Forum Activity for @Mimi Wheeler

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

Thanks. I do know their product and i met them a while back in NYC. Thanks! Mimi

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

I recommend TCHO. They are a great company doing very innovative things from their factory right here in San Francisco. I have been eating and baking with their chocolate for years now and it never disappoints. It's got an overall more fruity taste but their flavors vary.

some products are organic, some fair trade certified and others go beyond since they work with farmers directly.

see:

http://www.tcho.com/shop/chocolate/baking

http://www.tcho.com/shop/wholesale

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

I use a combo ofVintage Chocolate, NYC, Santander and El Rey. My profile is all South Amerrica and about 70 percent cocoa. best to you! mimi

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

Mimi- I've been buying the Akoma brand from Guittard because they're fair-trade and will let me buy in 50# bags if I talk to someone personally. I'm curious about the ones you've found. Would you tell me about them?

Rhoda

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

HI Joe,

My posting is quite old and since then I have expanded to use chocolate from other south american countries. I am all set right no- but thanks. Unfortunately Norm and I will not be coming to Ecuador this spring- tickets became too expensive because we acted late on shopping. I might be coming down in November. I hope that you and Barbara are well! I advertise Mindo Chocolate when I can!

Warm regards, Mimi

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

Mimi

I am working with a group of local farmers close to Mindo. We practice what we call direct trade. I pay these farmers 3 times what they are getting from middle men. We can produce quite a bit of couverture and we can make it to your specifications. If you are interested we can talk more about it.

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

Mimi,

Sweet Earth Chocolates is a good source for Fair Trade/Organic certified bulk couverture chips (65%, 54%, 34% milk, and white). Other companies that I know of (Ciranda, Puratos) have minimum orders that are several thousand dollars.

Sweet Earth's contact info:
Sweet Earth Chocolates

1491 Monterey St.
San Luis Obispo, CA 93401Phone (805) 544-7759
info@sweetearthchocolates.com
Fax (805) 544-7756

http://www.sweetearthchocolates.com
Wholesale orders:
Chips come in 25 lb increments (full bag), but can be ordered by the pound (for more).
5% off 50 lb orders
10% off 100 lb orders

Hope that this helps,

Dale Anderson

Confections With Convictions

116 W. Crosstown Pkwy., Ste. 101

Kalamazoo, MI 49001

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

I know this is a late repost, but there is a compagny called Belcolade who made great belgian chocolate, and they're part of the rain forest alliance. There's Cacao Barry too, that have come up this year with a new line of 3 fair-trade /organic chocolates, black milk and white. It should be easy to find since Barry distribute Callebaut.

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

Hi Mimi, what sort of chocolate are you looking for? I work with cacao farmers and chocolate makers in Ecuador, and can put you in touch if your requirements fit their products

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

thanks Nat. I will not even contact them with your description. Mimi

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

Called and talked to Grenada Chocolate. They do not sell bulk chocolatier but only bars and cocoa. Thanks anyway Mark!

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

Check out Grenada Chocolate, from the island of Grenada. They are certified orgainc and go beyond the fair-trade standards. Contact Mott, he is the owner.

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

Rapunzel has bulk organic couverture, but I don't think much of the taste given the rapadura sugar that's used to make it, giving it a strong molasses taste.

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?

Posted in: Classifieds ARCHIVE

I have problems buying enough chocolate, working primarily with a small Rainforest Alliance certified chocolate company. This has been a problem off and on for the last 7 years. I am considering Columbian Santander, made by a company that has a statements on their website about paying farmers fair wages and work with sustainable practices. Does anyone have advice for me? Thank you Mimi
updated by @Mimi Wheeler: 04/07/25 13:00:14

I like to start chocolate company from bean to bar

Posted in: Tech Help, Tips, Tricks, Techniques

Hi thanks for your mail i am chocolatier doing a business of chocolate i want to make 7 to 10 tones of chocolate per month and i can invest 50 to 70 lacks for that but i dont have any idea about chocolate factore please help me what should i do first

I like to start chocolate company from bean to bar

Posted in: Tech Help, Tips, Tricks, Techniques

Check out some of the older posts on this forum and on the Chocolate Alchemy forum. One of the first things you will need to decide is how much chocolate you want to make - and how much money you will have to spend. Until you have answered those questions every answer is conditional. Do you want to make 50kg a week or 5,000kg, for example. Do you have a million dollars or ten thousand? Can you make any equipment yourself?

