The Chocolate Life

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Tech Help (436)

Discussions Replies Latest Activity

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

Irinox Nice vs Friulinox

Hi All, I know there have been countless discussions on this topic, but I am in the process of finalising my list of equipment, and am now…

Started by Anjali Gupta

0 Oct 15

what did I do to my chocolate?

Ive been dabbling a bit lately with making bonbons. I have used a friends tempering machine to get the temper right. For the first batch of…

Started by Alan Caldwell

2 Oct 13
Reply by Alan Caldwell

Which Chocolate Spray Gun to Purchase?

Hi! Any one can guide on which chocolate spray gun to purchase?

Started by Sam

28 Oct 13
Reply by John Duxbury

What is the difference : INNO CONCEPT grinder ICGC C 65 / ECGC 65

Does anyone have information , what is the difference between the INNO CONCEPT grinder ICGC C-65 (price $ 2,999) and ECGC 65 (price $ 7,400…

Started by Marinko Biskic

3 Oct 12
Reply by mariano garcia

Chocolate bloom questions

Good day everyone, I have some questions about chocolate bloom. I have a patch of conched chocolate and I'm about to age it as I learn that…

Started by TerryHo

5 Oct 6
Reply by Chocotoymaker

Need to buy injection PC molds for bars, where to buy?

Hi TCL friends, I have Tomric bar molds, and get release marks. From research on this forum I get the impression this is due to the molds n…

Started by Mack Ransom

2 Oct 6
Reply by Mack Ransom

hilliards Little Dipper and the end of 100 watt lightbulbs...

I have a Little Dipper from when I first began my business 10 years ago. We still use it for specialized batches of things and for milk or…

Started by Sarah Hart

5 Oct 2
Reply by Peter

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

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