Forum Activity for @Thomas Snyder

Thomas Snyder
@Thomas Snyder
05/05/13 09:21:19
26 posts

Outdoor market


Posted in: Tech Help, Tips, Tricks, Techniques

I seem to remember one guy here saying that he used an insulated cambro like this one with ice in the bottom for his back-stock, and a hotel pan with ice in it to display his individual chocolates.

I'm in the same boat you are. Our first Farmer's Market of the year was yesterday, and it gets REALLY hot (90-105 in the middle of the summer) around here. Fortunately for me, our Market has a large open-air building, so my chocolates were in the shade most of the day. There was a short period that I was a little worried because the sun was directly on my chocolates (shining though a skylight), but I would think that an umbrella would be able to assist in keeping direct sunlight off the packages.

I've been considering picking up something like these reusable ice cubes and wrapping two or three around the package with paper towels to insulate. I think something like that might be sufficient to enable the customers to get their confections home without damage.

Oh, and I'm also considering picking up a small wine fridge and remaking the shelves to fit my needs. They keep the perfect temperature for chocolates, and could even possibly be used as a display fridge if needed...

Ruth Atkinson Kendrick
@Ruth Atkinson Kendrick
05/05/13 07:34:42
194 posts

Outdoor market


Posted in: Tech Help, Tips, Tricks, Techniques

Just because you were asked, doesn't mean you should do it. If it is too warm for chocolate, it might not be a good market for you. Even if you can keep the chocolates cool enough to sell, your customers still need to get them home safely.

Corey Meyer
@Corey Meyer
05/03/13 15:18:28
22 posts

Outdoor market


Posted in: Tech Help, Tips, Tricks, Techniques

We need some advice. We were asked to be part of a new outdoor market that runs through Sept or Oct. How will we keep the chocolates from melting? How can we display chocolates in 95 degree temperatures. We will have a tent and electric. Any help would be appreciated!
updated by @Corey Meyer: 04/11/25 09:27:36
Al Garnsworthy
@Al Garnsworthy
05/11/13 02:40:10
22 posts

Where can I get a custom drying mat like the one below?


Posted in: Tech Help, Tips, Tricks, Techniques

This looks like a piece of belt from a cooling tunnel. I know you can get custom belts made for cooling tunnels with logos/patterns on, but you have to buy a massive roll. I would just imagine Godiva are using some of their excess belt/off cuts to dip product onto in store.

Kevin2
@Kevin2
05/06/13 12:55:59
3 posts

Where can I get a custom drying mat like the one below?


Posted in: Tech Help, Tips, Tricks, Techniques

Thanks all for you feedback and replies. I will figure out another way.

Clay Gordon
@Clay Gordon
05/05/13 13:14:28
1,698 posts

Where can I get a custom drying mat like the one below?


Posted in: Tech Help, Tips, Tricks, Techniques

Kevin -

As there is no water in chocolate, technically it does not dry. It crystallizes and hardens as it cools. Not a big deal but it is helpful to be technically accurate.

These mats are expensive,but, there may be a couple of ways to make one that's not too stupidly expensive.

What comes immediately to mind is to use a laser etcher on a sheet of thin stainless. There is certainly a laser etching service near you (search online) that can do this. You could also use a 3D printer to make a pattern and pull custom molds using food-grade silicon. In both cases, aCAD file of the logo would be the input and you'd create a step and repeat pattern before actually etching or printing the design.

Another thing to consider is custom transfer sheets. Not infinitely reusable as the mat is, but easy to source.

:: Clay

Joe S
@Joe S
05/04/13 14:02:41
4 posts

Where can I get a custom drying mat like the one below?


Posted in: Tech Help, Tips, Tricks, Techniques

I believe I've actually seen these being cut up for Godiva years agoit's called embossed belting try Maertens or Ammeraal Beltech.

I think it was close to 1k to have just a die made to do thisfor atunnel belt.

Kevin2
@Kevin2
05/03/13 15:37:08
3 posts

Where can I get a custom drying mat like the one below?


Posted in: Tech Help, Tips, Tricks, Techniques

Very good ideas but my wife is looking to do small batch orders, not necesarily for Chocolate dipped fruits and would like to brand her chocolate pieces this way.

