The Chocolate Life

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Tech Help (430)

Discussions Replies Latest Activity

Dust Deputy for winnower

I've been playing around building a vortex and was just wondering if anyone is using a dust deputy for this?

Started by Need beans

42 Oct 1
Reply by Ilya Snowdon

confusion about chocolates

friends am new in the field of chocolate moulding. did a short course where I learnt to do different types of chocolates using 70 % dark an…

Started by Rashmi Anand

4 Sep 29
Reply by Rashmi Anand

Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

Hi,  I made some Dark chocolate yesterday and the bars already have white spots on them. The white spots are exactly where the inclusions…

Started by Louwegi

15 Sep 28
Reply by david ghobril

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

18 Sep 25
Reply by Ben Rasmussen

Cleaning Chocolate Molds

I just made a batch of chocolates that taste great, but have bloom.  I am suspecting the problem is the molds were not properly cleaned as…

Started by Christina Durta

80 Sep 22
Reply by david ghobril

Why does My Cocoa butter chip?

I have been having a problem with my Cocoa butter chipping when removing it from my molds.   I have tempered it and it has a beautiful shin…

Started by Keti

4 Sep 18
Reply by Gap

india grinder 40l= 1500 USD ??

Does anyone know if there's a company or a web hoax from fake company. They sent me a quote for the grinder 40lit price $ 1,500. KUMAARINDU…

Started by Marinko Biskic

3 Sep 18
Reply by Luvin Paryani

Small-scale (under 100kg) chocolate making equipment

Many of the new generation of craft chocolate makers start out using a 5-liter stone grinder sourced from India. They're great when you're…

Started by Clay Gordon

9 Sep 14
Reply by Ilya Snowdon

Enrobing /coating help

I am hoping someone can help us out. We are covering jalapeños in chocolate. They are very light and irregular shaped so we had no luck wit…

Started by Corey Meyer

4 Sep 12
Reply by Olivier

Using coconut oil in truffles help

I am attempting to create a shelf stable truffle by using coconut oil instead of heavy cream but am finding the resulting ganache is grainy…

Started by Dirke Botsford

4 Sep 8
Reply by Dirke Botsford

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