"I have been a Chocolatier for over 20 years and have made truffles the old fashioned way that the professionals have taught me. Like with everything "new and improved" tries to replace "what has been for generations" in an…"
"I just had something melt going to Ca in 2 days. Never happened before but it has been really hot here in Atl and Ca. Do you use special insulated boxes or regular ones? I will get the insulated bubble roll, never seen…"
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More