The Chocolate Life

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Robert Cabeca
  • Male
  • Alexandria, VA
  • United States
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  • Adam Wayda
  • Karlien
  • Gwen Borders
  • Valéria de Oliveira Brito
  • James Gallo
  • Conrad Miller
  • Sarah Gross

Robert Cabeca's Discussions

New Chocolate Store

Started this discussion. Last reply by Ice Blocks! May 23, 2011. 2 Replies


Robert Cabeca's Page

Latest Activity

Jason Whitney replied to Robert Cabeca's discussion Has anyone used the NETZSCH chocolate machines?
"Hi Brad. Is there a possibility I could chat with about your equipment knowledge skills. I have a special application and needs some guidance. Jason 10-04-2012"
Oct 4, 2012
Robert Cabeca is now friends with Gwen Borders, Conrad Miller, Karlien and Adam Wayda more
Nov 28, 2011
Robert Cabeca posted a discussion

Technical Melting Temperatures - Part 2

Greetings,I had posted this before and had recieved several great responses to it, however, there are no posts in the discussion any longer - I guess they expire - as apparently so does my memory....So I am asking again :-)I have seen varied information that relates to the actual temperature "Chocolate" really begins to melt. The temperatures I have seen relating to this has been from 63 degrees to 70 degrees. With a goal to keep chocolate as fresh as possible, i would like to store it at a…See More
Jun 28, 2011
Ice Blocks! replied to Robert Cabeca's discussion New Chocolate Store
"  Have you considered a certified ethical section? I for one, now that I more fully understand how the vast majority of our cacao is produced would prefer to buy certified ethical."
May 23, 2011
Conrad Miller replied to Robert Cabeca's discussion New Chocolate Store
"Is it true you bought Biagio's store?  If so, congrats! "
May 22, 2011
Robert Cabeca posted a discussion

New Chocolate Store

I am opening a specialty Chocolate Store in Washington D.C. in May. If you have very high quality specialty chocolate bars, I would like to hear from you. Chocolate must be made from Single Plantation, or Single Origin, or rare bean species to be considered. I am looking for premium products from around the world, not just the USA. I currently have a number of vendors, but am looking for a special selection of chocolate to feature. If you think you have that product, please send an email to…See More
Apr 20, 2011
vincent mourou replied to Robert Cabeca's discussion Has anyone used the NETZSCH chocolate machines?
"Hi Duffy,   How many pounds of cocoa nibs can you work with at a time in a ECGC65? The website says 65lbs but just thought your experience might be helpful.     Thanks,   Vincent"
Apr 7, 2011
Robert Cabeca replied to Melanie Boudar's discussion BCCS in the group Startup Central
"Could be Bucks County Chocolate Show coming up......"
Jan 25, 2011

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
The thrill excitement over the Presidential Chocolates.
My favorite chocolate is:
Bonnat Chuao

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