The Chocolate Life

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Micro-Batch "Homebrew" Chocolate (37)

Discussions Replies Latest Activity

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

13 Aug 15
Reply by Mark Allan

Adding Cacao Butter

For the last two months, I have been making small batches of chocolate using paste made by two different women cooperatives in the Dominica…

Started by Thomas Forbes

10 Jul 23
Reply by Cat Ankerson

Moldy Beans?

I just bought a few kilos of beans from a local distributer and noticed that in the sack from Ecuador there were some pretty bizarre lookin…

Started by Isaac Ekblad

2 Apr 25
Reply by Isaac Ekblad

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 Apr 16
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

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

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