Forum Activity for @Kerry

Kerry
@Kerry
05/02/10 19:33:09
288 posts

Where can I purchase wholesale chocolate in Florida?


Posted in: Classifieds ARCHIVE

Try Qzina - here is the location informationQzina Miami (US headquarters)1726 W. Atlantic BlvdPompano Beach, FLUSA 33069Tel: 954-590-4000Toll Free: 1-800-532-5269Fax: 954-975-5421diegoa@qzina.com
Lisa - Girasole Chocolate
@Lisa - Girasole Chocolate
05/02/10 06:53:23
24 posts

Where can I purchase wholesale chocolate in Florida?


Posted in: Classifieds ARCHIVE

Hi Everyone!

I have a question that has probably been asked a million times but I can't locate the answer on this forum. Does anyone know where I can purchase wholesale chocolate in the TampaBay Florida area? I am also willing to have my chocolate shipped but I can find only one or two websites to compare prices. Thanks in advance.

Lisa


updated by @Lisa - Girasole Chocolate: 04/07/25 13:00:14
Jorge Valverde
@Jorge Valverde
03/12/11 15:23:12
1 posts

Source of single origin beans


Posted in: Classifieds ARCHIVE

Yes me! Interested in bolivian cacao?
Brad Churchill
@Brad Churchill
05/15/10 23:49:23
527 posts

Source of single origin beans


Posted in: Classifieds ARCHIVE

David;A grower, by the name of Jim Lucas posted a reply to your query. I've been using his cacau since my shop first opened, and it's by and far the most popular of the varieties I use.He has to date shipped me some of the best quality beans I've seen yet.Feel free to contact me at 403-472-8701 (my direct number) if you have any questions.Brad Churchill www.SoChoklat.com
Bent ahm
@Bent ahm
05/15/10 20:49:37
6 posts

Source of single origin beans


Posted in: Classifieds ARCHIVE

David - if you can import good quantities, we can help. We are Coffee growers/exporters in the Dominican Republic with good contacts to D.R. sources, Peru, Ecuador, other Central America. We are brokers but you probably need that anyway. I should mention that although we are primarily in Coffee and Coffee/Cocoa machinery, we will deal in Cocoa if the quantities are big enough and we have the contacts.Bent
Robert Frederick  Rankin
@Robert Frederick Rankin
05/15/10 16:38:30
7 posts

Source of single origin beans


Posted in: Classifieds ARCHIVE

Hi David. I'm a NZ currently taking a break in Auckland but returning to Samoa in about three weeks to set up a small scale business making chocolate from the local Trinatario beans. Cocoa growing used to be a major part of Samoan agriculture with Samoan beans commanding a premium price but the industry has fallen on hard times because of fluctuating world prices, bad government policies and inefficient processing. Let me know if you'd like to try some Samoan beans and when I get back there I may be able to help you. I'd be interested in hearing about your chocolate making experiences in NZ. - Bob Rankin
Jim2
@Jim2
05/14/10 17:58:14
49 posts

Source of single origin beans


Posted in: Classifieds ARCHIVE

David,I am a producer of excellent quality beans...I assume they are single origin as they are all producedand processed in our farm. No co-op, no intermediary.Jim LucasFazenda VenturosaFloresta Azul Bahia Brazilcacaufarmer@yahoo.com
Christopher Taylor
@Christopher Taylor
05/14/10 16:28:56
6 posts

Source of single origin beans


Posted in: Classifieds ARCHIVE

Talk to Philip Buckley atphilipbuckley.hotelchocolat@candw.lcHe has a small plantation in St. Lucia, WI & many contactsChris taylor
David Knoef
@David Knoef
05/02/10 01:15:35
4 posts

Source of single origin beans


Posted in: Classifieds ARCHIVE

I am a chocolate maker in New Zealand and want to find small coops with good qualty single origin beans I can import. At the moment I am most interested in central and south America.Are there any good ones that anybody can put me in touch with?
updated by @David Knoef: 04/07/25 13:00:14
Cherry Bodey
@Cherry Bodey
05/02/10 19:29:02
5 posts

Just curious...


