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Sunita de Tourreil left a comment for Artisan"Anne,
I have posted a comment about your company here. Clay Gordon suggested that I let you know about the post so you can respond directly.
I would love to know more about your company, where you source the liquor, is it being processed in the…"
John M Rossini commented on Artisan's blog post New Vietnam bar"How many ounces or grams is the bar in the photo? What do think it will retail? Thanks!"
F Schenstead commented on Artisan's blog post New Vietnam bar"I offer a course called around the world in 80 tastes, and would love to add you to our tasting program, could i purchase some of these and have them shipped to Canada"
Gary Shieh commented on Artisan's blog post New Vietnam bar"Hi,
I have been trying to get your bars for awhile. Any chances of getting them in the U.S.?"
Artisan posted a blog postNew Vietnam bar
We are very pleased to launch our new bar made from Vietnamese cocoa beans, conched and refined in our atelier in Kent. If you also process Vietnamese beans, i would be interested to swap a few bars to compare.See More
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Still to come!
- My favorite chocolate is:
- Artisan's tonka bar
Artisan's Blog
New Vietnam bar
Posted on June 8, 2010 at 4:52am 3 Comments 0 Likes
We are very pleased to launch our new bar made from Vietnamese cocoa beans, conched and refined in our atelier in Kent. If you also process Vietnamese beans, i would be interested to swap a few bars to compare.
Chocolate perfume
Posted on December 5, 2009 at 12:15pm 0 Comments 0 Likes
That's it; i could not longer resists and order 3 samples of perfume (enough for 2 applications each) at $20(!) for the 3 from Mandy After. I am too curious about the cocoa perfume she has. i've heard great things about her but never tried any of her products and my meager income will not stretch to actually buy the products. So samples it will be. Has anyone of you ever worked on a chocolate fine perfume? We have a couple of times with a perfume house and always ended up with something too… Continue
Our salted caramels top OFM gourmet food
Posted on July 19, 2009 at 11:16am 0 Comments 0 Likes
Check this out.
http://www.guardian.co.uk/lifeandstyle/2009/jul/19/top-food-gadgets
Even more rewarding as every other chocolatier in UK has copied our caramels but ours still rock!
http://www.guardian.co.uk/lifeandstyle/2009/jul/19/top-food-gadgets
Even more rewarding as every other chocolatier in UK has copied our caramels but ours still rock!
Our chocolates are in space
Posted on July 18, 2009 at 10:47am 0 Comments 0 Likes
A couple of months ago, one of our regular transatlantic customers paid for a large order of our dark chocolate coated candied gingers. I am proud to say that they are now traveling with her in space. Apparently food tastes less in zero gravity so the intense ginger and chocolate combination seem to be a favourite with her and the rest of the crew. How cool is that?
Are French chocolates (apart from a few) terribly overrated?
Posted on July 5, 2009 at 9:53am 4 Comments 0 Likes
I was in the South West of France for a few days and of course paid a visit to the local chocolate shops. All of them a great disapointment selling same things as 10 years ago (mostly pralines)and regional or house specialties bought in from Francois Doucet (potatoes, quail eggs, chocolate in shape of beans, olives etc etc). Most people used Barry Callebaut which did not help. Quality of the bonbons was poor and marshmallows were like bike tyres. Makes me wonder if French chocolates (apart from… Continue
Comment Wall (2 comments)
- At 11:35am on June 15, 2011, Sunita de Tourreil said…
Anne,
I have posted a comment about your company here. Clay Gordon suggested that I let you know about the post so you can respond directly.
I would love to know more about your company, where you source the liquor, is it being processed in the country where the beans are grown, what prices relative to Fair Trade are the farmers being paid for their cacao.I am asking because I carry your chocolate in my Silicon Valley tasting room and part of our philosophy is to give our customers the story behind the makers. I want to be sure that I am able to answer their questions adequately before using your bars more extensively at my tastings. The more I know about the maker and their practises, the more enthusiastically and authentically I can support their work.
I would also like to carry more of your products. For now I have 4 single origins and about 4 of your fusion bars and I would like to expand that.
Thank you,
Sunita de Tourreil
The Chocolate Garage
- At 8:32am on March 2, 2009, J'aime le Chocolat said…
- Hi Anne
thanks for the invitation to your website. You'd be surprised at the uproar out there! UK and globaly. I think it is importnat to alert people of the fraud out there! May i suggest in fact linking the Chocoalte life blog on your website? This i hope will offer people an alternative to seventypercent.com.
As Obama says - its time for change!!
Good luck in your quest
Leila
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