Can I suggest that you take some time to read some older posts and then ask very specific questions?

Duffy

I like to start chocolate company from bean to bar

Posted in: Tech Help, Tips, Tricks, Techniques

When making the chocolate, Green & Blacks believe that every step from bean to bar is equally significant. That is why Green & Blacks make sure to use only the finest organically grown Trinitarian cocoa beans, to bring out the intense flavor that has become their trademark.Chocolate Tasting is a special art and one to enjoy in the company of others. It's a great way to experience the different aromas, textures and flavors this unique chocolate has to offer.

I like to start chocolate company from bean to bar

Posted in: Tech Help, Tips, Tricks, Techniques

I myself have the same desire. Just try making really small batches at home, gain local intrest and build from that.

I like to start chocolate company from bean to bar

Posted in: Tech Help, Tips, Tricks, Techniques

Hi i like to start chocolate company from bean to bar can any one guide me are give idea on this.please
updated by @Fazloor rahman: 04/11/25 09:27:36

Salon du Chocolat in Paris

Posted in: News & New Products Press

We will bepresent again in the Salon at the booth of Brazil, if you are there please stop by and say hello. Try our chocolate made withFazenda Venturosabeans, These are the same beans that will receive an award for "Excellence" during the show.

updated by @Lola Gedeon: 03/11/26 06:20:34

Warming solution

Posted in: Opinion

Clay has mentioned in the past using a proover. Back long ago when I worked at Pizza Hut we had huge walk in proovers. I thought that if you didn't want to let your grinder run overnight you could have it on wheels and wheel it into it at night. Anyway the concept is sound, you can get much smaller proovers.

Warming solution

Posted in: Opinion

Hilmir, if you want to get some small Rev 1 tempering machines at a great price contact me directly. They can be great for teaching. No spam please. Erin@DoveDiscoveries.com. Thanks

Warming solution

Posted in: Opinion

Oh yes, it is on the to do list in the future to get one of those.

Warming solution

Posted in: Opinion

Hi Hilmir,The best solution in my experience is to buy a tempering machine. The one with a tempering wheel gives the best results. http://gulfbusiness.tradeholding.com/default.cgi/action/viewproducts/productid/52402/productname/Chocolate_Tempering_Machine_50_Kgs/ hope this helps

Warming solution

Posted in: Opinion

Anyone Anyone, Bueller BuellerIf not I guess Im gonna have to try MIkes idea out and see how it workes. Thanks Mike.

Warming solution

Posted in: Opinion

I had considered that Idea about the bed warmers, when Im using the larger container I hang a heating bulp above and it keeps it nice and comfy.

Warming solution

Posted in: Opinion

Another idea for keeping choc warm is to use water bed heaters. They might be cheaper and have more surface area than the plate mentioned above, and I think they max out at a pretty low chocolate-safe temp (maybe 90-100F). They are also encased in rubber and roll up for storage (the ones i used to have did anyways).-mike

Warming solution

Posted in: Opinion

Hello again, I was looking for ways to melt and mostly to keep the chocolate warm
updated by @Hilmir Kolbeins: 04/10/15 12:17:03

Interested in a device to make tempering in a Santha or Cocoatown grinder easier?

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

Hi Jessica. I believe that Madre is now using a commercial tempering machine, so I'd guess that they haven't done any further work on this idea.

I tempered for a while using a santha with one of the wheels removed, a thermometer, and a space heater/fan. I usually started with melted chocolate and would dump it into the room temperature santha. The process was basically to cool the chocolate down with the fan and seed chocolate. Once it was in temper, I'd just monitor the temperature and adjust as necessary using either the fan or the heater.

It worked pretty well, except that it added a lot of bubbles to the chocolate.

Interested in a device to make tempering in a Santha or Cocoatown grinder easier?

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

Erin,

I happened by this post. I know I am a few years late, but I'm curious about your process. Have you developed this idea further? Do you have anything in the works?

Jessica

Interested in a device to make tempering in a Santha or Cocoatown grinder easier?

