Forum Activity for @Miss DeBar

Miss DeBar
@Miss DeBar
09/27/09 13:16:33
3 posts

Where can I learn how to make my own chocolate bars from the bean?


Posted in: News & New Product Press (Read-Only)

I want to learn hands on how to make my own chocolate bars from the bean. I want to do this at home so I'll need to learn about the equipment needed. Would anyone like to offer me an apprenticeship?thanks!
updated by @Miss DeBar: 12/13/24 12:16:07
Hillel
@Hillel
09/27/09 02:01:07
2 posts

Israeli Chocolate - Carmit Candy Industries


Posted in: Allow Me to Introduce Myself

Carmit Candy was founded in 1973 as a family owned company, over the years it has significantly expanded and today Carmit is the leading confectionary brand in Israel. We develop, manufacture and market a wide selection of confectionary products, locally - under the Carmit brand and internationally - to the most well known private label brands world-wide. Our leading Private Label categories are include: Chocolate Coins Marshmallows 100% Dairy-Free Chocolate Gluten-Free Wafers Chocolate Bars Lollipops . Toffees 35 years of global experience, advanced technology and expertise in product development guarantees that we will satisfy your expectations for an innovative and great tasting product in your own custom designed packaging. Carmit applies the hightest-quality control standards to all its manufacturing facilities of ISO9001 accreditation. BRC Accredited All Kosher certificates are available.Checkout Israeli Chocolate - Carmit Candy Industries Today!
updated by @Hillel: 04/16/15 05:07:38
Andre Costa
@Andre Costa
09/24/09 10:04:43
103 posts

Internship in San Francisco


Posted in: Travels & Adventures

I have a chance to go to San Francisco from November 6th through the 14th and I thought I could take the time to do an internship in some nice local artisan chocolate company.I will be traveling with a friend, who will be taking classes all day long, so I have all day long to kill!Please let me know if you run an operation in SF or know of someone who does.Thank you,Andre CostaNew York City (there will be no competition!!)
updated by @Andre Costa: 04/11/15 09:41:32
Andre Costa
@Andre Costa
09/23/09 11:35:24
103 posts

Chocolate Stores in San Francisco


Posted in: Travels & Adventures

Hi Mark.Actually that was the first thing I did; then I thought I would have too much information without necessarily knowing what was what - I live in Manhattan and I did the same thing. I ended up going to some very odd places!Chocomap is a good way to start, but it is always nice to have some personal feedback - which just made me think about something. It would be nice if chocomap would allow us to add comments to the stores they have listed. Now that would be helpful.
Mark Heim
@Mark Heim
09/23/09 09:53:38
101 posts

Chocolate Stores in San Francisco


Posted in: Travels & Adventures

Try www.chocomap.com It's a good place to start.
Clay Gordon
@Clay Gordon
09/23/09 07:45:34
1,692 posts

Chocolate Stores in San Francisco


Posted in: Travels & Adventures

Not strictly a chocolate shop but one of the best selection of bars on the coast is at Fog City News - Adam Smith is the proprietor.Also check out XOX, Neo Cocoa (Christine Doerr), and Jade (Mindy Fong).
Tom
@Tom
09/22/09 19:16:59
205 posts

Chocolate Stores in San Francisco


Posted in: Travels & Adventures

Bittersweet Cafe I have heard is good. I send friends that go to SF there to pick up selections of chocolate bars for me, they always have good things to say about the store. They have a website too.
Carol
@Carol
09/22/09 18:38:42
24 posts

Chocolate Stores in San Francisco


Posted in: Travels & Adventures

I think you should try to stop byRecchiutiOne Ferry Building, Shop #30San Francisco, CA 94111Store Hours: Mon-Fri 10am-7pm, Sat 8am-6pm, Sun 10am-5pmPhone: 415-834-9494
SU
@SU
09/22/09 18:06:47
18 posts

Chocolate Stores in San Francisco


Posted in: Travels & Adventures

Chocolate Covered4069 24th St(between Castro St & Noe St)San Francisco, CA 94114(415) 641-8123Hours: Mon-Sun. 10:30 a.m. - 7:30 p.m.Quite a good store - have a lot of local & regional favorites (like Richard Donnelly's bars & Lilliebelle Farms' truffles) as well as a huge range of brands. Guy there is great, loves to talk chocolate.
Andre Costa
@Andre Costa
09/22/09 14:06:04
103 posts

Chocolate Stores in San Francisco


Posted in: Travels & Adventures

I am planning a very short trip to San Francisco and I would love to visit some great shops.Could you guys list your favorites in SanFran?
updated by @Andre Costa: 04/24/15 00:31:02
Gwen Borders2
@Gwen Borders2
09/28/09 03:53:29
5 posts

How is the International high end market for chocolates now?


