The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tasting Notes (176)

Discussions Replies Latest Activity

Custom molds

Hello everyone including all lurkers! I saw the Micelli polycarb molds advertised on the Chocolate Life but I am looking for a much larger…

Started by Jeffray D. Gardner

4 Oct 8, 2013
Reply by Jeffray D. Gardner

cooling chocolate

Is there a difference in cooling chocolate on a marble slab vs Caesarstone , a quartzite material

Started by Fazlur Baksh

3 Oct 7, 2013
Reply by Fazlur Baksh

Lactose Vs Sucrose Crystals.

If I use invertase in my product would it be effective in stopping lactose crystallization along with stopping sucrose crystallization?  M…

Started by John E

1 Oct 4, 2013
Reply by Sebastian

INVERTASE Please Share Some Wisdom!

So this is my issue. I have a truffle recipe I am trying to create and after a few days it crystalizes(sandy texture inside the filling). T…

Started by John E

4 Oct 2, 2013
Reply by John E

Costa Rican Organic Craft Chocolate seeks Investment Capital

Samaritan Xocolata is seeking JV partner or investor for organic, craft chocolateria & chocolate salon in growing community near touris…

Started by Tao Watts

0 Oct 1, 2013

Weird Chocolate flavors

Choconat has a Probiotic chocolate. It's GMO free. No one, I think, has mentioned that area of health in chocolate.  I think it's 70% cacao…

Started by David Lambert

1 Sep 3, 2013
Reply by Clay Gordon

Incredibly great flavors for chocolate!

Years ago, I ordered some "natural organic" flavors from Natures Flavors (or one of their doorway websites) and was very disappointed becau…

Started by Hank Friedman

3 Aug 30, 2013
Reply by Hank Friedman

Caramel Wrapping

It's time for me to start looking in to caramel wrapping equipment. I need something with a small footprint and something under $5,000 used…

Started by George Trejo

0 Aug 22, 2013

chocolate truffle

what's the best chocolate to use when making truffles? I have been playing around with some different things and thought I could just use t…

Started by Chef Harold

4 Aug 20, 2013
Reply by Chef Harold

weird chocolate texture

Hey everyone! Ive been playing with different beans in my melanguer and the last batch came out after 24hrs of conching. It was all fine a…

Started by Alan Caldwell

1 Aug 17, 2013
Reply by Sebastian

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