Isabel Cindy Lin Evangeline Kana Name: Black diamond Slogan: If you can image it, we can do it. Website:e.blogspot.com/ Logo The inside B (on the right): represent Black. Chocolates color is usually black. D (on the left): represent Diamond. The outside is like diamond shape. About us This company established by four young men in 1999 who fascinated chocolate desserts. For chasing the most delicious chocolate desserts, tow of them went to French to learn how to make desserts. When they came back, they seek another two friends with common goals to found a company which is chocolate monopoly. Our company chooses seriously cocoa from Criollo and made with the top material. *We make fresh desserts of chocolate everyday, and preserve them in modest 18 degrees. *We assure that when you eat them with the first bite, you could feel that marvelous, happy,and wonderful feelings. *We use the cheapest prices, and offer you the finest desserts of chocolate in the world. *Therefore, we hope that everyone can sample and experience magnificent moments. Chocolate cake content White on the black Price: TWD $500 Chocolate cream cake Price: TWD $300 All of chocolate cream Price: TWD $300 Loving in chocolate Price: TWD $400 Cherry in chocolate Price: TWD $400 Chocolate content Chocolate Bar For snack Low fat Price: TWD $20/100 g chocolate Liquid For ingredient For decoration Price: TWD $30/100g Chocolate pack For gift Packed 10 pieces in a pack Price: TWD $50/pack Black and white chocolate Price: TWD $25/100g Chocolate fountain Melted chocolate is very temperamental, so rich couverture chocolate, which is high in cocoa butter, is commonly used to ensure consistent flow.couverture chocolatecocoa butter If the cocoa butter content of the chocolate is too low, an additive must be mixed in to decrease viscosity. (Vegetable oil is most commonly used to do this.) But even couverture chocolate unless specifically designed for fountainsoften still requires an additive to make it flow smoothly. Chocolate fountain Because of this, it is highly recommended that chocolate formulated specifically for fountains be used to avoid the need for the addition of vegetable oil, as the oil gives a slimy, gritty taste and texture to the chocolate. Few chocolate fountains are capable of melting chocolate directly in the basin, so chocolate is typically melted in a microwave or double boiler before pouring it into the fountain. Contact Us Black Diamond chocolate company Call us : Mail