Posted in: News & New Product Press (Read-Only)

Hello Mariella,Interesting question. Based on what I am seeing and hearing, it is clear that no one is comfortable in the luxury goods marketplace right now. Diamonds, real estate, fashion are all still very watchful.However, based on what I am seeing in my own community, which has been the epicenter for economic devastation in the Mid-western United States, I'd say that consumer confidence is returning.What kind of business are you in? Where are you located? Wha t kind of research have you conducted? Are there links to this research so we can discuss specifics?Best regards,Gwen
MARIELLA TORRES
@MARIELLA TORRES
09/22/09 12:58:01
1 posts

How is the International high end market for chocolates now?


Posted in: News & New Product Press (Read-Only)

I have been researching, but i need to update it. With the economy now in times , If someone knows more information regarding this article , i will appreciated vry much your help.
updated by @MARIELLA TORRES: 12/13/24 12:16:07
Andre Costa
@Andre Costa
09/22/09 12:23:17
103 posts

Chocolate will not release from the mold


Posted in: Tech Help, Tips, Tricks, Techniques

Diana,My shell is usually very thin, which is something I am quite proud of...lolIn any case, I will keep the information you gave in mind. That's a good trouble-shooting technique.Regards,Andre
Andre Costa
@Andre Costa
09/22/09 12:22:27
103 posts

Chocolate will not release from the mold


Posted in: Tech Help, Tips, Tricks, Techniques

Brendan.Thank you for the explanation. Very helpful. I will see what changes I need to make in order to improve my unmolding!Thanks again.
Diana
@Diana
09/22/09 10:58:16
12 posts

Chocolate will not release from the mold


Posted in: Tech Help, Tips, Tricks, Techniques

Comprehensive advice there...my only point to add would be that possibly your layer of chocolate was too thin which can sometimes make release difficult.
Brendan
@Brendan
09/22/09 05:06:18
21 posts

Chocolate will not release from the mold


Posted in: Tech Help, Tips, Tricks, Techniques

They are not releasing because the chocolate did not contract, which indicates it did not properly crystallize. One possibility is that the chocolate was well-tempered but allowed to agitate too long and too many stable crystals formed in the machine (the chocolate would become more viscous in this case). The formation of stable cocoa butter crystals is what causes chocolate to contract when cooling, so if the crystals have already formed when the chocolate is poured into the mold, it will not exhibit the expected behaviour as it cools. Since melted chocolate becomes noticeably thicker as the stable crystals multiply, this is an easy issue to spot.More likely is that the chocolate was well-tempered when poured into the molds, but did not cool correctly. The thick polycarbonate of professional molds insulates your chocolate, trapping heat inside. The outer surface may begin to cool, but the warmer chocolate within the mold transfers its heat to the outer surface and interferes with crystal formation. In other words, because some of the chocolate in the mold is exposed to air and some isn't, it cools unevenly and does not set up properly. This problem becomes even worse when molding large masses of chocolate (bars and solid figures). Allow the chocolate to cool to the point where its surface has just gone from wet-looking to slightly matte. At this point it's beginning to crystallize. Ideally it should now be put in a cooler environment, say 10 degrees cooler than your workspace, with lots of air circulation, which is important to disperse the heat. If that's not an option, popping it into the fridge at this point should produce good results, though drastic temperature changes can cause cracking, condensation etc. Leave it in the cooler environment until the chocolate has fully pulled away from the sides of the molds, and allow to gradually return to room temperature before demolding. Lastly, always cool molds with the open side up, otherwise heat will be trapped within the cavity.
Andre Costa
@Andre Costa
09/21/09 21:05:07
103 posts

Chocolate will not release from the mold


Posted in: Tech Help, Tips, Tricks, Techniques

Very basic question, but this is the first time this happens to me.I am making filled bonbons and I am using two brand new magnetic molds I got from Chocolat-Chocolat.comI am also using, for the very first time, a Revolation 1 I recently purchased.The thing is, the bonbons will not come out of the molds...from either mold.I tested the chocolate from the Revolation and it looked tempered correctly.I don't know what could have caused my bonbons to get stuck on the molds. Any ideas?
updated by @Andre Costa: 04/11/25 09:27:36
Clay Gordon
@Clay Gordon
09/29/09 11:45:39
1,692 posts

