The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Marco Dabizzi
  • Male
  • Port Fairy, VIC
  • Australia
Share on Facebook
Share Twitter

Marco Dabizzi's Friends

  • KI Chocol' Art & Coffee
  • Belinda Reed
  • Jason Banico
  • Andrew Donelly
 

Marco Dabizzi's Page

Latest Activity

Marco Dabizzi joined Clay Gordon's group
Thumbnail

The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Jul 1
Belinda Reed left a comment for Marco Dabizzi
"Hi Marco, Thank you for getting in touch with me. I will get my partner Mark to email you directly. Kind regards Belinda"
Feb 27
Belinda Reed and Marco Dabizzi are now friends
Feb 27
Marco Dabizzi is now friends with Jason Banico and KI Chocol' Art & Coffee
Jul 16, 2013
Marco Dabizzi replied to Anissa Talbi's discussion Companies shipping Less than Container Loads Reefer (refrigerated) from France to New Zealand. in the group Chocolate Down Under
"Air freight is hugely expensive, but for now I haven't found anything better..."
May 19, 2013
Marco Dabizzi replied to Anissa Talbi's discussion Companies shipping Less than Container Loads Reefer (refrigerated) from France to New Zealand. in the group Chocolate Down Under
"Hi Anissa, 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…"
May 19, 2013
Marco Dabizzi replied to Chris Grain's discussion Cost of couverture in Australia in the group Chocolate Down Under
"Hi Chris, 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…"
Sep 17, 2011
Marco Dabizzi replied to Tom's discussion Chocolate Rush Festival – anyone go? in the group Chocolate Down Under
"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,…"
Sep 17, 2011
Marco Dabizzi replied to Marco Dabizzi's discussion Introducing myself in the group Chocolate Down Under
"Ciao Mim, 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 (info@slitti.com.au),…"
Sep 17, 2011
Mim replied to Marco Dabizzi's discussion Introducing myself in the group Chocolate Down Under
"Ciao Marco, 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…"
Sep 17, 2011
Marco Dabizzi replied to Marco Dabizzi's discussion Introducing myself in the group Chocolate Down Under
"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…"
Jul 16, 2011
Tom replied to Marco Dabizzi's discussion Introducing myself in the group Chocolate Down Under
"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?"
Jul 15, 2011
Marco Dabizzi replied to Clay Gordon's discussion Beating The Heat in the group Chocolate Down Under
"I'm still looking for a supplier of insulated boxes and ice packs here in Australia, any hint?"
Jul 1, 2011
Marco Dabizzi replied to Omar Forastero's discussion Lecithin substitute
":-) 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…"
May 31, 2011
Marco Dabizzi replied to Omar Forastero's discussion Lecithin substitute
"Hi Brad,   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…"
May 30, 2011
Marco Dabizzi replied to Omar Forastero's discussion Lecithin substitute
"Hi Brad,   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…"
May 29, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Tasting session with Andrea Slitti, his chocolate and some special Vnsanto and 10 years old brandy from Tuscany.
My favorite chocolate is:
Slitti Ecuador single origin 70%

Marco Dabizzi's Photos

Loading…
  • Add Photos
  • View All

Comment Wall (1 comment)

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

At 2:00am on February 27, 2014, Belinda Reed said…

Hi Marco,

Thank you for getting in touch with me. I will get my partner Mark to email you directly.

Kind regards

Belinda

 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service