Working Chocolatier Q&A
Posted in: Opinion
I feel it's important to add that I appreciate the diversity of honest opinions, but that there is absolutely no room on a forum of this nature - or in any community, for that matter - for personal attacks.
Forum Activity for @Dave Elliott
Posted in: Opinion
I feel it's important to add that I appreciate the diversity of honest opinions, but that there is absolutely no room on a forum of this nature - or in any community, for that matter - for personal attacks.
Working Chocolatier Q&A
Posted in: Opinion
Thank you everyone, for giving your perspectives. It is very helpful and gives me much to think about!
Working Chocolatier Q&A
Posted in: Opinion
1. How did you get into chocolate and when did you actually start your business?I got into the industry because I was a disgruntled chocolate customer. It seems that every chocolate shop I walked into had their product on display, but didnt give me the ability to select what I wanted for my purchase. Everybody had the Henry Ford mentality when it came to selling: Well sell you any color of car you want, as long as its black..When I tried seeking out a chocolate company that would let me buy what I wanted, I then found out that nobody actually made the chocolate I thought they made. It was then I decided to make my own.2. What was your original strategy?My original strategy was simply home recreation. I found John Nancis site, purchased some equipment and beans and for the next several months had fun making chocolate. I had a number of other business ventures on the go at that time, so this was my life balance activity.3. How did that change and why?A number of things came together. I sold my furniture manufacturing firm. However before I did that, I used my fabrication shop in my furniture company to designed a better home melangeur similar to the one that Mr. Nanci sells on Chocolate Alchemys website. I also began making contact with some people very high up in the world chocolate scene. At this point however I was still treating my passion for chocolate as recreation. I have a book called El Toppo Secreto, which has recorded in it all of my recipes and versions of each both for the chocolate my company makes today, and also for the confections Ive tried. Some were successes while others have big red NFG written over them4. What did you think would happen vs what really happened?As a software architect (that was my primary career), I had hoped to design The Home Chocolate Machine an iteration of a Santha lentil grinder except all computerized with a number of features that are needed to properly conche chocolate. However, it was going to cost me somewhere in the range of $3 million to get the machine finished, CSA and UL approved and into stores. I didnt want to spend or raise that kind of money, so I looked at other options. I assembled a team of advisors colleagues with specialties in various areas and bribed them with all the chocolate they could eat for some candid advice. We sat down over a couple of evenings, drank wine, ate chocolate and I listened to what they had to say.In the end it was decided by all, that I would shelve the home chocolate machine idea for the time being, and focus on opening a business that had some incredibly unique offerings, unheard of in the chocolate industry.5. What is your vision?The vision for Choklat is very simple: Use only the finest and freshest ingredients that money can buy. Make ALL of our chocolate in house. Celebrate the flavour of the cocoa bean, and make a dark eating chocolate from each variety that we import. Let people taste the difference that the cocoa bean plays in the flavour of chocolate. Focus on truffles, and make them fresh only when the customer orders them. Find out what people want, design recipes that the like, and then give it to them.6. Who is your target market?Our target market is an affluent adult clientele. We never offer novelty products, such as molded bunnies, or hearts, or Santas, or anything like that. We focus on two things only: flavour and service. We do offer a very limited selection of truffle toppings for kids, but other than a couple, everything is the best that we can get, and if we cant get it, we make it in house (such as our graham wafers and marshmallows).7. How did you figure out how much money you needed to start?Lots of planning and research about a year of it, 8 hours per day. Mid Six Figures.8. Was it enough?Yes. More than enough.9. How