Software for Chocolate Industry


Posted in: Geek Gear - Cool Tools (Read-Only)

At this point further discussion on this topic should be moved to CLASSIFIEDS. Mathew - please create a new discussion there.
Mathew P
@Mathew P
09/29/09 11:33:36
8 posts

Software for Chocolate Industry


Posted in: Geek Gear - Cool Tools (Read-Only)

I can help you to create your own online store as well. Have a look at the sample store http://www.pansyssoftware.com/chocolatestore/
Clay Gordon
@Clay Gordon
09/28/09 21:28:55
1,692 posts

Software for Chocolate Industry


Posted in: Geek Gear - Cool Tools (Read-Only)

The link appears to go to a page for a transfer sheet printer, not recipe costing software.
Q Chocolate
@Q Chocolate
09/28/09 15:32:21
2 posts

Software for Chocolate Industry


Posted in: Geek Gear - Cool Tools (Read-Only)

I found this software : http://deco.uk.com/chocolate/index.php?option=com_content&task=view&id=5&Itemid=9 Saves time and money they say.The recipe costing software is easy indeed and can be combined with a recipe database.
Mathew P
@Mathew P
09/23/09 04:41:24
8 posts

Software for Chocolate Industry


Posted in: Geek Gear - Cool Tools (Read-Only)

Cool, actually my intention is to help people here who are still looking for a software solution and cannot afford currently available solutions in the market.Anyway thanks for your inputs. I do agree with you about the importance of monitoring the cost side.
Diana
@Diana
09/23/09 02:34:04
12 posts

Software for Chocolate Industry


Posted in: Geek Gear - Cool Tools (Read-Only)

I'm happy enough with my current solution...not least as I found it for free, but I was just giving some feedback on what might be useful for your future potential customers! I think it may be worth writing such a piece of software. The small, artisan side of the industry is booming (in the UK certainly) and cost control is difficult when couverture prices fluctuate so much. No business can be successful if it can't monitor it's costs!
Mathew P
@Mathew P
09/22/09 11:31:18
8 posts

Software for Chocolate Industry


Posted in: Geek Gear - Cool Tools (Read-Only)

This is straight forward, I guess. If you can explain with examples, things will be more clear. Shall we discuss in email, my id is mathew (at) pansyssoftware (dot) com
Diana
@Diana
09/22/09 11:04:30
12 posts

Software for Chocolate Industry


Posted in: Geek Gear - Cool Tools (Read-Only)

I have recently been searching for some recipe costing software to help with my ongoing business. I have settled on a programme made for the bakery industry which is generally everything I need, but is very much tailored to bakery.I would have liked something which easily allows the costing of a variety of bonbons in bulk,giving a cost per piece and then the creation of a collection (with one of each piece) costed automatically from the database of product costs. My programme does do this, but it's a bit of a long process and not exactly intuitive.One more point...most programmes out there cost a fortune!
Mathew P
@Mathew P
09/21/09 08:28:40
8 posts

Software for Chocolate Industry


Posted in: Geek Gear - Cool Tools (Read-Only)

I am a software professional interested in helping chocolate industry through my software skills. Do you have a business situation where you can save time and money by implementing a software solution. I have done the same for wine industry recently, check http://www.pansyssoftware.com/wineflow.html
updated by @Mathew P: 12/13/24 12:15:15
Casey
@Casey
09/20/09 18:13:35
54 posts

Johnny Depp, the "chocolate actor," becomes the "chocolate stock holder"


Posted in: News & New Product Press (Read-Only)

Here is a gossip piece from the small Norwegian paper, Stavanger Aftenblad by Arnt Olav Klippenberg, 5/22/09I have translated it into English:"The director of the Egersund Chokoladefabrikk company, Leif Broch, has released the following statement. 'My estimable wife Eva Ohnstad Broch has advised me to present a brilliant idea to Egersund. "As the CEO, it would be just splendid if you could invite, or, if the stock holders allow it, send a letter to the prominent chocolate actor Mr. Johnny Depp. He has three chocolate films, Charlie and the Chocolate Factory , Chocolat, and One Taste is Never Enough: The Pleasures of Chocolat ."'Broch offers to purchase stocks in the name of Mr. Johnny Depp, as long as it doesn't become common knowledge, he says.Here is the stock offering now being sent to chocolate movie star Johnny Depp."


updated by @Casey: 12/13/24 12:16:07
Clay Gordon
@Clay Gordon
09/18/09 08:02:53
1,692 posts

An interesting alternative to "conventional" fair trade certification?


