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Chocolate Education (51)
| Discussions | Replies | Latest Activity |
|---|---|---|
 NYC area chocolate class (bean to bar)Hello - I'm in NYC and I'm looking for a good chocolate making class anywhere close to the area that not only gives me some hands on experi… Started by Vidya Murthy |
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Jan 4 Reply by Steven J |
 Hands-on Bean-to-bar Chocolate School: Curriculum, Cost, and moreIn another discussion here on TheChocolateLife, member Mahmoud Baktaji asked about existing bean-to-bar chocolate schools to attend. Based… Started by Clay Gordon |
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Jan 4 Reply by Brad Churchill |
Shelf life of Pernigotti cocoa powderCan anyone please tell me the shelf life of Pernigotti cocoa powder? It has a higher fat content (20-22%) and I want to make sure I am not… Started by Dorothy Rackley |
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Nov 26, 2012 Reply by Sebastian |
 Identifying couverture chocolateI'm trying to figure out what is and isn't couverture by looking at the labels, and I'm a bit confused. My understanding is that in general… Started by Lane Wigley |
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Oct 24, 2012 Reply by Gap |
 If Selmi is the Cadalac what is a JKV and why?I am just setting up my shop and trying to figure out if spending an additional $10K on a Selmi tempering machine compared to JKV is worth… Started by David Marcoe |
57 |
Oct 19, 2012 Reply by Stefano |
Crystofil -> BelcoladeHi there, Is the anyone using Crystofil from Belcolade. I am thinking of using it but like to know if there are people who have any experie… Started by Jan van Poortvliet |
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Oct 18, 2012 Reply by DeRhonda Moen |
Looking to learn how to make chocolate - bean to bar processHello. Does anyone know where in UK teaches how to make chocolate from the bean to bar process ? Thanks. Would even pay for private lessons Started by Adamandia Diamantopoulos |
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Aug 31, 2012 Reply by ramya |
Cocoa massHi all, I recently came across a supplier in Ivory Coast who was offering cocoa mass for my enquiry regarding raw materials. My questions:… Started by Akbar Kaliwala |
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Jun 12, 2012 Reply by Ramon Recalde |
Chocolate publicationsDoes anyone know if there is there a magazine/publication for bean-to-bar chocolate manufacturing or chocolate manufacturing in general? Th… Started by Daniel Mollsen |
2 |
Apr 30, 2012 Reply by Daniel Mollsen |
How Chocolate Gets Its Taste - A Presentation and a RequestTo All ChocolateLife members - I gave a talk last night to the Experimental Cuisine Collective at NYU. Attached is a PDF of the slides I us… Started by Clay Gordon |
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Mar 27, 2012 Reply by Felipe Jaramillo F. |
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