The Chocolate Life

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Micro-Batch "Homebrew" Chocolate (41)

Discussions Replies Latest Activity

Bean To Bar At Home

I've been experimenting with making my own bean-to-bar chocolate at home over the last few weeks and I've been lucky enough to have some pr…

Started by Dom Ramsey

0 on Wednesday

Difficulty tempering my own chocolate in Chocovision Revolation x3210

Hey, I am a new member to this site hoping someone may be able to help me with tempering my chocolate, I roast myself. I am able to tempe…

Started by kyle wilson

6 Dec 2
Reply by Matt

Making Milk Chocolate

After making dark chocolate for a couple of years, I have ventured off into the world of making milk chocolate.  The first batch ended up b…

Started by Thomas Forbes

15 Oct 22
Reply by Jack Meyer

my dark chocolate is white out of the mold, help with tempering

Aloha, I'm a beginner making chocolate in Hawaii with Hawaiian cacao. At first this was a challenge in my home 82 degree kitchen, but I am…

Started by sterling

0 Sep 29

Effect of Cocoa Butter on tempering

Hello chocolatiers! I recently came into a streak of what seems to be serious bad luck with tempering. Six failed attempts on three batche…

Started by Francis Murchison

6 Sep 2
Reply by Francis Murchison

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


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