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.
Forum Activity for @Joshua D. Rector
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!
Online buying/selling?
Posted in: Tech Help, Tips, Tricks, Techniques
I have bought chocolates on line from several places before I started my own website. I never had anything arrive damaged. On the other end, the shipping end, we have had maybe 1 or 2 boxes not arrive good, one was because the address they gave us was wrong. It came back beat up and melted after 10 days. We remembered the person was a doctor and googled his name and town, found the right address, called and shipped a new box despite it not being our mistake. We do a lot of on line business. Shipping is expensive, not just postage but also packing, gel ice etc. best to negociate a rate with Fed-X. I recently joined an organization that I will get 40% off Fed X rates so that savings will pass to the customer. We have shipped packages to 1/2 dozen foreign countries as well and it all went FED X and arrived fine.Not that many people live where there is a good selection of chocolate boutiques. In that case its still good to have an internet presence for your store. People may visit the area and want to send gifts home or buy later on.
Online buying/selling?
Posted in: Tech Help, Tips, Tricks, Techniques
That's interesting, Lana!How much was the shipping from US to Canada, compared to product price/weight?And shipping across Canada; do you use normal post services?Kirsi
Online buying/selling?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Despina,Thanks anyway for your reply. I can recommend warmly the Ecole Chocolat.For me it is a lot of work so I never manage 1h/day or one day/weekend as they have calculated. There is always somebody online answering your questions so lot of help. And the colleagues, this time around 30, mainly from US, do have very often more experience than I have.The school is based on your reports you are sending to teachers on your work and research so they do not use web camera. You just need internet connection for getting all the material online. Lot of instructions and ideas so this keeps me busy. And the tutors answer in detail and give the advise. The course is very practical orientated and in that sense just what I was looking for.By the way, saw that you are going to Vienna: great city. I can recommend the well known Sacher and all the other chocolatiers. I ate the Sacher and other chocolate cakes so did not buy any instruments but I am sure you'll find them easily there!Please keep in touch. I saw you are also making chocolates just now,Kirsi
Online buying/selling?
Posted in: Tech Help, Tips, Tricks, Techniques
Hello KirsiUnfortunately I can't help you with your question because although I have searched a lot I can't find any manufacturer from who I can buy retail. They only sell if you are a professional, at least in Europe.But I would like to ask you something. I am thinking of starting the courses in Ecole Chocolat on January, and I would be very grateful if you could tell me some things about it. Especially, how do they do it on line. How can they test what you do. Does it works with a web camera?Thanks a lotD.
Online buying/selling?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi chocolate lovers&producers!I have just started the Ecole Chocolat and have been looking at the web pages of several chocolate artisans&manufactures. I am wondering, have you bought online, through internet, chocolate, how often and what kind of experiences have you had? Satisfied or any problems if chocolate was not ok? Postal costs?And from chocolate artisans I would like to hear, how much you sell online compared to your selling from your boutique? How have you developed this part of your business?I am living in Geneva and have never bought chocolate online because I am in a happy situtation to be surrounded by chocolate boutiques.Happy to hear every feedback,Greetings from GenevaKirsi
updated by @Kirsi Hyytiäinen: 04/11/25 09:27:36
Small Scale New/Used Chocalate making Equipment!
Posted in: Tech Help, Tips, Tricks, Techniques
Help!We are embarking on a new journey! We have grown Cacao in the Dom. Rep. for years and are now looking into the "bean to bar" market. However, before we spend 500k on equipment that can make 50,000 bars a day, we are looking for small scare machinery. Winnowers, Temperer's...etcCould you point me in the right direction? Thanks!
updated by @Justin Brooks: 04/11/25 09:27:36
Open Question regarding artisan chocolates marketing study
Posted in: Opinion
There are some formal reports you can get for a price. here is something good to know.
According to Packaged Facts , the United States market for chocolate is forecasted to reach an overwhelming $18 billion by the year 2011. Please check out the following site for more details: http://www.associatedcontent.com/article/343340/us_chocolate_sales_forecast_to_reach.html?cat=5
If you are interested in the opportunities in China's market, you can response to my blog: Chocolate wonderland in the other side of pacific ocean
Open Question regarding artisan chocolates marketing study
Posted in: Opinion
I apologize if this question would be better suited to the START UP CENTRAL GROUP, (and if it is, we can always discuss this topic in there instead, if anyone is interested, or knows something) But on my way home from the shop tonight, it just occurred to me that I have never really heard anyone discuss any studies on marketing demographics for the Artisan Chocolates Industry. Does anyone have any helpful knowledge or know of any useful resources about any demographics studies into exactly WHO OUR CUSTOMERS ARE???I am specifically interested in criteria such as:DIRECT ON-LINE OR BRICK & MORTER RETAIL SEGMENT:what age range buys the most artisan chocolates?which gender?race?average annual salary of artisan chocolates purchasers?do people from one part of the country or specific city or area, purchase/consume more chocolate than other parts of the country?what is the average consumer purchase on-line and at the counter?WHOLESALE SEGMENT:which Industries/businesses purchase the most artisan chocolates for re-sale or gifting for guests/clients/employees???:???Gourmet online purveyors? Patisserie/Bakery-Cafe? Upscale Grocery? Deli's? Hotels? Caterers? ???Would any of you more experienced, successful Artisans be willing to share some of your success stories with us about which Industry & Business venues you have had the most success with partnering, & the most effective ways to approach businesses with your Artisan Chocolates??? I would greatly appreciate any information, as this seems to be a VERY important subject that nobody ever seems to really elaborate upon.........
