[Sca-cooks] OT: chocolate nibs

[johnna holloway]

Browse through the back of Chocolatier
and Pastry Art and Design magazines and look at the ads..
there are lots of companies out there for nibs--

or try The New Taste of Chocolate by
Marieel Presilla, 2001.
where they list the following:
http://www.zingermans.com/index.pasp
http://www.chocosphere.com/

Or this article:
Singular Chocolate New unblended varieties taste
 strongly of terroir where they
list the following sources--
http://www.winespectator.com/Wine/Main/Feature_Basic_Template/1,1197,1208,00.html

where they list:
Chocolates El Rey Fredericksburg, Texas
 (800) 357-3999; www.chocolates-elrey.com

Chocosphere Portland, Ore.
(877) 992-4626; www.chocosphere.com

Richard Chocolat New York
877) 826-3443; www. ricardchocolat.com

Vintage Chocolates Elizabeth, N.J. (Michel Cluizel chocolates)
(800) 207-7058; www.echocolates.com

Zafra Kitchen Hoboken, N.J.
(201) 392-8339

Zingerman's Delicatessen
Ann Arbor, Mich.
888) 636-8162, www.zingermans.com

Hope this helps--

Johnna Holloway  Johnnae

Philip Lewis wrote:
> This beings me to my question...
> Does anyone have a source for unrefined nuts/nibs?>
> most of the search hits are talking about processing... not selling...