Discover Chocolate and Live La Vida Cocoa!
Forum Discussions (675)
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How Are You Making These Holidays Special with Chocolate?It was a frigid 19 degrees F when I woke up this morning, with wind chill down to 5 degrees. Winter is here (though officially still 10 day… Started by Clay Gordon in Tasting NotesLatest Reply |
Cocoa butter and cocoa solidsHans has a very thought provoking article in Cocoa Content called "Why cocoa content matters". In it he shows a very insightful way to dete… Started by Lowe in Tasting NotesLatest Reply |
Chocolates of Ecuador -- Arriba, Nacional, CCN51There is debate about the Arriba bean and whether indeed there is any such thing any longer. Some say that Arriba is one bean in a category… Started by Casey in OpinionLatest Reply |
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Small-scale Chocolate Storage?Hello everyone, I've been researching how best to store my finished chocolates (fillings + couverture) for up to a week. In my last job… Started by Jennifer Thamer in Tips, Tricks, and Techniques |
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28 minutes ago Reply by Jennifer Thamer |
Air bubbles!Hello! Does anyone have any suggestions on how to get the least amount of air bubbles possible when doing molded (polycarbonate) molding?… Started by Lindsay Truffler in Tech Help |
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35 minutes ago Reply by Jennifer Thamer |
Unsweetened (or stevia sweetened) milk chocolate?I am trying to find unsweetened milk chocolate or stevia sweetened milk chocolate. Yes, I know I have plebeian taste buds, but I love the… Started by Tina McDonald in Micro-Batch "Homebrew" Chocolate |
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16 hours ago Reply by Sebastian |
Why is my chocolate so shiny but soft and pliable?Hi Everyone! Here I am struggling with a new issue! Lately my so-called tempered chocolate is coming out incredibly shiny but soft and plia… Started by Lisa - Girasole Chocolate in Tech Help |
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1 day ago Reply by verhagen |
Chocolate/Confectionery StoresDo you have any recommendations about any chocolate or confectionery stores to visit in Nebraska, Minnesota and Iowa? I am familiar with B… Started by Danielle in Travels & Adventures |
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1 day ago Reply by Brian Donaghy |
Need help describing a new Chocolate itemGood morning allI am reaching out to this group for some help. I am about to launch a new packaging item for Chocolate. The short descrip… Started by Paul DeFruscio in Opinion |
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Aug 31 Reply by Paul DeFruscio |
Chocolates of Ecuador -- Arriba, Nacional, CCN51There is debate about the Arriba bean and whether indeed there is any such thing any longer. Some say that Arriba is one bean in a category… Started by Casey in Opinion |
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Aug 31 Reply by John Hepler |
Air Brushing & Table Top DepositorHello Everyone I'm a little new to the chocolate world!!!!!!!!!!!! I've been doing it has a hobby for some years and now want to expand. I… Started by Karen H. in Tips, Tricks, and Techniques |
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Aug 31 Reply by Shawn Alter |
Reasonable Chocolate Melters(Holding tanks like Mol'dArt) from EnglandHey fellow candy makers!I wanted to get a feel on how in demand are chocolate melters/holders, the kind that does not temper, but has a the… Started by Katerina Paleckova in Uncategorized |
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Aug 31 Reply by Katerina Paleckova |
Growing trees from Cocoa Seeds.Just got two pods and want to grow some trees. It will be a challenge as I am in Northern MN. However, I have a bright warm room with the o… Started by Heidi Ash in Tech Help |
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Aug 31 Reply by Mark Guiltinan |
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