Is there a chocolatier we MUST see while being in Orlando or Miami or somewhere on the Keys?
updated by @davy-asnong: 04/10/15 19:18:10
Not to miss chocolatier in Orlando / Miami / Keys ?
updated by @davy-asnong: 04/10/15 19:18:10
Though not in Miami/Orlando/Keys, one person whose work constantly impresses is Norman Love. His workshop is in Ft Myers and there is an outpost in Tampa.
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clay - http://www.thechocolatelife.com/clay/
Clay I am sorry I missed this post.
We operate in Miami Area and have a warehouse where we manufacture all our confections and sell online/deliver or ship out of state.
next time you are in Miami please send us an email to ricardot@caochocolates.com / www.caochocolates.com and look forward to meeting you.
thanks for putting this website together for all of us chocolate lovers to meet and share ideas/knowledge.
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@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.