Posted in: Opinion

My thoughts exactly, Jeff...Thank you for the replies.
Jeff
@Jeff
05/02/10 19:12:00
94 posts

Just curious...


Posted in: Opinion

actually clay I would be very surprised if they made their own shells. They are thick and there is a break away between the enrobing and the shell...so the shells are certainly filled.for the price they charge they better use felchlin...but I suspect they are not....I have no proof one way or the other, I only know they certainly a pre-made shell, filled, and then enrobed.
Clay Gordon
@Clay Gordon
05/02/10 11:51:32
1,696 posts

Just curious...


Posted in: Opinion

Jeff:You know for sure that they use *Felchlin* truffle shells? I know that Felchlin produces the chocolate Vosges sells for their 74% Dominican origin bars. Maybe they're using a one-shot machine?:: Clay
Jeff
@Jeff
05/02/10 09:12:48
94 posts

Just curious...


Posted in: Opinion

yes theydo....
Cherry Bodey
@Cherry Bodey
05/01/10 23:32:27
5 posts

Just curious...


Posted in: Opinion

Does Vosges use truffle shells, because it is quite thick and the taste reminded me of Felchlin truffle shells?

updated by @Cherry Bodey: 04/09/15 20:16:49
Susanna Harris
@Susanna Harris
05/02/10 07:24:25
12 posts

How to transport chocolates?


Posted in: Tech Help, Tips, Tricks, Techniques

Oh thanks! It didn't appear -- at least to me, last night. I guess you could delete the extra one and this part of the thread now. Probably not good reading for anyone else. But thank you!
Clay Gordon
@Clay Gordon
05/01/10 21:50:49
1,696 posts

How to transport chocolates?


Posted in: Tech Help, Tips, Tricks, Techniques

Click the link in my reply. OR, look at the list of forum discussions on the home page of the site ... they are right next to each other.
Susanna Harris
@Susanna Harris
05/01/10 21:36:31
12 posts

How to transport chocolates?


Posted in: Tech Help, Tips, Tricks, Techniques

Where is the other discussion? I searched but didn't find it...
Clay Gordon
@Clay Gordon
05/01/10 21:33:18
1,696 posts

How to transport chocolates?


Posted in: Tech Help, Tips, Tricks, Techniques

From the other question with the same title. That question has been closed to further discussion. Please answer either/both questions here.Hi all. I've been wondering how people transport large numbers of chocolates to customers (in this case a cafe). This assuming that they will be put out on trays in a case and sold by the piece. How do you pack them so they don't get marred or broken? I'm just a beginner in this business so please forgive me if this seems like a simple question.
Susanna Harris
@Susanna Harris
05/01/10 19:57:55
12 posts

How to transport chocolates?


Posted in: Tech Help, Tips, Tricks, Techniques

Hi all. I'm just a beginner in this business so please forgive my elementary questions. I would like to know how people transport large numbers of chocolates to clients. The chocolates would be put on trays and sold by the piece. If the client is in long driving distance (i,e, up to two hours) would you deliver them or ship them? How do you keep them from getting marred or broken? How about during the summer? All help will be appreciated!


updated by @Susanna Harris: 04/11/25 09:27:36
Clay Gordon
@Clay Gordon
05/01/10 21:31:45
1,696 posts

How to transport chocolates?


Posted in: Uncategorized

I added this question to the other discussion by the same name.This discussion is now closed.
Susanna Harris
@Susanna Harris
05/01/10 19:52:39
12 posts

How to transport chocolates?