long did you think it would carry you? Did it? If not, why?The money carried the business until the day we opened our doors. I actually saved money by planning all my purchases and vendors prior to approaching them. Instead of going back multiple times, I put together equipment lists for each vendor and negotiated discounts from all of them. This approach saved me approximately $30,000.10. How long before you were in the black?We had a soft opening on August 8, 2008, and generated profit day one. All equipment and inventory was paid for in cash in advance, so the company carried no debt, other than to me directly.11. What was the best advice you received regarding your business?The best advice? LOL, Ive already been attacked in a very nasty fashion on this forum for giving it. All I can do is reiterate that if you are independently wealthy and dont care if you sell a single confection, make whatever the heck recipes you want and proudly flog them. However if you NEED to make money and CHOOSE to make chocolate confections to pay the bills, you are at some point going to have to compromise and make something which caters to tastes that differ from yours. If people dont like what you sell, they wont pay for it at any price. Thats just the simple, harsh reality of life.12. What are the most important lessons you learned about the business side?Lesson 1: Nothing takes the place of sound, pragmatic, planning and research. When planning a business, set your emotions aside and be realistic.Lesson 2: Business is about making money. Period. The bills HAVE to get paid.Lesson 3: When it comes to your business, put a dollar value on your time, then closely manage and track that time. For example: When I was working in the software industry, I billed my time at $100 per hour. I needed a fence made, and paid someone $15 per hour to make my fence, while I sat in the house and wrote software. My father thought I was crazy, having someone build my fence while I was at home. I had to explain to him the economies of making $85 per hour while my fence was being built for free. YOUR TIME IS WORTH MONEY. If you dont think it is, try and find someone to do your job for free.13. How big a price did you have to pay to learn that?In 2001 I took an Internet company public on the NASDAQ stock exchange, and because of bad hiring practices, and bad management decisions, I lost everything and had to start over in 2003. My losses were in excess of $15 Million dollars. When I moved back to Calgary, I had $150 in my pocket to start over with. The last 7 years has been a very hard road and a lot of hard work, but Im back to having fun with life. Some of that fun even makes me money! By this loss, I learned that life is too short to burn the candle at both ends in pursuit of that big pot of gold the big win. Plan a bunch of small wins, and have fun building on those.14. Knowing what you know now, what would you do differently?I will never give control of any of my companies to anyone, unless it is to sell it to them lock stock and barrel. At that point Ive got my money, and they can drive it into the toilet for all I care. Until that time however I will always have the final say in all business decisions related to that venture.15. What do you like the most and the least about your job/business? Was that a surprise?What I like the most: first of all, I dont look at my job/business as a business. I take a whole life approach. I wake up every morning with the intent to have fun and make the most of the day. I understand however that at some point in time I have to make some money, so I figure out how to have fun and make money at the same time. Case in point: I have fun making chocolate, and make money doing it. I have fun racing motorcycles, and make a modest amount of money doing that too (it pays for itself). I also have fun snowmobiling and skiing, but those dont make me money. I also have fun with my daughter. In a nutshell, I look at life with the understanding of balance. My daily focus is to have fun. Some of my activities pay the bills, and other activities are simply fun.What I like least: Nothing. If I dont like something I simply dont do it.
Working Chocolatier Q&A
Posted in: Opinion
If you'd like to learn a little more, here's a good video and links to others about my business. The video is at the bottom of the article, and starts after a 24 second commercial. http://www.calgarybeacon.com/2009/10/video-inglewoods-choklat-an-ex...