Posted in: Opinion

Jim:I believe I detect more than a small amount of irony in your post.The program is managed by Associao Beneficente Tobias, who administrates it through Associao de Certificao Instituto Biodinmico (IBD). It is interesting that this is a Brasilian organization.No costs are discussed on the program's web site . Attached is an MSWord doc that discusses the steps to achieve certification.Here's the phone number: +55 [14] 3882 506 - I think it's in So Paulo. Here is the e-mail address: ecosocial@ibd.com.br.
Jim2
@Jim2
09/17/09 18:43:09
49 posts

An interesting alternative to "conventional" fair trade certification?


Posted in: Opinion

Clay,This is an interesting new twist!!! I don't know who or what IBD are but it reads like a menu for utopia!!!!What are the costs for this service? I am interested in starting a Lucas Certificate and would like to know what the going rate is.To begin with, virtually all of the items covered with the exception of "Fair Trade" are required by Brazilian legislation. There must be more than 5000 of these operations in Brazil. I personally know of one individual that opened an Environmental University and is living quiet well on the income and grants provided by supporters from outside Brazil. Some of the items that I have to comply with are:1. 20% of our entire property has to be placed in an environmental reserve "Reserve Legal".....no utilization whatsoever. You can't clean it, farm it or otherwise disturb the natural growth of weeds, trees, grass etc. In our case this represents 438 acres. This land was purchased and titled in 1919. Recent law took 20% and we received ZILCH! To make it more distasteful, I have to pay the Government Approved survey team and produce maps which also are annotated by a Government Approved Forestry Engineer who identifies the types of trees, flowers, vines and bushes that grow in the environmental reserve.2. If you are fortunate enough to have a river flowing in the property (we have 2) the border of the rivers are in another legal reserve. You are not allowed to divert any of the water for your use without governmental permission and with fees for the volume consumed. The perimeters may not be cleaned or otherwise utilized. Otherwise used includes prohibition of livestock from drinking from or grazing on the area defined. I had one hell of a hard time training my cattle, horses and mules to stay out of the area!3. Utilization of wood, including trees that die and fall to the ground are not to be used until permission is obtained from Federal Government Agencies. In our region there are more than five regulatory agencies. You can't imagine the difficulty encountered in getting an "Authorized Government Forestry Engineer" to come to your farm and certify that the tree actually died and fell to the ground.4. All farm workers are 200% protected by the "Workers Laws"! In addition to paying the highest minimum wages in the cocoa industry, I am required to pay for 30 days of vacation each year, which also has a 33% bonus so the employee can enjoy his leisure time off. We also are required to pay a value equal to 10% of the salary into a government retirement program. There are approximately 20 paid holidays each year. The workers perform 44 hours each week....and those who do not miss a days work receive payment for 1/2 day Saturday and a full day for Sunday. I contribute R$25.00 (US$14.00) per month for each child in the family under the age of 14. If the employee is sick or injured I get to pay for the first 15 days of absence. This is per illness and no limit to the number of events.. All hours over 44 are paid at 1-1/2 time and weekends and holidays are 2X wage rate. I am also required to pay a 13th month salary in December to allow Merry Christmas. Stringent laws define protective clothing and equipment and heavy fins await violations. By the way if I need to lay a worker off, I have to pay a 50% penalty based on the value of the workers retirement fund. ( 10% of the entire salary paid during the employment history) Imagine having to lay a worker off that has been in the force for 20-25 years.In addition to the listed "benefits" we provide FREE housing and maintain a school and church inside the farm. The teachers are provided by the state but the school and it's maintenance are paid out of our earnings.Child labor is non- existent in commercial farms. It's fine for families to work 10 year old children but used in commercial farms, under 18years is HUGE FINES!!!!!With this formula for operation, I also am under the Government Production Analyst to ensure that levels of production are within governmental guidelines. This year the levels were increased approx 100%. If you fail to meet the guidelines, your farm can be seized and reassigned to "family farmers" . This constitutes "Agrarian Reform".Is there someone out there that is interested in purchasing a model cacau farm in Brazil?Before you become an advocate of the "Let Me Certify You" groups, do your homework.
Clay Gordon
@Clay Gordon
09/17/09 12:24:30
1,692 posts

An interesting alternative to "conventional" fair trade certification?


