It's illegal to bring any foreign, live plant material into the US. Unless you have an APHIS permit (permission from the USDA). No tickee, no washee. No permit, it's illegal. With permit, it's completely legal.
I just contacted Caribbean Cuts and the gentleman on the phone told me that the USDA has prohibited the Cocao Pod being brought into the country. I realize the post is old, but I thought I'd mention it.
Also, I have contacted the Montoso Gardens and their website is saying that the fruit will be available in November or December.
Now, I'm wondering who is correct??? Any ideas?
Becky Flynn
Obsession Chocolates.
chocolategirl310@hotmail.com
Brad.
Though you could always ask around the community to see if someone out there can get some for you. Or, if you have amazing Photoshop skills, you can always purchase a shot of cacao pods and add it in to your shot. 
I second the motion that members be able to change their email addresses, etc. My old email address is no longer working, and I would love to be able to change it to my chocolate-business email anyway.
Please see if this feature can be changed.
Thanks,
Shelley Stewart
Chocolate Magnolia
Well even though the "How to Make a Giant Santa" was well received, it did little in terms of boosting the online portion of our business. So without having much hope for boosting the internet, but still in the holiday spirit, here is " How to Make an Easter Bunny and an Easter Surprise Egg" video
How to make a Chocolate Easter Bunny and an Easter Surprise Egg
I make snowmen in a bunch of different variations, some of which can be seen at the website.
1. Most molds that we use, are spinning molds and we go with a set amount of chocolate that we have determined works for us ( as far as breakage and release times are concerned.) Our tempering machine has a dosing feature that allows us to choose the amount of chocolate that we would like to have deposited.
2. When using non-spinning molds , we typically fill the molds 2 times. Twice has been sufficient in most cases even when it comes to xtra-large molds such as the one in the video. Ultimately it depends on one's individual packaging considerations and weight requirements. I doubt you would ever need to fill anything more than twice, regardless of viscosity.
Well done video. Your Santas look great.
I also saw some clips of snowmen, and was wondering if you ever did them in white chocolate, and then used colored white chocolate for the hats and so forth? That would look pretty cool too.
I have a couple of questions:
1. how do you know when you have enough chocolate in the mold, and how do you control the amount of chocolate you put in each mold.
2. How many times do you fill the molds with chocolate to ensure the shell is thick enough?
Thanks in advance for your reply.
Brad.
This holiday season season will be our third. While there is still much to be desired in terms of positive cash flow, production space and equipment, it has been one hell of a multitasking, 16 hour days with no days off for months at a time ride. We have given dozens of free make your own Turkey/Santa/Bunny classes to over a hundred kids. Here is a short "How to make a giant chocolate Santa" video that we have put together while having some fun and also hoping to promote our website.
How To Make a Giant Santa by EMVI chocolate
We have lots of "ferias" this time of year. I'm making cake pops in the shape of gingerbread men, and enrobing them in my 75% dark organic chocolate. Kids and adults alike love these! Also making ginger spice truffle again, as well as the favorite "holiday special" , a bark with cranberries, pecans, and coconut. Still early, but starting to get in the spirit!
