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New Chocolate Website
August 15, 2006
8:24 pm
theambercat
Member
Forum Posts: 7
Member Since:
August 15, 2006
Offline

Hello all,

My friend has a small company that makes handmade chocolates. The dark chocolate is 72.5% and really good! I've just built her a new website and it is at http://www.specialeditionchocolate.co.uk so please take a look.

Not all the products are on yet but the Great Tastes Awards 2006 Gold winning Chilli & Ginger Dark Bar is there. In the meantime lots of their other products are available on my website at http://www.theambercat.co.uk

Happy shopping,
Vee [:)]

August 20, 2006
9:24 pm
choconeill
Ireland
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Forum Posts: 11
Member Since:
June 17, 2006
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Hi, I have one thought, its not meant to be negative, however a small point, making chocolates using the finest couverture.. "Couverture" is not subject to the stringent regulations that chocolate is, the general public wont (a) understand what couverture is - hence it wont matter to them and (b) those who do understand it may assume that you are using "couverture chocolate" to replace the proper product.

Enrobing with the finest chocolate or something along those lines might be a better choice of words... I know this through various battles with food safty and labelling authorities!..If it helps - great, if not - sorry!

August 21, 2006
12:02 am
Martin Christy
London, United Kingdom
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Forum Posts: 614
Member Since:
July 31, 2006
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Hi theambercat, can you tell us whose couverture your friend is using? 72.5% sound familiar, any guesses? Is it Valrhona, or Callebaut?

Source and origin are everything ...

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
August 24, 2006
7:10 pm
theambercat
Member
Forum Posts: 7
Member Since:
August 15, 2006
Offline

Hi, I will find out what they use, Vee

August 24, 2006
7:14 pm
theambercat
Member
Forum Posts: 7
Member Since:
August 15, 2006
Offline

Thank you choconeill, any advice is appreciated. My friend makes good chocolates but does not market them as widely as she could so that's why I am helping at the moment. But I am still learning about the chocolate world so any advice is welcome.

Vee

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