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tammylc

Sourcing chocolate

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In a bunch of threads over the last few days, I've come across references to chocolate wholesalers that I'd never heard of before. I don't think there's any single thread where we've all listed our favorite sources, and I know it's a resource I would have found really useful for when I was getting started. So I figured I'd start one.

Assouline and Ting - wholesale, no minimum order. Great prices on E. Guittard, also has Valrhona. http://www.icaviar.com/Store/Scripts/prodL...?idCategory=387

Noble Ingredients - Michel Cluizel's USA operation. http://uk.cluizel.com/chocolatier/Retailers/48.html

Chocosphere - Big advantage here is huge variety, in both brands and package sizes. But prices are not as good as the others. http://chocosphere.com/

Where do you source your chocolate?

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I can recommend Assouline from personal experience. I have ordered some of the E Guittard line from them on multiple ocassions and it has been very good, especially for the price.

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Hello,

I would agree with www.qzina.com

Also, Swiss Chalet, which distributes Felchlin, the good swiss chocolate brand. Chocosphere has a wholesale pricing list, so if you are in business, let them know that you are before you buy, but they have a $250 minimum order for wholesale pricing.

Now, it has to be stated that the more than you buy, i.e. the larger your order is, the better pricing you will get, period. If you don't, then you need to go somewhere else. I am starting my own company and hope that by next year I will be able to order by pallet. That is nearly a ton of chocolate, but the pricing it sometimes 40% less than what other people sell for wholesale.

Good luck to everyone!

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Also, look at Paris Gourmet. They have alot of distributors throughout the states, such as Rader Foods in Miami, which offers great pricing on shipping.

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Hello,

I would agree with www.qzina.com

Also,  Swiss Chalet, which distributes Felchlin, the good swiss chocolate brand. Chocosphere has a wholesale pricing list, so if you are in business, let them know that you are before you buy, but they have a $250 minimum order for wholesale pricing.

Now, it has to be stated that the more than you buy, i.e. the larger your order is, the better pricing you will get, period. If you don't, then you need to go somewhere else. I am starting my own company and hope that by next year I will be able to order by pallet. That is nearly a ton of chocolate, but the pricing it sometimes 40% less than what other people sell for wholesale.

Good luck to everyone!

Thanks for the tip on Chocosphere! i have to order a bunch of tasting squares, and should be able to make that minimum.

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I've been using the above mentioned Chocolate Source and have been very happy with them but the quantities I'm going through now have me looking at Qzina as an option (the main savings is on the shipping but everything helps). I ordered a few things from Qzina recently and was happy with the service but I've never had any complaints about the service at Chocolate Source either.

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I go to my local place, Marque Foods, to get my chocolate. It has a decent selection of chocolate at good prices. It's close enough for me to go pick up what I need. Will be going next week to pick up the holiday supplies.

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If anybody lives in Boston area, Marty's liquors in Newton has Callebaut for $3.50 a pound. Valrhona for $10 (I think, it was a good price anyway).

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Maybe someone can help me with this...I'm looking for a place to get some Scharffen Berger Milk 41% but I can't find a good price anywhere.

I've had a lot of requests for a milk chocolate around my vanilla truffle so I've gone out and tasted many different milks. The Scharffen Berger seems to have the right flavor combination for what I'm trying to do. The problem is that I cannot find it in anything but the 3 oz bars and the 9.7 oz bars and typically at around $13.50-$19.00 per lb.

If anyone knows where I can get this for a better price, I'd appreciate it.

Thanks.

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Are you doing a small amount? I get mine directly from them.

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In the grand scheme of things I’d say that I would use a small amount, a pound or two would probably be more than enough for now. I’d be willing to buy more because there are other places I could use this chocolate, but probably not more than the 6-11 lb bulk packages I’ve seen with other chocolates.

When I cover these vanilla truffles with dark chocolate, I use the Scharffen Berger 70%. I don’t get a great price on these either, as I buy them retail (6 oz boxes) for $12.64/lb. But, that retail price for the dark is better than anything I’ve been able to find for their milk.

