Adam and I, with the Lords leading, are taking the leap of faith and venturing into the world of chocolatiers. Before we get to far in this, however, we need some options.
Your opinion!
Please take a moment to think about these questions and leave a comment with your answers. It’s really important! (If you are here from Facebook, you can go back and leave your comments there, if you wish.)
Chocolate bar:
We will be doing a dark (60%) chocolate bar and a milk chocolate-like bar (except there will be no milk solids and it will not be as sweet as “normal” milk chocolate it). Our chocolates have chocolate as the 1st and main ingredient, NOT SUGAR. There are no artificial flavors or colors. The ingredients are (from greatest amount to the least amount): chocolate, sugar, cocoa butter/butter, organic vanilla bean.
1. Would you buy a plain chocolate bar or one that had things added to it?
2. What type of things to you like in your chocolate: almonds? toffee? caramel?
3. What size of a bar do you prefer: a flat rectangle? a skinny long rectangle? small squat bars?
Truffles:
Will want to add truffles to our product line, both of the dark chocolate and the not-so-light chocolate (we’re not quite sure what to call it, since it doesn’t have milk in it. Suggestions?). The truffle will have a harder shell around it.
1. What kind of filling do you like in a truffle: ganache? chocolate mint? chocolate nut butter? coconut cream? all of the above?
Chocolate nut butter:
Chocolate nut butters will also be featured. Similar to Nutella, but without all the added hydrogenated oils and less sugar. Chocolate nut butter is a chocolate nut spread that is creamy enough to spread on bread, crackers, apples, etc., but is not runny.
1. What type of nut butter would you prefer: chocolate peanut? chocolate almond? chocolate cashew? chocolate hazel nut?
THANK YOU FOR YOUR HELP!!!!
For those of you who live in Crandon, we may be calling on you for guinea pigs. See? Sometimes living in Crandon can be a good thing! 
Chocolate Bar:
1. Depends on my mood. Usually I buy chocolate with peanut butter or caramel in it.
2. Caramel, Peanut Butter, and Toffee… sometimes coconut.
3. A Skinny long rectangle would be amazing!
Truffles:
1. All of the above.
Chocolate Nut Butter:
1. I’m not sure what nut butter is, but chocolate hazelnut sounds great!!
Absolutely everything sounds good. We buy any and all dark chocolate that doesn’t have milk in it.
Best preference is small squat bars, sometimes plain, sometimes with almonds or hazelnuts. Lee and I both loved a dark chocolate bar we got at Safeway in Washington that had lemon and black pepper. Surprisingly good! I also love mint. And Lee likes chili peppers or coffee chunks.
As for nut butters, hazelnut for sure, but the others are probably good, too.
Chocolate….Caramel….pecans….My own favorites. I see those I can’t resist from buying.
I just love how you put the chocolate first! No nuts, please, except for the coconut cream. Have you thought of adding flavorings like raspberry or orange, but without nuts? Last time I got an orange chocolate bar it had almonds so I couldn’t eat it. Definitely dark chocolate. Mint is a great addition, too. Currently my favorites have been the ghiradelli squares. I like that they are small and not overwhelming. Did you try them with ground coffee beans? That is good too. Have fun!
I like regular chocolate rectangles, and it is easier/ cheaper to get labels for those. I prefer chocolate that does not have dairy; just cocoa butter. My favorite bar is Green & Blacks Maya Gold, so I would love an orange and spicey mixture, maybe with some smoked spanish paprika. I love ganache and coconut in my truffles. My homemade truffles are all ganache and dusted with cocoa/ vietnamese cinnamon or cocoa paprika. Nut butters are awesome. I love the Peanut Butter company dark chocolate and white chocolate PBs and I would love an almond and a hazelnut. Maybe a mixture of chocolate and sunflower seed butter would be good too.
Long rectangles… I love a chocolate bar with almonds in it. 🙂