Forum Activity for @holycacao

What do you make/grow/do by youself?

Posted in: Uncategorized

It's the cb that is in the beans. We don't add extra cb to the chocolate. It is 70% beans 30% sugar. An estimate of the cb from the beans is about 50% which would make the cb content of the 70% bar 35%. We have made some small batches that have added cb but I felt it was too sweet and to fatty. It makes sense with milk chocolate as there is a significant amount of milk powder and sugar. It needs the added cb in order to flow properly. Btw re this post, we are also working on developing goat milk powder. And possibly milk crumb, and then gianduja of course.

What do you make/grow/do by youself?

Posted in: Uncategorized

so the cb in your dark choc is the cb from your beans?

What do you make/grow/do by youself?

Posted in: Uncategorized

I don't add any cb in the dark chocolate. We are working on a press for milk chocolate which needs cb. By using your own cb the aroma from the roasted cocoa is in the cocoa butter and enhances the chocolate flavor rathr than dulling it. Adding cb is necessary when you want sweeter chocolate

What do you make/grow/do by youself?

Posted in: Uncategorized

Hello JeffWe have conversed in the past. I asked about a shipment to Israel but it was too difficult and costly. I am sure one day when I visit the states, it will be one of my goals, as well as tasting the other micro batchers like Amano and DeVries etc. I am so glad my "friend" is so wrong! I have also made pistachio marzipan but have yet to figure out the perfect recipe. Macadamia and pecan gianduja sound heavenly. Do you adjust the quantities based on the fat content of the nut? I assume you do! Do you use special machinery or as Cheebs? Cheebs have you heard of the thermomix? This seems great for small micro batches of nut pastes etc.I am going to plant a passion fruit hedge, which grows fast and gives lots of fruit.Cheebs, the cocoa butter pressing is incredibly interesting. I know it is hard to describe, but how does it change or improve the overall taste? Is it non deodorized? I will have to ask Jo Zander here about his bean to bar and cocoa butter. (Jo, do you press cb?)Thanks for sharing both of ya!! I so enjoy reading this stuff.

What do you make/grow/do by youself?

Posted in: Uncategorized

Since the inception of my company I have grown all of my own berries for my chocolates. I currently grow strawberries, raspberries, marionberries, grapes, and plums. I have used and or use all of these fruits in my truffles, pate defruit and bons bons. My farm is 2 acres and is certified organic.I have, for the last few months, begun turning out microbatch chocolate from bean at my shop and using that to make bons bons for my store.We also make gianduja..traditional as well as pecan, macadamia nut aand pistacchio....yer friend is wrong...

What do you make/grow/do by youself?

Posted in: Uncategorized

Living in Guatemala, I don't really have access to pre-made nut pastes and purees, hence the venture into making them myself. I don't really use any specialized equipment except for the initial grinding of nuts, and there I use something readily available: a Champion juicer with the solid plate in place of the screen.For my fruit purees it's even more lo-tech: a stick blender and a chinois! If I have way too much passion fruit to process, I do run the seeds once through the Champion with the screen in place to squeeze that last bit of juice/pulp from them.Since I only do single-plantation chocolate, I considered pressing my own CB an absolute must. And yes, definitely, compared to commercial CB I do notice an enormous difference in taste. I use exactly the same class of beans (not seconds or thirds) to press the butter as I use for the chocolate, and am very careful not to over roast. This assures purity of taste from one bean to the other.

What do you make/grow/do by youself?

Posted in: Uncategorized

I am excited to read this. A dream come true! I also thought that my "friend" is full of hot air! What a good way to put it! Do you feel the fruit and nuts you process make a difference in taste? I think that even it if doesn't-which it probably does, it shows how much you care about your product and is very dedicated and cool. I do not yet have the equipment I need to make my own purees and pastes. I want to get into it eventually. Does pressing your own cb make a difference in taste?Thanks.

What do you make/grow/do by youself?

Posted in: Uncategorized

Well, I personally make my own chocolate from the bean, and press my own cocoa butter. That's as far as I get down the production ladder. Upwards it goes all the way to boxed, finished bonbons and bars. I do make all my fruit purees and nut pastes.Your friend that says gianduja cannot be made at home is full of... hot air. Anyone with a stone grinder can turn out an excellent gianduja. I know I have many times.

What do you make/grow/do by youself?

