Great points, Keith - I learned something new!

I agree that roasting isn’t bad. It can even help bring out nutrients and taste. A good dark chocolate bar can still be healthy and tasty.

Also, labels can be confusing sometimes, so we should not trust them blindly.

I’m new here and still exploring the world of real chocolate, but I’d love to add my company, Thor’s Chocolate. We’re a USA-based, small-batch bean-to-bar chocolate maker focused on sourcing high-quality cacao and crafting premium chocolate bars with rich, authentic flavors. Our approach is rooted in traditional chocolate-making techniques and a strong emphasis on purity and quality.

There isn’t just one brand that makes the best chocolate in the world. The best chocolate usually comes from makers who focus on high-quality cocoa, simple ingredients, and careful small-batch crafting.

Many chocolate lovers enjoy a rich dark chocolate bar because it highlights the real flavor of cocoa. Others prefer the smooth and creamy taste of milk chocolate, while some people look for sugar free chocolate options so they can enjoy chocolate with less sugar but still keep the flavor.

I’ve also found that smaller craft brands often focus more on quality. For example, Thor's Chocolate offers a nice range including dark chocolate bars, milk chocolate, and even options that appeal to people looking for sugar-free treats. They also make some of the best white chocolate I’ve tried from a small artisan brand.

At the end of the day, the “best chocolate” really depends on what you enjoy most—bold dark cocoa, creamy milk chocolate, or smooth white chocolate. The fun part is exploring different makers and finding the one that fits your taste. 🍫

Premium Chocolate-Covered Marshmallows – Thor’s Collection

Enjoy the perfect mix of soft, fluffy marshmallows and rich artisan chocolate from Thor's Chocolate . Each piece is handcrafted to deliver a smooth chocolate coating with a light, sweet marshmallow center.

Varieties: Milk Chocolate Covered Marshmallows
Soft, fluffy marshmallows coated in premium chocolate
Handcrafted in small batches for rich taste and quality
Perfect for snacking, gifting, or dessert treats
Loved for the balance of creamy chocolate and soft texture
Great for holidays, parties, or sharing with friends

Available online starting at $19.99 per pack (9-oz) . Order directly from the store and enjoy premium handcrafted chocolate treats delivered to your door.

Premium Dark Chocolate Bars - Thor’s Collection

Indulge in Thor’s artisan dark chocolate, crafted for chocolate lovers and luxurious gifting. Smooth, bold, and ethically sourced, each bar is refined to perfection.

• Varieties: 70% Dark, 60% Dark, 60% Dark & Almond Bars, Dark Chocolate Peppermint Bar
• Smooth, rich flavor without bitterness
• Zero-sugar / Keto-friendly options available
• Ethically sourced cacao, all-natural ingredients, no additives
• Perfect for personal indulgence, gifting, or corporate presents
• Luxury gift boxes and variety packs available
• Highly rated by happy customers for taste and quality
• Can be paired with wine or coffee for an enhanced experience

Available for purchase online starting at $9.99 per bar. FREE shipping on orders over $69.95. Choose single bars, variety packs, or luxury gift boxes.

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Premium Sugar-Free Chocolate Covered Marshmallows - Idaho, USA

Hello guys, I sell Gourmet chocolate covered marshmallows made with premium sugar-free chocolate. Keto-friendly, low-carb, and crafted for health-conscious consumers without compromising on rich chocolate flavor.

Available for retail and wholesale orders. Ideal for specialty stores, gift shops, regular customers, and online retailers.

Serious inquiries welcome.

 Chocolate Covered Marshmallows.jpg - 80KB

Welcome to TheChocolateLife Forums!

I am not sure what you are asking about. Do you want to know more about To'ak the brand? Are you looking to sell your mint set of packaging? Do you have information about To’ak and want to know if members are interested in hearing it?

Any or all of these topics are probably better addressed in a new post.

I have written about To’ak a number of times over on the TheChocolateLife, most recently about the CXM Alchemy collection. That link is: https://thechocolatelife.com/review-toak-cxm-alchemy-collection.

