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Jeff's Discussions
Just curious...
Replied May 3
chocolatier who surfs
Replied May 2
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LOL!!!!!
actually clay I would be very surprised if they made their own shells. They are thick and there is a break away between the enrobing and the shell...so the shells are certainly filled.
for the price they charge they better use felchlin...but I susp…
we are making our now infamous "Mommy Dearest Caramels"....they are made into the shape of wire coat hangers
sounds awesome robert. I spent way too much time surfing hanalei on kauai and miss the water desperately. alas this gig will should go someone younger without 2 mortgages, 10 employees, and a 7 day a week business...
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- My last one
- My favorite chocolate is:
- Smokey Blue Truffle
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Comment Wall (7 comments)
- At 12:01pm on March 22, 2010,
Matt Caputo said… - Jeff,
As I am sure you know, Robin, your new sales lady stopped by. What you may not know is that the samples she brought were quite old. Also, when she presented them to me they were very cold. I literally could not bite through the lavender caramel with all my might.
On the other hand the samples you sent were quite excellent. I wish you the best of luck, but after crunching the numbers there is no way we can make a profit at current prices. I will highly recommend your product from now on. I had no idea!
Thanks,
Matt
- At 5:13pm on February 5, 2010,
Gwen Borders said… - Hey Mr. Jeff - I'm a fan on FB and enjoy receiving your updates. Happy Valentine's Day! - Gwen
- At 11:27pm on October 22, 2009,
Hector Velásquez said… - 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 2:33pm on October 3, 2008,
Jay Olins said… - I may have asked in the past, but do you do plain dark bars? Or just truffles/bonbons?
- At 10:06pm on March 20, 2008,
Chocoflyer said… - Welcome Jeff- its so cool to have another Oregonian in the house! And LillieBelle truly represents the BEST of Oregon choc, really incredible flavors and love the berries and toffee and caramels you do. Happy to see you're expanding and growing, keep up the amazing choc- look for my review of the Oregon Choc Fest coming soon w/ pics!
- At 6:09pm on March 19, 2008,
Jeff said…
- hey clay...
actually i am beginning a wonderful relationship with Southern Oregon Brewery. They are a new start up brewery here that makes excellent brews. Thy are going to part of our "Grand Opening" week of events in April. The brewmaster, Anders, has an "Old Humbug" ale that has just a hint of star anise in it and paired with my cayenne caramel it turned the whole experience into something akin to a great indian meal.....
we are going to be making a "Stout Truffle' on a limited basis here at the store as well.....
- At 11:06am on March 19, 2008,
Clay Gordon said… - Jeff:
Welcome to The Chocolate Life! How are things in Central Point Oregon these days? I know you do work with Rogue River Creamery (the Smokey Blue) - any plans to work with Rogue River Brewery?
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