Sunday, January 31, 2010
Next big step
Well this week I move all my equipment to the commercial kitchen. This way I can now make chocolates and sell them to restaurants, catering companies and anyone else who wants them. I have a food handlers card and know all the sanitary rules. Now it's one to sellling lots of my delicious chocolates to the world!!!
Wednesday, January 13, 2010
Getting Stated
Well, I was able to contract with some people who have a commercial kitchen, so I can now make chocolates that I can sell on line and to restaurants, resorts, etc. That part was very exciting, but now to get all the paperwork done and find all the little laws that I have to conform to....wow - that part is exhausting and a little frightening. I have a Food Handlers card and I know all the sanitary rules. It's the licensing laws that are scary!
But I have a few new recipes that I have tested and they are deliciouos! Started passing out samples to a wedding chapel and to some restaurants. Will do more this week-end and hopefully get some orders from it.
Stay tuned for the latest installment of how to get a chocolate business started.
But I have a few new recipes that I have tested and they are deliciouos! Started passing out samples to a wedding chapel and to some restaurants. Will do more this week-end and hopefully get some orders from it.
Stay tuned for the latest installment of how to get a chocolate business started.
Tuesday, January 5, 2010
Chocolates by M Josephs
I'm a Cholatier!
Hello world, this is my very first blog. I want to tell the world that I have completed a very reputable course as a Cholatier.
I love chocolate, and I love creating beautiful chocolate truffles and candies, so I took a course with ECOLE CHOCOLAT and passed all the testing and learning to become a cholatier.
As soon as all the details are worked out, I should have space in a commercial kitchen so that I can produce my chocolates and offer them to resorts, restauants, and other commercial establishments.
My chocolates ae delicious. I make milk chocolate, dark chocolate and even white chocolate. I use only the very best in French and Belgiumchocolates.
AND, in April I will be going to France to work with VALRHONA, the "cordon bleu" of chocolates! I should come home with lots more fantastic ideas and decorating tips.
Well, enough for now. More later. In the meantime, dream of lucious, delicious chocolates that you could be enjoying right now:)
Hello world, this is my very first blog. I want to tell the world that I have completed a very reputable course as a Cholatier.
I love chocolate, and I love creating beautiful chocolate truffles and candies, so I took a course with ECOLE CHOCOLAT and passed all the testing and learning to become a cholatier.
As soon as all the details are worked out, I should have space in a commercial kitchen so that I can produce my chocolates and offer them to resorts, restauants, and other commercial establishments.
My chocolates ae delicious. I make milk chocolate, dark chocolate and even white chocolate. I use only the very best in French and Belgiumchocolates.
AND, in April I will be going to France to work with VALRHONA, the "cordon bleu" of chocolates! I should come home with lots more fantastic ideas and decorating tips.
Well, enough for now. More later. In the meantime, dream of lucious, delicious chocolates that you could be enjoying right now:)
Subscribe to:
Posts (Atom)