The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Opinion (279)

Discussions Replies Latest Activity

Chocolate Survey

I am a University of Utah student doing Marketing research for a chocolate project.  It is a fun chocolate survey I have released so if you…

Started by Andy Richardson

0 Mar 18, 2013

Sicao Chocolate

Hi Everyone, Does anyone use Sicao chocolate? It is owned by Barry Callebaut as I understand it and manufactured by Callebaut in Singapore…

Started by Colin Green

0 Mar 11, 2013

Sugar Free

I have been researching and testing various recipes for sugar free chocolates.  A friend recently stumbled upon a sugar free version during…

Started by Allie R.

8 Feb 28, 2013
Reply by Allie R.

Store Markup on Chocolate Bars

Hey Chocolate Life, I am trying to get a general idea of what a store's markup is on high end chocolate bars. 20%, 50%, 100% ?

Started by Dylan Butterbaugh

16 Feb 22, 2013
Reply by Clay Gordon

chocoma review

Hi,i am wanting some feedback on  the chocoma 3rt 12c temperer and the 6t range. Are they considered continuous temperers? How do they comp…

Started by martin macminn

1 Feb 21, 2013
Reply by Clay Gordon

Light Corn Syrup in Artisanal Chocolates?

Hi all -  I've been doing some recipe researching and making for my chocolate business and in the past I haven't used light corn syrup in m…

Started by Glenn Petriello

3 Feb 20, 2013
Reply by Renee Shuman

I'm Interested In Your Opinion!

Hi Everybody!   Last week I pulled the trigger, bought out another chocolatier, and in typical "Insane Brad" fashion gave myself 7 days to…

Started by Brad Churchill

28 Jan 31, 2013
Reply by Clay Gordon

Why is Felchlin so cheap?

Hi, All! I'm an aspiring chocolatier in Kansas City and am enrolled in the Professional Chocolatier course through ecolechocolat dotcom. I…

Started by katiebobus

16 Jan 31, 2013
Reply by Clay Gordon

Advice on Chef Rubber Air Compressors

Hi,  My name is Glenn and I am sort of new here to The Chocolate Life and I apologize for not having introduced myself yet in the forum. I…

Started by Glenn Petriello

4 Jan 30, 2013
Reply by Glenn Petriello

What to do with all my chocolate?

I have been sourcing liquor from a few places and playing around with sugar and butter content, along with time in the melanger.  Right now…

Started by Thomas Forbes

0 Jan 25, 2013


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