Working Chocolatier Q&A
Posted in: Opinion
Well written Robert! I went to chocolate making after burned out from the corporate world at a mature age. Guess what: I am extremely happy! 7 years part time, and 3 years full time - you start wiser. My goal is not getting rich, but recharge by giving entertainment and a fantastic product to appreciative people.I like this the most: "A spectacular product marketed averagely or worse will fail in the face of a garbage product marketed averagely or better." Just moved to Melbourne Australia after a big success in sleepy New Zealand , so I am starting again. This time in with a Fitzroy (like Tribeca in Manhattan) shop. My first shop. Yes I need my own saved money. Yes I have to work day and night again. But I intend to have "A spectacular product marketed better." Which means success to achieve a balanced goal: happiness doing artistic high quality trendsetting truffles. Watch the space for Mamor Chocolates.Good luck to start-ups. I am happy to talk to anyone - see my website. (Right now I am moving into my new abode and shop!) Hanna
Working Chocolatier Q&A
Posted in: Opinion
Wow. Such rudeness.The original question was to incite advice from people to help those who are starting out in the business.I gave advice, and it's VERY GOOD advice.I love chocolate. I love making chocolate. I love the fact that people rant and rave about how good my company's products are. Just google "Choklat" and "Calgary" and you'll find hundreds of unsolicited posts of people saying it's the best they've ever had - even better than one of the most prolific chocolatiers in Canada - Bernard Callebaut. It's a feat to be proud of. In fact my little shop has been named as one of the top 25 food destinations in Calgary (a city of over a million people) for 2009, whereas Mr. Callebaut's was not.I reiterate that business is about finding out what people like, and then giving it to them.I also believe that life is about balance. As long as a person understands where the line is drawn, there's nothing wrong with making money. I've burned the candle at both ends on businesses, and have looked back at the 5 years that have passed, and asked myself: "Where did it go?"I take a very different approach now: I design the recipes. I test the recipes. I get customer acceptance (or rejection) from them. Then, I have my staff make them for the customer, and go practice a life balance exercise by playing in the mountains.A person doesn't have to make every single truffle to be equally proud of what they've created.Remember: THIS THREAD IS ABOUT HELPING PEOPLE SUCCESSFULLY SELL THEIR WARES.
Working Chocolatier Q&A
Posted in: Opinion
"Whoever undertakes to set himself up as a judge of Truth and Knowledge is shipwrecked by the laughter of the gods." Albert EinsteinPerhaps much depends on what one considers "a satisfying and enjoyable life". And, of course, if making lots of money is the focus, why, there really are many ways of doing that..."If A is a success in life, then A equals x plus y plus z. Work is x; y is play; and z is keeping your mouth shut." Albert Einstein
Working Chocolatier Q&A
Posted in: Opinion
In my opinion and experience (and I have a LOT of experience), if you are making confections for your own consumption I agree. However if you're making confections to earn a living, this is the absolute worst piece of advice a person could give and/or receive.Business is about money. Period. Money is made by finding out what people like, will buy, and what price they will pay, and then giving them what they like, will buy, and at the price they feel comfortable paying.Case in point: Personally, I hate coffee and anything related to it, but my customers LOVE our espresso truffle centers, made with a recipe I designed and tested on focus groups. This month my staff will most likely sell several thousand espresso truffles, and at $1.99 each I'll happily call myself a whore.Why?Because while other chocolatiers are barely scraping by, or struggling to sell their wares at every rinky dink farmer's market in their area (no offence to Debby. I added this post and then read hers below. She has some good advice!), I'll be skiing, snowmobiling, hiking, and generally enjoying life. And then when I'm done playing, I'll have enough money from whoring my espresso truffles, to pay a staff to do the grunt work of my business for me, blow on a $160 15ml bottle of Rose Atto to experiment with Turkish delight, and then maybe I'll impulse buy $1,000 worth of cool silicone molds to experiment with too, just because I can.Yup. I'm a whore, but I'm a happy whore, and I still get to make whatever I want, whenever I want, and let my staff clean up the mess!Cheers.Choklat's Happy 'Ho!
