• Koko Deluxe-Performing due diligence and research for sourcing a custom specifications cocoa powder for drinking chocolate from multiple potential suppliers in Ecuador.
  • Elizabeth Pitcairn-Custom designed and manufactured a private label line of filled chocolates and custom packaging to showcase Elizabeth Pitcairn and the 1720 “Red Mendelssohn” Stradivarius, managed all aspects of production in Ecuador, import/export procedures and delivery to client.

  • Fiore Chocolate, Quito, Ecuador. Analyzed workflow and operations for production of bars using Savage Bros. 20 kg. temperer, instructed employees in tempering/crystallization procedures.
  • INIAP (Instituto Nacional de Investigaciones Agropecuarias)-National Agricultural Research Institute of Ecuador-Provide ongoing training and advice to laboratory technicians in tempering and crystallization of chocolate, bar and product formulation, and equipment recommendations.
  • Millcreek Cacao Roasters-Provided training in chocolate tempering, workshop operations and workflow, and equipment recommendations for this start-up bean-to-bar company. Guided owner on 5 day trip to Ecuador, including visits to cacao plantations, cacao traders´patios, and in-workshop training on chocolate production methods.
  • República del Cacao (Confiteca S.A.) Quito, Ecuador. One of Ecuador’s largest confectionery manufacturers, with sales in over 40 countries, asked us to develop a product line for their local stores. After a lengthy tasting competition against other chocolate makers in Ecuador, we were chosen. We developed  and currently produce a 12 flavor product line of filled pralines for two flagship store locations in Quito, Ecuador.

 

  • Reservage Organics Cocoawell-Advised Reservage Organics on Ecuadorian cacao, processing of cacao and nutrition issues, business practices in Ecuador, contract manufacturing possiblities and import/export issues in Ecuador.

 


Bean-To-Bar
Chocolate Classes
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