Maltitol ??
Posted in: Tech Help, Tips, Tricks, Techniques
There is a thread on the Choc Alchemy site talking about the chemistry of all this - worth checking out.
Forum Activity for @Duffy Sheardown
Posted in: Tech Help, Tips, Tricks, Techniques
There is a thread on the Choc Alchemy site talking about the chemistry of all this - worth checking out.
Maltitol ??
Posted in: Tech Help, Tips, Tricks, Techniques
Has anyone used maltitol (Maltisorb, Maltisweet) to sweeten confections? This is an artifical sweetener and I'm wondering if it acts like sugar in chocolate confections in the hands of anyone on this site.Thanks
updated by @Frank Schmidt: 04/11/25 09:27:36
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
I will add that federal tax laws are that a SP and a single member LLC are treated the same (you and your LLC's taxes are the same). If you have more then one member Then do NOT file as an LLC but as a C corp (your filing is quite a bit more complicated as are the fees). Your taxes will then be tied in with the other people and according to my CPA it is a bit of a nightmare to work out (especially if there is a fall out - as has happened with me). If you are a single member business, LLC is fine, taxes are the same but check with your CPA on this. Filing with the State Corporation Commission (or your state equivalent) is pretty easy - in my state, NM, I filled out a two page form and paid $50 for the filing fee. But then, I'm in the wild west where things are slow and these things can be easy to do.
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
If you plan on having just one or a just few owners use an LLC.If you plan on many investors have a C corp.Do not go with SP. An LLC gives you same tax benefits with some added legal protection.Good luck.John.Rossini@TravelChocolate.com
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
There are 2 reasons why people generally register a Corp in Delaware - taxes and case law.Taxes in DE are reasonably cheap for coporations, thus a big advantage to those that generate high revenues and can off-set the additional costs of doing business in DE.Case Law - case law in DE is highly favorable to Corps and there is a LOT of case law there to back up and educate you on how things will go in the state. Not all states have such history and puts a lot more of the decision in the hands of the judges and jury. This is especially important if you ever intend to raise significant amounts of capital for your business (>$1,000,000), plan to merge with another business or expect to go public at some point.That said, DE does not have a lot of case law on LLC's since they are a reasonably new form of entity. Furthermore, registering in DE does not (in the case of NY) remove the requirement for publishing in NY. In fact, even if you register in DE, you'll still need to register in your state as a foreign entity and follow all the rules and regulations regarding that. In NY, for instance, you still have to publish.In many cases, registering in DE, NV, MT or other states other than your home state doesn't really make sense and ends up costing you more in the long run. If you're not very familiar with the laws of both states or the accounting rules that apply, do yourself a favor and speak with an attorney that is. It's not as cut and dry as people make it out to be.Worse comes to worse, you can always fix it. It's not cheap, but you can move corporate entities around if you need to.Zeke
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
Filing in states such as Delaware and Nevada are advantageous due primarily to low state taxes. There are also certain liberties a company based in Delaware or Nevada has, which are not available in other states. It is these liberties which are the reason why many companies that go public are filed in these states. It's a double edged sword though; you get the rope, and can easily hang yourself with it.
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
I'm starting as a sole proprietor and will change to an LLC when I get more assets and my liability goes up. Currently I have a 2 million dollar general liability insurance policy. Sounds like a lot but it's pretty standard. I do it this way because this is the advice I've been given pertaining to my situation. I'd say talk to a few different professionals (lawyer, accountant, other small business owners) about your particular situation.
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
I am in Texas and when I started my business I designated myself as an LLC, mostly for liability reasons. In Texas one can apply online directly with the Secretary of State and have a reply in the same day, and the cost is nominal.
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
I've heard about this as well. I understand some companies decide to do that because of filing and annual taxes cost, which are much lower in some states...and some states are simply more business friendly than others.I believe there are some catches, though. Google it up to get some basic info...search for "foreign corporation" and you will find tons of information online.But, do talk to a lawyer before actually doing anything concrete.
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
I just met with a lawyer becuase I'm switching from SP to LLC. Apparently, you don't necessarily have to file in the state in which your business is based. For some reason, lots of LLC's are files in Delaware. I would check out your local SCORE or SBA office and see if they have leads on pro bono lawyers to help you make this decision.
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
Gordon.I believe you do not have to be incorporated to open a business bank account. All one needs to do is to go to the County Clerk (in Manhattan they are located on 60 Centre Street) and pay for a DBA (Doing Business As).They will give you a document saying that you run your business as a sole proprietor under your own name, but doing business as (add the name you wish to use for your business, if not your own). Take this document to a bank and you should be able to open a business account.In any case, these are basic information and they change from county to county (or State to State). You should look for a lawyer to better assist you with all this.
