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Starting a Chocolate Company
March 26, 2008
2:10 pm
paul
Raleigh, USA
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Forum Posts: 5
Member Since:
March 26, 2008
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Hi. My name is Paul Mosca. I just started a Chocolate Company called the Nahualli Trading Co. I make Chocolate Seeds. Chocolate Seeds are shelled whole cocoa beans panned in chocolate.

I can offer two kinds of advice for those starting a new business. One listen to criticism. Two adjust when possible.

Cheers,
Paul

April 16, 2008
9:18 pm
samdotthompson
Cambridge, United Kingdom
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Forum Posts: 10
Member Since:
March 26, 2008
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Hi, My name is Sam Thompson. I have just set up an online chocolate company called No Nuts...Just Chocolate at http://www.nonutsjustchocolate.com. My range is entirely nut-free and products from my main supplier 'Dammenberg' in Finland are all nut-free, gluten-free, egg-free and Kosher (Kosher Dairy or Kosher Pareve). They also produce milk and lactose-free, sugar-free and soya-free chocolates. I would be interested in 1. Any general advice, 2. Information about any other suppliers out there than can supply me with guaranteed nut-free products.

Many thanks,
Sam.

Dr S. L. Thompson

Dr S. L. Thompson
April 17, 2008
5:12 pm
paul
Raleigh, USA
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Forum Posts: 5
Member Since:
March 26, 2008
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Hi Sam,
Let me offer some general advice first. Cool design and marketing are very important. For example Sweet Riot makes chocolate covered nibs. But the package is really cool. At trade shows their booth always stands out. http://sweetriot.com/ They might be a supplier. I am not sure. There product is bought and re-packaged. But it is fun and good.

I do something similar but my manufacturer also handles nuts. So their is likely cross contamination.

In the USA there is a new movement in chocolate. I call it micro chocolate. One example is Escazu. The small folks can handle small batches with particular skill. I can not remember this one chocolate maker. It will come to me later. I've got to turn you on to the person because the story is really cool. I'll get back to you on that.

Good luck. Let me know how it's going.
I went to University at Essex and lived in Colchester. Wonderful town.
Cheers,
Paul

April 23, 2008
8:04 pm
samdotthompson
Cambridge, United Kingdom
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Forum Posts: 10
Member Since:
March 26, 2008
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Dear Paul,
Thanks for the reply - I'm new to forums, so it's great to get a fast, friendly response. I've only been up and running a couple of months, so things are quiet so far, but I'm exhibiting at the Allegy Show in London in June and at a few Gluten-free food fairs over the next couple of months, so hopefully people will be more aware of me soon.
I'm based in Cambridge, so not a million miles away from Colchester.
Thanks,
Sam.

Dr S. L. Thompson
April 25, 2008
10:48 pm
paul
Raleigh, USA
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Forum Posts: 5
Member Since:
March 26, 2008
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Hi Sam,
The show should be a great source of sales. I have not participated in any shows just yet. I will have a few later this year. Check this chocolate maker out Rogue Chocolatier http://www.roguechocolatier.com. I think small chocolate makers might have a lot to offer.
Are you happy with your company name? I like the "no nuts...just chocolate!" Have you thought about using the phrase as a tag line?
Cheers,
Paul

May 8, 2008
9:36 pm
samdotthompson
Cambridge, United Kingdom
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Forum Posts: 10
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March 26, 2008
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I am fairly happy with the name - I wasn't sure about it, particularly as I am now focusing on a supplier whose products are also all gluten-free and egg-free among other things, but I haven't thought of a better name and it seems to get a good reaction (some people find it hilarious - which can only be a good thing!). Any suggestions for improvement would be welcome though!
Thanks,
Sam.

Dr S. L. Thompson
May 13, 2008
12:13 am
paul
Raleigh, USA
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Forum Posts: 5
Member Since:
March 26, 2008
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I like the name. I did foresee the complications with expansion. Names are very tricky and difficult to discover.

What are you brand identity needs?
Paul

September 11, 2008
11:43 am
chocchic
london, United Kingdom
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Forum Posts: 5
Member Since:
April 29, 2008
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I have set up a new 'raw' chocolate online shop 'orinoco-coco.co.uk
I am wondering what people think about the whole 'raw' chocolate thing? I mainly started making them for personl consumption, and the raw cacao butter and raw cacao liquor were the only ingredients I could find in small quantities three years ago. Due to my wheat and sugar intolerence I needed to make my own couverture. Does anyone know of any comprehensive studies done on the nutritional differences between 'raw' and traditional processed cacao? But fair trade, and organic, are very important to me, I also use 'superfoods' as general health and nutrition is very important to me too, and as allergies and intolerences increase, it's really important that the selection of 'free from' foods increase in variety and quality. I hand make wheat free, dairy free, cane/beet sugar free, animal product free, chemical free, trans fat free, chocolates truffles and toffees. I hope to do gluten free eventually too, I am just testing out some new recipes to replace the oat cream ganache that I make.

September 11, 2008
1:55 pm
paul
Raleigh, USA
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Forum Posts: 5
Member Since:
March 26, 2008
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Hi Chocchic,
Good luck with your project.
Paul

March 25, 2009
5:41 pm
Forest
Peak District, United Kingdom
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Forum Posts: 20
Member Since:
August 27, 2008
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10

Hi Chocchic,

There is lots of info on the following link

http://www.thechocolatelife.co.....opic:11710

Other forum members are also discussing 'Raw' chocolate on the 'General Discussions' link above.

Personally, I don't like the tag line 'superfood'. I think it sends out all the wrong messages...sorry.

Starting a Chocolate Company | Chocolate business | Forum