Actually,Askinosie IN Frozen CustardI see in one of our local magazines that a frozen custard maker, Andy Kuntz of Andys Frozen Custard in Springfield, Missouri, also home of Askinosie Chocolates, has been experimenting with putting chocolate and nibs in his vanilla custard.According to the February, 2009 issue of 417 Magazine (our local area code) the choice is Askinosies Soconusco Mexican dark and the treat will have been named by students attending Boyd Elementary School who take part in Askinosies Chocolate University; this after extensive tasting and discussion. It is supposed to be released to the public at Andys custard shops beginning February, 2009.Any suggestions on names?
updated by @frank-schmidt: 04/11/15 08:43:27
Member Marketplace
Activity
@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.