Discover Chocolate and Live La Vida Cocoa!
Tasting Notes (138)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Almond Paste: Make it or buy it?So, I'm looking at some recipes using Almond Paste, and I'm not sure which would be better, making my own or buying it. How about you guys?… Started by Thomas Snyder |
5 |
Apr 15 Reply by Giovanna |
 cocoa beans hazardous foodDoes anyone know if cocoa beans are considered a potentially hazardous food product? Started by Ruth |
4 |
Apr 12 Reply by Ruth |
praline paste storageHi, I made praline paste today for a specific recipe and have some extra. How do I store it? Room temperature? Fridge? Freezer? Thanks,… Started by Andrea Bauer |
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Apr 11 Reply by Andrea Bauer |
Heating cabinet for chocolate airbrushIs anyone knows where to buy a non expensive heating cabinet. I am going to be shooting colored cocoa butter to my molds and saw that havin… Started by ANNIBELLE |
4 |
Apr 6 Reply by Kerry |
 Cacao Powder GrindingWe use a great cacao powder but its grind is not fine enough. We use about 20 kg over a week period. Can anyone recommend machinery to corr… Started by Ice Blocks! |
20 |
Apr 2 Reply by Clay Gordon |
Deoderized or natural?So, I'm looking into the first purchases I'll need for bean-to-bar production, and I'm not sure which kind of cocoa butter I should get...… Started by Thomas Snyder |
5 |
Mar 27 Reply by Thomas Snyder |
 American, Bean-to-Bar Chocolate Makers: A Complete ListHi All, I have never seen a complete list of American, bean-to-bar chocolate makers. Since most American companies that market chocolate o… Started by Alan McClure |
90 |
Mar 24 Reply by Adriennne Henson |
Solid chocolates versus filled bonbons - trouble with setting up properlyI'm looking for any insight or help on a problem I'm having getting solid chocolates to set up properly. I'm using properly tempered dark c… Started by Heather Johnston |
3 |
Mar 10 Reply by Heather Johnston |
Choco Lovers- Take a look at Tempting ChocolatesTempting chocolates implies Zoroy Luxury Chocolates. Here I have found wide variety of chocolates nutty centers, crunches, rich truffles, s… Started by arvinth |
0 | Mar 6 |
Please help a newbie who wants to mold solid chocolatesI am very new and have some questions about what chocolate I should buy to mold Easter chocolates in vintage tin molds which I purchased on… Started by Donna Roesink |
1 |
Feb 20 Reply by Dave W |
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