Tech Help (298)

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melanger necessary? Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur? Started by beth campbell	11	6 hours ago Reply by Clay Gordon
chocolate is not as liquid as it should be. I made my first batch of dark chocolate (40%). i added 30% of cocoa liquor 10% cocoa butter 60% sugar and 0.5% soya lecithin. I did the… Started by Aishwarya darshan	0	on Wednesday
Cocoatown ECGC 12 melanger roller stones no longer turn Hello, I have the older model of the small cocoatown melanger and have been through one belt change over a year or so with one batch a week… Started by Francis Murchison	4	May 4 Reply by Brad Churchill
Pre Grinders and particle size Hi All, I'm considering adding a pre-grinder to my set up (probably a nut butter type), but I'm wondering if any one out there already usin… Started by Mike	10	May 3 Reply by Mike
Lollipop packaging Hi We produce thousands of chocolate lollipop's a year and now with a new agreement I will probably double the amount I produce in a year,… Started by Stephane Laviolette	1	Apr 24 Reply by Rochelle
Stubborn milk crystals I have issues with approx. 100lbs (callebaut milk) that sat at 110F for about three months. I emptied the large tank and using in smaller… Started by Pat Renner	4	Apr 22 Reply by Pat Renner
Buttercreams I am looking for insight on creatingVanilla and chocolate buttercream Easter eggs. I have customers asking me for them. It is a not a ganac… Started by Linda Bowen	9	Apr 15 Reply by Andy Ciordia
New Cocoatown Melanger squeaks I just got a brand new melanger from Cocoatown, and gave it a test spin with a very small amount of sugar. It squeaks SUPER loud. Any ideas… Started by TC Conway	1	Apr 13 Reply by TC Conway
Fruit ganache Hi Everyone This is my very first post, I love being here and learning so much. My question is for raspberry ganache made from fresh frui… Started by rosanne	12	Apr 6 Reply by rosanne
Honey and Chocolate This is my first post and I'm just starting out working with chocolate. I've been experimenting with honey (liquid, creamed and raw). I've… Started by Russ Apotheker	3	Mar 31 Reply by Clay Gordon