|
Post by doclogic77 on Mar 18, 2010 17:54:09 GMT -5
I might be getting ahead of myself but my wife were wanting to start our own coffee and chocolate shop. We were wanting to learn this process to make all of our own chocolate from scratch. I already roast my own coffees and would like to do so on a larger scale. With that said, safety really concerns me. I would have to assume some small chocolate shops do make their own products. Do they all use industrial roasters and conching and refining equipment for not only production reasons but safety reasons? Is it possible to have a small shop and use oven roasting and a large Santha? Would this pass inspections for your shop? Any links to food safety/inspection expectations, and personal experiences would be greatly appreciated.
|
|
|
Post by Brad on Mar 19, 2010 4:25:08 GMT -5
Howdy; Choklat is an artisan chocolate company, but because we start with raw cocoa beans, is also considered a manufacturing facility by the Canada Food Inspection Agency. Subsequently, we are not only inspected by our regional health inspectors, but also Federal Health Inspectors. As an FYI for you, cocoa beans are considered by federal authorities as a "contaminated product" which should be handled in certain ways to prevent cross contamination to your other foods in your shop. Our chocolate has also been tested for Salmonella. We had no choice. Having had our shop inspected by both authorities, I can tell you that the Federal people are a hell of a lot more diligent and picky. It was a good thing for me that we keep a spotless shop. Our shop currenly uses convection ovens to roast cocoa, and it works remarkably well. I don't know however about the Santha class machines. I know there are chocolate artisans in the US who use them but I also believe it takes several days to refine the chocolate with them - an awful long time to touch the product if you're in business to make money. I hope this helps. Brad www.SoChoklat.com
|
|
|
Post by doclogic77 on Mar 19, 2010 11:06:12 GMT -5
Howdy; Choklat is an artisan chocolate company, but because we start with raw cocoa beans, is also considered a manufacturing facility by the Canada Food Inspection Agency. Subsequently, we are not only inspected by our regional health inspectors, but also Federal Health Inspectors. As an FYI for you, cocoa beans are considered by federal authorities as a "contaminated product" which should be handled in certain ways to prevent cross contamination to your other foods in your shop. Our chocolate has also been tested for Salmonella. We had no choice. Having had our shop inspected by both authorities, I can tell you that the Federal people are a hell of a lot more diligent and picky. It was a good thing for me that we keep a spotless shop. Our shop currenly uses convection ovens to roast cocoa, and it works remarkably well. I don't know however about the Santha class machines. I know there are chocolate artisans in the US who use them but I also believe it takes several days to refine the chocolate with them - an awful long time to touch the product if you're in business to make money. I hope this helps. Brad www.SoChoklat.comI am in the US but would expect that it would be similar. May I ask what machine you use in place of the Santha?
|
|
|
Post by doclogic77 on Mar 19, 2010 11:21:22 GMT -5
Nice website. Is it possible to make a decent living with one of these shops? Any advice? Also, how often must you test your chocolate? How expensive are the kits?
|
|
|
Post by doclogic77 on Mar 19, 2010 14:07:28 GMT -5
And BTW Brian...someone had mentioned you could probably make 300 pounds/week of chocolate in the large Santha. Your thoughts?
|
|
|
Post by gotkosherinc on May 12, 2012 4:25:11 GMT -5
PWC offer psychoanalysis and capital to companies in the growth, manufacture, introduction, or release of food the the US relating to food safety legislation.
|
|
|
Post by eanbean on May 13, 2012 20:45:27 GMT -5
Does it provide psychoanalysis because all chocolate makers are crazy?
|
|