The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Chocolate Education (58)

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

10 Jan 4, 2013
Reply by Steven J

Shelf life of Pernigotti cocoa powder

Can 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

3 Nov 26, 2012
Reply by Sebastian

Identifying couverture chocolate

I'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

4 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 -> Belcolade

Hi 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

2 Oct 18, 2012
Reply by DeRhonda Moen

Looking to learn how to make chocolate - bean to bar process

Hello. 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

16 Aug 31, 2012
Reply by ramya

Cocoa mass

Hi 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

9 Jun 12, 2012
Reply by Ramon Recalde

Chocolate publications

Does 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 Request

To 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

14 Mar 27, 2012
Reply by Felipe Jaramillo F.

Book Recommendations Sought

I'm one step up from a beginner. I make truffles on the most basic, not very polished level (no tempering, for example). I also use chocol…

Started by Mark Phillips

0 Dec 23, 2011

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