Brad,
I live here in New York City and would love to try your bars and confections and share with my chocolate colleague Brady
but I don't think you ship to the states and I can't get to where you are.
I just went on your site and that is cool
I don't make chocolate but eat it
you may need a very good tasting white chocolate bar or one with much cocoa butter
I don't know this end too well
those sound good also,hope you come to NYC one day
Look at the ecole school website for they have chocolate making classes which teach b2b making now
I don't want to make bars but to keep on tasting and discovering new bars
If you also look on Patric chocolate site he does consulting in this area
how about in the fall when the weather is cooler
I am on the other end of chocolate the consumer end but if you ever wish to send test bars this way i would be interested in trying with my chocolate colleague
Bali sounds like a good destination but I also think the developed areas should not be left out in the chocolate area
Also Peru sounds good and Vietnam,India also is growing cocoa
I like what you had to say and this area can also be complicated but important to know and learn as to what is going on in the industry
Hi Shanta,
How long have you been making chocolate for.
I am emailing from NYC and I would be interested in tasting your bark or if you do any dark plain or blended bars
if you also need feed back,I can let you know.
I work in a retail area of a supermarket in their chocolate area but also do a lot of buying and tasting bars
I wonder if it taste good or will be smooth?
Could be better but they don't always listen to me so have to work with what I got.
2 Beans-100 Park Ave-41 Street
The Meadow-523 Hudson Street
Bedford Cheese shop-18/19 Street-Irving Street
LA Burdick-5 East 20th Street
Mast Brothers Chocolate Factory-Williamsburg
Fair Way and Whole Foods has some good selections of bars
There are also confection/bonbon shops which you can google
Hi Hong,
I am on the other side of chocolate the consumer side and have tasted many dark chocolate bars a long the way
You may wish to check out the online Ecole School for a start. They also have the business side.
I t depends what you wish to go into bars or confections but it doesn't happen over night and you may also want to work for a chocolate maker or retail shop to see if this is what you really want to get into.
I work in a chocolate area of a super market here in NYC.
I liked the article and his bars look good
Oh would like I to be able to go just to learn and understand more and this will be a future goal
Yes I am putting it out there
Hi Miguel,
Here is also my email
ahenson222@gmail.com
What do you do for a living and how did you get interested in chocolate
I really like bars from the DR and would like to be able to try more bars from there
that I can't get in the states
I know that tempering also plays a part
I make chocolate at home for fun,just melting and then putting in the molds
and at times needs to be near a freg for my tempering is not good but for me that's OK for
I am going to eat any way.
Look up Direct Cacao website for they are having a conference in DR and this will be a good education for you as you are going into this and you will meet the different people in the industry
who deal with this end.If I had the extra money would go just for the education.
Hi Miguel,
I am on the other end a consumer who has a passion for chocolate and good tasting bars.
Things like this take time and practice.There is much that goes into making bar in the process like the beans
you use,the roasting,etc. but that is not my area. I do like chocolate from the Dominican Republic.
I have tasted many bars along the way and when you are ready later on would be interested in trying yours.
I am emailing from the NYC area.
I know what the bars sell for in the stores where with the Mast Brothers bars can go from $7.99-$13.99 but at their factory it is $7.00 per bar or 3 for $20.00.
I haven't been to Jacques Torres for a long time but their bars in retail may go from $5.00 and up depending on which bar.
Cacao Prieto plain bars sell for $10.00 in the retail shops but cheaper whole sale and each store will charge different prices. Hope this helps a bit.
Hi Corey,
Do you make plain dark chocolate bars or gluten free items?
I live in the new york city area
I know when I send bars I put them in an envelope or with bubble wrap but also the people who make bars know how to temper and that keeps it from melting.I don't make chocolate except for myself for fun and my tempering is not good,has to be near the cold or it gets too soft,but I would love to be able to try your bar and I know another person who would also be interested.I love being able to discover new bars and to keep on tasting and see things from a consumer point of view.I leave the chocolate making to the people who know how to do it.
Hello Angenieux,
If you are making bars this chocolate loving girl would love to be able to try a bar and buy.
I live in New York City and always looking to try new bars. I tried some bars from Australia and the two out of the
four I really liked but the bars were interesting to try and glad I did.I would also share your bars with other chocolate loving friends here.
Hi Jessica,
I am on the consumer end and keep on trying dark chocolate bars.
I have tasted many raw cocoa bars and there were only a few that I did like
For me I like my chocolate roasted or cooked,I am not against the bar being raw it just has to taste good
I think with some of the makers adding palm sugar or coconut sugar makes the bars taste better and hope I used the sugar terms correctly.
When you make bars can you send some test bars this way or are you selling any bar yet.
Where are you located now?
I am on the other end a consumer and work in retail and interested in either blended or plain dark single origin bars.
I live in the New York City area
Look at Charm School chocolate
I tried both their vegan white and milk made with coconut and they were good.
I was very sad to learn about Mott passing. I really liked his bars and would see him at the different shows. he had such passion and was proud of what he produced. i didn't know him well but he will be missed greatly.His bars were my repeat bars and could eat again and again and the people who i have shared it with also liked his bars.
I went out today to buy the Nib-A-Licious bar and will be thinking of this wonderful company and him while I eating this bar later on.
I just came across all of this and all advice is very good,being on the other end of chocolate a consumer who loves good chocolate and a chocolate personal shopper. In the end,the chocolate bars have to taste good. Much hard works goes into making the bars and it is also an art with science thrown in. I have tasted many bars along the way and can now tell if something is off.So after all the courses much practice and good tasting beans.It is hard to know which course would be good,how much info is there, but I do hope that there will be more bean to bar courses for the people who wish to get into this so that the consumers like myself can keep on buying and tasting bars.
I was looking to see when the salon du chocolate show dates are for 2012 for New York City and to see what it would cost and the charge was on line $35.00 and at the door $40.00.
That bothered me for I think it should be more affordable, besides paying to get in one also needs to bring money for the chocolate that is being sold there. I think maybe $25.00 would bea better price. What do others think?
Ido like your view on this and I am on the other end of selling chocolate and have tasted many bars a long the way. For me it is either I like a bar or don't but also chocolate has gotten very complicated these days andI try to make things simple for myself and to alsohave fun a long the way. There are so many new bars coming out and also at times the old standards do change in taste or for me my taste buds have changed over time.
There are just many ways to look at all of this now.
Hi Mark,
I would like to know more about the chocolate you will make
Do you make plain dark bars
Would Fine and raw chocolate be considered for the list
I visited their factory last week in Brooklyn and they make their bars
there