Posted in: Uncategorized

I am wondering how far people go with their chocolateries. I understand that the most extreme side of the graph would be from growing cacao and everything else and to making the actual confections. That would include, nuts, cream, butter and all other ingredients . Hard to believe that this happens somewhere! Somewhere in between could be buying cream, chocolate, and other ingredients. But this is also a wide spectrum. One can make his/her own nut pastes, gianduja etc or buy them ready. I know of a person who claims you cannot make your own gianduja and he is quite annoyingly adamant on this. What do you people out there do/make grow?
updated by @Ilana: 04/11/15 20:12:44

Cacao growing in Jamaica

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

Does anyone have information about plantations in Jamaica? Any major producers on the island? Would love to know more about the climate for growing...
updated by @Sonja: 12/13/24 12:16:07

Valrhona Tropilia

Posted in: Opinion

I think it is a waste of money. Use the grand crus!!

Valrhona Tropilia

Posted in: Opinion

My Valrhona Rep gave me a sample of Tropilia, both milk and dark. I don't think I am impressed. It is very viscous and I don't see it working in molds or hand dipping. I like the Grand Cru's, but think this is not even close to that level of chocolate. Do any of you have experience or opinions on this?
updated by @Ruth Atkinson Kendrick: 04/21/15 21:24:30

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

You could sell on an already established site like foodzie.com - it's like ebay for artisan food. I've been drooling over some of their options. That could give you web presence and be a stepping stone for your path to your own site with no upfront development costs. Also, a small selection wouldn't be a problem because foodzie is a marketplace. it wouldn't preclude you from having your own site, I believe a lot of people have their own sites in addition to being part of foodzie.

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Joshua,I've started my own cake and confection business. I am primarily based out of my home (yeah, there are some laws that go with that) but I use a professional kitchen at a local coffee house in exchange for making some pastries for them. What I started doing was private orders but now I'm branching into Chocolate & Wine tasting parties. I bring my current collections plus I repackage bulk chocolate for my clients. So, they can make their own treats at home. There are not high end chocolate shops in Peoria, Il (pop. 300,000). I have booked 3 parties in a month and have a small waiting list for more (I only do this part time). Here is a list of stuff I bring with me to the parties:Things that I make-Truffles, drinking chocolate (I make this), marshmallows, Rocky Road Bars, dipped fruit & nutsThings that I don't make-chips, cocoa powder,Price listcomment forms for the chocolatesGood Luck

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

You can go to http://chocosphere.com/ here you can buy a sample of different chocolates and test out which ones work best with your recipes.For an online store you can go to rent-a-coder and a developer can help you for less money.Hope all is well!

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

I found a handful of specialty food distributors in my area who supply restaurants and retailers. I ended up getting the best price from a place that sold mainly cheeses. Their minimums were very low and they already had a weekly delivery schedule in place. A little detective work in local food service could turn up a good supplier.I strongly recommend an online store. Some of your customers are really going to like the convenience; others will hear about your product and want to try it, but be unable to come by in person. Even if the volume you see there is minimal, the exposure is worth it.Online stores come pre-packaged, and unless you're a web developer you'll want to work with one to installand customize the store. After that initial (moderate) investment, it's a question of management and coordination: making sure inventory is up to date online, making sure orders are filled promptly, and having a shipping process in place. To keep it simple at first you can offer a limited range of product online.

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

Joshua,I will look into the lower order amounts for you. There are several tricks to the online store. If you could give me some "hints" on what you'd like to do I could get you started in the right direction.The first thing you need to do is know your budget (know how much cash you have on hand today), you will need to get pricing for everything from the chocolate to the molds to the packaging. You need a health permit.With the holiday season approaching, it is a great time to get started testing out your product, and then you can work on perfecting what you offer.Take care.

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

Hey Robert good to have you aboard. I don't have much for advice, I am a beginner myself. But I wish you luck! Take care. Ciao

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

Hey Maren thanks for the much needed "lift"! I can see the opportunity in a chocolate business. I have a few very good ideas for our buisiness. It's just a matter of getting the location I want, and of course learning the ins and outs of chocolate. Maren if you dont mind, how is the online thing going for you? Its also a consideration for us, but my big question is is it worth it? Anyway Maren thanks so much, and good luck to you as well. Stay well. Oh one other thing. Do you know of any wholesalers with good chocolate with, say 100 or 50lbs. minimums : )

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

We live in a small town and there is a chocolate shop that makes their own confections - he and his family bought this a year ago with no experience - however, in the last year managed to gross $155,000 (then you need to subtract expenses). I personally work private shows (I run more like a private winery) and for the first time started a simple line for online sales this year - drinking chocolates and sauces.Bulk/wholesale purchasing can range in minimum orders. For example Guittard has a 500 pound min and Barry Callebaut is 1500 pounds. your price per pound depends on the chocolates you buy.People are just opening their eyes to the world of cocoa. There is opportunity but it takes work, education, and a true love for chocolate!! There is a niche out there for you, you just have to find it and that takes a little time and experimentation.Here's to your Good Luck!!

