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  1. Has anyone tried Cordillera chocolate? My distributor is recommending it, which I take with a grain of salt...
  2. Addictive, right, @Rajala? Have you tried TCHO 70%? Also a great dark chocolate.
  3. @Kerry Beal you're right. She has a pretty focused line based around chewy caramels with different flavor variations. Thank you for the inspection tips, @Jim D. And yes, I'd love to take you up on the offer of me buying chocolates from you. Thank you in advance for the trouble! I'm going to have to check out this Felchlin chocolate. Sorry to hear that you've had to pause the chocolate business for a bit. I'm in Fairfax County too - love to connect if you're open to it, @curls
  4. Thanks again, @pastrygirl Hey @Jim D. Yes, I went on to your website to try and get some chocolates, but Staunton would be too long of a drive, alas! I am making it in my kitchen, but I only got the home occupation permit for VA so far. I'm going to apply for the same license you have, but I try to get all of my ducks in a row (products, costing, packaging, etc.) before I start paying the licensing fees. Actually, maybe you can help me, if you don't mind, please. I've been looking at all of the VA rules and I understand I have to submit the items and recipes. Wha
  5. Thank you again, @pastrygirl I really appreciate all of your wisdom. I live in a VA suburb near DC, but I just moved out of DC about a year ago. When I was in DC, I started a cottage food business to sell chocolates (crazily enough, 1st one ever in DC!), but the DC law was such that I could only sell in farmer's markets or public events (we since worked to change it). Anyway, I quickly learned how idiotic it was to sell anything chocolate in a farmer's market and then started moving to other products such as granola. Then I learned all about the pain of packaging too, haha. Weighing, s
  6. Thank you, Kerry, I really appreciate it. Thanks, @pastrygirl The chocolates I'm using right now are TCHO and Cacao Barry and tend to lean towards deeper undertones, with caramel notes (probably because that's what I love eating). However, I'm looking at doing fruitier inclusions, so I am looking at chocolates with fruit undertones, such as TCHO 68% Fruity or Cacao Barry Madirofolo. I welcome any thoughts you have.
  7. Hello all - I'm new to the Forum, so thank you in advance for taking time to read this. I tried to find an answer to this on the Forum, but couldn't find it, so sorry if I missed it! I've been working with chocolate for a few years, but wanted to get people's thoughts on chocolate bars with inclusions / flavor infusions. If you are looking to make and possibly sell chocolate bars with infusions such as nuts/fruit, etc., is it bad form to use a single origin / nicer brand of chocolate for the base? Or should you only be doing that if you are making (roasting/conching, etc.) your
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