The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tech Help (391)

Discussions Replies Latest Activity

Selmi tempering machine question

Hello everyone, Sorry if this has been covered before but I couldn't find the answer.   I'm currently looking to buy a tempering machine fo…

Started by Matt C

16 Mar 2, 2012
Reply by Clay Gordon

Tempering Raw Chocolate

Hi All,   I'd appreciate it, if you could share any info on tempering raw chocolate. Is it possible?   Thanks a lot.   Olga

Started by Olga C

17 Feb 28, 2012
Reply by Matt Chambers

ChocoMa E220... anyones thoughts on the best small scale Enrobing system?!

Dear Fellow Chocolate Folks My brother and I are in the beginning phases of setting up a small chocolate business, initially focusing on cr…

Started by Marcus Rowe

7 Feb 26, 2012
Reply by Kerry

Has anyone used "chocolate factory in a box"

A Belgium company (chocolateworld.be) sells a 'chocolate factory in a box' concept.   We are starting out in making chocolate (not from bea…

Started by Stu Jordan

7 Feb 24, 2012
Reply by Stu Jordan

Quest for micrometer

I need to buy a micrometer to measure the chocolate thickness. Which one do you use? Which one should we use? Best, Omar Montilla

Started by Omar Montilla

16 Feb 16, 2012
Reply by Sebastian

Using Milk

H i would just like to ask if anyone has tried to use fresh milk instead of milk powder to make bean to bar chocolates? 

Started by Malcolm Tiu lim

8 Feb 12, 2012
Reply by Sebastian

Best before dates

Hello, I would like to ask you what best before dates you give to your chocolates ? I make my chocolate from the beans, 70% cocoa beans +…

Started by Maria

3 Feb 8, 2012
Reply by Maria

Types of Sweetening and Conching Time

Hi, I just got my CocoaT Melanger yesterday, so this is my very time making chocolate properly. For my first trial I use 380g of cocoa be…

Started by Panod

9 Feb 7, 2012
Reply by jorge camacho

Cleaning of airbrush

I'm teaching myself airbrushing of cocoa butter colors. I have a good background in airbrush work from my hobby of building plastic models.…

Started by Scott Hoffman

3 Feb 1, 2012
Reply by Scott Hoffman

Too Dry for Tempering?

Hello, I am trying to pinpoint my recent tempering difficulties in my store's kitchen. I've ruled out machine malfunction and the chocolat…

Started by Jasmine Mead

4 Jan 27, 2012
Reply by Clay Gordon

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service