Brad Churchill
@Brad Churchill
05/03/13 13:34:10
527 posts

Where can I get a custom drying mat like the one below?


Posted in: Tech Help, Tips, Tricks, Techniques

I have a suggestion for a less expensive and far more flexible alternative:

After dipping the strawberries, set them on shaved chocolate, or crushed Skor bits, or toasted coconut or something like that. It takes no added effort, will add depth of flavour, allow you to charge more, and clearly differentiate your strawberries from every other boring chocolate dipped strawberry out there (except now that I've written this and everybody else starts doing it! LOL).

I don't want to sound like a party pooper here, but who looks at the bottom of the strawberry anyway? They sure will if it's coated with something!

...anyway, it's just an idea.

Brad

Kevin2
@Kevin2
05/03/13 11:35:04
3 posts

Where can I get a custom drying mat like the one below?


Posted in: Tech Help, Tips, Tricks, Techniques

This is a Godiva mat that the strawberries are drying on. Once dried the strawberries will have the Godiva imprint on the bottom. I am looking to get a custom made one of these for my own brand. Does anyone know what this is technically called or where to order custom mats from?

Thanks newb here.


updated by @Kevin2: 04/11/25 09:27:36
Olivier L
@Olivier L
08/07/13 19:52:07
15 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

I think the best way to answer this question is to try it. Do you have a friend who has access to a steam wand? I don't know the density of your mix so it's hard to say. What I can say is that i get my best results (better than full fat milk) with what we call here "semi descremada" milk (1.5% fat). I am not sure the wand's heat is designed to texturize dense liquids but give it a try and share your finding with us.

Anna Thomas
@Anna Thomas
08/07/13 18:57:34
4 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

Olivier, do you think a steam wand would work with dense sipping chocolate [that has a Tbsp of something like corn starch or tapioca powder added to thicken it]?

Cheers! A

Julie Fisher
@Julie Fisher
07/25/13 05:19:41
33 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

So how do you make your hot version? Just curious. And what is it that is not quite right with the cold version?

Andy Ciordia
@Andy Ciordia
05/06/13 14:03:31
157 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

We don't do anything from a mix but we every few days create a new 'batch' up so that it's on hand and ready. If you're doing something cold you're going to need to make it from a heat source and then chill it. Shocking it though via quick icing has a number of poor ramifications.

Create your version and just chill it down through stirring and ultimately refridgeration. Unless your ratio of chocolate to cream or alternate milk source is so out of alignment that it create a sludge/fudge then it should stay pourable.

Olivier L
@Olivier L
05/05/13 18:18:57
15 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

Hi Jason,

That sounds similar to what is done in Latin America ( at least Peru and Mexico). Probably a something the Philippines have inheritaded.

When you cool it down you don't have a separation from the cocoa butter and the water?

Louise O' Brien
@Louise O' Brien
05/02/13 02:46:28
14 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

Olivier

The web site link to the steamer is a great help. I have tried to find out the solution to this issue for a while.

Thanks

Louise

Brad Churchill
@Brad Churchill
05/01/13 23:03:02
527 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

Didn't matter what suspension medium I used. Cold cocoa butter is waxy and yucky. ("yucky" being a highly technical scientific term of course!)

Olivier L
@Olivier L
05/01/13 15:30:08
15 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

Have you tried using only frozen milk, no water? I guess the more you can emulsify it the better as well.

Brad Churchill
@Brad Churchill
05/01/13 14:48:01
527 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

I've struggled for quite some time trying to figure out how to make a cold drink without using cocoa powder. The challenge is regardless of how I do it, the cold cocoa butter from the chocolate always imparts a waxy texture that I don't like.

If somebody has an epiphany of how to solve this without using cocoa powder as the flavouring agent, I would love to read about it too.

Cheers

Brad

Olivier L
@Olivier L
05/01/13 14:22:48
15 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

Hi Louise,

I use different chocolates for my hot chocolates and so the ratio varies. In my case I don't premix so my customer can choose any type of milk (full, skim,...) and then the chocolate they want. I then use a steam wand as you do in the same manner as a barista would. I get a great texture and it's a very quick way to make hot chocolate.

