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Get Your Name in Chocolate!

Everyone wants their 15 minutes of fame. Their name in lights; however, it’s not so easy to achieve that goal.

Instead, how about your name in…chocolate! Yes, you can have your name in chocolate!

At Sappho Chocolates we can make a mold that will allow us to create your name or your company logo in chocolate. We did a local company’s initials in chocolate. What magic do we perform to accomplish such a thing?

First, we 3D print the name, initials, or logo. Once the 3D print is complete we fire up the vacuum forming machine, slide in some food grade plastic, and create a mold. Once the mold is complete, it’s simply a matter of filling it with chocolate.

People often ask me, how much will it cost to have my logo or my name or even my initials done in chocolate? Sadly, there is no simple answer to that question. Why? Because it depends on several factors. Do you already have a file that our 3D printer can work with? How difficult will it be to create a file for our 3d printer? How detailed will the 3D print be? How long will it take the 3D printer to print the piece? How many pieces of chocolate will you want? How much will each piece of chocolate weigh?

At Sappho Chocolates we understand budgets, so if we get the details from you that we need to be able to give you an estimate and you tell us you can’t afford it, I promise you we won’t hound you or try to convince you that having your name in chocolate will be worth the price. We’ll simply say, “I understand financial constraints. When you’re ready to discuss it again, get in touch with us. We would love to do business with you.” We may ask you if there is some other chocolate you might be interested in, but we refuse to be pushy. Because the team here understands how much of a turn off that is.

Call (386-307-8870) or email (sapphochocolates@gmail.com) us, we love talking chocolate and technology.

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Chocolate and 3D Printing

3D printed chocolate

Chocolate is awesome and so is 3D printing, when you combine the two you get breathtaking, edible delights.

There are different companies working on making 3D printed chocolates affordable for mass consumption. As the owner of a chocolate company, I’m far more interested in a 3D chocolate printer that’s affordable. Now some might consider a $4,000.00 price tag affordable; however, I’m going to have to wait until that price drops some more and the technology improves. Continue reading Chocolate and 3D Printing

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Coffee and Chocolate

Coffee and Chocolate

A Match Made in Heaven

by Darlene Duncan

When we decided to improve our chocolate covered coffee bar (Start Your Engine) we went looking for a coffee roaster who could tell us the story behind the coffee. We found that at Steel Oak Coffee.

When we talked with Carl and explained what we wanted to do with his coffee beans, he provided us with three different beans to try out. He removed any name bias by numbering them one, two, and three.

We made some chocolate samples for people to taste test and everyone seemed to agree on Number Three. Number Three turned out to be the Bergandal Sumatran.

In 1924 the Dutch started the Bergandal Farm. The farmer, Sakdan, comes from a family that used to work for the Dutch at the Bergandal Farm. The Dutch gifted a part of the farm to Sakdan’s family. This family owned and operated business is in the Bener Meriah sub district of the Gayo region of Sumatra at 1,500 meters above sea level.

The sweet Almond and chocolate notes of the Bergandal coffee combined with the mellow tart fruit acidity are a perfect match for our semi-sweet dark chocolate.

If you like chocolate and you like coffee, you’re sure to love our Start Your Engine Bar.

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Where Does Your Chocolate Originate?

Where Does Your Chocolate Originate?
By Kathryn Neel
Recently, I gave a presentation titled, “The Dark Side of Chocolate”. Most people assumed it was about dark chocolate, and in a sense, it was. The actual objective of the presentation was to raise awareness about why you should know where your chocolate is produced.
Most people are unaware that 70% of all cocoa beans come from West Africa and more specifically from Cote d’Ivoire, the world’s largest producer of cocoa. What most people are completely unaware of is the widespread use of children in cocoa production. The use of child labor is certainly controversial, but more appalling is that 19,000 of these child laborers are the result of human trafficking or slavery. It is estimated that more than 1.8 million children in West Africa are involved in growing cocoa.
Major chocolate producers, such as Nestle and Hershey buy cocoa at commodities exchanges where Ivorian is mixed with other cocoa or sold for the lowest price. In 2013-2014, an estimated 1.4 million children ages 5-year-old to 11-year-old worked in agriculture in cocoa-growing areas, approximately 800,000 of them engaged in hazardous work, including working with sharp tools, agricultural chemicals and carrying heavy loads.
That is why, here at Sappho Chocolates, we refuse to use cocoa produced in West Africa. The cocoa we use to make our chocolates comes from suppliers in Indonesia and South America predominately. There have been no reported cases of child labor or slavery in those regions. We are always quizzing our suppliers about where all our ingredients come from. If a supplier cannot provide us with supporting documentation or references we will not work with them. Not all chocolate is created equal and Sappho Chocolates only works with suppliers who share our values that chocolate should be a delight for everyone, including the laborers.
Do your own research on this subject and ask the question, “Where does this chocolate come from?”

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Welcome to Sappho Chocolates’ New Site!

At last our site has been launched! Of course, with new sites come glitches. We hope that we have minimized glitches and we also hope that you find our new site more user friendly than our previous site. We designed it with you in mind.

Let us know what you think and if you haven’t already done so, sign up for our newsletter.

We promise not to share your information and we also promise to not bug you so much that you want to unsubscribe. During Chocolate Season (usually October thru February) we’ll send you a monthly newsletter and information on specials and about events we’ll be involved with. Other than that you won’t hear from us, unless you request information and then we’ll do our best to be prompt in replying.

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