Working Chocolatier Q&A
Posted in: Opinion
1. For me, it all began with the bees. My husband and I decided to become beekeepers. I ran into a problem feeding the bees. Standard operating procedure is to feed them sugar water. Problem is if bees aren't careful, they will drown. I started experimenting with making a solid honey and sugar based candy I could insert into the hive. I made hard candy. And while the bees couldn't benefit from it, it tasted good. I handed out pieces to people, just to get rid of it. My brother stated, "This is really good, it needs a stick." Thus I began to make honey lollipops and selling them at the local farmer's market. After a few weeks, I got the comment, "You know, if you were selling chocolate, I'd buy it." Thus, my fate was sealed. LOL I began experimenting with truffles and found out I love making candy. I still make the lollies as well as my chocolates. I've added pralines and caramels. There is more in the works. I made an official business out of it 2 years ago. Fortunately, I can, in my neck of the woods, do this from my home. I also am unusual in that I am supported by my husband while I make a go of this.2. My original strategy was to sell at the farmer's market and local craft fairs. The response has been positive, but it's certainly not enough to make a living at it.3. I am finding that selling that way is not enough. I am currently looking into what it would take to do the business online as well. The funding required for a brick and mortar retail location is beyond my budget. Since my initial investment, I am strictly a bootstrap operation.4. Other than the dearth of craft shows for 6 months out of the year, things have gone pretty much as expected. I have, during the time when I have no external venue available, taken to going "door to door" at local businesses with my brochure and order forms. I am providing a service. They order candy for the holiday (Valentine's, Easter, Mother's Day). I make it and deliver it to their place of employment. It saves them time and I get sales. This works particularly well for Valentine's Day because then they can bring something special home for their significant other without having to go out and shop.5. My vision is a sweet shop on Main Street, 2 doors down from the theater. It would take pages to describe the whole thing. I'll just leave it at a basic level for here.6. My target market is, right now, the locals. Tho' as mentioned, I'd like to expand beyond my local area. I have regular customers who want certain items that I sell. They don't want to try anything new, they just want their coffee truffles, or their honey lollipops, or their chocolate caramels.7. Here is where I failed Business 101. I didn't figure, I guessed.8. No, it wasn't enough, but again, that was my fault because I guessed.9. While it was a bit slim, with chocolate arriving only 2 days before a craft show, and having to share booth space at craft shows, I managed. Since I only guessed, it's not really surprising.10. I'm not in the black because I can't support myself with the business yet. On paper, I'm in the black because more money is coming in than going out. But, that doesn't tell the whole story.11. Don't give your product away. Really, even to family and friends. They'll steal you blind. They come to expect that you will provide them with your product and then you'll find yourself doing them a favor and providing truffles for 200 wedding guests at their best friends wedding, free of charge. Don't do it. The only person who gets my candy without charge is my husband. Everyone wants to be taste tester. What they really want is free candy. As Robert posted, you have to please yourself, not the masses.12. See the above post. I ignored it to my detriment. I lost a lot of money letting people taste before buying.13. Fortunately, I figured this out fairly quickly and only lost a few hundred dollars worth of product rather than thousands.14. I'd have started this years ago. Making candy is so much fun. I realize it's not about art, it's about business, but I just have fun making the stuff. I also enjoy selling the candy.15. What I like the most, is, as I said, actually making the product. The house smells of caramel or chocolate or honey. I have a smile on my face and life is good. The least favorite part is keeping track of everything. And I mean everything. The bookkeeping is a chore. It's not just money in and money out. It's figuring out how much it costs to make a given batch of candy, ingredients, time, utilities. Then there is figuring taxes and as a business collecting sales tax for the state. All this has to be figured out. I always prided myself on being good with math. But, I find the whole thing tedious. And yes, that was a surprise.
Working Chocolatier Q&A
Posted in: Opinion
"Make products to your exact taste... if someone else doesn't like it, they are not your customer, failing to adhere to this and you're just a whore, the industry would be better served without you. If you love it, really love it, it is not possible for it to be a bad product, no matter what anyone else thinks."I really but really like this paragraph.
Working Chocolatier Q&A
Posted in: Opinion
If anyone that is currently in business would be so kind as to answerthese questions, your answers would be so helpful to those of usstarting out! No dollar amounts are needed unless you are comfortablesharing, as they can be so helpful!