If you have electricity at your market and can invest I'd recommend something like that: http://www.astramfr.com/steamers.html . Without electricity you could use a "Mexican molinillo" but it is a tiring task ;)

I hope it helps.

Olivier

Louise O' Brien
@Louise O' Brien
05/01/13 12:02:14
14 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

Oliver

I know you were asking about cold chocolate drinks but I am interested to know about your hot chocolate drink.

I make my hot drinking chocolate also with chocolate a ratio of 2.75 milk to 1 chocolate. I boil the milk and add the callets of chocolate.

This is fine when I re heat it using the wand in my cafe on the coffee machine you get a nice fraught top like a cappachino.

I have a chocolate dispenser but i'm not mad on it, the drink is served flat and also the cocoa butter start to float to the top after a time.

The problem is I know intend to serve the hot chocolate at markets and can oly use the chocolate dispenser or a soup pot.

How do your serve your hot chocolate?

Louise

Olivier L
@Olivier L
05/01/13 09:44:40
15 posts

Drink: Cold chocolate for a hot summer


Posted in: Tech Help, Tips, Tricks, Techniques

Hi Everyone,

I am offering chocolate drinks and I am struggling with the cold versions so I wanted to know if some of you have some good learnings to share.

For all my drinks I work from chocolate, not from cocoa powder (I want to keep that great cocoa butter). Now, to make a hot chocolate I have found a great way to do it (fast and sublime texture) but the cold chocolate is a bit trickier as chocolate doesn't melt at low temperature :-).

RIght now I am melting my chocolate in a bit of hot milk and then I use milk ice cubes in a blender to bring the drink to a cold enough temperature. However I am not fully satisfied with this process. Any better ideas?

Thanks for your input and ideas.

Olivier


updated by @Olivier L: 04/11/25 09:27:36
Francis Murchison
@Francis Murchison
06/06/13 09:56:41
18 posts

Cocoatown ECGC 12 melanger roller stones no longer turn


Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Eric. I will do this test. I talked to Cocoatown and they can sell me new rollers for $200. I'm thinking of trying to redo the roller tubing and bushings instead. Also, if there is some other way for me to increase downward pressure, the extra shear might make up for the wear in the tubing. In my case refining time is very affected because as soon as the mix starts to get nice and liquified (maybe after 6 hours) the rollers stop moving. I think my next steps will be 1 - trying to hack an increase in pressure from the tension bar using spacers on the top of the central axle. 2- Removing the roller tubing and trying to make new tubes.

I will post the results.

EricP
@EricP
06/06/13 09:32:31
2 posts

Cocoatown ECGC 12 melanger roller stones no longer turn


Posted in: Tech Help, Tips, Tricks, Techniques

What happens is that the insides of the bushings get worn away as the rollers rotate around the metal shaft that holds the rollers. With extra play in the assembly it no longer applies consistent (or any...) downward pressure along the point where the roller contacts the drum bottom below. With the machine off you can test this by running little strips of paper between the roller & drum at various points along the roller. In my case I found the outer 2/3 or so of each roller doesn't really come into much contact with the drum bottom. Without the benefit of much friction there isn't much to make the roller want to keep turning if something bigger & better decides to push it the other way. Interestingly, it doesn't seem to affect the final liquor smoothness - at least in a way I can detect - or overall refining time.

Thomas Forbes
@Thomas Forbes
05/26/13 09:06:41
102 posts

Cocoatown ECGC 12 melanger roller stones no longer turn


Posted in: Tech Help, Tips, Tricks, Techniques

Yes I have had similar issues. The first 24 hours of refining the liquor or nibs goes fine. When I add sugar and little butter, one side and a once, both stones stopped turning. I also made a few batches of milk chocolate and the milk powder did the same thing. I found that increasing the amount of butter helped.

Francis Murchison
@Francis Murchison
05/24/13 10:46:19
18 posts

Cocoatown ECGC 12 melanger roller stones no longer turn


Posted in: Tech Help, Tips, Tricks, Techniques

Thank you for the feedback folks.

