Hello All,
I've just signed up to The Chocolate Life and I'm also just starting up a tiny little chocolate business here in London.
I'd love to meet up with anyone else who's on the chocolate scene here in the city.
Say hi! Let's go stuff our faces at the William Curley dessert bar or something.
Best,
Connor
Hi Connor, it's doubtful I'll be getting to London anytime soon but would love to talk cacao sometime! I am just starting up as a chocolatier too - only seen your post this morning.
All best and good luck,
Jo 
Connor -
ChocolateWeek in London is coming up and is the perfect time to connect with the London chocolate community. Chocolate Unwrapped is now the London Salon du Chocolat - but check in with the organizers ( Nudge PR ) about volunteering and the like - a great way to make introductions and get caught up on the scene.
Hi Connor, best of luck in your new endeavor 
. any ideas where you would you be buying your cacao beans from ?
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
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
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
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.
