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Welcome to John Dilley's Defcon-versations Radio Show! Where we talk about what's HOT in the Sauce World!
John's Special Guest this week is: Renee Rohrbach & Chef Ricky Sanders
Madison Chocolatiers West
Grab some "Hot" Chocolates!
If you want more info or would like to be on a future show..contact John at www.defconsauces.com
Meet Helen and Jeri, the sassy fifty-something Texas chocolatiers who take classic treats such as cookies, popcorn, potato chips, marshmallows, pretzels and moon pies and transform them with a touch of Pizazz - Texas Style!
Chocolate Pizazz was born out of their love for chocolate, and their incredibly FUN friendship and the desire to put some extra money in their pockets. Fast forward seven years and they are still cracking each other up! The difference is they now have a fabulous gourment chocolate shop in Houston, Texas and ship their selection of seasonal gifts, corporate gifts, party favors, and tins nationwide.
Helen and Jeri say they gain such joy in creating unique products and know you will feel the same enjoyment when you choose to sprinkle some Pizazz on your gifts and parties!
in Self Help
This episode contains echo distortion, and will be corrected on our next show. We appologoze for any inconvenience.
Co-Hosts Gene Golnick and Markeith Johnson explore the world of social media and networking. With tips on how to educate your friends and followers about your business. And how getting business referrals for your network will increase your bottom line as well. Each week we will feature new businesses and spotlight the wealth of business knowledge found inside of the BNI membership.
The Chocolate Shoppe of Perrysburg, Ohio www.thechocolateshoppe.com/ Offering assorted chocolates from many chocolatiers. Includes search by product or price range. Ships in the USA.
Today's topic using Linked In to increase your network, Featuring Linked In expert Jeff Linke
To create a major change in an industry, a great deal of cooperation from large groups of people, willing to move in the same direction at the same time is required. This can take a very long time to make even the smallest difference. What if the concept for starting a business was based upon making a difference in the world by embracing the challenges already associated with a highly saturated market? This is exactly the direction of Fearless Chocolate. FEARLESS is an expression of their company’s approach in life and business. They have an unwavering commitment to honor the environment, honor their employees and honor the integrity of their chocolate. They seek to boldly go where no chocolate company has gone before. Fearless has a commitment to craft bold products in each flavor, design and food politics. They strive to achieve sustainability at every level of sourcing, design and manufacturing, as they aim to populate the visual landscape with a warm and vibrant set of chocolate bars. Their packaging is crafted from 100% post-consumer recycled paper, bio-degrading within 6 months. Fearless also donates 1% of their annual profits to change-making organizations suggested by our customers. In the community of raw chocolatiers, only FEARLESS offers a proprietary source of cacao, independent from the 3 network imported varieties available to the greater market (Peru, Ecuador, Bali). All FEARLESS ingredients are 100% Organic and Kosher certified. Fearless also chooses not to use agave and instead opts to use rapadura. Rapadura is an organic, minerally intact, whole-cane sugar from Brazil. Beyond fresh whole sugar cane, Rapadura is the closest thing to a raw, unrefined sugar on the planet. In this segment of The Organic View Radio Show, host, June Stoyer will speak to Jordan Michael Schuster, CEO, Fearless Chocolate, to discuss the unique process of making gourmet raw vegan chocolate that is good for you while making a positive impact on the environment!
Today we’ll "talk chocolate" as I welcome Pam Vieau, owner and resident chocolatier of Chocolate Inspirations, Inc. We’ll share some fabulous, dairy-free chocolate and dessert recipes. Now that's sweet! Pam is a culinary artist with eighteen years of experience developing and marketing specialty chocolate products including her new line of “Vegan Confections.” She is an accomplished chocolatier, having trained under American, Swiss, Belgian and French Master Chocolatiers. Pam traded a batch of her homemade cookies for her first chocolate machine and launched her own specialty chocolate mail order/internet company, Chocolate Inspirations, Inc. Pam has received a national award and high accolades for her homemade English Toffee. She specializes in customizing original chocolate creations for clients including a chocolate birthday cake for Mayor Richard M. Daley and a chocolate Space Shuttle box for Senator John Glenn. Pam also teaches and she has also been contracted for on-site training, consulting and research and development for various small and large chocolate, flavor and confection companies. Her television guest appearances include: CBS Chicago Morning Show, CBS Chicago Morning News, “Taste” on NBC, and she has been featured in Chocolatier Magazine, Chicago Sun-Times, Chicago Tribune, and the Daily Herald.
Bissinger's began by hand-crafting chocolate in Paris during the 17th century. They are still using their family recipes and pure ingredients to please our palates. The history of this company, which includes customers such as King Louis XIV and Napolean Boneparte, make this company's story fascinating. Bissinger's is one of the few remaining hand-crafted chocolatiers in the world. Tune in chocolate-lovers and find out why Bissinger's needs to be on your holiday give and treat list. Friday at Noon EST on Better Food Choices Radio, right here on Blog Talk Radio.
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