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6:48 pm
July 27, 2009
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ChocHeart
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Brighton, United Kingdom
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posts 18
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Hi
I currently use Peruvian couverture and want to stick to it, but cannot find a source for Organic Peruvian.
Tried Puratos/Belcolade but they said only have non organic Peru choc.
Will be ordering in c100kg+ batches. All possible routes appreciated!!
Thanks in advance!!
Emma
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8:19 pm
July 27, 2009
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RedStar
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Grimsby, United Kingdom
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posts 39
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It’s a bit early for me Emma – my machines don’t arrive for about 2 months. After that it could be possible! No help at all, sorry.
Duffy
RedStar
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11:41 pm
July 27, 2009
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ChocHeart
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Brighton, United Kingdom
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posts 18
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Hi Duffy
Are you setting up choc factory to produce couverture in UK?
Am managing for the next few months but eventually want to go organic (my distributors prefer it) May be something in the future/next year if you are setting up? Always keen to work with smaller companies!! Please Keep me posted, I should have my hand on some raw Peruvian nibs by then too! :)
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9:30 am
July 28, 2009
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RedStar
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Grimsby, United Kingdom
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posts 39
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Hi ChocHeart,
That’s the plan. I have ordered the machines and am looking for premises now. Small scale – partly out of financial necessity and partly so that I can make different varieties very quickly and in amounts that people need when they need it. Flexibility and quality…hopefully! Bit daunting.
Duffy
RedStar
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2:43 pm
September 29, 2009
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RedStar
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Grimsby, United Kingdom
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posts 39
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Hi ChocHeart,
I now have premises which I will be fitting out over the next month or so. I also have a source for Fairtrade organic Peruvian cocoa and will be producing a small couple of sample batchs once my machine arrives in October. Could you let me know how you like your couverture? Dark/milk/strong/mild etc etc.
Duffy
RedStar
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11:12 am
October 19, 2009
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ChocHeart
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Brighton, United Kingdom
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posts 18
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Hi Duffy
Here is my email: thechocolateheart@googlemail.com, it would be good to find out more about your prices (I am getting pressurised on pricing as is everyone in this recession! Before you produce samples be worth sending me over a ballpark!)
I like my couverture dairy free but virtually impossible to get guarantees these days! I prefer mild/fruity and dark c 64-70% cocoa content. Prefer cane sugar over processed, but depends on impact on price!
Cheers
Emma
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