David Crabill

Usually truffles are made using cream, and therefore they are more likely to be considered a potentially hazardous food. Some states don’t allow them.

The cottage food laws are only if you want to use your home kitchen. You could use the cottage food law to sell your seasoning, but you’d have to adhere to the restrictions listed under the law.

If you want to ship and/or sell out-of-state, you’ll need to use a commercial kitchen and get the appropriate license from the health dept. It will likely be a fairly extensive and expensive process. http://forrager.com/faq/#commercial

Yes, you need a license. I’m not sure if truffles would be allowed under the cottage food law, but if they are, you can register that way: http://forrager.com/law/minnesota/. Otherwise, you need to make your truffles in a commercial kitchen.

David, I can assure you that most (if not all) of the CFOs in LA County have not had to spend $1,000+ on a business license. You can ask your health dept if you need a business license, but regardless, a business license should be a fairly simple process that shouldn’t cost more than a couple hundred for a small business.

I just looked up Whittier’s info and see that a business license costs $10 and the home occupation permit costs $70. That sounds about right. The info you got from the planning division doesn’t sound right.

Well I have no experience with melting pots, but I know that chocolate melts at 90 degrees or below. I found some info online that indicates that you probably don’t have a faulty machine:

“There are two “on” settings, one is “melt” and the other is “warm”, although they are not labeled (the furthest to the right is the higher of the settings). The chips actually melt faster than you think on “melt”. The key is not letting it get too hot. When the chips start to look a little shiny on top, they are melted beneath that layer. A good thermometer will help you keep an eye on the temperature, which you really don’t want much above 100. As soon as I’m sure it’s about 75% melted, I take it off the heat, put the silicone container on the counter and stir it with a wooden spoon until the mixture is almost smooth, then add 1/4-1/3 more volume of chocolate as “seed” chocolate to help bring down the temp more quickly and shorten your hardening time. When your chocolate gets below 88 degrees on a reliable thermometer, and the chocolate is all a smooth consistency, you will be surprised at how quickly it cools to a hard and shiny coat on whatever you’re applying it to.
The last couple of times I did it (practice makes you very proficient), my results were absolutely perfect. No bloom, and hard shiny chocolate coating. I really recommend the long glass thermometer for monitoring your temperature.
Good luck!”

“This is so much easier than using a microwave and a glass bowl, and constantly overheating and cooling.
Instead of this $30 something pot, one could spend $1000 or more on a tempering machine. Do the math.
If it could maintain a specific temperature, I’d give it 5 stars.”