chocchic

Thanks for everyone's replies and suggestions. I will have a lawyer look over the contract/terms of the business partnership and make sure that I'm protected. I hadn't thought of all the different scenarios with this partnership. I guess it's not uncommon for business relationships to go sour! Especially since recipes can be so easily reproduced, and amount of money to be made.

Thanks for the suggestions! I will definitely be having my lawyer look over all the contracts for me. Is it also common practice to have all my current and future recipes owned by me?

I've been running my own confectionery business for several years now, and I am working out a partnership with a company who has the means to take my products to retail. My company will be dissolved and I will take all my recipes and produce confections under my business partner's existing company. My question is whether my recipes still belong to me, and for future recipes that are developed (by me), who owns those? What's the common industry practice?

Thanks Kerry & EdwardJ! I've never panned before, and it's a little intimidating. The deBuyer pan looks like it's better quality, but I'm in Canada and can't find a source for it here. EdwardJ, what model KA do you have? Does the panning attachment fit all models?

Has anyone had any experience with the Kitchenaid confectionary coating pan attachment from Design & Realisation (dr.ca)? I will be panning mainly almonds and was wondering how this coating pan holds up. Thanks!

are you using seed chocolate straight from the Callebaut block or has it been previously tempered yourself? It may be a problem with improperly tempered seed crystals.