Discover Chocolate and Live La Vida Cocoa!
Tech Help (298)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Valrhona Equatoriale 55% for moldingI´ve been using Callebaut 811 Natural vanilla for molding chocolate boxes and molded paralines. I´ve been looking at Valrhona Equatoriale 5… Started by Hilmir Kolbeins |
4 |
Oct 26, 2010 Reply by Vercruysse Geert |
 Cocoa Butter ProblemHi - first post here but I desperately need some help. We're having a problem with our cocao butter sticking in our molds and cannot figure… Started by Lindsay Truffler |
26 |
Oct 21, 2010 Reply by Hilmir Kolbeins |
 is it possible to set chocolate into jelly?I've Been wondering wether i can set chocolate peices into jelly but fear that the liquid jelly will ruin the chocolate. Is there a way rou… Started by mark |
0 | Oct 16, 2010 |
 How detailed a list of ingredients should be?I am getting ready to start working out of a market and one of the requirements is that I need to have on display my list of ingredients -… Started by Andre Costa |
7 |
Oct 4, 2010 Reply by Andre Costa |
blending couvertureHi all I want to start blending different couvertures to create my own unique flavours and have a couple of questions relating to techn… Started by peter guppy |
6 |
Sep 24, 2010 Reply by Susan Van Horn |
 Leaky cordials and caramelsJust made my first batch of cherry cordials along with some salted caramels, they look great and everything but their gooey goodness is ooz… Started by Dirke |
4 |
Sep 8, 2010 Reply by Dirke |
Air bubbles!Hello! Does anyone have any suggestions on how to get the least amount of air bubbles possible when doing molded (polycarbonate) molding?… Started by Lindsay Truffler |
23 |
Sep 3, 2010 Reply by Jennifer Thamer |
 Why is my chocolate so shiny but soft and pliable?Hi Everyone! Here I am struggling with a new issue! Lately my so-called tempered chocolate is coming out incredibly shiny but soft and plia… Started by Lisa - Girasole Chocolate |
7 |
Sep 2, 2010 Reply by verhagen |
Getting the temper right with my Selmi?I was fortunate enough to acquire a used Selmi Plus for my new chocolate shop and recently got it set up. I am using Chocoa Forte 60% in it… Started by Robyn Dochterman |
4 |
Aug 3, 2010 Reply by Melanie Boudar |
About to give up!Hello my friends, I'm going to try one last time to get this "tempering" thing down before I throw the machine in the street and run it o… Started by Lisa - Girasole Chocolate |
17 |
Jul 10, 2010 Reply by Dave Elliott |
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