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I have been buying my bulk chocolate, cocoa butter, glucose syrup, colored cocoa butters, etc. from Albert Uster Imports (AUI Online Store). They have a variety of bulk chocolates available (now in 8 lb. bags) which in my view taste quite well in comparison to others at a reasonable price.

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I've bought from Qzina, Marque foods, gourmail, in the past. I also recommend

village imports www.madeinfrance.net , they carry callebaut, valrhona, cacao berry, cacao noel.

If you order from Gourmail, keep in mind they take about 2 weeks for the order to

arrive ( for me in CA anyway), so if you need quickly I would avoid them.

Luis

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Due to some technical difficulties, the following post by Chris Hennes appears as a quote. All of the content in the post is his.

I put together a table of the suppliers I've considered, as well as representative pricing (prices pulled on Monday, Jan. 21, 2008). I've only considered places where the order can be placed online and delivered to a home address, since those are the only places I have pricing info for. I considered adding other places and just putting in X's for the chocolates they carry (actually, maybe this whole table should just be done like that since prices are constantly changing?) All listed prices are in USD and obviously, the list doesn't actually reflect what's in stock, just what they list on the website. I've also inevitably mis-typed some prices and chocolate names, so if it looks too good to be true, it probably is... <br> <br>

I have only personally ordered from Chocosphere since their selection is nothing short of incredible, though as you can see the pricing is a bit higher than other sources that carry the same product. Finally, I only included chocolates that I have heard of, so no doubt your personal favorite is probably not on the list... my apologies. I'd love to make this more comprehensive, but my latest data run is complete, so I have to go back to work... oh, well.<br><br>

(I couldn't find anything in the eGullet regulations that would prohibit this type of post, but since I also could not find any examples of "prior art" I apologize if this does not belong here. I just hoped it would help others try to find a good supplier.)<br><br>

<table border=1 cellpadding=2 cellspacing=0 style='border-collapse:

collapse;table-layout:fixed'>

<tr height=13>

  <td height=13 class=xl27 ></td>

  <td class=xl28 >Site</td>

  <td class=xl30 ><a href="http://www.chocosphere.com" target="_parent">chocosphere.com</a></td>

  <td class=xl30 ><a href="http://www.icaviar.com" target="_parent">icaviar.com</a></td>

  <td class=xl30 ><a href="http://www.chocolatesource.com" target="_parent">chocolatesource.com</a></td>

  <td class=xl30 ><a href="http://www.gourmail.com" target="_parent">gourmail.com</a></td> </tr>

<tr height=13>

 

  <td height=13 class=xl27 ></td>

  <td class=xl28>Company</td>

  <td class=xl28>Chocosphere</td>

  <td class=xl28>Assouline and Ting</td>

  <td class=xl28>Chocolate Source</td>

  <td class=xl28>Gourmail</td>

</tr>

<tr height=13>

  <td rowspan=7 class=xl29>E. Guittard (5kg)</td>

  <td class=xl28>Creme Fancais (31%)</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

  <td class=xl28>Soleil d'Or n(38%)</td>

  <td class=xl28 align=right>63</td>

  <td class=xl28 align=right>39</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

  <td class=xl28>Orinoco (41%)</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

  <td class=xl28>La Nuit Noire (55%)</td>

  <td class=xl28 align=right>62</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

  <td class=xl28>L'Etoile du Premiere (58%)</td>

  <td class=xl28 align=right>57</td>

  <td class=xl28 align=right>42</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

  <td class=xl28>Lever du Soleil (61%)</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28 align=right>45</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

 

  <td class=xl28>Coucher du Soleil (72%)</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28 align=right>50</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td rowspan=6 class=xl29>Callebaut (5kg)</td>

  <td class=xl28>Extra bittersweet bloc (71%)</td>

  <td class=xl28 align=right>70</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>62</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Thick bittersweet bloc (60%)</td>

  <td class=xl28 align=right>68</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Semi-sweet bloc (54%)</td>

  <td class=xl28 align=right>68</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>57</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Milk bloc (31.5%)</td>

  <td class=xl28 align=right>68</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>57</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>White bloc</td>

  <td class=xl28 align=right>65</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>53</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Cocoa butter (4kg tub)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td rowspan=14 class=xl29>Valrhona (3kg)</td>

