{"id":14791,"date":"2020-02-12T15:52:49","date_gmt":"2020-02-12T23:52:49","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=14791"},"modified":"2023-02-15T16:25:05","modified_gmt":"2023-02-16T00:25:05","slug":"quail-point-chocolate","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/quail-point-chocolate\/","title":{"rendered":"Quail Point Chocolate"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6125 size-full\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/11\/QPCchocolates.jpg\" alt=\"QPC chocolates\" width=\"628\" height=\"336\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/11\/QPCchocolates.jpg 628w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/11\/QPCchocolates-320x171.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/11\/QPCchocolates-348x186.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/11\/QPCchocolates-200x107.jpg 200w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><\/p>\n<p><a title=\"Chocolate icons\" href=\"https:\/\/chocolatebythebay.com\/magazine\/d-i-y-tours\/chocolate-icons\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-4396\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/03\/72LocalChocolatier.png\" alt=\"Local Chocolatier\" width=\"72\" height=\"68\" \/><\/a><\/p>\n<h2>Serious chocolate<\/h2>\n<p><a href=\"https:\/\/www.quail-point-chocolate.com\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Quail Point Chocolate<\/strong><\/a> started as a side gig for owner\/chocolatier and self-described \u201csoftware geek\u201d Daniel Galvin making chocolate for corporate events. It became a more serious business in 2012 when he started selling his chocolates to individuals. Daniel makes French style truffles and molded chocolates.\u00a0Quail Point Chocolates are available <a href=\"https:\/\/www.quail-point-chocolate.com\" target=\"_blank\" rel=\"noopener noreferrer\">online<\/a>, as special orders, and at special events.<\/p>\n<h3>Read more on CBTB:<\/h3>\n<ul>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/congrats-to-the-best\/\">Congrats to the best<\/a><\/li>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/breaking-news-at-the-chocolate-salon\/\">Breaking news at the Chocolate Salon<\/a><\/li>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/sample-local-at-international-chocolate-salon\/\">International Chocolate Salon winners<\/a><\/li>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/events\/the-just-right-salon\/\">The just-right salon<\/a><\/li>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ourchocolatiers\/2014-salon-this-time-its-personal\/\">2014 Salon: This time, it&#8217;s personal<\/a><\/li>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/2013-chocolate-salon\/\">2013 Chocolate Salon: More than I could handle<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Serious chocolate<\/p>\n","protected":false},"author":1,"featured_media":7327,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-tourpage.php","format":"standard","meta":{"footnotes":""},"categories":[145,146,15,884],"tags":[1468,496],"class_list":["post-14791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolatier-2","category-listingssfba","category-local-chocolate","category-north-bay","tag-listing","tag-quail-point-chocolates"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/14791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=14791"}],"version-history":[{"count":2,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/14791\/revisions"}],"predecessor-version":[{"id":35735,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/14791\/revisions\/35735"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/7327"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=14791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=14791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=14791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}