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I'm currently working on my Easter production, mainly chocolate bunnies in different sizes. There will be small chocolates in boxes as well. In the past, I only produced for friends and neighbors who picked up their orders at my chocolate studio, but this year I would like to ship some orders. Some will go to the East Coast, others will be shipped just within the Bay Area, where I live. I have good packaging, but am worried about temperature. Any advise on how to prevent disaster and disappointed customers? Any advise from experienced chocolate shippers will be greatly appreciated!
Hello Friends, am Stephen Sembuya. am from Kampala, Uganda. am looking for a partner in small scale bean to bar cocoa powder processing. i have 1 square mile cocoa plantation one of the biggest single owned in Africa. my country exports cocoa worth 50 m Usd last year, we have no value additional currently. i will provide my farm , land and factory premises.
you can contact me on: steve@pinkfoodsindustries.com or info@pinkfoodsindustries.com
Having fun in the kitchen. Getting cakes decorated to meet the courier deadline just before Christmas- not stressful at all!
Can anyone suggest the best place that I can source and buy 'Couverture' chocolate in Turkey? I have used Callebaut in the past and would welcome other suggestions subject to availability. Thank you.
hello out there, I am going to Oaxaca Mexico in March and want to take a Chocolate making class while there. Any suggestions???
Has anyone out there had any luck finding a decent sized tempering machine that is CSA approved?
We are currently in the process of having our Selmi inspected and it looks like it may be challenging.
I'm always trying new things. Some "flop" and some are really successful. to date I only pan - an enrober is on my "wish list".
I'd like to experiment to see if I can incorporate honey into chocolate. I mean, actually combine these two really popular natural products.
Of course honey contains water which make chocolate seize. So I have not even tried that. Best I can source at the moment is 15% water content - that might be low enough for me to experiment. Any comments? Am thinking it is too high and would be sticky and would not polish.
I have tried some "dried honey" but so far it's not been wonderful as there are around 70% honey solids and 30% glucose. This makes it grainy and has a poor "mouth feel" when incororated into the chocolate itself. It IS "real honey" from bees - not from a plant.
Has anyone tried combining chocolate and honey in this way?
Thanks
Colin
I recently revamped my website. I turned it into a chocolate blog where I share information about chocolate recipes, reviews, and pretty much anything about chocolate. It is going to be exciting because it gives me an excuse to eat more chocolate and expand my palette as I sample chocolate from all around the world. As of this post, there is not much there because I just started, but there will be more to come.
In this show " Straight From the Source - Episode 17 - Cacao in Hawaii with Madre Chocolate " this cacao orchard was mentioned. I thought I'd share photos that I took there. See them here: http://www.flickr.com/photos/ichad/sets/72157626061234395/