Comparing Chocolate Equipment Brands: Which Brand for Which Job
A side-by-side comparison of the European chocolate equipment brands we distribute in Canada, from melters and 110 V tempering machines to continuous tempering, enrobing, moulding automation, bean-...
How to Start a Chocolate Business in Canada: Costs, Licences, Equipment and Ingredients
A practical guide to starting a chocolate business in Canada: choosing your model, the licences and food rules that apply, what equipment costs at each stage, where to source couverture and cacao, ...
Chocolate Business Plan: How to Write One, Section by Section
How to write a business plan for a chocolate business in Canada, section by section: what BDC says lenders expect, how to cost each piece, how to show capacity with real equipment data, and funding...
Chocolate World Molds Review: What You Get and Which Mold to Buy
What Chocolate World polycarbonate moulds offer, from Belgian manufacturing and standard frame sizes to piece weights and care limits, and which mould to buy for bonbons, bars, spheres and hollow f...
Chocolate Product Development: How to Develop a New Chocolate Product Step by Step
Chocolate product development in six steps, from concept and formulation to technical tests, Canadian composition and labelling rules, cost per piece and the pilot batch, with the ingredients and m...
Best Dark Chocolate Drinks: What to Make and Which Chocolate to Use
The best dark chocolate drinks and how to make them with real cacao: couverture hot chocolate, cocoa hot chocolate, mocha, cold cocoa and cacao-nib infusions, with the right base for each.