Greetings, We have been in the biz for 10 years and never used plastic we heat seal 100% plant cellulose bags. The only problem we ever had was they can become unstable if they are shipped in VERY cold weather. Ice packs never bothered them but freezing temps can. Any guestions?. You can get bags in almost any size as well as sheets. Rick ,Green Goddess Organic Chocolates.
wrapping chocolate
as long as it is air tight and food safe you can use anything to the imagination.
we just wrapped ours in plastic and will put a sticky label on
Hello everyone...do you guys think i can wrap my chocolate bars using some kind of celofane paper, wrap tightly and then put a sticker on? the thing is I want something different and creative! let me know what your thoughts are.
updated by @christine-de-massis: 04/09/15 17:48:04
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@kapil-jain
• 7 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
• 7 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
• 7 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 7 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.