I made some rudimentary bushings following the recommendations of my engineering friend again (basically thin plastic angled washers with a small protruding plug). Fitting them was a bit hard because they had to be nice and thin in order to avoid having them pinched by the nut at the end of the axle which would prevent rolling. I got that done and did the install but the machine is basically doing the same thing. Is it possible that there is some sort of wear that has caused the rollers to experience less contact with the drum bottom? My next step was to check whether there were replacement bushings available. Any ideas how to adjust the shear on this machine?

EricP
@EricP
05/08/13 23:39:07
2 posts

Cocoatown ECGC 12 melanger roller stones no longer turn


Posted in: Tech Help, Tips, Tricks, Techniques

Just an FYI - I use the older Cocoatown as well & last I checked you could no longer get the rollers for it. Apparently the newer model has a narrower drum & the newer rollers won't fit - though I haven't confirmed this physically. Maybe someone else has.

I have a similar problem with my bushings & am intrigued by Brad's idea. I just need to ingratiate myself with a machinist.

Brad Churchill
@Brad Churchill
05/04/13 13:22:27
527 posts

Cocoatown ECGC 12 melanger roller stones no longer turn


Posted in: Tech Help, Tips, Tricks, Techniques

If the bushings are just plastic, it seems to me that making new ones can't be that difficult. I would hazard a guess that the hole in the granite is pretty standard, and there is a hole saw (drill bit attachment) with the same size.

The hole saw will cut a "plug" in a thick sheet of plastic with a pre-drilled hole in it already. Cut out the plastic from the granite, push the "plug" in the hole, and then redrill the hole in the center of the plug to whatever size you need.

Super easy and done for less that $20, PLUS you can create a whole bunch of "bushings" at the same time, and replace them as needed, never having to buy a granite wheel and pay scads for taxes and shipping.

Cheers.

Carlos Eichenberger
@Carlos Eichenberger
05/04/13 12:04:46
158 posts

Cocoatown ECGC 12 melanger roller stones no longer turn


Posted in: Tech Help, Tips, Tricks, Techniques

No, food grade Teflon is not toxic. How else would there be millions of Teflon-coated nonstick pans out in the market?

Cocoatown will sell you the stones with the original crappy plastic bushings. Up to you to have new bushings made. Be warned, solid Teflon is pricey, and add to that the machining costs, you may be just better off buying the new stones every year or so.

Francis Murchison
@Francis Murchison
05/03/13 20:09:12
18 posts

Cocoatown ECGC 12 melanger roller stones no longer turn


Posted in: Tech Help, Tips, Tricks, Techniques

by 'bushings" you mean the nylon fittings inside the roller stones? I was looking at everything with an engineer friend of mine yesterday and we did notice that they were pretty much toast, we ordered new nylon to replace.

Yes the stones are being disassembled and cleaned after each use. Isn't teflon toxic, especially when heated? I can order new bushings at cocoatown?

Carlos Eichenberger
@Carlos Eichenberger
05/03/13 08:06:06
158 posts

Cocoatown ECGC 12 melanger roller stones no longer turn


Posted in: Tech Help, Tips, Tricks, Techniques

The bushings wear out. Either get new stones or have the old ones refitted with new, Teflon bushings.

You are disassembling and cleaning the stones after each use right?

Francis Murchison
@Francis Murchison
04/30/13 18:22:54
18 posts

Cocoatown ECGC 12 melanger roller stones no longer turn


Posted in: Tech Help, Tips, Tricks, Techniques

Hello,

I have the older model of the small cocoatown melanger and have been through one belt change over a year or so with one batch a week in the last nine months. Recently I've noticed that the roller weels have stopped turning, first one and now both. At first I could put some pressure on the end of the tension arm that goes accross the rotating bowl and the rollers started turning again, but now they just stay put and there's nothing doing.

This only starts after at least 24 hours running. Initial refining goes fine.

Is there some way to increase the tension on the stones?

Has anyone had similar problems and found ways to correct?

I look forward to your comments.


updated by @Francis Murchison: 04/11/25 09:27:36
Louis Varela
@Louis Varela
04/25/13 09:52:36
7 posts

Mezcal and Chocolate?


Posted in: News & New Products Press

Mezcal & Chocolate: The Palate of Indulgence

Pull up a chair, and sit yourself down. Im going to tell you something you already know, but you need to be reminded.

