I wholesale truffles, bon bons, and other confections. I have recently received requests for specialty bars. I am not sure where to start with the packaging for bars. I have seen the machines at shows but do not think I will do enough volume to justify the cost. What have you found to be the best way to package small run bars?
updated by @brad-payton: 05/16/15 04:15:26
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@keith-ayoob
• 2 months ago
• comments: 0
Posted a response to
"Raw Cacao Beans vs 100% Dark Chocolate"
"@joe-john, I'd like to weigh in on this. First, some of the nutritional info you post there is reasonable, some is not -- and that's not unusual...."
@tet-kay
• 6 months ago
• comments: 0
Created a new forum topic:
Tempering Machine can I keep adding chocolate chips?
Tempering Machine can I keep adding chocolate chips?
@chocolatelover123
• 5 years ago
• comments: 0
Created a new forum topic:
New Chocolate Brand - "Palette"
New Chocolate Brand - "Palette"
