The excitement is almost tangible. I am in the process of finalizing my O-1 Visa petition and very soon I will be moving to the North Georgia Mountains to commence Blue Pearl Chocolate.

I'm an Outside the Box chocolatier, so look out for some surprises. I'm currently working out a line of bonbons, cut ganache, free-form piped mousses and "loose stuff" as cookies and snacks and fruits.Hand dipped.

I need to start from scratch with equipment so if anyone can help me out with a small tempering machine, a wire cutting frame and a small Hobart or any other planetary mixer that would be awesome. I'm looking out for suppliers too, I like the flavour and Consistency of Callebaut and mainly use 70-30 dark, 811 semi sweet , HW2 white and 823 high-cacao milk...... the Dark Gianduja blocks are awesome too . any suggestions on good flavoured Fair trade or organics? I contacted Dagoba but they never responded... weird huh?

also working out some Organic Goat milk recipes.

I'm loving this Group as it offers a wealth of inspiration and creativity, hopefully In the future I can offer the same.