The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Micro-Batch "Homebrew" Chocolate (36)

Discussions Replies Latest Activity

Bean to bar viscosity after adding sugar

I'm experimenting with some conacado Dominican Republic at home, and after grinding for 24 hours I had super low viscosity (almost like wat…

Started by David Menkes

18 yesterday
Reply by Sebastian

Tempering Organic Chocolate in to a stable Shelfmic

Ok, first of all, thanks for joining.  I am growing Organic chills  and more with some sale of sauces and stuff. I have been trying for a w…

Started by Remy

0 Apr 3

How to keep chocolate from melting.

Hello, at the beggining of January I stated my interest in creating chocolate at home, I was given a lot of information and advice from som…

Started by Miguel Pujols

2 Feb 9
Reply by Miguel Pujols

Quick Introduction to Chocolate Making

Hello, I'm pretty interested in becoming a Chocolatier and already tried to do some stuff from raw beans (I did brownies and a few chocolat…

Started by Miguel Pujols

8 Jan 4
Reply by Clay Gordon

Chocovision X3210 or Delta good for Bean to Bar?

I am evaluating the Chocovision X3210 and Delta. It is attractive that the addition of the holey baffle can temper 6-8kg of chocolate made…

Started by Felipe Jaramillo F.

18 Jan 2
Reply by Luvin Paryani

Keeping temper when melting a chocolate

I have some solid tempered dark chocolate that I want to use as shells for some bonbons. If I melt it carefully,  should I be able to keep…

Started by Lane Wigley

1 Oct 23, 2013
Reply by Andrea Bauer

Conching temperature control in wet grinder

Hi All, just thought I would share a recent idea I had for conching in my wet grinder. Conching is often done at temperatures higher than t…

Started by Gap

12 Oct 15, 2013
Reply by Paul Picton

I was wondering if anyone can tell me what is in this picture and how it affects bean to bar

Hi, This is my first post. Thank you in advance with any information you can provide me with. I just made my first batch of chocolate from…

Started by Trimaniac

2 Sep 26, 2013
Reply by Trimaniac

getting lots of bloom, is that normal?

Hello, Chocolate Lifers, Im new to chocolate making, but not the consumption ;-)  I recently got myself a small melanger, and I have run…

Started by Alan Caldwell

1 Jun 24, 2013
Reply by Ben Rasmussen

Micrometer

Does anyone know of a good, easy-to-use micrometer for chocolate?

Started by Daniela Vasquez

2 May 27, 2013
Reply by Daniela Vasquez

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service