If mezcals (and tequilas) reflect the flavor, scent and smokiness of the earth in which they are crafted, then there must be complementary tastes that can be paired with each mezcal.When pairing mezcal, a perfect complement ischocolate.

In this new book, which includes an essay by Clay Gordon, the appeal of mezcal and chocolate is discussed ...

No chocolatier can be without this book, which opens up new possibilities for chocolate ...

Learn more by clicking here: http://fave.co/10DGAiR


updated by @Louis Varela: 03/11/26 06:20:34
Thomas Snyder
@Thomas Snyder
04/24/13 23:31:48
26 posts

Seeking inspiration for pairing...


Posted in: Tasting Notes

So, I've got this really cool recipe in a book I got, and I really want to change it a bit to make it my own. The original is a teardrop shaped container made from white chocolate, filled with cranberry Bavarian cream and garnished with a chocolate rum sauce, cranberries and pistachio croquant.

Now, my idea is to use two of the containers (I have 2.5" acetate strips), and shape them into a yin-yang circle. I'd use a milk or dark chocolate for one and white chocolate for the other. With the cranberry Bavarian cream in the white shell, I need to come up with a flavor to fill the milk or dark chocolate half of the Yin-Yang. Putting dollop of whipped cream on top of the dark cream and a circle of the chocolate rum sauce on the cranberry cream will complete the look I'm trying to create here...

So, I'm looking for advice or inspiration as to what I should use to pair with the Cranberry Bavarian Cream. I'm thinking maybe orange in a dark chocolate Bavarian cream? Maybe pomegranate? I'm pretty new to all this, so any help is greatly appreciated!

Thanks guys!

~Tom


updated by @Thomas Snyder: 04/17/15 13:38:49
Stephane Laviolette
@Stephane Laviolette
04/24/13 09:26:44
15 posts

Lollipop packaging


Posted in: Tech Help, Tips, Tricks, Techniques

Hi

We produce thousands of chocolate lollipop's a year and now with a new agreement I will probably double the amount I produce in a year, which is good news, but I have a problem..

All my lollipop's are packaged in a clear polypro bag and tied down with curling ribbon, they look great and I feel it adds to the the "handmade" part of my business. the problem I have is the cost of labor of doing this, which I estimate being in the 20 cent per item, not including the ribbon.

I have a bag sealing machine.. this machine is great and I use it when i'm stuck, I do not really like the look of the finished product.

I am looking into bows with a twist tie, but again the cost is still pretty high unless I get them out of china, which scares me a bit.. I would like to know how some of you are packaging their pop's, or if someone has a possible solution or lead or manufacturer they know of that can help me bring my cost down, while still keeping a nice look on the finished product.

thank you !


updated by @Stephane Laviolette: 04/11/25 09:27:36
Sebastian
@Sebastian
04/24/13 04:08:17
756 posts

Wilbur Veliche - Van Leer - Guittard


Posted in: Opinion

Veliche is produced in Belgium. However, simply using african beans on german equipment based in belgium doesn't result in something that's different from the same product made using african beans on german equipment based in the US...

All 3 companies have good products, all 3 have less good products. What good means depends on your definition. Afraid there's no 'right' answer.

matt black
@matt black
04/23/13 14:59:44
4 posts

Wilbur Veliche - Van Leer - Guittard


Posted in: Opinion

Unfortunately I live in a city where the above mentioned chocolates are not available in small quantities for me to sample and play with. I was wondering if anyone has worked with any of the following3 chocolates, Wilbur Veliche - Van Leer - Guittard? I found a cpl of sites that I could purchase them in bulk at what seems to be a decent price but I have never worked with any of them. I was wondering about the quality, taste and tempering qualities. Is the Veliche actually produced in Belgium?Thank you.


updated by @matt black: 04/20/15 17:29:50
Sheila Marie Poklemba
@Sheila Marie Poklemba
04/23/13 05:13:31
2 posts

Donating and fundraiser thoughts


Posted in: Opinion

Wow, thank you Brad!

I appreciate you taking the time to reply and share your experience with me.I do think we are in the type of business that gets the "touch" alot. I decided not to donate boxes of candy or gift certificates anymore because they get lumped together in a basket with 5 other unrelated things to try to get a bigger donation and nobody appreciates or remembers any of it.Your reply has given me two alternatives to the handout and I like the win win approach. I am a big believer in giving back but it felt like I was giving away the farm in the process.

