02/08/09 03:10:05AM @bethany-thouin:
:) I fell asleep! Sorry...My book is called Chocolate Covered Friendship. It is on amazon.com and several bookstores - I think K-mart also.The food color was powder. Very easy to work with. There are several companies that sell it - I think chefrubber.com probably has some options.
01/05/09 12:08:11PM @clay:
Dawn: Chocosphere sells the Gianduja and they do offer wholesale rates on some of their chocolates - not sure about Callebaut. Still, the best bet is to find the local distributor. Contact Callebaut directly to find out.
12/31/08 04:38:35PM @clay:
Dawn: Not sure what you mean about a hazelnut Callebaut. The Gianduja? What sorts of quantities are you interested in? Try Chocosphere (www.chocosphere.com) or ChocolateSource (www.chocolatesource.com) or contact Callebaut in Pennsauken, NJ to find the name of a local distributor.
12/11/08 11:02:56PM @truffles:
Hi Dawn. Sorry for the delay in responding. The holiday season is a busy time, especially for chocolates. I camp nickname is Truffles (Girl Scouts). I picked it because I love chocolates, and Truffles fit. I've had a passion for chocolates all my life. I finally decided to do something about it and opened a chocolate boutique in Petaluma, CA, north of San Francisco. I opened in Feb2008, so this is my first year in business and I'm still getting down the business cycle. I feature artisan chocolates from all over the world, truffles as well as bars, gift and novelty items, espresso, desserts and also chocolate themed classes. My basic class is teaching people how to taste chocolate, not just eat it. It's opened a lot of eyes / tastebuds, and developed a deeper / finer appreciation for truly good chocolate among the participants. I never intended to manufacture anything, as there are so many exceptional chocolatiers in the world; however, I've been pressured into making store brand truffles from patrons. I keep it simple and basic, to fill niches that the artisan chocolatiers aren't doing, like a good basic milk truffle (they mainly prefer to work with dark chocolates and/or intriguing flavor combinations when my patron base is looking for good plain simple basic flavors). Anyway, best of luck with your truffle making!
05/22/08 07:44:51PM @chocoflyer:
Thanx for the comments and nice to meet you! Sounds like we have a lot in common- I dont have any choc posters but the best place to get any is posters.com- just type chocolate-search- and you will see hundreds. My favs are the vintage advertisements, so beautiful!
:) I fell asleep! Sorry...My book is called Chocolate Covered Friendship. It is on amazon.com and several bookstores - I think K-mart also.The food color was powder. Very easy to work with. There are several companies that sell it - I think chefrubber.com probably has some options.
Funny!!
Dawn: Chocosphere sells the Gianduja and they do offer wholesale rates on some of their chocolates - not sure about Callebaut. Still, the best bet is to find the local distributor. Contact Callebaut directly to find out.
Dawn: Not sure what you mean about a hazelnut Callebaut. The Gianduja? What sorts of quantities are you interested in? Try Chocosphere (www.chocosphere.com) or ChocolateSource (www.chocolatesource.com) or contact Callebaut in Pennsauken, NJ to find the name of a local distributor.
Hi Dawn. Sorry for the delay in responding. The holiday season is a busy time, especially for chocolates. I camp nickname is Truffles (Girl Scouts). I picked it because I love chocolates, and Truffles fit. I've had a passion for chocolates all my life. I finally decided to do something about it and opened a chocolate boutique in Petaluma, CA, north of San Francisco. I opened in Feb2008, so this is my first year in business and I'm still getting down the business cycle. I feature artisan chocolates from all over the world, truffles as well as bars, gift and novelty items, espresso, desserts and also chocolate themed classes. My basic class is teaching people how to taste chocolate, not just eat it. It's opened a lot of eyes / tastebuds, and developed a deeper / finer appreciation for truly good chocolate among the participants. I never intended to manufacture anything, as there are so many exceptional chocolatiers in the world; however, I've been pressured into making store brand truffles from patrons. I keep it simple and basic, to fill niches that the artisan chocolatiers aren't doing, like a good basic milk truffle (they mainly prefer to work with dark chocolates and/or intriguing flavor combinations when my patron base is looking for good plain simple basic flavors). Anyway, best of luck with your truffle making!
Thanx for the comments and nice to meet you! Sounds like we have a lot in common- I dont have any choc posters but the best place to get any is posters.com- just type chocolate-search- and you will see hundreds. My favs are the vintage advertisements, so beautiful!