Seventy% - Topic: Chocolate Shop

theobroma on Chocolate Shop

Fri, 19 Mar 2004 05:16:41 +0000

Hi
I apologize for ignoring this thread for so long, though I started it. Luckily, Joe was able to get in touch with me, and we have been having fun bouncing ideas back and forth.
I will do my best to get in touch with Tom, as Edinburgh is my favorite city in the world, and to be able to communicate with him would be a boon to me.
I fear it is impolite to talk business to much on this forum, as Martin is running a business of his own, and I have no wish to compromise it. So, unless he says otherwise, I'll try to keep this discussion to personal emails.
I would appreciate, however, comments on what people envision in an ideal chocolate shop.
Best wishes to all,
kyle

Oh no! My Agustus!

tom finnerty on Chocolate Shop

Tue, 11 Nov 2003 13:51:02 +0000

Of Course...

Link is http://www.news.scotsman.com/archive.cfm?id=1230472003

although you may have to register....the article is entitled
'Time to wake up and smell the cocoa'.

The shop is called

So CoCoa
98 Raeburn Place
Stockbridge
Edinburgh
EH4 1HH

Phone 0131-3328922.

Cheers !

Lone Ly on Chocolate Shop

Tue, 11 Nov 2003 12:48:20 +0000

Hi Tom Finnerty,

Can you share the link to the review with us? I hope it is not too much to ask for.

Name of your shop, address?

Good luck! I'll pop in as soon as I get to Edinburgh.

tom finnerty on Chocolate Shop

Tue, 11 Nov 2003 11:23:21 +0000

Hi Theobroma,

We recently opened a chocolate shop in Edinburgh, we've only been open for four weeks now but the response to the shop has been very enthusiastic.
We are building up a steady trade, with many repeat customers.
We decided to go for quality produce only, which we though might be a bit of a risk, not really knowing how price-sensitive the local popultion would be but it seems to be paying off.
We've already got some nice write-ups in the local papers - The Edinburgh Evening News and The Scotsman (that article available on their website).
It took a good year of research to get everything in place but we feel it was worth it now and we are looking forward to a good Christmas.
On opening we've been offering tasting samples to people and once people taste what we are selling they usually come back for more - whether they have any experience of fine chocolate beforehand or not.
Best of luck if you decide to go ahead.

ChocoBorn on Chocolate Shop

Mon, 20 Oct 2003 16:39:00 +0000

HI Theobroma!
I think it's a good idea to open a chocolate shop! In fact, I'm working on promoting chocolate culture in my country too! Maybe a chocolate specialty shop like yours will be a good start!!!

I don't know abt the taste of your countrymen in US, but during my net-surfing, I came a across a few special recipes for chocolate beverages that you might want to try (at least for the novelty): Chocolate with coconut milk and chocolate with fresh sugar cane juice.

I hope the seasoned chocolatiers here won't flame me for sharing these ideas, cos the best chocolate is always best taken knead! ;O)

bobvilax2000 on Chocolate Shop

Tue, 14 Oct 2003 03:33:19 +0000

Aww, I don't like secrets!

theobroma on Chocolate Shop

Tue, 14 Oct 2003 02:53:31 +0000

Hi people
Good news, maybe. More on that later.
Yes, Joema, thanks for noticing, my sig message is from the Wonka movie. Fat Agustus is drinking from the chocolate river, and falls in. His mother shouts, "Oh no! My Agustus!". Something like that.

Maybe its best if I keep the good news hush hush for now, but I must ask:
Martin, has Peter mentioned our ideas to you?
thanks
Kyle

Oh no! My Agustus!

Martin Christy on Chocolate Shop

Mon, 13 Oct 2003 12:10:23 +0000

We've been planning to start a newsletter for a while, just have to get London Chocolate Week out of the way and too many other things to bore you with (launch the new shop design, get ready for the January London Chocolate Show, review this pile of bars in front of me, finish all my articles ...). Am I whining? It's in the plan anyway.

I'll start a new thread for suggestions as to the content.

