Hi from Taipei

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Lee2
@lee2
01/07/14 19:40:56
33 posts

First let me say thanks for accepting my membership. I filled out some of the questions rather glibly before knowing it would be approved by a human of all things haha. Oops!

Just opened a chocolate business in Taipei, Taiwan, last month. Going well so far. Looking forward to adventures in high humidity / temperature come summer! (It should start in a month or two haha)

Seems there's a great community here on TCL, looking forward to being a part of it. I hope to start into bean to bar in the next six months and tree to bar within 5 years (we have cocoa trees growing in Taiwan if you can believe it!). Fun! So I will need to learn a lot and you guys seem to know a lot so ... looking forward :)

Lee


updated by @lee2: 04/13/15 13:25:14

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kapil jain
 
kapil jain
 
kapil jain
 
@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
 
@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 Gordon
 
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
 
The 4 Chocolatiers
 
@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.