The Chocolate Life

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Tasting Notes (224)

Discussions Replies Latest Activity

Small/Mini Enrober

Hi all, I'm new to this forum and pretty new to the chocolate world altogether. I just purchased the Revolution Delta and am looking for a…

Started by Levi

0 Jul 16

Group Review - Fortunato #4

This is the first in what I hope will be a regular series (at least quarterly) of Group Reviews, a new feature for 2014 here on TheChocolat…

Started by Clay Gordon

24 Jul 14
Reply by Vera Hofman

Need some help for my new shop

hi, I got a great opportunity, an opportunity that one just can't refuse.. I was offered space within a very well established candy store o…

Started by Stephane Laviolette

6 Jul 3
Reply by Stephane Laviolette

% of emulsifier in dark ,milk,white chocolate

Please guide me on, in what percentage should emulsifiers E-442,476 be added ? e.g % in 1 kg of dark,milk, white compound chocalate

Started by kamlesh s

1 Jul 2
Reply by Sebastian

What is the shelf life of toffee and how should it be stored

I am starting to think about adding toffee to our product line. I learned that Enstroms Toffee is actually considered a dairy product and r…

Started by Daniel Herskovic

7 Jul 2
Reply by david smith

low % butter commercial callets?

Does anyone know where to get a few pounds of preferably milk callets, low fat? I'm trying the ethyl cellulose experiment to bring the melt…

Started by Drew E

5 Jul 1
Reply by Sebastian


I am struggling some with "bitterness".  My thinking is that I am running the nibs through the Juicer too many times trying to get the coco…

Started by Daniel Mollsen

29 Jun 27
Reply by Sebastian

Airbrushing chocolate molds

First time Airbrushing. Confused what should I use. Cocoa Butter or Airbrushing liquid you buy at Whish one should I use? T…

Started by Ismael Neggaz

4 Jun 25
Reply by Ismael Neggaz

Thick chocolate while tempering

Hello All.  I know this is something I should already know (probably have forgotten it a few times over!).  When tempering chocolate using…

Started by John Duxbury

7 Jun 18
Reply by John Duxbury


Does anyone know where I can find a recipe for "cremini" or "cremino?" I've seen a photo of it on the Pernigotti website and I've heard tha…

Started by Roger Rolf

2 Jun 16
Reply by Roger Rolf


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