Posted in: Uncategorized

Hi all. I've been wondering how people transport large numbers of chocolates to customers (in this case a cafe). This assuming that they will be put out on trays in a case and sold by the piece. How do you pack them so they don't get marred or broken? I'm just a beginner in this business so please forgive me if this seems like a simple question.

updated by @Susanna Harris: 04/12/15 04:26:50
K dupuis
@K dupuis
05/03/10 16:41:28
4 posts

Cocoa species


Posted in: Opinion

Thanks will look into this variety.
Jeff Stern
@Jeff Stern
05/03/10 15:28:48
78 posts

Cocoa species


Posted in: Opinion

There's supposedly a new high yielding variety being grown in Sacha, Ecuador. HIgher yielding than CCN-51. I don't know the specifics but they're calling it "super cacao" here because it supposedly has great flavor and enormous yields. I was just at Tulicorp last Wednesday and they claim it's true....
K dupuis
@K dupuis
05/01/10 10:53:03
4 posts

Cocoa species


Posted in: Opinion

Tell us more and does Ecuardor have a distinctly different variety to be considered in a class with the 3 other varieties commonly accepted as different. PS why are all origin chocolates from most of Africa grainy that I have tasted to date?
Dave Elliott
@Dave Elliott
04/30/10 16:17:46
17 posts

Cocoa species


Posted in: Opinion

Can you post a link or further information regarding the claims being made?
K dupuis
@K dupuis
04/30/10 15:03:55
4 posts

Cocoa species


Posted in: Opinion

Is there really a fourth spieces of cocoa bean in Ecuardor or are they just trying to brand their production as special? Anyone know anything on this.
updated by @K dupuis: 05/09/15 17:07:30
Alexandra Saunders
@Alexandra Saunders
05/02/10 10:59:34
5 posts

chocolatier who surfs


Posted in: Travels & Adventures

Hey Robert -Sounds wonderful! I'll pass the word around with the chocolatiers whom I know. Also will Twit it since I have around 500 followers ( lordy kinow from where ) many who are nature and animal lovers. ( My Twitter name is finecocolat :-) Sweet Regards, Alexandra
Jeff
@Jeff
05/02/10 09:21:27
94 posts

chocolatier who surfs


Posted in: Travels & Adventures

sounds awesome robert. I spent way too much time surfing hanalei on kauai and miss the water desperately. alas this gig will should go someone younger without 2 mortgages, 10 employees, and a 7 day a week business...
Robert3
@Robert3
05/01/10 15:40:28
3 posts

chocolatier who surfs


Posted in: Travels & Adventures

Thanks Alex,It's a fun place for someone who appreciates this sort of lifestyle~
Alexandra Saunders
@Alexandra Saunders
05/01/10 15:21:50
5 posts

chocolatier who surfs


Posted in: Travels & Adventures

Hi Robert -The opportunity sounds very intriguing. Would love to learn more. Even if I am not able I can be passing it on to those I know and have been meeting in classes and demonstrations. Kinds Regards, Alexandra
Alexandra Saunders
@Alexandra Saunders
05/01/10 15:15:21
5 posts

chocolatier who surfs


Posted in: Travels & Adventures

Hi Robert -Would love to learn more and connect . Can you email me directly at shura.saunders@gmail.com please?Thanks! Alexandra
Robert3
@Robert3
05/01/10 15:11:54
3 posts

chocolatier who surfs


Posted in: Travels & Adventures

thanks jeff,where we are is hugely underated surf - and ideal for the non pro. 3-6, 12 second intervals, left and rights, and even a couple fantastic point breaks on the island. lots of different spots from the see and be seen to breaks with no one around. it's part of what makes us give it up to come down here ..oh, and great local organic ingredients to make chocolate as well!
Jeff
@Jeff
05/01/10 13:30:26
94 posts

chocolatier who surfs


Posted in: Travels & Adventures

I cannot tell you how badly I want to take you up on this offer. The predominant breaks, are they rights, lefts, point, reef or beach breaks?...or....shudder...all of the above...I am drooling at this opportunity, alas my business requires constant monitoring.LONGBOARDS RULE!
Robert3
@Robert3
04/30/10 06:24:55
3 posts

chocolatier who surfs


Posted in: Travels & Adventures

Looking for an Artisan Chocolate maker to help us manufacture chocolateby hand from the bean with all local ingredients here in the Dominican Republic. We have an organicfarm that supplies a restaurant in our small beach front surf hotel,and internal demand through the current customer base as a start.

