Number of employees
100
For Jacob Liberman, chocolate was more than a mere indulgence it was a passion that soon became a way of life. The sweet affair began in 1936, when Jacob became a master Chocolatier in Europe. He practiced his art in Belgium and Germany before settling down with his family in North America, where he established a confisserie. He brought with him the old-world way of making exquisite fine chocolates. Jacob created his delicacies in small batches, using unique blends of Belgian chocolate, and only the purest and freshest ingredients.
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