Posted in: Opinion

EcoSocial Certification from IBD (Brasil).Minimum certification requirements include:1) To comply to labor, sanitary and environmental national legislation;2 ) To comply to the minimum criteria of economic development fair trade.3) To be executing at least two social programs and two environmental programsaiming the continuing improvement of the standard of socio-environmental quality in the projects.I like this third point. The entire certification guidelines run to more than 50 pages. Here are some more highlights:
EcoSocial certification aims at auditing businesses, farms and groups of producers through human, social, environmental and economical development criteria. To be certified operations must present an initial diagnostic, pointing the social and environmental demands to be overcome. The operation must present an Action Plan detailing how the improvements will be implemented, with the purpose to fulfill all the minimum criteria listed in the Guidelines and, at least, two progress criteria related to environmental development and two related to the human and social, during the year of certification. Criteria for Environmental Development: * Adjustment to environmental legislation and regularization along environment agencies;* Environmental Conservation;* Environmental Recovery;* Adequate management of water resources;* Adequate management of solid residues;* Adequate management of liquid effluents;* Adequate management of gaseous effluents;* Biodiversity conservation and increment;* Reduction of environmental impacts generated by the production activity;* Reduction in the emission of greenhouse effect gases;* Support to Environmental Education;* Other environmental aspects specific to each operation. Criteria for Human and Social Development: * Commitment to Transparency;* Lawful property;* Adjustment to labor legislation and regularization along labor agencies;* Support to union workers;* Increment on work safety and salubrity;* Equal ri9ghts and benefits to full time and part time workers;* Partaking in results;* Workers training;* Training for producers groups management;* Technical training for groups of producers;* Ban to child labor;* No discrimination: social, racial, religious, political, gender;* Support to fundamental and continued education;* Improvement on living, food and health conditions;* Support to the woman worker, support to the pregnant and lactant;* Support to the aged;* Prevention and support to addictions users of tobacco, spirits and drugs);* Support to social organization and participation;* Other social aspects specific for each operation. Criteria for Economical Development: * Promoting a fair trade relationship;* Support to open, transparent and durable negotiations among the parties;* Foment Social and Environmental Development in the productive chain, through paymentof EcoSocial Premium;* Establishment of better production practices aiming at product quality.* In EcoSocial Program, some criteria are considered critical, in other words, they determine suspension or cancelling of certification, even if other criteria are being fulfilled. They are:* Break of traceability.* Deforestation non-authorized by environment agencies.* Throw of effluents in water bodies in non conformity with Environment Laws.ECOSOCIAL CERTIFICATION PROGRAMCERTIFICATION SYSTEM ECOSOCIAL IBD 8th Edition doc 8_1_6 september 2009* Hunting, capture and trade of wild animals.* Undue exploitation of the right to property.* Inexistence of hiring and payment procedures with workers.* Existence of discrimination: social, cultural, political, religious, ethnic, racial, sexual, age.* Child labor.* Forced labor.* Workers exposed to risks without appropriate individual protection.* The use of agrochemicals must happen under the responsibility of a properly trainedprofessional, and following the countrys norms.

updated by @Clay Gordon: 04/21/15 23:30:05
Clay Gordon
@Clay Gordon
09/17/09 12:16:21
1,692 posts

Men (at least Kiwi men) like meat-flavoured chocolate


Posted in: News & New Product Press (Read-Only)

A meat flavoured chocolate developed is popular with men in New Zealand, according to its creator, a food chemist-turned-chocolatier.Hanna Fredericks venison chocolate truffles are made from dark chocolate and ground salty dried meat. The opening taste is said to be smokey, followed by a strong chocolate taste, then a salami flavour to finish.The small sausage-shaped treats are being served as a starter at New Zealand's Meat Industry Association conference.
updated by @Clay Gordon: 12/13/24 12:16:07
Liz Donner
@Liz Donner
09/22/09 14:49:55
7 posts

Is there such a thing as a "true chocolatier"?


Posted in: Opinion

You're absolutely right Dallas Chocolate. We are very cordial. I wish only good things for their shop. They have a very different approach. I just wanted to know if there was such a thing as a "True Chocolatier". It just sounded ever so slightly self-aggrandizing, Y'know what I mean? I did actually call and nicely ask what it meant. No one has called me back with an explanation, and I'm not really expecting anyone to. It's just nice to hear supportive comments for the chocolate community.
Dallas Chocolate / Sander Wolf
@Dallas Chocolate / Sander Wolf
09/22/09 13:48:24
5 posts

Is there such a thing as a "true chocolatier"?


