a place to meet the products and the people, in a place that is focused on sharing information about both. Well worth the trip. Fancy Food Show is online and they often give discounts if you register early.
2010 Fancy Food Show
Posted in: Chocolate Education
I will be there all three days.It's at the Javits center in NYC June 27, 28, and 29.
2010 Fancy Food Show
Posted in: Chocolate Education
Will any members be attending this year's Fancy Food Show?
This is one show where there are several chocolatiers featured and several organic brands.
updated by @Seby Singh: 04/21/15 10:54:20
Tempering Raw Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
you can hire a tempering machine form these guys.... http://www.chocovision.co.uk/tempering-machine-hire worth looking at before you buy and a lot easier then doing it by hand without the seeding method
Tempering Raw Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
To make a solid bar, you're not going to be able to do any worthwhile tempering if there is moisture in it. Raw beans, even sun dried, still have enough water to give problems. You want to be below 1%, maybe 1.25% moisture. The roasting process is what gets the rest of the water out.