A lot of the infrastructure is already in place through our other activitiesincluding a retail location and a commercial kitchen, and marketing caneasily be handled in house. I've taken a few chocolate courses, butwould benefit from someone with more experience who can manageproduction.

Our location in a Caribbean surf town provides a fantastic life for someone whoappreciates quality of life and surfing. The person can earnadditional salary for down here if they manage the kitchen in therestaurant in addition to manufacture chocolate- it kind of works welltogether. The pay is relative to the cost of living down here though, just to keep things in perspective.

This could either be a full time position or contract for someonelooking for a working vacation to help us get through a stage. Spanishlanguage and understanding of the Caribbean way would be an asset.

I've been reading the forums and using this site for a while, but thisis my first time posting. Just thought I would throw it out there. You can PM me if you're interested.

Thanks in advance~

updated by @Robert3: 08/08/15 14:00:04
Sandra Mallut
@Sandra Mallut
05/16/10 16:10:42
3 posts

rich creamy fillings without the cream


Posted in: Opinion

Amoretti.com we have ganache without cream in it may be more stable in the hotter climates. We also offer samples you can give them a try we have three filling ganaches of White, Dark & Milk Chocolate and the others are flavored and you can make them into a filling option.Thank you, Sandra Mallut www.amoretti.com Email: sandramallut@yahoo.com
Christopher Taylor
@Christopher Taylor
05/14/10 15:29:59
6 posts

rich creamy fillings without the cream


Posted in: Opinion

Many rich creamy fillings can be formulated with fractionated palm oil. Not easy to find in the USA thanks to some uninformed 'experts'. Palm Oil is 50% saturated with the same triglycerides as cocoa butter, but in different proportions. Stearic Fatty Acid which makes up a part of the saturated fatty acid content is not absorbed by the body, which in turn raises some interesting questions about its calorie content per gram.Because it is fractionated, there is no risk of trans fatty acids.These fats can have a cooling effect like coconut fat, or a soft creamy texture.Croklaan, AAK or Britannia Food Ingredients in the UK could supply these fats. I am an independent consultant with 47 years in the chocolate confectionery industry & would be glad to work with you on this.RegardsChris TaylorI live in Tampa Bay - so I understand the issues.
Claire North
@Claire North
05/06/10 20:00:07
13 posts

rich creamy fillings without the cream


Posted in: Opinion

But here in Florida I am really concerned about the eggs and cream etc....
Claire North
@Claire North
05/06/10 19:59:22
13 posts

rich creamy fillings without the cream


Posted in: Opinion

Oh Now you are just talking chinese to me...LOL
David Knoef
@David Knoef
05/06/10 19:29:02
4 posts

rich creamy fillings without the cream


Posted in: Opinion

I use fondant with a 'frappe' which is a low boil sugar syrup with rehydrated egg albumin whisked in. this is then thinned down to the desired consistency with 'bob' syrup, a corn syrup and water mix. you can flavour this with pretty much anything and it has a long shelf life owing to the absence of fats and the low water activity.
Robyn Rice-Foster
@Robyn Rice-Foster
05/05/10 22:47:43
2 posts

rich creamy fillings without the cream


Posted in: Opinion

you can use a cooked or none cooked fondant center in making your chocolates. The cooked fondant is really creamy but it requires using eggs, which can be very risky when it comes to shelf life and food allergies. I only use real cream, butter, pure vanilla, etc in all of my chocolate products. I have used the no cook fondant and the with fresh fruit puree and the centers turned out creamy
Claire North
@Claire North
05/05/10 22:01:48
13 posts

rich creamy fillings without the cream


Posted in: Opinion

Thanks for all your advice everyone
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