  <td class=xl28>Equatoriale (55%)</td>

  <td class=xl28 align=right>68</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>66</td>

  <td class=xl28 align=right>50</td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Caraque (56%)</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28 align=right>50</td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Le Noir Gastronomie (61%)</td>

  <td class=xl28 align=right>74</td>

  <td class=xl28 align=right>52</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Manjari (64%)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28 align=right>66</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Tainori (64%)</td>

  <td class=xl28 align=right>83</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Caraibe (66%)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28 align=right>59</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Alpaco (66%)</td>

  <td class=xl28 align=right>83</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Guanaja (70%)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28 align=right>65</td>

  <td class=xl28 align=right>72</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Araguani (72%)</td>

  <td class=xl28 align=right>83</td>

  <td class=xl28 align=right>65</td>

  <td class=xl28 align=right>76</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Abinao (85%)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Tanariva Milk (33%)</td>

  <td class=xl28 align=right>77</td>

  <td class=xl28 align=right>56</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Equatoriale Milk (35%)</td>

  <td class=xl28 align=right>70</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Jivara Milk (40%)</td>

  <td class=xl28 align=right>77</td>

  <td class=xl28 align=right>60</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Ivoire White (41%)</td>

  <td class=xl28 align=right>90</td>

  <td class=xl28 align=right>67</td>

  <td class=xl28 align=right>86</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td rowspan=10 class=xl29>Michel Cluizel (5kg)</td>

  <td class=xl28>Chocolate Ivoire</td>

  <td class=xl28 align=right>145</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Grand Lait (45%)</td>

  <td class=xl28 align=right>145</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Haciende Mangaro Milk (50%)</td>

  <td class=xl28 align=right>175</td>

  <td class=xl28 align=right>137</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Amer (60%)</td>

  <td class=xl28 align=right>135</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Hacienda Mangaro Dark (65%)</td>

  <td class=xl28 align=right>175</td>

  <td class=xl28 align=right>137</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Hacienda Concepcion (66%)</td>

  <td class=xl28 align=right>175</td>

  <td class=xl28 align=right>137</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Caienda Los Ancondes (67%)</td>

  <td class=xl28 align=right>175</td>

  <td class=xl28 align=right>137</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Vila Gracinda (67%)</td>

  <td class=xl28 align=right>175</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Noir (72%)</td>

  <td class=xl28 align=right>139</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Grand Amer (85%)</td>

  <td class=xl28 align=right>145</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td rowspan=9 class=xl29>El Rey (5kg)</td>

  <td class=xl28>Icoa White (34%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Irapa Milk (41%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Cariaco Dark (61%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Macura Dark (70%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Caoba Milk (41%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Bucare Dark (59%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Mijao Dark (61%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Gran Saman Dark (70%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>90</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Apamate Dark (74%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td rowspan=2 class=xl29>Scharffen Berger (3Kg)</td>

  <td class=xl28>Semisweet (62%)</td>

  <td class=xl28 align=right>70</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>60</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Bittersweet (70%)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>60</td>

  <td class=xl28> </td>

 

</tr>

</table>

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My recent El Rey order (prices fluctuate based on their specials) was $159US for 10kilos.

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I put together a table of the suppliers I've considered ...

Amazing, Pam, thanks. I just checked icaviar, and can barely believe they have cluizel chocolate for $10/lb.

Not that I have a good excuse for buying a 5kg block of anything, but I'm looking for one.

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Not that I have a good excuse for buying a 5kg block of anything, but I'm looking for one.

You'd be surprised - I chose the 5kg size because it is reasonable and relatively cost-effective for the home confectioner in need of lots of practice (i.e., me!) :biggrin: .

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Steve, Which chocolate do you use from Albert Uster? I have been wanting to try their chocolates but I hate to buy a 22 lb bag of something that I haven't tasted before. I have been using Callebaut but not completely satisfied with the dark (semi sweet). I am getting it from American Gourmet Foods in Washington DC.