Dantotsu!

Sheila

Brad Churchill
@Brad Churchill
04/22/13 21:13:09
527 posts

Donating and fundraiser thoughts


Posted in: Opinion

Opening a chocolate shop immediately puts a target on your back for every non profit company and worthy cause to approach you with their hands out. It's crazy!!!!! I get an average of 3 per week. Silent auction items, grab bags, table settings, and the list goes on. You will always hear them extoll the virtues of what great exposure you are going to get and how good it is for business, and how you will get honourable mentions, your logo printed on the menu or brochure, and even exposure in some of their print ads.

THE BENEFIT YOU GETIS A TOTAL LOAD OF BUNK!!! DO NOT FALL FOR IT!!! THE PERSON SOLICITING YOUR CONTRIBUTION IS NOT BEING DISHONEST. THEY SIMPLY HAVE NO IDEA WHAT THEY ARE TALKING ABOUT.

I empathize with the volunteerscommissioned with the arduous task of soliciting donations. After all they want to keep the cost of the event to a minimum while giving their attendees a maximum bang for their donation.

I have tried all of them - silent auctions, grab bags, place settings.... you name it. The amount of business I got from the thousands upon thousands of dollars of product I've donated and hundreds of hours of time I've donatedhas been ZERO, ZILCH, ZIPPO. Here's why: People go to these events to socialize, eat, drink,and have fun. They don't think about remembering the chocolatier or the caterer, or the company who donated the flowers. If you don't believe me, think about the last event YOU went to, and name off a few of the donors. If you were able to name two, you are spectacular.

Now, I'm not saying don't give back to the community. Choklat does, and does so in a big way. However, the manners in which my company donates is a win-win. Here are a couple of examples:

  1. Choklat donates seats to our popular "Choklat Snobbery 101" wine and chocolate evenings. In fact we donate an entire event per month to a non-profit.The non-profit sellsthe tickets for $40 per person, keeps the receipts, and we host the event at Choklat. Once per month 10-12 people pay a non profit organization $400-500 to become a captive audience at our shop for 2 hours, where at the end of it they've had a great time, are now (hopefully) devout customers, and have donated to the community. Our cost for 10-12 new customers is $80 for wine and $60 for my staff member's time.
  2. We have put in place a "million smiles" campaign, whereby people pledge $25 per box of custom truffles. $12.50 comes to us and $12.50 goes to the organization running the pledges. Each customer gets to choose their own combinations of truffles, and my staff make them. We've done this for swim teams, schools and other organizations, and it's worked great. We cover our costs, and the families of the pledgees (usually families) get a welcome break from having to buy those crappy chocolate covered almonds, or microwave popcorn that usually floats around.

When I started getting bombarded with requests, I didn't want to say no, and I didn't want to just ignore the person. Like I said above, they have a difficult job- asking for donations. I put this program in place, wrote a polite form letter explaining our programs, and invited them to participate in any of the programs if it fit within the parameters of what they were trying to do.

You too can do the same thing (by that I mean a form letter and a program that you find acceptable). There is nothing wrong with offering to sell your product to the event at your cost, or at a substantial discount. However you aren't a "non profit", and don't be fooled into thinking that the caterer is donating the meal. If they really want chocolate, they can work a buck or two into the cost.

Yes... Believe it or not, I can be empathetic at times! Shhh! Don't tell anybody. I'm still basking in the glory of my reputation for being combative and petulant! :-)

I have attached a copy of the form letter for your reference.

Cheers

Brad

Jo-Ellen Fairbanks
@Jo-Ellen Fairbanks
04/22/13 20:07:39
9 posts

Donating and fundraiser thoughts


Posted in: Opinion

Hi Shelia- I seem to be in the same boat. I don't have a storefront either so I need to be creative in getting my product out to the right market but how much should you give away for the exposure. I made take home boxes for a local up scale restaurant for their signature valentines day dinner. I have received no sales from that investment. A local nonprofit is having a chocolate evening fundraiser and I've been asked to donate truffles ..again for exposure. I'd like to see the advice you get from other on this post
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