The Chocolate Life

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Chocolate Education (68)

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Marañon Chocolate - Cacao Thought to Be Extinct Found in Peru

Nacional. 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 GordonLatest Reply

Discussions Replies Latest Activity

polycarbonate moulds giving probs.plz help

 I make compound based chocolate,dark chocolate heating at 45c n cooling till 33c..but when I take out the chocolate has patches in polycar…

Started by sakshi

1 Dec 11
Reply by Mike Condo

Help with flavored oils

Hey Guys, I have a question regarding flavored oils in chocolate. Does anyone know the threshold of flavored oils in chocolate? Currently,…

Started by Matt

0 Dec 9

Commercial fudge recipes???

Hi! Just opened a store a couple of months ago. We make caramel apples, chocolate-dipped everything.... We have a Savage Bros. commercial s…

Started by Marie Schorp

0 Dec 8

Heavy Metals

I am wondering with all the new small bean to bar chocolate makers if any are getting heavy metal testing done. This I am curious about bec…

Started by Tom

13 Nov 1
Reply by Sebastian

Chocolate Academy - Callibaut

Has anyone taken the Chocolate Academy International Chocolate making class from Callebaut?  I am trying to find classes here in Brazil to…

Started by Christian Tyler

0 Aug 25

Is Ecole Chocolate online program for me?

I know that a few questions about Ecole Chocolate has been asked before in the forum, and I did read good reviews, however I didn't find en…

Started by Or M

2 Jul 17
Reply by Or M

Chocolate Ganache question

I recently tried to make two different ganaches one with dark and one with white chocolate. I did a 4 to 1 ratio chocolate to cream into or…

Started by Bryan

2 Jul 10
Reply by Bryan

Valrhona education in NY

Fine chocolate education is one of the topics often discussed here, so I would like to share a news item from Valrhona Facebook page: "We a…

Started by Piotr Krzciuk

0 Jul 3

Difficulty in dislodging Chocolate from Mould

I have a question about the problem i've just encountered in dislodging those chocolate praline from the polycarbonate mould. First of all,…

Started by jeff goh

2 Jun 18
Reply by jeff goh

More bugs in wild beans?

I just acquired a order of wild beans from Bolivia and was wondering, as I have never used wild beans before, if they tend to have more bug…

Started by Ash Maki

5 Jun 11
Reply by Sebastian


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