Q & A - General Questions
Ask our Corporate Pastry Chef!
| What is the difference between Chocoa and Callebaut? | | What is the shelf life on chocolate? | | Are your chocolates, specifically the white chocolate, made in a nut free facility? | | I am a huge fan of cocoa in its many forms. I enjoy baking with cocoa, but to be honest, mostly I just drink it. Instead of coffee I drink cocoa every morning! I tried Cacao Barry`s extra brut a while back, and am interested to know how it | | Allergen question: Can you please tell me if your cocoa butter transfer sheets contain trace amounts of tree nut (pistachio, cashew, walnut, etc.) allergens via the manufacturing process (shared lines, shared facility). Thanks. | | Do you sell a kosher colored cocoa butter? | | A seller on eBay is selling your Belgian chocolate in chip form for use in chocolate fountains. Do you have any recipes that we could use incorporating your product?Thanks,John. | | I have a customer that needs us to make a clean product. Do you sell a clear glaze with a clean label? | | what is the composition of the edible ink that used to make the transfer sheets? | | I want to put chocolate on popcorn (regular chocolate and white chocolate). I`m looking for a chocolate that will harden and look good, and not melt easily (and hopefully taste good). Can you tell me which product of yours you would recommend.Thanks, | | Do you carry chocolate disks for la Girolle ruffle cutter? |
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