I have also been in touch with one of the founders within the past two weeks on unrelated topics.

I’m new here, so I’m not sure if I’m posting in the right place, but as this post is about packaging I thought I’d chime in. I have a mint set of limited edition packaging for a Reserve edition of To’Ak chocolate, but haven’t been able to find any mention of it in this group. It is the most expensive chocolate in the world, do members here have any interest in or knowledge of it?

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Mandy: Do you work for the company you link to? If yes, we need to have a private discussion about advertising.

Mandy – I appreciate that you did not appear to link to the company you work for, which apparently manufactures tin cans, given your email address. However, I do not know the relationship between the email address and Tin Boxes China, which is one of the sources you mention.

I have no issues with your continuing to post generally on topics such as this one that are in the expertise domain of your company. However, the moment they appear to cross over the line into promotion/advertising, you will be asked for compensation to advertise your company to my members.

Good suggestion! We have a chocolate shop. I think the aluminum foil +paper box packaging would be very suitable for us.

Hi everyone, choosing the right packaging is always a balancing act between product protection, cost, and brand identity. There is no "perfect" material—only the one that fits your current business stage. Here is a fair look at the trade-offs:

1. Paper & Cardboard

• Pros: Very low cost per unit and low MOQs. It’s highly customizable and feels very "artisanal." Many brands now opt for FSC-ce rtified paper to meet sustainability goals.

• Cons: It offers zero barrier against oxygen and moisture. Without an inner liner, the chocolate can easily absorb environment odors or suffer from fat bloom in humid climates.

2. Tinplate (Metal)

• Pros: The ultimate "vault" for chocolate. It provides a 100% barrier against UV light and air. As a tinplte chocolate packaging  not only premium but also infinitely recyclable, helping brands maintain quality during long-distance shipping.

• Cons: It is the most expensive option upfront. You have to deal with higher MOQs and it adds more weight to your shipping compared to lightweight alternatives.

3. Plastic (PET/PP)

• Pros: Great for "visual selling." It’s waterproof, lightweight, and very affordable for mass-market products.

• Cons: It provides no UV protection. Also, from an environmental perspective, the industry is under pressure due to plastic pollution , leading many premium consumers to prefer plastic-free options.

4. Aluminum Foil

• Pros: Excellent at blocking light and heat. It has been used for decades as the standard inner wrapper for chocolate bars .

• Cons: It’s fragile and offers no structural protection. Once the foil is torn, the chocolate is immediately exposed to the air.

Suggestions:

• If you are a startup doing local pop-ups, Paper is likely your best bet for cash flow.

• If you are shipping long distances or positioning as a luxury gift brand, the protective properties of Tinplate usually justify the investment.

What has been your biggest headache with packaging so far? Is it the cost, the MOQs, or the actual protection of the chocolate?

References & Further Reading:

• Journal of Food Engineering: Impact of Light and Oxygen on Cocoa Butter Stability and Fat Bloom (Refers to the barrier properties of metal vs. permeable materials)

• National Geographic: The Environmental Impact of Single-Use Plastics in Food Packaging

• International Tin Association: The Circular Economy: Why Metal is the Most Sustainably Recycled Packaging

• Technical Guide: Sealing Solutions and Barrier Properties for Premium Confectionery Tins (Note: This offers a deeper dive into the technical structures of lid types discussed above.)

There are multiple types of packaging used for chocolate, depending on the brand, purpose, and specific product. Some common types of packaging for chocolate

This post was spam. All contact information was deleted and the poster has been banned.

Hi Shelley,
As a senior packaging designer, I’d suggest looking at Packors . They offer custom-cut cushioning pads and can match specs closely, which makes it easier to compare quality and cost against your L.A. quote.

This post violated the TOS.

Yes! Mary@mychocolateshoppe.net

Is there contact information other than DMing you?

Is there contact information other than DMing you?