updated by @Eric Cayton: 05/08/15 11:42:46
Chocolate, language, and thought: A pilot study
Posted in: Opinion
Funny all the mentions of Chuao...must be a pretty magical place.My favorite chocolate is a Valrhona 2002 Chuao, 70% cacao. I first tasted it in 2007 and it was my first experience with "aged" chocolate. I remember it being gloriously smooth, fruity, tangy, with lots of citrus & raisins. I tasted it again in 2008 and found it to be even more citrusy than I remembered.I was at home, nowhere specialWhat was memorable was the mystique surrounding it--my supplier at Chocosphere told me about his stash and it was the first I'd ever heard of someone aging chocolate in a wine cellar. I love fruity chocolate, so when I tasted it I fell in love. So flavorful, the taste explodes & unfolds in your mouth. Yum.
Chocolate, language, and thought: A pilot study
Posted in: Opinion
1. First I had read about Claudio Corallo in the book Chocolate by Mort Rosenblum and was intrigued by how his chocolate would taste. Mort had written that it was very rare and difficult to find so of course my interest was piqued. Later I got hold of the Zingermans catalog and was looking through the chocolate when I found a Corallo dark chocolate bar produced by Pralus for no less than $16. Obviously I had to have it. I ordered it and eagerly awaited the delivery.2. When it arrived my husband and I opened it up in the kitchen and cut off a block of it (it was a very big bar) with a knife and it splintered all over the place. We both put a piece in our mouths and it was unbelievable. A revelation. Who knew that chocolate could taste like this? It was sour and tangy and a bit rough from bits of nibs. Usually that disturbs me but it seemed befitting for this exotic of a chocolate. I remember thinking that it was definitely worth the sixteen dollars.3. The chocolate was probably so memorable because of the buildup and expectation involved, from reading about it, to finding it, to having it arrive and then finally tasting it. The best part is that it wasnt a disappointment, even after all that.
Chocolate, language, and thought: A pilot study
Posted in: Opinion
My first and most vivid recollection of chocolate dates back to the fifties when I was a kid in primary school.I was returning home at 4 Pm and was greeted by my parents and grandmother having tea in the loggia of our home in TunisI was given a small bar of Nestle dark chocolate or sometimes Suchard ( because they had color images of exotic places to be glued in an album) with a piece of fresh bread. My parents had tea and "Petits beurre Lu." I was home.I suspect they too had some chocolate but was too busy to noticeSince then, I have enjoyed many good chocolates. Valrhona has consistently been a source of pleasant memories but never as permanent as my 4 o clock humble bar.Since I was not particularly fond of school, it is possible that the combination of fresh bread and slightly gritty chocolate was peceived as an antidote to the hardship of the day and that Nestle was only the catalyst of pleasure by default. Nevertheless, it is a fond chocolate memory.
Chocolate, language, and thought: A pilot study
Posted in: Opinion
I really can't go too long without going back to the Bonnat Chuao. It is rich, fruity, plum and berry, with deep rich notes that leave me craving more. It is a very difficult chocolate to resist. The next i really enjoy is from Rogue Chocolatier..Hispaniola. a really amazing chocolate the makes the tastebuds sing and dance with layers of flavors. This is a 70% bar. Go out of your way to try some....Enjoy!
Chocolate, language, and thought: A pilot study
Posted in: Opinion
1, I agree that the Chuo is one of the best, impreccably crafted, but I have to distinguish between percentage of cacao. I've had a 90 percent bar that was stunning. YOu cannot compare apples and pears. For me, the best is always dark and always around 70% or higher...rarely above 82%...2, I do my serious tasting in my home, here at my desk. So, no, no romantic location. I totally focus on the tasting experience.3. My intention...open minded, curious.Emily...are you in PA? I think we spoke once by email.
