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A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small- or micro-batch producers and aim to control the whole process to improve quality, working conditions, or environmental impact.
Pancracio Chocolates is an artisan chocolate brand. The firm originated in Cadiz, Spain, and was founded in 2003 by Pedro Alvarez, economic and graphic designer. In 2017 it was bought by a luxury sector Valencian firm. [1] The chocolates and sweets are made in Spain and are sold in renowned department stores and gourmet shops around the world.
These North Jersey chocolatiers may have been hesitant to enter the business, but now they're making unique treats from their shops and homes.
In the late 1970s, Larry Burdick trained as a chocolatier in Bern, Switzerland.Upon completing his training, he returned to the United States and began offering a variety of luxury products, such as truffles, bonbons, his signature chocolate mice, and an assortment of hot chocolate powders specifically to high end restaurants. [2]
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Amano Artisan Chocolate was founded by Art Pollard in 2005, in Orem, Utah. [2] Pollard's first harvest for the company was some rare white beans he got from Villahermosa, Mexico that same year. [3] Up until 2015, Amano only manufactured single-origin chocolates. [4]
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