I saw an inquiry few months ago about inexpensive chocolate molds. I met Paul at FCIA in June 2013 and he was marketing Pour n' pack molds. When I replied the post in Jun / Jul I did not have his contact information. Now I got his contact information. You can contact him at email@example.com or at 401-369-9719. I hope this information is useful. I am not affiliated with his company nor I get any benefit by mentioning his company name. Since I could not find my original reply (I…Continue
Added by Andal Balu on November 14, 2013 at 1:27pm — No Comments
Added by Brad Churchill on November 6, 2013 at 1:00pm — No Comments
I have a website, blog, and Facebook page that is primarily about chocolate molds and making custom chocolate molds - The Chocolate Mold Factory. I started this in 2007 and have been researching chocolate molds since. I have taken CAD/CAM/CNC courses and have seen the use of 3d printers. I have also taken some professional chocolatier courses.
I am looking to connect with people who are interested in chocolatiering and using/making professional molds. I am also looking…Continue
Added by Christina Durta on October 30, 2013 at 1:00am — No Comments
Thank you for being part of my chocolate world. It has been almost four years since Exotic Chocolate Tasting was launched. Many of you have been with me since the beginning appreciating chocolate in a whole new way. Just like you, I have evolved, too. With each experience I've been blessed with new insights that I can't wait to share with you.
This year has brought many changes to Exotic Chocolate Tasting. No longer focused on public events, most of my chocolate and wine pairings…
Added by Roxanne Browning on October 28, 2013 at 2:00pm — No Comments
Vous connaissez cette chocolaterie ? Oui ? Non ?
Créée en 1906, cette chocolaterie familiale, située sur la commune de Chimilin dans l'isère (39490) s'efforce à perpétuer la tradition familiale, entre saveur et innovation. Les chocolats De Marlieu (le fameux chocolatier d'exception) ont bercés toute mon enfance, et je pense bien que je ne suis pas la seule !…Continue
Added by Alexandra Mitoine on October 25, 2013 at 9:49am — No Comments
Definitely my favourites are the Original Beans Esmeraldas-Truffles of ‘Toot Sweets’! They are not covered with chocolate, it’s just ganache and cocoa powder. So you must pick them up carefully, because they are very soft. They melt lightly and creamy, like silk on your tongue. Incredibly delicious!!…Continue
Added by Vera Hofman on October 21, 2013 at 12:14pm — No Comments
chocolate couvertures and
Cacao Fino de Aroma…Continue
Added by emmanuel hamon on October 17, 2013 at 12:24pm — No Comments
we are marketers of cocoa beans looking for interested buyers. you can contact me for further details.
skype - emigye
email - emigye @ yah0o . com
Added by Emile Agyeman on October 17, 2013 at 8:10am — No Comments
It's Thursday morning here on London, barely 48 hours after I arrived at Heathrow for the start of my Euro2013 Road Trip.
This year's trip will see me traveling to Amsterdam, Milan, and Paris after I leave London. It's chocolate festival season here in Europe. It is true, however, that I am missing some events in the US - the festivals in Chicago for example, as well as Dallas. While I would enjoy being able to attend either or both those events, the lure of being back here in Europe…Continue
Added by Clay Gordon on October 17, 2013 at 6:07am — No Comments
The Chocolate Tree in Edinburgh is a little chocolate cafe which sells its own beautiful handmade chocolate. Young Perspective is a newspaper entirely written for and run by young people.
The two organisations have come together to bring you the chance to win beautiful bars of chocolate tree chocolate here : …
Added by Young Perspective on October 5, 2013 at 8:04am — No Comments
I use Capol 254 W to seal my Chocolate covered dragees. Then I polish them with Capol 425M . I have started production of Hard Sugar panned Dragees. I am not sure which Capol products will seal and polish my hard sugar coated Dragees. Any suggestion?
Raji from India.
Before our Indiegogo launch, here is the introduction video:
Added by Gabor Borjan on September 27, 2013 at 3:46pm — No Comments
Hi! Looking for options to package my gourmet hot chocolate mix. I am considering 1/2 lb coffee bags or a tin for something a little more elegant. If I do go with the tin - do I also need it to be in a heat sealed bag within the tin? Thanks!
Added by Kalibri Anne on September 24, 2013 at 11:16pm — No Comments
Check out www.kickstarter.com = Minimally processed cacao project -http://www.kickstarter.com Lorie's start-up has kickstarter project that will introduce minimally processed cacao (nibs & whole-roasted) as well as Mayan Meringues and Mayan Crunch to retail stores in the upper midwest. Lorie has been reasearching, tasting and testing cacao from throughout Latin America to find the…Continue
Added by Jeff Schneider on September 14, 2013 at 3:15pm — No Comments
Mokaya - automatic home tempering machine for small amounts of chocolate
Soon on Indiegogo:
Mokaya home chocolate tempering machine:
- Affordable, household equipment
- Capable to process 100 gr -900 gr of chocolate
- Easy to use, fully automatic device
- Easy to clean, removable pan
- High-quality stainless steel body and pans
- Portable, low-voltage operation
- Long-life semiconductor heating element
I have, what I think, is a fantastic idea for a chocolate to market to the poker playing world and am seeking help from members here. I want to form a team. Please email me if interested in learning more. Thanks, Bill
We are in our last days of a Kickstarter Project in hopes of getting funded. We have such a passion for what we are doing and a grand vision of education, fun and support of our local economy and creating amazing confections with honey as a sweetener.
For those of you who are not familiar with Kickstarter it is a crowd funding site...if you don't meet your goal you get nothing..all…Continue
Added by Linda Crawford on August 26, 2013 at 7:14am — No Comments
I am in search of buying a continuous tempering machine. I short listed Selmi & FBM machines. Both the machines uses a different technologies to temper the chocolate.
What is the finest method of temper the chocolate
1. Tempering the chocolate with a gas system
2. Tempering the chocolate with water cooled jacketed system…Continue
For pinoychocophiles the highlight of the WOFEX 2013 is the exhibit and booth of Malagos Chocolate! Philippines' first dark chocolate with an origin from Malagos, Davao City, Philippines. That's from tree-to-bar (grown and processed in the country),…Continue