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
The total cost for any corporation in NY (C, LLC, S) is dependent on the locality where you are filing.If you are in NYC, they can require that you post notice in The New York Times and The Wall Street Journal (they won't for a small corp but the point is they could). Out here in Westchester I needed to file in the county business journal and one other, so I think it cost me a couple of hundred bucks - 12 years ago now.As for what's the correct form of corporation that's for you to decide, maybe with the help of a lawyer. If you want to accept credit cards by some mechanism other than PayPal or its ilk, you do need to be incorporated and have a business bank account and file for a NYS tax ID. Depending on what kind of business you're in you might also have to file for any number of local business permits as well - even if you're operating out of your home.
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
I've not done a lot of research on this yet, but I believe it boils down to two main things:- cost- liabilityCostTo create an LLC you need to file some paperwork (yourself, through a lawyer, or through one of those websites that do the whole thing for you - can't think of one single name now!). Being in NY means the filing fees are astronomical (for me, at least). If you start as a SP, all you have to do is start working and selling (making sure you follow all the Health Department guidelines, of course).LiabilityIf you file for a LLC, your personal assets are protected (that's the Cliff's Notes on this...the subject is way longer and more complicated than what I am describing here). Say someone eats one of your truffles and gets sick; if you are a SP and gets sued, they can come after your personal assets, including house, car, etc. If you work under a LLC, then only the LLC assets are in danger. Your personal assets are separate from the LLC.I hope this helps you a little.My suggestion: speak with SCORE ( www.score.org ). They are very helpful.
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
Hey all,I'm going to be starting up a fairly niche truffle-making business. I'm trying to determine if I want to do a SP or a LLC. So, could I ask what you guys are? I'm in NY (not the City
What do you all think? Thanks in advance!
updated by @J Y: 04/17/15 21:30:10
Best Chocolates in Vienna, Venice, France?
Posted in: Travels & Adventures
hello all,For Paris try---and enjoy yourself!!!!La Maison du ChocolatAddress: 225, rue du Faubourg St. HonorMetro: Place des TermesorPatrick RogerAddress: 108, blvd. St. GermainMetro: St.-Germain-des-PrsorPierre HermAddress: 72 Rue BonaparteMetro: St.-Germain-des-Prsfor the easy online chocolate and more... candy
Best Chocolates in Vienna, Venice, France?
Posted in: Travels & Adventures
Viziovirtu is a pretty cool little shop. Tiny but with lots of variety and on the modern side. It was one of the nicest chocolate shops we saw on a recent trip to Italy. Plus Venice is a trip in itself.
Best Chocolates in Vienna, Venice, France?
Posted in: Travels & Adventures
If you are in Nice look out for local Provence chocolatiers. Joel Durand (St Remy de Provence), Bernard Castelain (Avignon), Castelanne (Nantes - the liquid caramels are the bomb).In Montpellier look for Puyricard.Also be on the look out for a copy of Le Guide du Club du Croquers de Chocolat. It is an incomplete and totally biased guide to chocolate in France but it's the best there is. And - it's organized by city (but not be department) and they don't list anything for Nice.In Venice this is what I find but I haven't been there.Vizio VirtuSan Polo 2898a, Calle del Campaniel, close to San Toma www.viziovirtu.com Please take pix and post a report on what you find!:: Clay
Best Chocolates in Vienna, Venice, France?
Posted in: Travels & Adventures
Was in Paris in October and the hub and I hit up: Patrick Roger (second!), Regis, Michel Chaudan (sp?), Jean-Charles Rouchoux (caramel bar, mmmmm), and Pierre Marcolini. I bought some assorted chocolates, but mostly bars -- all 65% and up. They were all exceptional.My method was to narrow to the top ten from hours of research and put stars on our map to indicate chocolatiers. We went to whoever we happened to be near in our sightseeing. Didn't got to all the best, but definitely got a spectrum.
Best Chocolates in Vienna, Venice, France?
Posted in: Travels & Adventures
Oh my, may have to stay in Paris a month! Thanks!
Best Chocolates in Vienna, Venice, France?
Posted in: Travels & Adventures
In Paris, my top two would be: Jacques Genin and Patrick Roger.But there are many many others to try: Hevin, Herme, Marcolini, Aoki, Maison du Chocolat, Constant...Don't forget Denise Acabo's shop in the Pigalle, L'Etoile d'Or, where you can even score some Bernachon.
Best Chocolates in Vienna, Venice, France?
