The Chocolate Life

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Tech Help (435)

Discussions Replies Latest Activity

Fbm Prima

Hi folks, I have been offered an ex display Prima and enrober attachment at a reasonable price. The machine has less than 5 hours working…

Started by Calum

4 on Tuesday
Reply by Calum

Cocoatown ECGC-12SLTA Issues

Hello Chocolatelifers!We have now been working with the cocoatown unit for about 8 months and as production increased we have recently run…

Started by Evan Langendorf

8 on Monday
Reply by Evan Langendorf

Microwave Temper Problem

I couldnt find a piece to my temper machine so I had to use the microwave.  I put a cup of chocolate pieces in a microwave safe bowl then h…

Started by Bryan

9 Nov 12
Reply by Bryan

looking for praline(s) help

Ive been working on making a line of pralines   scenario; microwave tempered Callebaut C811(54%)+ 5% cocoa butter mold at 26C (from a very…

Started by Alan Caldwell

1 Nov 10
Reply by Alan Caldwell

Chocolate sticking to molds

I've been having an intermittent issue where my chocolate sticks to molds. It will always release around the edges but the middle (sometime…

Started by Russ Apotheker

24 Nov 6
Reply by Julie

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa

I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then r…

Started by Arti Jain

2 Nov 5
Reply by Ruth Atkinson Kendrick

Topping chocolate after it dries?

How would I stick stuff to tempered chocolate after it dries? Would steaming it like modeling chocolate work? Any ideas? I don't want to ru…

Started by Bryan

2 Nov 2
Reply by Clay Gordon

Streaked bars

I'm so frustrated! The last four batches of chocolate I've made have been streaked, the temper is good but the face of the bars are streake…

Started by Katie Partington

10 Nov 1
Reply by Russ Apotheker

Cocoatown Melanger Belt Change

It's time for my first belt change on my Cocoatown Melanger. Inno Concepts tells me that I shouldn't attempt this myself, and that the moto…

Started by Katherine Botelho

21 Oct 23
Reply by Chocolate Lover

Butter & Ganache

Does anyone know the difference it makes in a ganache when the butter is added melted, creamed or solid? Or when there is none? Is there a…

Started by Daniela Vasquez

0 Oct 20

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