The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tasting Notes (201)

Discussions Replies Latest Activity

chocovison or hillard?

hey chocolatelife people how are you? i work making candies and gummies for a private company in boulder CO. My new goal is to produce some…

Started by jhon

2 Nov 29, 2013
Reply by Larry

Is the Chocovision Delta Worth It?

Hi everyone, I have the opportunity to purchase a used chocovison delta machine or a used revolation x3210 machine. The delta is $300 more…

Started by Trula R

2 Nov 25, 2013
Reply by Ben Rasmussen

gritty chocolate

as I'm tempering chocolate in my Rev X machine I follow the directions to the letter. when I make my confections they look great the first…

Started by Chef Harold

3 Nov 19, 2013
Reply by Chef Harold

Source of Sosa ingredients in the U.S.

Hi!I am a home-based chocolatier who wants to buy a few of the Sosa Ingredients extracts to use in my chocolate making.The only U.S. websit…

Started by Hank Friedman

0 Nov 17, 2013

American, Bean-to-Bar Chocolate Makers: A Complete List

Hi 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

92 Oct 29, 2013
Reply by It's Chocolate

GrainPro Bag

Hello All. I would be interested to hear members thoughts or experiences of using GrainPro Bag for storing cocoa beans. Thanks

Started by Morena

3 Oct 18, 2013
Reply by Morena

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

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