F/s I have closed my chocolate business looking to liquidate 2- 10lb Rev delta units- Virginia

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F/S 13 molds of 32 cavity 1x1x1 in five different designs- Virginia

F/S 20 Professional Polycarbonate  3 cavity Chocolate bar Molds- Virginia

I have closed my chocolate business and am looking to liquidate 85 molds in total

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Hi dear, I sell cocoa beans or cacao beans 

• F/S - CACAO BEANS - ECUADOR

I sell in this presentation of 1 kg good quality from de Amazon of Ecuador

MOQ 40 kg 

The delivery is for UPS - DDP

My office in Quito is: 

Address: Av. Orellana E2-30 y Av. 10 de agosto, edificio Francisco de Orellana, oficina 804, Quito, Ecuador

Company Global Delivery

Contact: +593997985975

Chat me for the price

If you travel to Ecuador will talk a lot 

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We are based in British Columbia, Canada. Yes, 120V/60Hz.

Where are you located – US state? (I am not a potential buyer but it’s always a good idea to let potential buyers know where the item is.)

I am also guessing this has a 120VAC 60Hz electrical supply.

CocoaTown deluxe Winnower for sale.

For full description, click link to CocoaTown's website:  cocoatown.com/products/cocoat-deluxe-winnower?srsltid=AfmBOooQZY6JDosPyvwUJK2a_2qDiZAkJjKH79OpO3Ekxy-tjuZ02RN-

We've been using this Winnower for the past 3 years. It works very well, leaving 2-3% husk. In excellent condition.

As our business is growing, we've recently purchased a new Winnower with larger capacity.

Current price on CocoaTown website: $2250

Our price: $975 USD obo
You would be responsible for shipping cost.

Vacuum not included (we have used the Stanley 1.5hp, 1.0 gallon wet/dry vacuum, cost about $50).

Link to photos:  photos.google.com/share/AF1QipOGlKc9wMbJ-zO7Nk4dGHW_h-YThRNv18o6P4BV7S3ik7nA-Bm2ipzXj90xQtz0Fg?key=MXRVcXF1NnBvSExsSlJXSm5CZUlCTjNZdFVaUUFn

Please contact us on this chat board with any questions, or email us: roxys@roxyschocolate.com.

Brand new, never been used. 

Asking price is $800 USD, but I'm willing to consider any offer.

https://kadzama.com/c/equipment/incubator-for-cocoa-butter-crystals-easy-tempering-machine/

Complete setup for small scale production. Ideal for starting up, as you want to run 1kg batches. Based on Chocolate Alchemy. This has processed around 100kg of beans thus far. All with Dutch plugs, except for the vibrating table (has UK plug – but can provide the adapter used)

Roasting – Molino Airfryer

Has a rotating drum to ensure good and even heat distribution. Good for 1kg batches. A small hole was made at the rim of the cap, to provide access to a temperature probe, enabling continuous temperature monitoring. The hole is so small that there is no effect on the heating. There is a spare unused drum, still in the original packaging. And loads of other holders that can be placed into the device, if you ever want to use it for something else but roasting cacao beans

Cracking – Champion Juicer 2000+ (MAR-220)

Comes with an unused spare grinding head, still in the original packaging. Very good work horse

Winnowing – self-made winnower (based on Chocolate Alchemy instructions)

Made such that it fits directly onto the Champion Juicer. With the Champion Juicer sitting on the bench, and the winnower on the frame which would sit on the floor. I recorded ~71% efficiency, which I think is quite good with the rule of thumb of having to expect 25% loss of mass of shells. All the PVC piping is loose and not glued together. Can provide a vacuum cleaner if desired

Refining – Premier Refiner

4.5kg tilting refiner. Only a picture of the box of the machine, for the simple reason that the machine has never left the box 😊. Comes with a spare drum, also never used. I also have a third drum, but that one’s lining doesn’t seem properly done, and it has a dent which will block the shear plate. You can get this last drum for free if you want to redo the lining and punch out the dent

