The Chocolate Life

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Tasting Notes (176)

Discussions Replies Latest Activity

Selmi Plus fuses

Any Selmi users out there that can confirm the amp/ volts of the ceramic fuses and a source for them.

Started by Melanie Boudar

1 May 5, 2013
Reply by Clay Gordon

Seeking inspiration for pairing...

So, I've got this really cool recipe in a book I got, and I really want to change it a bit to make it my own. The original is a teardrop sh…

Started by Thomas Snyder

0 Apr 25, 2013

Commercial grade clear top chocolate boxes - supplier needed

We are preparing for our first retail opportunity.  We need a supplier for a 1/2lb box who has a clear top or window box so that people can…

Started by Tony Angnardo

2 Apr 16, 2013
Reply by Tony Angnardo

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, 2013
Reply by Giovanna

cocoa beans hazardous food

Does anyone know if cocoa beans are considered a potentially hazardous food product?

Started by Ruth

4 Apr 12, 2013
Reply by Ruth

praline paste storage

Hi, 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

2 Apr 11, 2013
Reply by Andrea Bauer

Heating cabinet for chocolate airbrush

Is 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, 2013
Reply by Kerry

Cacao Powder Grinding

We 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, 2013
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, 2013
Reply by Thomas Snyder

Solid chocolates versus filled bonbons - trouble with setting up properly

I'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, 2013
Reply by Heather Johnston


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