The Chocolate Life

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Tech Help (431)

Discussions Replies Latest Activity

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

Nut allergies and cross contamination of machines

We have one enrobing machine that we currently enrobe our bonbons and no other product. We'd like to use it to enrobe a number of our confe…

Started by Elaine Hsieh

1 Oct 28, 2012
Reply by Sebastian

Tempering Machine

I'm thinking of buying a tempering machine, I like Pomati's T5 or Selmi, does anyone have any review on these tempering machines? What bran…

Started by Daniela Vasquez

13 Oct 23, 2012
Reply by Daniela Vasquez

Enrobing Advice

Hello everyone, I own a bakery and we make a ping pong ball sized product that is currently hand dipped in chocolate using, ahem, a spoon.…

Started by Steven Rivard

15 Oct 19, 2012
Reply by Stefano

Problem with sun fading the chocolate.

I am having trouble with the sun shining/glaring into my store and causing some of the chocolates to bloom. The sun does not shine directly…

Started by Jeffrey

7 Oct 19, 2012
Reply by Jeffrey

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