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
[Moderator's Note: The poster of this article has an email address at the site the links in the post point to.]
The average chocolate consumption per person in the UK every year is 11 kilograms, which actually makes the country the joint highest chocolate lover with the Swiss. In fact, 90% of all adults in the UK admit to eating chocolate regularly, but why? Chocolate offers one of the most luxury indulgences for a price that everybody can afford. As this is the case, sales…Continue
Added by Peter Barker on August 1, 2013 at 12:30pm — No Comments
Can Wilton Color Mist be used successfully on tempered chocolate confections?
I am looking for FBM Compatta tempering machine in India. Please anyone help me out to locate a distributor in India.
thanks in advance
I've been a chocoholic all my life, and for the last 10 years I've had a business in the jewelry making industry. Suddenly, some time ago, I realized that the food safe silicone molds we've been creating for many kinds of clays can be used for chocolates as well! I invite everyone to take a look at our "Flexi-mold" line on www.artclayworld.com. Instead of the $15.00 per unit price, anyone a member of The Chocolate Life can get molds at a cost of…Continue
Just finished batch 6 a bean from Beliez i made a 70% dark it turned out great it is a pure chocolate not many undertones smooth and no after taste
Added by Milford Dennison on July 18, 2013 at 5:51pm — No Comments
I am interested in making chocolate at home from scratch, from roasting the cocoa bean to the chocolate bar. I live in the United Kingdom. UK, but making chocolate here is not so well supported as in USA.
I think, I have found a source of cocoa beans on
e-bay(cocoaman)UK, and also ‘giant juicer’, I think can be purchased via e-bay as well. There seems to be many models, but most are available in the USA, are
there any cheaper alternatives to the…Continue
Competition entries taken and contacted
Added by Neville on July 4, 2013 at 6:51am — No Comments
hi i have just started my chocolate business and i am producing 500g slabs using high quality ingredients. i am facing lot of problems with the colour of the slab.My colour of the chocolate slab is brown but the dealers want dark brown colour towards the black.Can you advise what permitted black colour is available in the market and also give the name of the company.
I am never a big fan of science fiction movies; many of them are full of fancy and conjecture. I would prefer to watch something that was based more on scientific fact.
But I have changed my point of view lately. With the help of great…Continue