Chocolate, language, and thought: A pilot study
Posted in: Opinion
EMILY: As a chocoholic, I have tasted hundreds of brands of dark chocolate. My favorite is Ocumare, produced by Chocovic, a Spanish company, from Criolo beans from Venezuela. It is 70 percent dark, with a fruity flavor.I ate it at home, and soon started using it to make truffles. --Arnold Ismach
Chocolate, language, and thought: A pilot study
Posted in: Opinion
I'd like to re-word my answer as the chocolate that I've enjoyed the most. I don't like using qualitative words like "best" to describe chocolate. Tasting chocolate is a subjective experience based on my tastes and experience. For example, I don't much care for the red wine/red fruit taste of many bars, but others like that. To each his own preferences. It's totally impossible to determine the definitive "best" chocolate.But of the 353 bars that I've tasted and reviewed the one I've enjoyed the most was... Amedei Chuao.OK, I know that I join lots of people on this bandwagon, but I think there must be a reason for this. To me it was sublime. What intrigued me the most is the tremendous range of flavors.I've attached my review notes. Even though I use numerical values to quantify my enjoyment those are all to help break down my own personal enjoyment of different categories. The rating isn't generated by the score, but it merely informs it. I give a rating in comparison to the other chocolates I've tasted.If you email me I'll try to answer the rest of your questions too. I don't have much time right now.I find this topic very intriguing because I often find it quite hard to describe and differentiate what I taste. Plus the descriptions are only by analogy (like red wine, mango, tobacco, roast, ham...) and these often break down. (For example, I've never tasted dirt, hay, or leaves...) I look forward to your findings.
Chocolate, language, and thought: A pilot study
Posted in: Opinion
Dear Chocolate Life Members:I am a PhD student who is designing a study about chocolate, language, and thought. I am interested in studying the language people use to describe tasting experiences with chocolate. In addition, I wanted to make you aware that I do hope to publish my findings.If you would like to participate in my study, please answer the questions below. Please note that I am only looking at how you describe chocolate. All answers are confidential. I will not use any personally identifying information in the reporting of the results. If you prefer to respond to me privately, send me an e-mail. Here is the link to my page .Thank you. Please describe the best chocolate youve ever tasted. In your descriptions, please include details such as:(1) What kind of chocolate was it? Do you remember the brand? What do you remember about the flavor? How would you describe it? Do you recall if it was dark, milk, or white chocolate?(2) Where were you when you tasted the chocolate? Do you think that the location contributed to the quality of your tasting experience?(3) What was it about your chocolate tasting experience that made the chocolate memorable?
updated by @Emily: 04/28/15 10:20:04
Chopping Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Design et Realisation in Canada has several models, from hand-operated to fully automatic. Look in the "Chocolate Machine" section.
Chopping Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I have a small business where I manufacture and sell a line of brownies. I've been using blocks of chocolate, shaving them and then melt with butter for my brownies. The problem is when I was doing low volume the chopping was not a big deal, but now it is. It is a complete time killer. My current supplier does not offer chips and I don't want to switch. Does anyone know of a machine that can chop large chunks of chocolate and if so where can I get one?
updated by @Todd Kelly: 04/11/25 09:27:36
Chocolate Tasting Meditation (tm)
Posted in: Allow Me to Introduce Myself
It's been much too long since I've had a chance to enjoy TCL website. I enjoyed Clay's trip to Paris and so many comments by those starting businesses. Starting a chocolate company? What a journey that is!I thought I should reintroduce myself and see if any of you would be interested in sponsoring one of my Chocolate Tasting Meditations(tm). I'm an Interfaith minister with over three decades of experience in various forms of meditation. While on the staff of the Interfaith Spiritual Community and Community of Peace and Spirituality in NYC, I began leading short meditations using dark chocolate. Tasting meditation not only helps people who think they cannot meditate to learn, it also helps tasters to focus. The result is more discriminating chocolate consumers as well as better concentration, less stress and enhanced spirituality. I led one of my meditations at the Chocolate Salon in San Francisco (you can google me) and would like to do more shows. Various chocolate makers have sponsored me in the past. If any chocolate makers at TCL would like to sponsor me for future shows, I'm an experienced public speaker and can introduce your product to audiences in a unique way. Note that not all chocolate products are appropriate for the meditations. But contact me and we can discusss it. Email me at artoftheceremony@aol.com ...oh, yes, if anyone would like me to perform a wedding or other ceremony with a chocolate theme, I can do that too.Gratitude & blessings,Rev. R. M. Peluso www.artoftheceremony.com
updated by @Rev. R. M. Peluso: 04/17/15 14:39:04
Decorating Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
The stuff I get from QZINA is certified Kosher--blessed by Rabbi Schlessinger himself.
I'd still love to know what is in that stuff..........