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World Wide Chocolate Blog

News, Updates, New Products, Polls, Recipes, & more

 

Latest Posts

Sharing a Thought on and about Veterans Day

Sharing a Thought on and about Veterans Day

Veterans Day has always held a special pace in my heart. It's a time to celebrate those that have served and sacrificed for the benefit of thousands they will never meet. This in and of itself is somewhat awe inspiring, but because it is also a time of solemn...

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More Savings Opportunities – Tasting Bars!

More Savings Opportunities – Tasting Bars!

Greeting All, Since the introduction and release of our new site, we have been continually seeking opportunities to provide exceptional value to you, our customers. An area we have recently restructured is that of our tasting bars. As highlighted in a recent...

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Account Updates

Account Updates

If you have not been in your account page recently, you may not have seen our latest updates! I will run through each new section below, and keep an eye out for what's next to come!Exclusives WWC Exclusives are just that, exclusive deals for account-holders only....

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Autumn Savings!!

Autumn Savings!!

As many of you are aware, chocolate prices have been on the rise. As part of our mission to build WWC into the nation's preeminent supplier of premium chocolate, we continually seek opportunities to secure large volumes of product at highly competitive prices. We...

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Fall Finally Arrives in New England!

Fall Finally Arrives in New England!

Hi All, As we transition from summer to fall here in New Hampshire, I wanted to take a moment to thank you for your business throughout the busy summer months! As you might imagine, shipping chocolate year-round, all over these great United States, poses some logistic...

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Our Latest Recipes

Callebaut Ruby Pistachio Tablet

Callebaut Ruby Pistachio Tablet

Callebaut Ruby Pistachio Tablet 900 g Callebaut Ruby Chocolate160 g Pistachios Crystallize the Ruby Callets and mold into tabletsWhile the molded chocolate is still soft, sprinkle on pistachiosLeave in the fridge around 54°F to hardenIndulge

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Callebaut Ruby Cherries

Callebaut Ruby Cherries Ruby Chocolate Mold 200 g Callebaut Ruby Chocolate Vanilla Cream 80 g Corman Glacier Butter 2 g Concentrated Vanilla Extract 20 g Callebaut Cocoa Butter 140 g Callebaut Ruby Chocolate 100 g Cherry Cointreau Ruby Spray Mix 150 g Callebaut Cocoa...

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