3.5kg static refiner (B). This refiner runs a bit rough, it produces a bit more noise than the other one. It failed on what I think was a high temperature of the motor during a night run. Of course, I was not happy to find this in the morning. So I made the holes for the air inflow larger, and built a frame to go underneath the machine, to introduce (additional) forced airflow into the machine. You can get this wooden frame for free with the machine. The drum has a cavity in the lining where chocolate is still stuck. I would replace either the lining (or add a new layer on top) or the complete drum

3.5kg static refiner (A). This is a good refiner, runs smoothly. Given the experience with the other refiner, I had also made the holes for the air inflow larger at this machine as a precaution, but it had never failed on motor temperature (even in summer). This drum has seen less action than the other refiner, in this lining there is also a cavity where chocolate is still stuck. Here I would also suggest to either replace the lining (or just add a new layer), or the entire drum.

For the 3.5kg refiners, I have four spare wheels, two unused, and two which have been used.

There are also two spare shear plates, and a few washers and nuts.

Tempering – Chocolatiere FriFri Smelter

3L. Does the job well. Not much else to say.

Moulding – Vibrating table

I bought a dentist vibrating table, and modified the top such that it can exactly hold the typical moulds (LxW: 27.5x17.5cm), but also a smaller frame that can sit inside it, to hold the smaller moulds that I used. The feet are supposed to hold to the floor, but mine was moving around slightly during operation, so it makes sense to somehow fix it in place. Works good to get rid of most of the bubbles

Other

I currently have 30 moulds with four cavities each, each bar will weigh around 35gr. LxW of the mould is20x12cm.

Next to that, I have two jerrycans of cleaning agent. One specifically for polycarbonate moulds, and the other for the equipment.

Contact me at: ericriemersma@live.nl

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My apologies - I can be contacted on ericriemersma@live.nl

Eric - how do people get in touch with you if they are interested? TCL Forums members can DM you. Is there some other way that you feel comfortable sharing?

Here is some tips to your Brands Packaging Are Using Custom Packaging to Boost E-Commerce & Brand Identity

In today’s competitive e-commerce landscape, custom packaging has evolved from a mere protective shell to a powerful branding and sales tool. U.S. brands are leveraging innovative packaging strategies to enhance customer experience, drive social media engagement, and strengthen brand identity. Here’s how:

1. Creating Unforgettable Unboxing Experiences

Custom packaging transforms a simple delivery into a memorable event. Brands like Glossier and Apple have mastered this by incorporating sleek designs, branded inserts, and tactile finishes (e.g., soft-touch coatings, embossing) that excite customers and encourage social media shares. A well-designed unboxing experience can turn buyers into brand advocates, amplifying word-of-mouth marketing.

2. Reinforcing Brand Identity Through Design

Consistency in packaging—using brand colors, logos, and unique typography—helps establish instant recognition. For example, Tiffany & Co.’s iconic blue box is instantly associated with luxury, while Fenty Beauty uses bold, inclusive packaging to reflect its brand ethos. Custom packaging ensures every touchpoint reinforces brand values.

3. Leveraging Sustainability for Consumer Trust

Eco-conscious consumers favor brands that prioritize sustainability. Many U.S. companies are switching to kraft paper, recycled materials, and biodegradable inks to meet demand while complying with regulations like the EU’s PPWR . Sustainable packaging not only reduces environmental impact but also enhances brand reputation.

4. Boosting E-Commerce Sales with Smart Packaging

Interactive elements like QR codes, NFC tags, and AR experiences bridge the gap between physical and digital shopping. These features provide product authenticity, usage guides, or exclusive content, enriching customer engagement. For D2C brands, this tech-driven approach can reduce returns and increase loyalty.

5. Standing Out in a Crowded Market

In sectors like cosmetics and food, custom packaging differentiates products. Minimalist designs with bold contrasts or vibrant maximalist patterns catch the eye on shelves and social feeds . Unique structural designs (e.g., magnetic closures, window cutouts) further elevate perceived value.

Conclusion

From unboxing moments to sustainability, U.S. brands are using custom packaging as a strategic asset to enhance e-commerce success and build lasting brand identity. By investing in tailored, innovative solutions, businesses can turn packaging into a silent salesperson—one that delights customers and drives growth.

