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society donor
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  1. Hi there, I have found a Danish company who produce 100% natural oil based coloring in liquid form that can be mixed with cocoa butter. I received samples and will test. No E in all colors. They require large quantities in kg to be purchased and the specs say 270 days shelf life once opened. It is so important to get clean labels nowadays why haven’t other companies in europe come up with solutions for small quantities for small businesses? I will try it out if I have good results, is anyone interested to share thes quantities with me? Preferably in Europe as shipping would be impossible to the USA. If anyone has another supplier to suggest please let me know. Chef rubber doesn’t supply europe yet and Roxy and Rich are powders not sure what I think of them yet. But none are 100% natural like the company in Denmark.
  2. Hi there,


    I read your message regarding the silent air compressor, can you give me some more direction of where to look? I will be opening an online shop making bonbons and we will be using the gun on a daily basis. If I can find a good machine and make it silent thats my goal. I have an industrial machine right now and when you switch it on it makes a lot of noice and when you do that everyday is really irritating. 


    Thanks for your feedback,


  3. I will need to cover many moulds at the same time, so I definitely need a compressor that can take it and not give me a headache after some hours. Does a compressor like that exist? If all these ultra quiet ones dont do the job why do they call them quiet even if they start quiet and then make noise? Since I am in Europe please suggest any brands that I can look up and see if I can find them, cause if there is a solution to a powerful quiet compressor I will get it to save me from the noise headache. Thank you for all the replies 😊
  4. Hi, I am looking for a seriously quiet compressor which works well for daily bonbon airbrushing. Can someone recommend something that is quiet and oil free? Thank you
  5. Thank you all for your help will message you 🙂
  6. Hi Kerry,

    Thank you so much for your reply, its great to know I have people out there willing to help, I did sound quite desperate lol!


    My project is  artistic, artisanal chocolate high quality chocolates sold online and on order. We will be starting with 6 recipes of hand moulded and painted bonbons with dark and milk chocolate and chocolate bars. We will be selling different size boxes: 6,12.24.54. We have already prepared our budgets and have our costs and suggested selling price for retail and wholesale. 


    So here are my questions:

    1) I am setting up my lab and I need some assistance in the layout. Please see my layout and tell me what you think. I found a good rent not too expensive. 

    2)I am thinking of working with Callebaut chocolate, this is at least the one I have been working on my recipes with, some professionals are telling me Callebaut has become pretty mass production and I should go for a more premium brand, what is your opinion. 

    3)I want to have 3 month shelf life for my ganache milk and dark, can I do that without sorbitol? If yes how? 4)My recipes are coming a little too soft and I want to harden the texture a little, would the solution be to add cocoa butter or chocolate? 

    5) I have created my own pistachio recipe for the pistachio filling, I need help with balancing this recipe and i need more of a pistachio taste rather than milk chocolate flavor coming out, is there a way to do that and bring out the pistachio flavor more? 

    6) I am using this table created on the forum to balance recipes for fillings but I never get the right balance as recommended by Ramon Morato. I have no idea what to change to reduce the fat for example or when you need to increase sugars, what do I add?

    7) I have my packaging in place for boxes but  looking for a good solution for chocolate bars, any idea which packaging is best and less time consuming to prepare?

    😎 What sort of salaries can some expect in the first year? If lets say my anual sales are about 80000 a year and direct costs 30000 and overheads about 40000 including a salary of 20000. I have depreciation added on that at 7000. Obviously the first year I am not looking at making a lot but the years after that start looking better, until year 4 where I break even. 

    9)I have a good chance of getting my chocolates at an airport, the best way is to have a cold cabinet with the chocolates inside for sale? 

    10) Any good solutions of how to pack chocolates in the heat when in delivery? Cool packs i read with metalised bubble wrap. 


    This is it for now, i know its a lot but anything you can help me with I would be extremely greatful!

    Thank you




    1. Kerry Beal

      Kerry Beal

      Sorry - missed this before now - must have gotten lost in the trip to France. I'll try to address it over the next day or two.



  7. At JeanneCake, I spend all my free time reading all these threads but it is also exhausting because I read a lot of things that dont interest me and when you want answers to specific questions its difficult. I really need someone who I can send questions to and who can answer them and help me on the next topic. gfron1 has been amazing with all the questions but I know its also that time of the year that everyone is so busy. If you know of anyone available who can help me out I would really appreciate it! Thank you all
  8. Hello there everyone! I am a new chocolatier and I am looking for someone who has some time to dedicate helping me set up my new business. I have questions mostly on recipes and equipment. Is anyone available? Thank you Egli
  9. Hello, I am soon opening a chocolate online shop in Europe and I am looking for a mentor who can help me with the day to day questions, on business, recipes etc. Can somebody recommend a person, website who has the experience and can help me out? Thank you Egli
  10. Kenneth you are right I didnt mention the other costs because those are not directly introduced into the calculation of the price of my chocolates but are deducted from the assumed sales per year, those come as a separate entity. And yes I am doing this model for calculating my costs to project a 5 year project and see how viable this project will be. I agree that luxury goods should have their price however when you dont have competition to compare yourself to you dont know what is a reasonable price. Similar competition who sell chocolates sell their chocolates at 0.81 cents per chocolate about 50 dollars a kg. I certainly dont fall in that category but then how high can you go to be sure you dont lose potential clients? Minimum labor here is 8 dollars per hour. @pastrygirl, luckily here the margins dont go beyond 30 max 40% (retailers I meant yes) so its a good business if you want to sell wholesale but then again my product is not a supermarket product and I need to position myself correctly.
  11. Yes hahaha, I thought of ice cream but won’t that be difficult with delivery and distribution, who will do that for me ( special car with freezers etc...)
  12. I am in Cyprus Europe, I don’t want to have to make cakes as this is another setup for my workshop...I made a lot of cakes before and people don’t pay enough for them cause they dont understand the time you put into it...
  13. Hi everyone I am a new chocolatier. I would like to know if anyone sells their bonbons in malls or airports and if they do, do you keep them in a fridge for chocolates? I know that chocolate is very sensitive to temperature especially bonbons...or is the air-conditioning enough?
  14. Hello I am a new chocolatier. I am calculating my costs to come up with a budget for my new business. I need help from you guys. if lets say a box of 12 bonbons costs me 4 dollars including raw material and packaging, how much should your sales price be? Also how much would you charge for wholesale, assuming margin is between 20-40%? How much is a reasonable labour cost per hour?
  15. Hello, I am a new chocolatier. Any suggestions on new products or other sources of revenue one can create to increase business during warm weather? People dont really like to eat chocolate during very hot weather we have here. I need to think of ways that will not give me extra costs. Thanks for your feedback