1. How did you get into chocolate and when did you actually start your business?
2. What was your original strategy?
3. How did that change and why?
4. What did you think would happen vs what really happened?
5. What is your vision?
6. Who is your target market?
7. How did you figure out how much money you needed to start?
8. Was it enough?
9. How long did you think it would carry you? Did it? If not, why?
10. How long before you were in the black?
11. What was the best advice you received regarding your business?
12. What are the most important lessons you learned about the business side?
13. How big a price did you have to pay to learn that?
14. Knowing what you know now, what would you do differently?
15. What do you like the most and the least about your job/business? Was that a surprise?
updated by @Shelley Fields: 06/25/15 18:00:16
Supporting cocoa buyers and seller, investing in the future
Posted in: Opinion
This is how I support cocoa growers/buyers and sellers and thought you may like this route?
I support entrepreneurs by investing in there business temporarily by helping to provide them with capital for investment. In my opinion it's a great way to sustain and create new ventures in cocoa.
If you are not familiar with it please check it out - http://www.kiva.org Look under fundraising and then food. I am in no way affiliated with this organization, I just think it's good.
updated by @Dirke Botsford: 04/20/15 15:32:27
Chocolate tours in several cities
Posted in: Travels & Adventures
If you make it to Ann Arbor, you must make a stop to Zingerman's Deli. They have a great Chocolate Lady, Duff, who can show you their outstanding retail department. They don't make their own candy but do make their own gelato and baked goods. I don't remember the company's name, but Duff carries a "truffle of the month" from a local candy maker. Ask her for the details and she can lead you to all the local foodie sights worth seeing.
Chocolate tours in several cities
Posted in: Travels & Adventures
Love, love, love Recchiutti! I met Michael at one of the NY Chocolate Shows and he was so nice and down to earth too.
Chocolate tours in several cities
Posted in: Travels & Adventures
Hi Clay,I know you said Portland ,but Seattle isn't that far...I am a Chocolatier with Dove Chocolate Discoveries (TM) in the Seattle area which is great chocolate ,but there are some amazing chocolate makers here that are worth the trip like...Seattle ChocolatesRocky Mountain Chocolate FactoryOh ChocolateTheo Chocolate IncFran's ChocolatesChocolati Cafe WallingfordChocolopolisDilettante ChocolateWe also have the International Chocolate Salon on July,11th 2010 where you could meet and eat from them all.Denise
Chocolate tours in several cities
Posted in: Travels & Adventures
Sure Clay, sorry...kind of an extensive list.San Francisco:Cocoa BellaRecchiuttiScharffenberger/Joseph Schmidt (Pier 1)Tcho (Pier 17...walked by...wasn't open)Candy Shop on Pier 39 near the back - can't remember the name...mainly imported candy, but had homemade candy apples)GhiradelliChristopher ElbowFog City NewsChicago and LA - I will have to post later. I need to refer to my tour book.Danielle
Chocolate tours in several cities
Posted in: Travels & Adventures
Danielle:The whole idea of a discussion like this is that this information is public and shared. So I wouldappreciate your sharing it and not asking people to e-mail/message you and keep it private.:: Clay
Chocolate tours in several cities
Posted in: Travels & Adventures
Hi Gary-I have created my own chocolate tours of San Francisco, Los Angeles and Chicago....depending upon how long you have and whether you are renting a car, I can definately suggest some locations for you to visit. Email me if you would like and I can help you with San Francisco (I made it to 7 stores in 4 hours walking and taking the bus). I can also suggest other confectionery stops as well if you are seeking them.
Chocolate tours in several cities
Posted in: Travels & Adventures
I'd be happy to speak with you. You can reach me at vconyngham@gmail.com.
Chocolate tours in several cities
Posted in: Travels & Adventures
Some Portland chocolate highlights --- Chocosphere (the dominant mail order lifeline for serious consumers nationwide).- Cacao (for quality of the selection and knowledge level of the staff, the best chocolate retailer I've seen).- Sahagun Handmade Chocolates (Elizabeth Montes, chocolatier).- Alma Chocolate (Sarah Hart, chocolatier).- Xocolatl de David (David Briggs, chocolatier; see his site for where his products are available; worth calling ahead to ensure a good selection).
