With refrigerated LCL you have to be careful, because most of them are at 4°C or less and that's not good for chocolate. It's 4 years now that I import chocolate from Italy to Australia, and I'm still using air freight…"
Australia is a wonderful country (I choose to live here a cople of years ago and I'm really happy with my choice) but is very far from everywhere. Bringing chocolate here is expensive, very expensive, and the shipping cost in the last…"
"I'm the importer for Australia of a Tuscan bean to bar chocolate maker, I'll try to give you my answer. The problem is that a festival like that (or the Good Food and Wine show, ad example) has an expensive ticket for the visitors,…"
I lived about 20 km from Colle di Compito :) I moved to Australia with my family a couple of years ago, and I do miss the freshly pressed extra virgin olive oil, too!
Next time you come to Port Fairy send me an email (email@example.com),…"
Welcome from another newcomer to the group. I know Port Fairy well, having done a couple of painting trips there... gorgeous town. Wish I had known where your cafe was, I would have dropped in. I also know Tuscanny well too, I use to…"
"Hi Tom, we have a lot of customers from South Australia, especially from Mount Gambier but also from Adelaide, and I'd like to open a shop in SA, eventually. Our chocolate brand is Slitti (www.slitti.com.au), and we import the whole range of…"
"It is good to see another South Aussie on the chocolate life. I had my honeymoon in Port Fairy and it is a lovely seaside village. If we get back there one day I will definitly visit. What is the chocolate that you import?"
":-) It seems like it's a competition between us two, judging from your words. Can't add anything more, we have different views. Anyway, 38.000 customers in three years probably are enough to buy you a fancy sport car, and if you are happy…"
I appreciate your answer, but I still disagree... :-)
Keep in mind that I'm not a chocolate producer, I'm just an importer who decided to sell in Australia one of the best chocolate produced in the world, and this is…"
I understand that soy lecithin helps with some recipes, but my question is more general: why should you want to produce chocolate that requires soy lecithin? In my opinion, such a product is of a lower quality compared to a…"