Posted in: Opinion

You should call them up and ask them what they mean. No point in guessing though I agree that it's offensive and demonstrably false.I'm sure your town can support more than one great chocolate shop. No reason you can't at least become "frenemies."
Liz Donner
@Liz Donner
09/18/09 18:24:16
7 posts

Is there such a thing as a "true chocolatier"?


Posted in: Opinion

They aren't bean to bar anywhere on their website. My thinking is they would trumpet that to be "other". Anyway, this discussion has been really validating and I appreciate all the comments. Visit www.chocologo.com and see what WE do. The website is almost ready to roll out the new design, so stay tuned. My work email is liz@chocologo.com. I welcome professional correspondence.
Andre Costa
@Andre Costa
09/18/09 18:01:01
103 posts

Is there such a thing as a "true chocolatier"?


Posted in: Opinion

I believe my point was that if they have done a local research and found out that no one else was a "bean-to-bar" establishment and they were, then they thought they could call themselves "true chocolatier" - there is a whole other thread on this topic here on The Chocolate Life...Anyway, time will tell.
Liz Donner
@Liz Donner
09/18/09 16:04:25
7 posts

Is there such a thing as a "true chocolatier"?


Posted in: Opinion

Thanks, SU. Maybe I am taking this too personally? I don't know. Maybe they are positioning themselves as different from Fowler's, Niagara Chocolates and the like. Choco-Logo is certainly not in that category. We have a Madagascar 62% that you should come in and try. 141 Broadway, downtown.
SU
@SU
09/18/09 14:21:43
18 posts

Is there such a thing as a "true chocolatier"?


Posted in: Opinion

It sounds like they are trying to differentiate themselves from "traditional" upstate NY chocolate -- we call it "fountain" chocolate in our family -- which seems to be comprised mostly of sugar. It's super sweet goodness which is very popular. Regardless of their intent, it is tacky to say they are "true" and others aren't.Sugary chocolate is still chocolate and it is a tradition and there's nothing wrong with that. I offered my grams a shot of Madagascar 70% from Patric chocolates and she thought it was comically terrible, she's a Parkside's woman and proud of it!As a Buffalo transplant from CA Bay Area, there is a huge regional difference in the sugar content & flavorings of the chocolatiers in each locale. I understand the desire to stand out, but its never necessary to diminish others to do it. Everyone thinks their product is superior otherwise they wouldn't be in business. And this is coming from someone who was not initially pleased with the regional differences!
Liz Donner
@Liz Donner
09/17/09 18:17:47
7 posts

Is there such a thing as a "true chocolatier"?


Posted in: Opinion

Andre,Thanks for weighing in. I would like to know why they call themselves true chocolatiers, myself. I'm not trying to start a turf war, by any means. I just think it's a strange turn of phrase. Apparently it has no real definition in the chocolate world. It just seems to position them in a relatively small market as something better ( which is up to interpretation). But, for the uninitiated sounds very reputable.From what I understand, they are not a bean-to-bar company. But even if they were, I don't get the terminology "True Chocolatier". Hence, my query.
Diana
@Diana
09/17/09 11:31:16
12 posts

Is there such a thing as a "true chocolatier"?


Posted in: Opinion

I always find slurs on the competition (however veiled) off-putting and unprofessional. I'm sure I'm not alone, and the public will soon show their thinking.
Andre Costa
@Andre Costa
09/17/09 10:14:17
103 posts

Is there such a thing as a "true chocolatier"?


Posted in: Opinion

How do they back up their "true chocolatier" approach? What do they do that makes them a true one? Are they a bean-to-bar company?Despite how offensive the language is (and I agree it is), I would like to know why they call themselves true chocolatiers.The customers will decide that in the end. And if you are sensitive to some marketing approaches, you may even steer away from them anyway.
Liz Donner
@Liz Donner
09/17/09 05:35:10
7 posts

Is there such a thing as a "true chocolatier"?


Posted in: Opinion

I thought it was disrespectful, too! Thanks for weighing in. To be honest, I am affiliated with the chocolate shop I am defending, Choco-Logo Confectionery Design. I was just taken aback by the language in all this other shop's marketing materials. If you're ever in Buffalo...you know where to go!
  359