Chocolate tours in several cities
Posted in: Travels & Adventures
Hi,I am in Boston now. Thanks for the suggestions. If there is a chance I hope to talk to you personally. I have sent you friend request. Maybe we can chat a bit more. Thanks.
Chocolate tours in several cities
Posted in: Travels & Adventures
In Portland OR, go to Alma Chocolates. Sarah Hart is the owner. She can be contacted via this website or hers.
Chocolate tours in several cities
Posted in: Travels & Adventures
Hi Gary,I lead Chocolate Tours in San Francisco and would be happy to talk to you about the best chocolate spots to visit. My company is Gourmet Walks and our tours include tastings at 7 different downtown spots. Feel free to email me at anadel@gourmetwalks.com and we can discuss further. There are many to choose from!thanks,Andrea
Chocolate tours in several cities
Posted in: Travels & Adventures
These are in addition to Brendan's suggestions. Taste of Chocolate is a new company on the Boston chocolate scene, they do chocolate tours in Boston's Back Bay, Beacon Hill and South End (a Cambridge tour will be coming soon). They also do chocolate truffle making workshops, which I developed and lead about twice per month (it's offered every Saturday and there is an alternate teacher when I'm not there), either are a fun way to spend a weekend. Contact me if you want more information on them. Other places worth a visit - Hotel Chocolat in Boston's Back Bay has very informative tastings in their tasting room at the back of their store on Newbury Street, Max Brenner is opening up a shop in Boston (Back Bay, Boylston Street) this winter and LA Burdick is a must stop for their hot chocolate and their handmade chocolates. LA Burdick is in Cambridge. Depending on when you'll be in Boston there is also the Chocolate Buffet at Langham Hotel in downtown Boston, it runs September until June.
Chocolate tours in several cities
Posted in: Travels & Adventures
Boston's chocolate scene has fallen off in recent years, but Aroa isn't bad. They're backed by El Rey and use their chocolate exclusively. Taza in Somerville makes "stone ground" chocolate bean-to-bar; they're worth visiting if you're not familiar with their product.
Chocolate tours in several cities
Posted in: Travels & Adventures
What media outlet are you on assignment for?
Chocolate tours in several cities
Posted in: Travels & Adventures
I am on an assignment and will travel to Ann Arbor, New York, Boston/Cambridge, San Francisco, Portland. I am soliciting advices on chocolate/dessert spots to visit. Thanks a lot.
updated by @Gary Shieh: 04/10/15 19:52:43
Bar Packaging
Posted in: Tech Help, Tips, Tricks, Techniques
I wholesale truffles, bon bons, and other confections. I have recently received requests for specialty bars. I am not sure where to start with the packaging for bars. I have seen the machines at shows but do not think I will do enough volume to justify the cost. What have you found to be the best way to package small run bars?
updated by @Brad Payton: 04/11/25 09:27:36
Chocolate Fillings
Posted in: Recipes
This is great information...thank you both so much! I am going to start experimenting this weekend. Wish me luck.
Chocolate Fillings
Posted in: Recipes
A tip to increase shelf life would be to add a touch of liqueur (choose one to compliment the fruit you choose) to your ganache.
Chocolate Fillings
Posted in: Recipes
Does anyone have a recipe for a good creamy fruit filling for my chocolate? I'm thinking along the lines of mango or strawberry...but I need it to be able to keep for a while without refrigeration.
updated by @Ronya R: 05/03/15 22:58:57
Stainless steel parts for santha 10 lb melanger
Posted in: News & New Product Press (Read-Only)
Contact John Nanci at www.ChocolateAlchemy.com He sells the Santhas and various "OEM" parts.
Stainless steel parts for santha 10 lb melanger
Posted in: News & New Product Press (Read-Only)
Does anyone have any connections to stainless steel parts for the small santha melanger?
updated by @benjamin bulik: 12/13/24 12:16:07
Tobago gets its own gourmet chocolate
Posted in: News & New Product Press (Read-Only)
Pralus has made a new 100g bar from this years first Tobago Cocoa Estate harvest. According to Duane Dove it will be released in Europe August/September. Selected shops in France, Germany, Sweden and UK.