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

Have just joined this site as I am trying to help my wife get started in this line of business, it's all still new and we're still at the home experiment stage (her making fudge and myself making toffee) much to the delight of our five children...

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

Not at all. But thanks for the consideration Andre.

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

I think my post must have come across as snotty, so I deleted it. Sorry if it was misunderstood.Andrea

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

Hey thank you very much Brendan. I appreciate the advice. Actually my partner and I are in the process of doing the financial planning part of it right now. Considering the fact that by trade I am a union mason, this is all very new to me. And to be honest, a bit frightening. I wonder where one could find info on the success rates of small chocolate shops? And like something that pinpoints where and how shops fail, and where the trouble spots are. Anyway Brendan thanks alot, hope to hear from you soon.

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

If you're interested in making your own product (as opposed to retailing others'), start by practicing. If you're going to take classes, I think you'll get more out of them when you already have a lot of experience making mistakes at home. Peter Greweling's book "Chocolate & Confections" is a great resource, but with its price tag you might hold off. When I first started out I found Recchiuti's "Chocolate Obsession" bridged the gap between home cook and professional nicely. Once you have something to reference for ingredients and process, play around and develop some recipes.I also highly recommend reading up on basic accounting, and start writing a business plan as soon as you're able. The latter will force you to research parts of the business you're not yet familiar with, and will get you thinking about cash flow and financial planning. Less fun than making chocolate, but crucial.

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks alot Andre. I really appreciate the "much needed advice". I hope that things are well with you, and that you are attaining your goals! Talk to you soon.

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

Joshua,Have you taken any classes? If not, you can start by checking the ICE website here in Manhattan (you mentioned you are in New York, right?). Their site is www.iceculinary.com and you should click on the "Recreational" banner.They have some really nice courses.Then, I would take the Ecole Chocolat online training ( www.ecolechocolat.com ). Their online training will give you a bunch of very useful resources you will probably use for the rest of your chocolate career (ok! maybe this is an over statement, but that's quite useful).One you've gone through these initial stages, you will be better tooled to identify your own needs.Good luck.Andre CostaDaCosta Chocolates

Where do I start as an aspiring chocolate seller?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello. How does someone get started in this buisiness? I mean, how do you begin a small chocolate buisiness? Ideally I would like to have a small shop and maybe even make my own someday. Can you start in your kitchen? You know, buying it in bulk from a wholesaler and molding it and decorating it? What are the very first steps to take?
updated by @Joshua D. Rector: 04/11/25 09:27:36

chocolate panning

Posted in: Tech Help, Tips, Tricks, Techniques

If you know that your panned nuts will be eaten within a short period of time - then the gum arabic coating can be eliminated. You can also pan coat caramelized nuts to keep that crunchiness - but they will be sweeter.

chocolate panning

Posted in: Tech Help, Tips, Tricks, Techniques

Does anyone know how I can prevent the preglazing stage of chocolate panning from reducing the crunchiness of the nut. I am thinking of eliminating this step all together to achieve a really crunchy nut however I am concerned about oil contact with chocolate.
updated by @Jay: 04/11/25 09:27:36

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Kirsi,I have bought online through many places and found the results to be satisfactory -- the chocolate arrives in decent condition -- i haven't had melting issues except once -- postal costs are another issue -- i live in CA and shipping during warmer months can mean a good part of the yeari have been selling online for over three years -- shipping costs are a constant for my business and i am continually checking for ways to reduce this cost for myself and my customershope this helps!Molly

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Melanie,I see that you joined an org to get 40% off FedX rates -- what is this org?Would love to check it out.Thanks!

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Dirke, the future colleague!Congrats for your decision on the Ecole Chocolat. I don't know your background but for me the school is lot of work as I don't come from the branche. We have to create our own chocolates and research a lot on the issue so I do not manage to fulfill it in one hour per day. But it's a joy every minute and the tutors take their work very seriously: you'll get good advice and tips.

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

Actually, I'm not against buying food online. I did have one bad experience, but that was in the nature of an experiment anyway (and the issue was sugar content, not freshness). The trusted sources I've bought from -- Donnelly and chocosphere -- were great and I had no problems. Jeff at Lilliebelle went out of his way to make my experience good (had to do a second bunny 'cause the first came during a freak non-seasonal heat wave). I definitely recommend buying online, but I restrict it to people whose chocolate I've already tried.In fact, I've expanded the types of food I would buy online. When my hub & I got hitched someone gave us a Williams & Sonoma gift card and we bought nothing but food. Their cookies & frozen croissants were amazing. We loved every single thing! I've been ogling the food on foodzie.com lately, but my online purchasing constraint is financial (damn start-up invisible paychecks!). I think it's completely workable if you don't have direct access to the high level desserts or chocolates you crave.

