Buenos Dias from Spain!

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chefpatissier
@chefpatissier
11/26/16 03:13:33
7 posts

Hello everyone,

I'm Ricardo and I am in Spain. I've been making chocolate a bit now on an amateur scale, and now I planning to start my own business. I've trained many years in pastry and have a shop as well and finally looking forward to dedicate more time and energy to bean to bar chocolate!  

Looking forward to reading more on the forums and hopefully contributing when I can.  Also starting to look for equipment so anyone with any insight into the market in Europe would be of great help.  Thank you.

Cheers!

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kapil jain
 
kapil jain
 
kapil jain
 
@kapil-jain • 7 years ago

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@colorchocolate • 7 years ago

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Clay Gordon
 
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

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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.