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

This would be very interesting, especially in the Cocoatown Grindeurs. It would be nice to have a plug in play device to the heating/cooling system whereby you could set the parameters and it will let you know when to seed and when it is tempered, the rest is done for you (or you could set the parameters ahead of time).Very interesting indeed.

Interested in a device to make tempering in a Santha or Cocoatown grinder easier?

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

Nat:A very interesting possibility ... I think a number of people would go for it.Over at TCHO they developed just such a controller (though I think they use an IR temp sensor) and they use it during the refining/conching process to control the temp of the mass. This enables them better consistency in the finished results and they can force the temp to a specific place to volatilize a specific aromatic component.While you're at it, how about hooking up a speed controller to the motor?:: Clay

Interested in a device to make tempering in a Santha or Cocoatown grinder easier?

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

At Madre Chocolate , we've been trying to figure out how to easily temper largish (5-10 lbs) batches ofchocolate in an existing appliance that we already have like a KitchenAid mixer, Santha, or Cocoatown grinder/conch so that we don't need to buy another machine and take up valuable counter space for tempering.
updated by @Nat: 12/13/24 12:15:15

Shipping Chocolates in Hot Climates

Posted in: Tech Help, Tips, Tricks, Techniques

Hi ClayThanks very much.Natan

Shipping Chocolates in Hot Climates

Posted in: Tech Help, Tips, Tricks, Techniques

Natan:There have been a number of discussions about warm weather shipping on TheChocolateLIfe. Here is one of the more extensive ones.Much of the references are to US firms, but there's definitely enough here to help out.:: Clay

Shipping Chocolates in Hot Climates

Posted in: Tech Help, Tips, Tricks, Techniques

Hi AmandaMany Thanks.Kind regards,Natan

Shipping Chocolates in Hot Climates

Posted in: Tech Help, Tips, Tricks, Techniques

Yes we use standard cardboard boxes. Admittely they are quite big boxes because we are shipping out bulk products to customers etc, but to date no problems. We also have a customer we sent bulk choc buttons to in the north of WA and we actually use Aust Post Express Post satchels, because at least that way you know its going there as quick as it can. The cold pack brand is www.sud-chemie.com.au . They are from Penrith. Good luck.

Shipping Chocolates in Hot Climates

Posted in: Tech Help, Tips, Tricks, Techniques

Hi AmandaThanks for your suggestions.Our chocolates are finished and I am often concerned about spoilage.Can you suggest the brand of the "dry packs" you use? Are you using normal cardboard boxes?ThanksNatan

Shipping Chocolates in Hot Climates

Posted in: Tech Help, Tips, Tricks, Techniques

Hi NatanWe regularly ship chocolate all over Australia, including WA and NT. Our chocolate isn't a finished chocolate though, we ship the chocolate melting buttons, but also chocolate transfer sheets. We find newspaper makes an excellent protection material and it also provides extra padding. On extreme days, we also add in a cold pack (the ones that aren't water based so they don't leak). To date we haven't had any spoilage. If the temperature if really extreme, (like 38-40 degrees) we try not to ship as its pretty impossible to protect chocolate if its going to be sitting in a hot truck. Hope this helps. Amanda

Shipping Chocolates in Hot Climates

Posted in: Tech Help, Tips, Tricks, Techniques

Hi, Does anyone have any knowledge of posting chocolates in high temperatures?We are located in Sydney, Australia and would like to start selling our gift-boxes online.Does anyone have experience in doing this.Our temperatures range from 25-35 degrees Celsius (77-95 Fahrenheit)- mainly over the summer months.I am trying to find an alternative to polystyrene boxes (as they are bad for the environment and take up heaps of space). Any help would be appreciated :-).ThanksNatan
updated by @Natan Nadas: 04/11/25 09:27:36

is it possible to set chocolate into jelly?

Posted in: Tech Help, Tips, Tricks, Techniques

I've Been wondering wether i can set chocolate peices into jelly but fear that the liquid jelly will ruin the chocolate. Is there a way round this problem or is it completely impossible to perform this task? Is there anyone out there that can help me with this?

updated by @mark3: 04/11/25 09:27:36

Anyone have a used Rev2 they want to unload?

Posted in: Classifieds ARCHIVE

I've been contacted by someone in Canada who has decided she wants a Rev2 but is hoping to find something a little less expensive than what the Canadian vendors are asking.
updated by @Kerry: 04/07/25 13:00:14