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Qzina from last week:

Valrhona Jivara lactee discs 3kg: 48.70

Cocoa Barry Tanzanie discs 11#: 72.05

CB Guayaquil 64% 44#: 213.05

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You'd be surprised - I chose the 5kg size because it is reasonable and relatively cost-effective for the home confectioner in need of lots of practice (i.e., me!)  :biggrin: .

Not trying to hijack the thread, but I'd need some better storage than I have now before investing in a 5kg block. Someone in another thread suggested freezing it. Is this legit?

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Not trying to hijack the thread, but I'd need some better storage than I have now before investing in a 5kg block. Someone in another thread suggested freezing it. Is this legit?

I think you are overestimating how much chocolate 5kg is: the box is maybe 4"x12"x16" or so (just a rough estimate) for the disks (rather than the blocks -- the block are probably half that). It's like two bags of flour or so. Also, chocolate keeps pretty well on its own, and if you use about a pound per recipe, you will go through it pretty quickly. I have three boxes (dark, milk and white) and just keep them in a closet in my tiny apartment.

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Same here - they just sit in the bottom of my dark cool cupboard and they last a long time. I know I make a lot of desserts, but few chocolate based desserts, and I go through my 5 kilos about every 6-9 months.

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Qzina from last week:

Valrhona Jivara lactee discs 3kg: 48.70

Cocoa Barry Tanzanie discs 11#: 72.05

CB Guayaquil 64% 44#: 213.05

Is there a price list somewhere that I'm missing, or do you just have to call them? I think they carry almost everything on my list, but I'd feel bad trying to get pricing info for all of it without actually intending to purchase (yet)... Also, regarding the Albert Uster chocolate: I'm not familiar with Des Alpes, which appears to be the only brand they carry, so that's why they're not on the list. How many people here are using this stuff?

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      I have heard over the years of bakers using beetroot in chocolate cakes to "enrich" them. I have never done this and I am not too fond of beetroot in its various forms (a childhood "thing"). However, I have been requested to bake a chocolate cake using "beetroot juice" in the recipe - the person requesting the cake even supplied me with the recipe!
       
      Right, this is a first time for me doing this and I need to make a sample cake to make sure it results in an edible cake. The recipe calls for 250ml (a metric cup) beetroot juice. So my question is, how would I produce a cup of this beetroot juice? Just wiz a few raw beets in a blender and strain out the juice? Do I boil the beets first or use them raw? Ignorance is sometimes bliss - but sometimes not.
       
      Help with this dilemma would be appreciated for this beet ignorant sod in "Darkest Africa".
      John.
    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


    • By ChristysConfections
      I am trying to find boxes like these pictured below, with matching candy trays and candy pads. They are about the size of a piece of paper and about 2-2 1/2 inches high. Haven’t had any luck finding them domestically. Anyone else use something like these? How do you store/package your bulk chocolates?
       


    • By pastrygirl
      Has anyone used the chocolate pump that TCF offers?  https://www.tcfsales.com/products/c115-mol-d'art-melters/
       
      I'd like to increase both production and efficiency, so I'm looking at a 20-24kg melter, the pump, and possibly an EZ temper as an upgrade from a 6kg melter, a bunch of bowls and a ladle.
       
      What do other chocolatiers think?  I doubt I'll jump right into 24kg at a time, but I figure might as well have the capacity since it is the same footprint as the 12kg melter.  The pump would save a lot of time with molding, provided it doesn't clog up or over-temper the chocolate - is a stray chunk going to cause havoc?  And if it is a full 24kg, that's a lot of chocolate to hand-temper, so much heavy stirring.  Would the pump be able to mix in EZ Temper silk and make tempering virtually hands-free?
       
      thanks!
       
       
    • By MrJonathanGreen40
      One of my friends is leaving for Spain next week, and I’m planning to surprise her with a party before she leaves. Since she’s a huge lover of sweets, I decided to buy her a cake. I don’t know where to start looking, but my brother suggested that I buy from this online provider of custom cakes. I checked their website, and I think they have cakes that my friend will love. I haven’t bought anything yet because I want to be 100% sure that their cakes are truly excellent. Do you have any idea how I should examine cakes through the Internet? What are the things that I must take into consideration? Thanks!
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