Discover Chocolate and Live La Vida Cocoa!
Forum Discussions (1,661)
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 Weird Flavors and Inclusions in ChocolateWhat's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten? Inquiring chocolate minds… Started by Clay Gordon in Tasting NotesLatest Reply |
Marañon Chocolate - Cacao Thought to Be Extinct Found in PeruNacional. I don't know about you, but when I hear the term Nacional applied to cacao, two words spring immediately to mind: Ecuador Arriba… Started by Clay Gordon in Chocolate EducationLatest Reply |
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 |
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 Problem unmoulding airbrushed chocolatesHi, I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a com… Started by Kris Schoofs in Tips, Tricks, and Techniques |
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1 hour ago Reply by Chocotoymaker |
 Best Drizzling Method?Hi! I'm a new candy maker and am entirely self-taught in regards to chocolate. My business is not chocolate focused, but I do use chocolat… Started by Laura B in Tips, Tricks, and Techniques |
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2 hours ago Reply by Michael Arnovitz |
Washing StrawberriesCan anyone give me advise on the best way to wash & prepare strawberries before dipping them? Many Thanks, Karen Started by Karen Blueberry in Tips, Tricks, and Techniques |
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9 hours ago Reply by Karen Blueberry |
Tempering Machine VS MelterGood day to Everyone I have been thinking about expanding my hobby chocolate making into a small business. I have been tempering by hand an… Started by Lawrence danielka in Opinion |
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10 hours ago Reply by Lawrence danielka |
Premade truffle shels- necessity or copout?Hello friends, I own a small chocolate company which has been slowly growing over the last 4 years. I mainly sell wholesale to small gour… Started by Chocolate Luv in Opinion |
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21 hours ago Reply by Brad Churchill |
Emerging Chocolatier with questions.Hello everyone! First of all I would like to give thanks to all who contribute to such a wonderful site, the information has been hugely he… Started by Evan Langendorf in Opinion |
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yesterday Reply by Brad Churchill |
 financing a chocolate shopI know so many of you started their own chocolate shops. I was wondering how much it costs to start a chocolate shop. I know it depends upo… Started by Clarah Manuhwa in Chocolate Education |
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yesterday Reply by Clarah Manuhwa |
 Choosing the right chocolate?Really exciting time as we're shortly due to open our first chocolate factory shop in the UK. Now that the reall leg work has started, we a… Started by Mike Mills in Opinion |
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yesterday Reply by Clay Gordon |
 melanger necessary?Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur? Started by beth campbell in Tech Help |
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yesterday Reply by beth campbell |
Working on a cocoa farmHi All, I'm traveling down to Costa Rica this October, and was wondering if anyone knew of any working cocoa plantations, farms or coops I… Started by Sarah Ariella Shapiro in Travels & Adventures |
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yesterday Reply by Peter Kring |
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