"Hi Mim, I source my boxes from abroad. Perhaps getting one big shipment at once as a "co-up", and lowering the shipping vost together taht way is a solution. My boxes are cardboard and come with the setrough palstic top, plyus golden choc…"
"Hi Carrie, I have lived 10 years in NZ, than moved more than a year ago to Melbourne, Australia with my chocolate company. You can say I have a recent NZ chocolate experience. NZ is more behind Australia in chocolates, so there is room, But…"
"I might be late to reply, but I have made in the past 3 years beer stout, smoked NZ venison salami (something for non-pork eaters) and deer velvet chocolates. Only the salami has a strong taste. half of tasters spit it out, 1/3rd loved it -…"
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
"Sorry, I am a bit late to answer. The company I have been working with is called Clearview Packaging in Auckland - http://clearviewpkg.co.nz/mainframeset.html . Since I have moved to Melbourne last year and restarting my business, I find that the…"
"Hi Clay. Christmas Down Under is just an opposite of your climate. As a Hungarian -born, who lived even in Cleveland, OH (!) I have a hard time to fight against heat. So I am making "mini-magnum" type little truffles, coming from the…"
"Hi Clay, I have a need not directly to cocoa beans. But it relates to my chocolate shop. I would like to find some "room" in a container from Hungary to Australia. I have family porcelain and Persian carpet my mother made 70 years ago to…"
Thanks Hanna. I'll try the ganache too and see how it goes just dipping it into the chocolate. Looks easy when you read about it! I'll let you know how it goes in a couple of weeks hopefully - Bob Rankin
Hi Hanna. I'm a mature age too -almost 85 but still keen to try sxomething new, Expecting my Santha to arrive from India next week and have been roasting beans and expelling cocoa butter for a couple of months waiting to get into production. I've also built up a good stock of passionfruit liqueur for filling. I was going to follow recipe instructions in Peter Greweling's wonderful book "Chocolate & Confectionary". I've been making tropical fruit wines & liqueurs for years. (plus my own home brew). Any hints you can give me would be very welcome. I've already had some great help from fellow member Tom Avery in Adelaide. All the best - Bob Rankin