The Chocolate Life

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Tech Help (435)

Discussions Replies Latest Activity

nutrition labeling for a box of assorted chocolates

Anybody have any ideas as to how to create a label for assorted chocolates or truffles? 

Started by Emily Kosty

4 Dec 4, 2012
Reply by Emily Kosty

Production planning

Hi I own a small business, I only cater to retail stores and with the holidays and a recent trade show I signed up some new clients, which…

Started by Stephane Laviolette

2 Dec 2, 2012
Reply by RebeccaC

White chocolate

Hello, I would like to make some white chocolate with my cocoa butter. Does anyone have a recipe for delicious white chocolate? thank you…

Started by Maria

4 Nov 29, 2012
Reply by Sebastian

How much chocolate for my melter

Can anyone tell me what the minnimum amount of chocolate I should use in a 6kg melter?

Started by Donny Gagliardi

2 Nov 28, 2012
Reply by Daniela Vasquez

Can chocolate go rancid/ taste off once opened- Please help !

Hi I am trying to work with chocolate in a high humidity country. ( between 60 and 80 %) I was wondering what is the normal shelf life of c…

Started by Devika Chopra

2 Nov 24, 2012
Reply by Carol H

Grinding Sugar

Hi Everyone,  we buy organic sugar for our bean to bar chocolate. I would like to reduce the time of grinding by pre-grinding the sugar bef…

Started by antonino allegra

2 Nov 16, 2012
Reply by antonino allegra

Does any ChocolateLife member own a Cacao Cucina Roaster? Questions about ...

If any ChocolateLife member owns a Cacao Cucina roaster, I am interested in getting overall impressions of your experience with them  the…

Started by Clay Gordon

1 Nov 13, 2012
Reply by Rifat Tuzcuoglu

Roasting machine advise

Dear all,  We are looking at roasters at the moment and suppliers seem to differ on their opinions on roasting machines.  The Ambex roaste…

Started by Karlien

1 Nov 13, 2012
Reply by Rifat Tuzcuoglu

Bean to Bar Mentor

I am looking for a Bean to Bar mentor. I have been making bean to bar chocolate for the last 5 months and am in need of guidance and knowle…

Started by Lisa R

0 Nov 7, 2012

First Temper...Critiques?

CHOCOLATE: 1lb of dark bittersweet belgian wafer (melted whole) METHOD: Double Boiler, seed, no seed TOOLS: Polycarbonate mould, chocolate…

Started by Donny Gagliardi

5 Nov 2, 2012
Reply by Donny Gagliardi


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