To All ChocolateLife members:
Posts such as these belong in Classifieds.
Thanks,
:: Clay
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@DiscoverChoc
Dried and quality cocoa beans for sale
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@DiscoverChoc
Standard Grade A cocoa beans Description/ Specification of our COCOA BEANS 1. TECHNICAL CHARACTERISTICS OF OUR COCOA BEANS: Commodity Name: Mature Cocoa Beans Sierra Leone Origin. Presentation: Dried and Fermented. c.Quality classification: Standard Grade A d.Other technical specifications: - Bean counts: 95 100 per 100 grs - Moisture grade: 4 % - Acidity: 4% Max - Moulds: 2% Max - Defective matters: 2% Max - Strange matters: 0.5% Max - Breakage: 1% Max PACKAGE : Seaworthy Jute Bags of 65 Kg/Net LOADING: 1 x 20 Dry - FCL (25 MT of product loaded) QUANTITY AVAILABLE: 500 / 1.000 / 5.000 Metric Ton according Client demand and Purchase Contract closed
updated by @cocoabeanssupplie: 04/12/15 21:05:40
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@kapil-jain
• 8 years ago
Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates .Chocolates can be customized as chocolate message and chocolate bars.
You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.
for more details
@colorchocolate
• 8 years ago
FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN
Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor, fair trade / ethically sourced. N o other ingredients added.
The price for this high quality product is as follows:
1 kg - US$ 13
100 kg - US$ 12 per kilo
200 kg - US$ 11 per kilo
Inquires: equalcolombia@gmail.com
- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf
- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf
@clay
• 8 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 8 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.