Clay, 

Thank you!  We received the diagrams and refrigeration specs rather quickly after you reached out. 

I am thinking either the cooling system needs a recharge ( there were no specs for our tech to review when they looked at it) or we need a new evaporator fan motor as it sounds like the bearings are failing.  Places to start. 

Thank you again.  If anyone needs the docs, I have them. 

Capacity is about 9 Kg chocolate. Is chain driven, low noise. Stones in excellent condition.
Available in Normandie and Paris region. Pick-up preferred 

Price updated Nov 10, 2025.

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Maura:

This is one of the two main reasons I stopped representing FBM back in early 2020. It makes no sense that they won’t provide the documentation so that owners can perform minor repairs.

This is especially short-sighted as FBM has decided not to invest in the resources to fix these machines in the US. Last I knew, TCF does not have the technical staff to do the work.

What is the nature of the problem? It’s been a while since I last worked on a machine, but many people know my past relationship with FBM and I get contacted regularly for (free) guidance. My success rate is pretty high.

What I will also do is send the URL of this post to FBM to Ariana’s and Francesca’s bosses to see if that breaks the logjam.

How do you like your ICB machines in production? Which ones do you have? I know of the Top 11 and the Icebelt for it, but I don’t think I’ve ever spoken with anyone who owns one. How is it for depositing and enrobing?

Clay, Thank you for your response!

Tom at TCF Sales said you are the best of the best.  Alicia from TCF reached out to Francesca Testa at FBM for me.  Through their website, I have reached out to Arianna Giodice from the Commercial Department who said  she knows TCF sent the user manual and that is all they will send. 

We fix our ICB tabletops ourselves and they have great documentation and technical assistance.  I am a bit frustrated with this as it is slowing our production.   It's been sitting unused for months now. I would truly appreciate your help in this matter. 

- Maura

[quote="kysen8"]

[quote] 

Hey, thank you for this response. Super helpful and helps point me in the right direction

[/quote] 

I am glad you found it helpful. Please keep us informed of your progress (at least I am interested in knowing what you find, what you decided on, and what direction(s) you decided to follow).

Hey, thank you for this response. Super helpful and helps point me in the right direction

I know the heads of Penn State’s Cacao Research Lab (Mark and Siela) and so I am confident that any program on cacao fermentation inside their lab would be interesting. I don’t know anything about the Food Science program other than I think the annual chocolate-making intensive is hosted by that program. Is Food Science offering field studies in cacao fermentation? Where?

From a quick look at the Basque CC’s master’s program it’s not clear to me that cacao fermentation is a part of the curriculum.

One place I would start is the Cocoa Research Centre in Trinidad, which is housed in the University of the West Indies. Being located in a cocoa-producing country would interest me. OTOH, my friend and colleague Zoi Papalexandratou got her degree (in food fermentation, food microbiology, and post-harvest processing of cacao) at Vrije Universiteit Brussel.

In the US there nay be something in Hawaii and/or Puerto Rico – cacao grows in both places – offering field studies.

Hi all,

I'm looking into university courses, preferably master's courses, to learn more about cacao fermenation. Right now I'm mainly looking at Penn State's Food Science master's program, since this university has been involved in a lot of cacao/chocolate research over the years with their cacao research lab and all... and I'm also looking at Basque Culinary Center's Master's in Food Fermentation course.

The Penn State course would be more for deep scientific research whereas the Basque Culinary Center course would be more applied fermentation and product development work... as far as I can tell.

But anyways, these are just two options I've been looking into. I'm open to others and would love to hear any opintions and advice!

Shelley, I got mine from MOD-PAC and Michael Package . You can ask them for minimum order quantity.

I remember what the issue was - I am trying to connect from an IP address that is in a blocked range. Even using a new ISP and a different VPN provider. After changing the VPN server and more settings, my IP range is still blocked. I tried to resolve these issues with the Stewards in the past but was not able to.