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi SU: Sorry to hear that your experiences in buying online from US chocolatier have not been happy. I couldn't agree with you more that although the chocs are beautiful online, they arrive tasting stale or even moldy. Not only that but the pictures are deceiving. The chocs are often minute and the weight of the box ordered isn't on the website either. I do a certain amount of purchasing online as I host chocolate tastings and we like to see what the others are doing. Some of those supposed great chocolatiers who purport to sell "freshly made" chocolates are misleading their customers. They were made fresh six months ago, but are sitting on shelves. One in particular and I wish I could mention his name, was so stale and inedible that I had to send them back. The person on the phone apologized saying "they probably forgot to rotate stock" and there you have it. We sell mostly wholesale and that's only our bars, maple brittle, chocolate covered maple brittle and caramels fleur de sel. The more delicate and short shelf life chocolates are sold retail via our website. We really do make everything fresh to order. Even if our customers have to wait a little longer, they know that what they will get is the best and the freshest. And we ship via the US Mail when our chocolates are going out west since it only takes 2-3 business days and UPS when shipping takes no more than 3 business days. We ship worldwide including Canada, South Africa, Australia, Hong Kong, Belgium, UK, Israel and even Antarctica. www.sweetonvermont.com Linda

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

I will be starting Ecole chocolat in January so I hope it is as good as everyone says, I'm sure it is. I hope your having fun! Online business is tough, I've had a few, not chocolate related. Shipping is usually been a deterrent as it's expensive. Best option is, from Canada anyways was to have a Nafta/Tax number for shipping though the USA to avoid delays. Personally I wouldn't buy something I would eat online unless it came highly recommended and be very special. Supplies sure, but I would be apprehensive about buying something edible. Although I will undoubtly have an online presence when I fully get into this world of chocolate making as I believe you kinda have to these days, it's expected. Just my two cents.

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

If somebody here is interested in starting own online store, we can help you. We provide online shopping cart solution, please see our demo site http://www.pansyssoftware.com/chocolatestore/ Please contact sales@pansyssoftware.com for more details.Warm Wishes,Mathew

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

Ok, so how do I contact you to do it? May I ask if you have ever been required to have an export license or something for any country? You don't have to answer, you can just ignore if you so desire!! What is the benjamins?! I guess an expression-I'll look it up.

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

our website does not, but we do....its all about the benjamins...

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

I did not know you shipped internationally! Long ago I think I asked you... Humph!! I will PM you later!

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

The only ones I liked were Lillibelle's (Jeff is a member here) and they were the ones that were willing to ship USPS! No hassle!Blush......we try hard to please and only fail once in awhile...if you are shipping you should try to find the best way to ship to the country in question....recently we have shipped to:antarcticaalaskacanadachinaturkeyafganistaniraqdubaisaudi arabiafrnceenglandscotlandhollandall in the last 2 months.....all arrived safely.....some fedex, some ups, some usps....

Online buying/selling?

Posted in: Tech Help, Tips, Tricks, Techniques

Living in CA, there were oodles of stores around, but living here in upstate NY is a very different situation. I've bought online, but only in 3-4 times in the last two years. I'll be back in CA come November so there's won't be a need in the future unless I need some French or Italian chocolate that I HAVE to have. There will come a time when I must have certain chocolatiers, but just polished off the last of my Paris chocolate from October 2008 and we just got back from Italy with $400 worth of chocs, so that'll last me.Online, I've bought from chocosphere (mixed box of bars I was interested in), LillieBelle Farms (zombie choc bunny for a friend's birthday), Chocolate by Cacao (box of pralines, to try out), and Richard Donnelly (box of bars). Shipping is generally prohibitive, but I'll do it in serious cases of need -- the Donnelly and chocosphere times were such cases. After trying the Chocolate by Cacao and not enjoying it, I decided no more experimental purchases unless I have excellent reviews from trusted sources (everything looks good online).What I've done for the last year is mix in chocolate shopping with all of my business and personal trips -- every visit yields additions to the chocolate fridge, that way I don't have to rely on the limited local selection. I'll definitely buy online again despite my CA move, there are some fantastic French & Italian chocolatiers that will be worth the cost (but only 1-2 times a year). I'll probably restrict my buying to international and try to scheme East Coast additions into my scheduled travel. For me, the more flush we get financially, the more likely I'll be to buy online, until then, however, I'll rely on the frequent traveling I do to fill in the blanks. Already have a wedding I'm scheduled to attend in Paris in the Spring, so no international buying necessary next year!