Martin Christy
Editor
http://www.seventypercent.com

Joema on Chocolate Shop

Mon, 13 Oct 2003 04:55:57 +0000

Is your sig from Willy Wonka and the Chocolate Factory?
How about doing a monthly flyer with reivews and tasting notes of new chocolates, sort of like what is done with wines. COuld be sent out to all customers.

bobvilax2000 on Chocolate Shop

Fri, 19 Sep 2003 23:07:27 +0000

How about some tea? I don't think it really goes with chocolate, though. The only reason that I bring it up is because I'm sipping on a glass of red tea now. Mmmm... Mayan hot chocolate is very tasty. When I first read about it I had to try it since I like everything spicy! In fact, the Mayans are the reason that I love chocolate now, bless them. You could sell Valrhona covered ants. Doubt that would sell... Hmm... There is a great place here calle Panera Bread. Well, they sell all sorts of gourmet sandwhiches, soups, coffee, hot chocolate, muffins, and such. They don't sell any chocolate based on the way that they're run, but I don't see why they couldn't! While they're run almost like a fast food joint, only with good food, you could run it a little more laid back and have display cases rather than menues. You know? By having it more of a friendly setting rather than a business setting, you could have your fondu parties and taste testing.

Doubt I was of any help. Just my mindless raving.
Your sig does sound familiar. What's it from?

theobroma on Chocolate Shop

Tue, 16 Sep 2003 01:51:21 +0000

Of course, being modern and hip and all, we'd have the organic chocolates and ice creams, the non-dairy ice-cream-like-substances, etc.
What do other people eat with chocolate? Some pastries, like pain au chocolate, can be very satisfying, as can chocolate tarts and the like. I wonder if I'm missing a big obvious choice.
I would like hot chocolates to be a specialty. Different flavors too: like the old aztec or mayan drink with cinnamon, chili, orange peels, etc.
I'd like to offer something that wasn't sweet. Coffee seems the obvious choice, but I wonder if something else would work...

kyle
hey, does anyone know where my end tag (below) is from? Am I quoting correctly?

Oh no! My Agustus!

bobvilax2000 on Chocolate Shop

Sat, 13 Sep 2003 23:38:34 +0000

I was thinking that ice cream would be a good idea as well.

theobroma on Chocolate Shop

Sat, 13 Sep 2003 23:01:38 +0000

Thanks for the support Martin. Thinking maybe hand-made ice-cream too, and one day, if luck is good, an ice-cream and chocolate delivery truck! With bells!
kyle

Oh no! My Agustus!

Martin Christy on Chocolate Shop

Thu, 11 Sep 2003 01:57:14 +0000

Don't get to down on the idea of a fine chocolate shop. Sure, that might not be your whole business, but the market for fine chocolate has been transformed in the UK in the last ten years, even though we generally like the 'least fine' chocolate in Europe (he says with caution!)

You may be ahead of your time, but I think this market will grow in the US as well. You can base it round fine chocolate buy also sell a range of related gifts, chocolates, bon-bons, seasonal items etc. Serve coffee and real hot chocolate, made with fine chocolate and you could be onto a winner.

Martin Christy
Editor
http://www.seventypercent.com

theobroma on Chocolate Shop

Mon, 08 Sep 2003 19:51:35 +0000

thanks bob
I share the same suspicions... Too many americans are satisfied with pseudo-chocolate like Her****'s. And I've considered doing coffee/chocolate/tea... However, in my area, there are many good coffee shops. Places that roast their own beans, fresh daily. In the past few years there has been a coffee shop boom, though I think now they are falling off in numbers (flooded the market).
And, there was/is a very good tea shop in Minneapolis... a gorgeous place with very good tea. It always looked dead, no customers...
So, while I like the idea of pairing chocolate with tea and/or coffee, the local history of these businesses doesn't bode well.. though I'm no expert business man.
I've also thought of ice cream, pastries/bread, fine wines and rare liquers...
And yes, a chocolatier may be a good idea. I'm not really into little dainty chocolates either, but a chocolatier should be very versatile, able to make tarts and cakes and pastries and such also.

I've been to Italy a few times, and in either Padova or Genova there's a hot chocolate place that's run kind of like an old american soda-shop. The key product is the hot chocolate, of which there are many flavors/varieties, served from a powdered envelope as a thick creamy goo. There are also sodas and liquers and coffee and solid chocolate. The quality isn't the best, but the place has a good ambiance and seems to attrackt the customers, especially the young couples and teens.

Anyhow, thanks for the reply. I'd love more input and ideas.
Kyle

Oh no! My Agustus!