0 Items

Greetings Cocoa Community,

We’re encouraged to see many of the small businesses we serve have reopened and are quickly starting to thrive! We stand ready to offer support in our efforts to meet all of your chocolate needs.

Personally, my daughter Lauren and I ventured down to Florida in our first post-vaccination adventure to celebrate my fathers 92nd birthday. While there we took the opportunity to connect with a wonderful customer and partner Maggie Prittie. Maggie is the subject of our latest Cocoa Community spotlight and a great friend and resource of WWC! Her product knowledge is exceptional and her skills in creating wonderful chocolate products and desserts is truly impressive! We met Maggie for a meal at The Mill Restaurant in St Petersburg, for whom Maggie actually makes the desserts for both St. Pete and their South Tampa locations. We enjoyed a fantastic outdoor meal and needless to say indulged in some wonderful treats for dessert! Maggie & Lauren are pictured above over a sample of Maggie’s work enhanced by The Mill Chef’s masterful presentation. A great time and meal was shared by all! A special thanks to Deb, for hanging back to man the fort while Lauren & I got a chance to visit my folks.

On another note, we are all very excited about the rapid recovery that many areas are enjoying. However one area that is being tremendously challenged through these rapid changes is the supply chain. Inventory levels, international shipping, domestic logistics and truck supply are all out of balance as the entire nation strives to get back into stride. We are working hard to maintain inventory levels and keep from passing along increased costs, however we do recommend that you assess your needs, plan in advance and order accordingly whenever possible. Please let us know if you have increased anticipated needs and we will certainly do all we can to accommodate as so far, we’ve been quite successful staying ahead of these potential gaps. Thanks to all for your continued support and patronage!

Cheers,

Craig

Maggie Prittie & LC og-min

More Blog Posts

Shifting Shipping into Summer Mode

Hi, We hope everyone out there in our Cocoa Community is enjoying some much needed social engagement as we all gradually transition back to some degree of "normalcy!" We at WWC continue to employ best practices, handle your orders with care and adhere to strict safety...

Onto New Frontiers!

Greetings Cocoa Community & Happy New Year! Thank you for your patronage this past year and we're excited about new and hopefully more stable prospects for all in 2021! WWC was fortunate in 2020 to have a strong E-Commerce presence and to have been in a position...

Merry Christmas!

Season''s Greetings to our Cocoa Community, We appreciate the well wishes and kind thoughts extended to us by so many. We know the vast and varied challenges being navigated this year by all. We are blessed to offer products and ingredient used to deliver smiles and...

Delivering Season’s Greetings and Shipping Realities

Season’s Greetings, Wishing a Joyous, Safe and Peaceful Holiday Season to our extended Cocoa Community and beyond! Here at WWC we have worked tirelessly to meet the increased demand caused by the global pandemic. First and foremost the safety of our employees and...

October Account Updates

Another account update is here! Explore our latest update including securely saved credit cards, as well as new payment methods.How it Works First, be sure to login to your account, or create a free account, both of which can be done here, or highlighted in the...

Autumn Update

Hi Folks, As many of you are aware, we adjust our Warm Weather Packaging (WWP) fee seasonally. In the warmer months we set the default to "yes", so buyers must opt out if not desired. In the cooler months we change it back to "no" so folks who desire, must select the...

Account Update!

Another account update is here! Explore our latest account features, including a Quick Order Form to easily view and shop our entire catalog all in your account page.How it Works First, be sure to login to your account, or create a free account, both of which can be...

Cocoa Community Center

Community: A feeling of fellowship with others, as a result of sharing common attitudes, interests, and goals.* At WWC we strive to embrace, encourage and support all members of the “cocoa community”, a rich and diverse assembly of artisans, entreprenuers, chefs, home...

Community

Greetings Cocoa Community, Here at WWC we, like everyone else, have been adapting to the “new normal” that has been thrust upon us during these last few months. As suppliers of food and to the food industries we have been fortunate to have remained open & busy as...

WWC Rewards Points

WWC Rewards Points Did you know World Wide Chocolate offers a free reward points program? We've covered how to take advantage of the program, as well as using rewards points. Getting Started To get set up, simply create a free account here, and by virtue of signing...

More Industry Content

Callebaut Chocolate Sponge Cake

Callebaut Chocolate Sponge A classic, deliciously moist and perfectly trimmed dark chocolate sponge cake. 302 g Callebaut 70-30-38 70.5% Couverture Dark Chocolate Callets 136 g Butter 131 g Egg yolks 286 g Egg whites 50 g Pastry flour Melt the butter and chocolate...

Sugar Alkymi

Meet Sugar Alkymi's Founder, Sahar Masarati Sahar's love affair with edible art started from an early age, as being a chaser of modern surreal art, tones, textures and romantic patterns influenced creating exquisite art of her own. It was Sahar's influence of...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the world to find the world’s best chocolate – though this was exactly how Etienne Guittard discovered his true calling. After arriving in San Francisco from France for the...

Valrhona Iced Mocha

Valrhona Iced Mocha A luxury chocolate coffee drink, chilled. 2 cups strong coffee1/3 cup sugar8.5 oz Valrhona Caraibe 66% Couverture Dark Chocolate Feves1 cup whipping cream1 2/3 cups milk Brew 2 cups of strong hot coffee and add sugarMelt the Valrhona feves in...

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

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...

The History of Côte d’Or Chocolate

Côte d’Or Chocolate The History of Belgium's #1 Chocolate BrandThis Old-World chocolatier is known for creating rich and decadent chocolate, the taste of which has withstood the test of time. Belgians are famous for many delectable creations, but the one that has...

Callebaut Donuts with Ruby Chocolate Frosting

Callebaut Donuts with Ruby Frosting Homemade donuts with a Ruby Chocolate frosting. Donuts75 grams butter (softened)115 grams caster sugar50 grams eggs650 grams flour350 grams whole milk30 grams yeast2 grams saltRuby Chocolate Frosting500 grams Callebaut Ruby...

Ghirardelli Luscious Chocolate Ice Cream

Ghirardelli Luscious Chocolate Ice Cream Make-your-own premium ice cream, in the comfort of your house! 3 large Egg Yolks1/4 cup Granulated White Sugar3/2 cup Heavy Cream1/2 cup Whole Milk4 ounces Ghirardelli 70% Extra Bittersweet Chocolate Baking Bar<br...

The Chocolate Genome: Can it Save the Cocoa Crop?

Back in 2010, scientists announced what was their first draft of the chocolate genome, or genetic makeup, of the criollo variety. As climate change continues to affect the planet, cocoa is in danger of dying out entirely within the next 100 years. Some...
WWC Logo

World Wide Chocolate

Pin It on Pinterest

Share This