My business is making Toffee. I have been doing it for about 10 years. Almost without fail, all Toffee is made by the same recipe other than sometimes people add corn syrup (I don't). Enstroms makes so much Toffee, they HAVE to keep it…"
"I have attended three courses at their Montreal location and thought they were each wonderful. You learn so much and actually get to make things and use techniques you would never get to do in your own business. Callebaut will also help AFTER the…"
"The previous post regarding Callebaut being "waxy" is pretty vague as Callebaut has a vast assortment of chocolates, so one may be "waxy", but they have many other fine flavors. I purchase from Callebaut and Chocolates El…"
"I have a Gami tempering and enrober I purchased second hand. I have loved both machines. The enrober (purchased new) is super simple to set up and use, but takes a good deal of time to clean. My only complaint on this enrober is…"
"I make them by your 2nd process. Not sure what type of design you are undertaking though. Mine is more a mixture of colors and then I run a wall paper brush through the design to make a striped look. Then I spread a thin layer of…"
"Candice_Davis@barry-callebaut.com is the email for the customer service rep for the US. Contact Candice and she can direct you. I would assume as long as you have a tax number, she can sell to you directly as she does to me."
"I have not worked with the machine you purchased, but if all else fails, you could try Myrcryo from Barry Callabaut. Works like magic every time. Heat chocolate out of temper, let cool to 35C, add the powder (cocoa butter actually) and…"
"Looking at what I'm paying for imported chocolate, their price is a tad over a 50% mark-up which I wouild think is a fair profit for them. That probably doesn't include shipping. I assume you are able to tell them…"