When FDA approved, probably late this autumn, you should be able to buy the bar in New York.
I've sampled a small piece but this chocolate istoo fresh to judge.
Tobago gets its own gourmet chocolate
Posted in: News & New Product Press (Read-Only)
Tobago Cocoa Estate launched its 2010 Chocolate Bar this week. Read the pressrelease with a picture of the bar: Pressrelease (PDF)
Tobago gets its own gourmet chocolate
Posted in: News & New Product Press (Read-Only)
Pralus Tobago 70% ismadeof beans from Tobago Cocoa Estate owned by Duane Dove:
http://www.newsday.co.tt/features/0,114493.html
Tobago Cocoa Estate website:
updated by @Masur: 12/13/24 12:16:07
Coco Town's Grindeur
Posted in: Uncategorized
I am looking for anyone who has had experiences with their Grindeur, small or large.
Thanks in Advance!
Charlie
updated by @Charlie: 04/12/15 18:24:21
Lana,Have you put together the group purchase yet? Do you have any idea what the shipping charges (or duty) to the US might be. I'm in Dallas, but imagine the exact destination doesn't have to big an impact on shipping costs. If I am figuring this correctly, the full set (7.5mm) runs about 1500 euro or about $2000 before discount and shipping.Michael
updated by @Michael Bodner: 11/19/15 09:48:37
liqueur filled chocolate
Posted in: News & New Product Press (Read-Only)
Thanks Matt, I'll certainly get back to you if we finish up with a quality product. I'm a NZer who first went to Samoa in 1950 and has been there most of the time ever since. My wife is Samoan and her father will supply us with beans from his village plantation so we know we'll have no problem about the quality of the fermented and sun dried beans we get from him. Up till now he's been selling his beans to local producers of cakes of cocoa for drinking - a popular beverage in Samoa but unrefined and rather fatty to my taste. Drinkers load it with sugar.- Bob Rankin
liqueur filled chocolate
Posted in: News & New Product Press (Read-Only)
Bob,Sounds like the beans have a lot of potential. I wish you luck. I am good friends with a few highly awarded chocolate makers. If the farmers would like to send samples of the beans, I could put you in touch. However, it would be best to wait until the drying issues are ironed out.I hope to hear more from you. I distribute expensive chocolate in the U.S. and would totally be willing to pay for samples when you are ready with finished product.Best,Matt
liqueur filled chocolate
Posted in: News & New Product Press (Read-Only)
Thanks Matt. Samoa has trinitario beans and twenty years or so ago commanded a premiun price on the world market. This premium price was lost through inefficient and careless drying by many growers. With the growing reliance of the Government on foreign aid and remittances from overseas Samoans, and its neglect of agriculture, the industry is only a shadow of its former self - hopefully our project may help in a small way. As with all developing countries the main problem in setting up any new venture is finding the necessary finance - no such thing as equity financing or venture capital in our place. Just pay through the nose in exhorbitant bank interest on any loan and count yourself lucky to get it. Not the way to develop the potential of a country but nobody seems to care. Once again thanks to ChocolateLife and its followers for this interesting and helpful dialogue. - Bob Rankin
liqueur filled chocolate
Posted in: News & New Product Press (Read-Only)
Brad,Your site is intriguing. Do you ship into the U.S.?Bob,What I meant is that it is hard to make good chocolate. You must start with good beans. I don't know what variety of beans you have in Samoa, but it is very important to ferment them correctly and many areas of the world do not.Many are making chocolate, few are producing great chocolate. The most common flavor killers are dramatic over roasting and/or WAY too much conching. Also the wholesale addition of vanilla to the point that it becomes the dominating flavor. Keep in mind not to over roast, not to over conch and not to add too much vanilla and you may have the chance of presenting the world with a unique product that is worth making instead of just buying pre made.Good luck and keep TheChocolateLife posted.Thanks,Matt