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Michel Cluizel Chocolate

Gourmet Chocolate, Couverture & Gifts

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Videos on Tempering, Molding, Crystallization & More

Amedei Chocolate

From Bean to Bar, From Plantation to Tuscany

Providing Exceptional Craftsmanship from Across the Globe

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Culinary | Baking

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Brands

9th & Larkin    -    Agapey    -    Allez    -    Amano    -    Amedei    -    Asbach    -    Bali's Best    -    Bensdorp    -    Belcolade    -     Beyond Good by Madécasse     -    Butlers    -    Cacao Barry    -    Callebaut    -    Candy Kittens    -    Charles Chocolates    -    Chocolat Bonnat    -    Chocolove    -    Côte-d'Or    -    Dallmayr    -    Dick Taylor    -    Dolfin    -    Domori    -    Droste   -    Felchlin    -    François Pralus    -    French Broad Chocolate    -    Goodnow Farms    -    Ghirardelli    -    The Ginger People    -    Green & Black's    -    Guittard    -    Hachez    -    Hands Off My Chocolate    -    Jacobs    -    Kanda    -     Lake Champlain Chocolates    -    Lindt   -    Made in Africa (MIA)    -    Michel Cluizel    -    Millésime   -    Meso Cacao    -    MoMe    -    Niederegger    -    Nirvana    -    Peter's    -    Reber    -    Rademaker    -    Schluckwerder    -    Taste Artisan Chocolate     -    Toblerone    -    Twinings    -    Valrhona    -    Wiley Wallaby    -    Wilhelmina    -    Willie's Cacao

Wholesale | Business-to-Business

To apply for WWC’s Wholesale/Business-to-Business/B2B Program, follow these steps:

1) Create a free Account | All you need is an email and to create your own PW

2) Log in, and fill out the “Business-to-Business Application” on your account page | If you cannot find it on your account page, try scrolling down more

3) Wait for a response!

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Couverture

Beyond Good by Madécasse

Candy Kittens®

Millésime Bean-to-Bar Organic Belgian Chocolate

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Latest Article

The Chocolate Genome: Can it Save the Cocoa Crop?

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...

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Latest Recipe

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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