Posted in: Travels & Adventures
What chocolates should we sample in Vienna, Venice, Paris, and Nice?
updated by @mountain sky: 04/10/15 08:02:11
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, Techniques
Hi,I have a bag of cru hacienda, but haven't had a chance to make anything with it yet. There are 2 versions, one is organic and the other isn't but my rep told me that they are both basically the same, the one not labeled organic doesn't have organic sugar, the one labeled organic does have organic sugar, the beans are organic in both, that's the only difference.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, Techniques
Felchlin is one of my main chocolates that I use in my business as well, and my wife is a huge fan as well. I just thought the 100 was just ok. I really like the cru sauvage and the cru hacienda.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks much, Clay. I look forward to it.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, Techniques
I've contacted them for the name of one of their US-based corporate chefs who can help you with this.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you for this, Clay. I look forward to working with the Concha. Have you or anyone you know worked with this and the Cru Hacienda in a confectionary capacity? I produce a 3oz bar with the organic version of the Hacienda and it sells well. I'm sweating a bit, though, coming up with a bon bon/truffle ganache recipe with it perhaps because of the fact that I'm may not be working correctly with the cream/cocoa butter ratios.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, Techniques
Lana,Felchlin in Canada is handled by HUH Imports in Newmarket, Ontario. (905)-853-0693.I live in New York and I get my Felchlin wholesale supplies from Swiss Chalet in New Jersey. I find that they have a pretty generous shipping policy but not much of a price discount for larger quantities unless one is able to work through their regional rep. Good luck.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, Techniques
I believe that the US and Canada are both handled by Swiss Chalet Fine Foods out of Florida. They have a warehouse in LA. But I will check and let you know.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, Techniques
What is most interesting about the Felchlin Centenario is that it comes in two forms, Crudo and Concha. The Crudo is semi-finished with the texture (crunch) of fine sugar particles. Also because it is not conched for very long the flavor is dominated by the sweetness of the sugar particles. The Concha is fully conched in the old longitudinal conches Felchlin uses for the rest of the Grand Cru line. What is startling is the differences between the two chocolates - it is one of the best examples there is (in a commercial chocolate) of just what kinds of changes happen to a chocolate during conching. The Concha has warm soft spice notes (as I remember) and the typical Felchlin mouth feel. It's not an in-your-face chocolate like the Cru Hacienda 74% and it doesn't have the tantalizing citrusy notes of the Cru Sauvage. It's its own chocolate, made especially for the 100th Anniversary of the founding of the company.I will look to see if there are any more of the Crudo/Concha samplers and if there are I will make them available to ChocolateLife members.:: Clay
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks very much, Luis. I work with Felchlin in my business and it's nice to have feedback from other aficionados. Ciao.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, Techniques
yes. I got some samples of it and it's good, but nothing special.
Felchlin Centenario
Posted in: Tech Help, Tips, Tricks, Techniques
Has anyone tasted this chocolate yet?
updated by @Kisei: 04/11/25 09:27:36
From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch
Posted in: Recipes
Hi Clay,there is product on the market similar to this ww.matzeltoff.com. it's pretty good! the also had a passover version but it's out of stock.
From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch
Posted in: Recipes
Ok! Excellent!! Can you BELIEVE those over on Tapuz?! They have no idea of the importance of place or chocolate! I hope I get time to make these matzos. I will use chipotle powder.
From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch
Posted in: Recipes
just replace the butter with equal parts coconut oil, and follow directions as posted at lebovitz (above) adding shredded coconut and chili, zest of lime, you can go crazy with it because its just the topping on top of ....cardboard, I mean lechem oni!
From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch
Posted in: Recipes
Is it possible to give me more exact instructions! Sounds fab! I am making green frogs and pyramids, too!!
From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch
Posted in: Recipes
If you want a pareve one, try coconut oil from the health food store. As an added bonus it tastes really good and if you sprinkle on some dessicated coconut (or the mixture of the two chocolates I gave you-if you still have peru) it goes really well with salt and a little chili pepper. Damn, now I'm going to have to make that I my seder too
From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch
Posted in: Recipes
yes it does look yummy. Maybe I should make some for our seder!!
From David Lebovitz: Chocolate-Covered Caramelized Matzoh Crunch
Posted in: Recipes
Seriously my friends, is there anything better than chocolate and toffee together? Especially when the toffee has a brown sugar-flavored buttery snap and luscious chocolate is smeared over the top so it hardens and melds with the crackly caramelized matzoh underneath. When a marriage is this good, a picture can only do partial justice to the love that exists between the happy couple.
updated by @Clay Gordon: 04/16/15 22:17:43
Total Travesty
Posted in: News & New Product Press (Read-Only)
hello all,Yes, it is rather scary to think of Cadbury being the largest seller of chocolates in many countries. It has been years since I touched the stuff, but my education into the world of good dark chocolate was late in coming.I hope more will become educated as to the antioxidants and good properties in better quality chocolate, it would be nice to see.for all your fave sweets, chocolate and more.... candy