Discover Chocolate and Live La Vida Cocoa!
Tasting Notes (135)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Dry Seed Cleaner Adapted to CacauClay, The concept of chocolate producers having to acquire machines to clean cocoa beans before use is a concept I am unable to comprehend.… Started by Jim |
2 |
Dec 18, 2012 Reply by Sebastian |
 Is it safe to make truffles without enrobing?Hi, I have been making truffles for quite some time, but have never been happy with the hard shells. What I'm looking for is a soft truffle… Started by Caroline White |
9 |
Dec 5, 2012 Reply by Lana |
 Any criollo bars?I'm a chocolate lover who has tried many types, and decided that I like chocolate made from criollo beans best. But most manufacturers don… Started by Arnold Ismach |
0 | Dec 4, 2012 |
Making a large hollow figureIn getting ready for christmas, I've got plenty of smaller figures "in storage" for the time being, but now I need a few "super Santas" for… Started by Edward J |
2 |
Nov 18, 2012 Reply by Omar Forastero |
 Tuning your guitarI know, I must have too much time on my hands, but I was wondering if anyone "tunes" their guitar. It makes sense that the wires are the sa… Started by Ruth Atkinson Kendrick |
2 |
Nov 16, 2012 Reply by Lana |
 Need to find a Roaster and WinnowerGreetings Chocolate Lifers! I'm new to the forum, but I'm working on a project in Belize were we'll be doing bean to bar production. I'm on… Started by Matthew Runeare |
1 |
Nov 13, 2012 Reply by Rifat Tuzcuoglu |
New to chocolates, ganache adviceHi, I have stumbled into a chocolate business and now I am madly researching trying to learn as much as I can. I need a lot of advice lol… Started by Heather Panchyshyn |
4 |
Nov 6, 2012 Reply by Daniela Vasquez |
 Pralus Chuao - a stylistic discussionHas anyone tried the Chuao bar from Pralus? Like to know what people are thinking about it.Personally, I think it is a perfect representati… Started by Matt Caputo |
12 |
Nov 6, 2012 Reply by Lane Wigley |
 Salted CaramelI just did a salted caramel chocolate with a 70% dark chocolate shell and a cream caramel with sea salt. It's great, but I was wondering if… Started by Daniela Vasquez |
0 | Oct 18, 2012 |
chocolate bitterness and astringent.hello! chocolattier, can any body help me how to remove the bitterness and astingent in dark chocolate? Started by lim.cezar |
2 |
Oct 16, 2012 Reply by lim.cezar |
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
