The Best Selling Chocolate Bar | Ep.95 | Craft Chocolate TV
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- Опубліковано 30 вер 2024
- What chocolate should you focus on? Understandably, many people entering into the world of bean-to-bar chocolate making are most excited by single origin chocolate. This is (and continues to be) the most exciting style of chocolate making for Manoa Chocolate. With that said, it is not single origin chocolate that has helped to scale our business. In this episode Dylan divulges his perspective on the matter, from his personal experience with chocolate flavors as well as what he's observed in other bean-to-bar businesses.
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You are 100% right. I live on Haida Gwaii and my best selling flavours are spruce tip, chanterelle mushroom, kind bolete mushroom etc.
Those sound incredible! Justus, one of our producers, lives in Victoria not too far south from you!
Do you offer consults via Zoom? I would love to chat about some growth issues I’m experiencing. I would pay, of course.
Do you mind if I ask what is the name of your business?
@@A_chocolate_bar_review_channel it’s Tll.aal Luscious Chocolate and we are based on Haida Gwaii.
Thank you. One of your best videos to date. Be authentic not a copycat and craft chocolate outside the box.
This guy looks so much like Klaus Michaelson❤
You're not wrong. lol
Thank you! I greatly appreciate this perspective. It's honest and refreshing.
Thank you again, Dylan! I have gained so much knowledge from your videos. Starting and expanding my chocolate business has been a challenge, but your advice has guided me so far. My best selling bar is my Dark Matter Espresso.
These are the comments we live for! Thanks for watching!
So great to see you make this video Dylan. As a fellow (non chocolate) entrepreneur the question on the top of my mind is always "What does the customer want?" It's so easy to get wrapped up in what we want to make, but if you want to keep your business alive there's nothing like remembering "The customer is always right." Looking forward to checking out Manoa in person one of these days. Thanks for all your great content and making craft chocolate accessible to so many people.
"The customer is always right" is only half of the original phrase. It is actually: "The customer is always right in matters of taste." That applies doubly so with chocolate! Thanksf or your kind words! We hope to see you here!
Hello dylan , iam having doubt i have made the bean to bar chocolate but when i take it out of fridge its starting to melt immediately why thats happening?
It might not be set at right temperature or tempered well. Invest in kitchen thermometers
hello, I'm an educator looking for materials on chocolate/cacao/cocoa for my students, and I just came across your channel in my research. You work is truly amazing, not only for the chocolate business owners but also to the public like me, to have a better insight into this wonderful ingredients. I hope you'll reach a lot more audience, but please keep up the great work regardless!
Thanks for the kind words!
Hola cómo estás yo quiero poder entender lo que explicas en tus vídeos en tu canal puedes colocar subtitulos en español por favor me encantan tus vídeos y infinitas gracias gracias gracias
Trabajaremos para conseguirlo. Gracias por su aportación.
I eat mainly Lindt 70% dark. And I eat it everyday. It seems a bit cheezy to pitch your chocolate with disaster relief. I would love to try your chocolate but $12 for a 2.1 oz bar is a bit crazy. Even with inflation.
Lindt dark chocolate is actually a good one even if it costs less. Usually people associate just higher prices with high quality dark chocolate.
Completely different products. Lindt sources their beans from places like Africa. Manoa beans are mostly Hawaiian, which is much more expensive. Lindt also got in trouble in 2017 for growing beans on national park land and in 22 for having large amounts of cadmium and lead in their chocolate.
@@ABrickWalledCD Well if they got in trouble in 2017 they obviously would have had to stop it. please site the source of your lead/cadmium statistics.
@@JohnA000 Forbes, Consumer Reports, just google “Lindt lead cadmium”. Several dark chocolates including Lindt were tested and proven to have high lead and cadmium levels. Beans can be contaminated before or after harvest. Lead mostly contaminates after.