"Hallot,
Are you still chocolating? Id love to get some more info on your cold room, as I have suddenly encountered problems with bloom on my bars. The bars are pretty thick (3" x 3" and 80 g), so I'm assuming heat is…"
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Amber S.
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wine pairing
Started this discussion. Last reply by Tom Jan 22, 2009. 5 Replies 0 Likes
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Amber S. replied to Amber S.'s discussion Advice for start-up machines... in the group Startup Central
Patti Humbert replied to Amber S.'s discussion Advice for start-up machines... in the group Startup Central"I realize this thread hasn't been posted on for a while, but I wanted to share some success I have had using the advice found here! I read through this thread many times trying to absorb as much information as possible. It is great…"
xinhong liu replied to Amber S.'s discussion Advice for start-up machines... in the group Startup Central"Hi Clay,
I found your advice very helpful. I'm new to the artisan chocolate world. I want to open an artisan chocolate shop in the city of Oxford , UK where there has a population of 150,000 and 9 millions visitors each year. Because I'm…"
Amber S. replied to Valerie's discussion Questions on American Chocolate Mould Table Top Tempering Machine"I taught a class using this machine- it was fine! Consider taking a heat gun with you for that 'warm-up' someone mentioned."
Hector Velásquez left a comment for Amber S."Estimate (A)
Seeking strategic alliances for the marketing of products such as organic or conventional cocoa liquor or cocoa for the gourmet industry, we are delighted to be able to attend.
We are able to offer high-quality cocoa in accordance with…"
brad addis replied to Amber S.'s discussion Advice for start-up machines... in the group Startup Central"Jo:
I appreciate your comments on getting started. I too am just getting started and have formulated several varieties of chocolate. But, I find it most beneficial to find an experienced individual that can make my product while I am doing the…"
Linda Grishman replied to Amber S.'s discussion Advice for start-up machines... in the group Startup Central"Well, if you have patience, I am coming out with a small chocolate pump that will make filling molds a dream and it won't cost an arm and a leg either. Right now we are in the test phase. If you email me I will put you on my list.…"
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Catering a chocolate fountain event for children... never again!
- My favorite chocolate is:
- Just coming thru a Soma Cocoa Latte phase
Comment Wall (3 comments)
- At 11:23pm on October 22, 2009, Hector Velásquez said…
- Estimate (A)
Seeking strategic alliances for the marketing of products such as organic or conventional cocoa liquor or cocoa for the gourmet industry, we are delighted to be able to attend.
We are able to offer high-quality cocoa in accordance with the requirements you need, ASE, conventional and organic, semi-finished cocoa, liquor, roasted and peeled grains NIBS roasted cocoa, we want to know what their requirements are refers fermentation, quality and quantity, our cocoa is ARRIBA National Fine or flavor (Creole), if there is interest in reaching an agreement we can send you more information, work plans and samples according to your requirements.
We are working integrally with the producers of cocoa, we have experience in the development of negotiation and management of quality control of export products, we are interested to know if you want Ecuadorian cocoa liquor, while I send my best wishes for commercial success.
Please contact us with any questions. We will be glad to assist you at any time and we can make to ensure the quality of the products you require, waiting to hear your comments, wishing all the best commercial.
PS: DO NOT SPEAK MUCH ENGLISH, sorry ERRORS
Best regards,
Héctor Velásquez
I manage in Quality and Commercialization
HECDAVE – KAKAO EXPORT S.A.
Km. 10.5 Vía a Daule
Guayaquil - Ecuador
e-mail: hecdave123@yahoo.com
hvelasquez@kakaoexport.com
Msn: hecdave123@hotmail.com
Skype: hecdave123
Cel: 593 99873860
- At 9:58pm on January 20, 2009,
Andy Ciordia said… - Oh, and I totally forgot. Hello and thanks for reading, thinking, and sharing with me! heheh!
- At 9:58pm on January 20, 2009, Andy Ciordia said…
- You're talking to a big local supporter so to me, sure it's a no brainer. To others, I'm not so sure. Cisco makes it look easy but at what cost. Long discussion for another day, do you think I should check the book out and have the title?
I live in Charlotte, NC, we've got a population of about 1.6m but the many quadrants of the city are relatively isolated from business overlap. Even then we're still only one of I think 3 chocolate people in our region (extending even a bit beyond our borders).
I'll never turn information or insight down. :) We do focus on local, sustainable, and try and participate as much locally as we are able. Upcoming Valentine's is going to be a serious task for our little family but I hope we can reap a good word-of-mouth & local response from being a lot of places at once. I also missed my magazine entrances for this time of year but I'm working on getting some papers to pay attention. I still fear exactly how my writing style currently differs from PR tones but we're learning as we go!
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