I have some used equipment I am looking to sell and some new equipment I sell. Please send me an email to erin at indi chocolate dot com (spelled out to avoid scam and spam, please no spam) and we can see what will be most interesting/helpful for you. Thanks
Hello.
Building a production space for Bean to Bar production. Looking for ideally second hand equipment when possible, but new in some circumstances will also be an option. Have been producing small quantities with wet grinder, etc but now looking to scale up and make it a full time business. In terms of production capability I would like to be able to do 60-80 kilos a week to start with and be ables to grow from there.
So anyone who may be looking to sell equipment, let me know. Also would appreciate any insights into distributors in Europe to provide more options. So far I am mostly familiar with CPS or FBM and not any others. I appreciate all the help.
Thanks!
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.
