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marcus's Discussions

dark choc

Started this discussion. Last reply by Clay Gordon Jan 20, 2009. 4 Replies

 

marcus's Page

Latest Activity

marcus is now friends with KI Chocol' Art & Coffee and Jason Banico
Jul 5
KI Chocol' Art & Coffee left a comment for marcus
"Hi from Kangaroo Island. We do our own truffles & choc's utilising KI local ingredients. Are you going to the demo of Kristen from Savour Melbourne, she is doing a 3 hr demo through tafe I think. Would love to meet fellow chocolate maker…"
Jul 16, 2013

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
making different kinds truffles,moulded pralines etc and lots of experimenting with them yummy
My favorite chocolate is:
valrohna about 63%

Comment Wall (12 comments)

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At 1:06am on July 16, 2013, KI Chocol' Art & Coffee said…

Hi from Kangaroo Island. We do our own truffles & choc's utilising KI local ingredients. Are you going to the demo of Kristen from Savour Melbourne, she is doing a 3 hr demo through tafe I think. Would love to meet fellow chocolate maker friends from chocolate life.

At 5:52pm on January 12, 2011, Tom said…
You should get down to shop 221d on Unley Rd then, a friend of mine a chocolatier Steven ter Horst has just opened a very trendy shop there. He is extremely good!!
At 6:24am on January 11, 2011, Tom said…
Hi Marcus, good to see another Adeladian that knows about chocolate. Do you make truffles professionally or as a hobby?
At 5:29am on December 3, 2010, Laura Marion said…
oh yes i thought it might have been him i used to work for him :)
At 5:16am on December 2, 2010, Laura Marion said…
hi nice to meet you by any chance do you remember the neam of the master chocolatier
At 1:50pm on August 25, 2009, Hector Velásquez said…
Estimate (A)
Seeking strategic alliances for the marketing of products such as organic or conventional cocoa liquor or cocoa for the gourmet industry, we are delighted to be able to attend.
We are able to offer high-quality cocoa in accordance with the requirements you need, ASE, conventional and organic, semi-finished cocoa, liquor, roasted and peeled grains NIBS roasted cocoa, we want to know what their requirements are refers fermentation, quality and quantity, our cocoa is ARRIBA National Fine or flavor (Creole), if there is interest in reaching an agreement we can send you more information, work plans and samples according to your requirements.
We are working integrally with the producers of cocoa, we have experience in the development of negotiation and management of quality control of export products, we are interested to know if you want Ecuadorian cocoa liquor, while I send my best wishes for commercial success.
Please contact us with any questions. We will be glad to assist you at any time and we can make to ensure the quality of the products you require, waiting to hear your comments, wishing all the best commercial.
PS: DO NOT SPEAK MUCH ENGLISH, sorry ERRORS
Best regards,

Héctor Velásquez
I manage in Quality and Commercialization
HECDAVE
Km. 10.5 Vía a Daule
Guayaquil - Ecuador
e-mail: hecdave123@yahoo.com
Msn: hecdave123@hotmail.com
Skype: hecdave123
Cel: 593 99873860
At 11:47pm on August 22, 2009, Deliciosa said…
Hi!
At 12:23pm on July 23, 2009, Roxanne Browning said…
Good to have a mate from AU, I have family in Sidney, spent the holiday's there, great town, and awesome Rocklea Road! We don't have that here. will just have to make it.
At 5:41am on March 23, 2009, Andrea Henderson said…
One of the perks of being a French teacher is that I have to visit francophone countries (tough job, but someone's got to do it!). I was a co-presenter at a conference in Liège for French teachers in the US (our location changes each year for the conference) this summer. After Belgium I got to spend two weeks in France visiting friends. The chocolate helped to make up for my missed connection to Belgium from Atlanta (weather issues) and my suitcase being missing for four days in Belgium! A friend from Belgium is sending me a package of chocolate this week! Ah, the good life! :-) Have a great day at work. This is my fist day back after a week of Spring Break :-(
At 10:28pm on March 22, 2009, Andrea Henderson said…
I fell in love with Galler chocolates when I was in Belguim this summer. I also love those little chocolates you get at the cafés when you order a coffee as well. Yes, we do have to be careful with the heat here in Texas! We do however have a Chocolate Bar. Take a look at the video http://www.theoriginalchocolatebar.com/coolstuff.aspx Take care!
 
 
 

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