Getting a delicious Cherry filling for Cherry Chocolate Bar
@Wannabe Chocolatier, updated by @lailalauren 7 years ago
Butter Pecan & Caramel Milk Chocolate Cake
@Lisabeth Flanagan, updated by @GretaHass 7 years ago
Butter ganache but with butter substitutes
CLOSED @Raanan, updated by @Clay Gordon 7 years ago
Peanut Butter Cup Filling Recipe that Rivals a Brand Name
@Joe Camerlin, updated by @Matthew Kirshner 9 years ago
Any recipe for hot thick chocolate preparation to be used...
@Porfyra, updated by @Dan Lantonio 10 years ago
Milk Chocolate - emulsification issues
@Shelley Bolton, updated by @Brad Churchill 11 years ago
I am interested in making a yogurt Strawberry Filling
@Josh, updated by @Renee Shuman2 11 years ago
need help with a long shelf life idea... Chocolate and...
@Paul John Kearins, updated by @Paul John Kearins 11 years ago
Cheese and Chocolate -- shelf life?
@Jennifer Thamer, updated by @Heather Bergman 12 years ago
Activity
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.