The Chocolate Life

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Tech Help (410)

Discussions Replies Latest Activity

Stuffed nose when Cracking and Winnowing

I have noticed that in days of intense indoor chocolate making work I end up with some discomfort. Commonly a stuffed or a runny nose, simi…

Started by Felipe Jaramillo F.

2 Mar 26, 2012
Reply by Felipe Jaramillo F.

Aargh cracking shell

So every so often a batch of truffles will crack after dipping and hardening I do a very thin coat by hand before dipping. Most pf my truff…

Started by Krista

1 Mar 22, 2012
Reply by Krista

Manufacturing Equipment Costs

Hi everyone, As an option for my school project I want to go over the costs of the machinery needed to produce chocolate. My partners and…

Started by Daniel Gaal

0 Mar 22, 2012

How do I have better bases?

I have my chocolate business up and running but am still unhappy with how the bottoms of the chocolates look. Nobody complains because they…

Started by Julie Helzer

9 Mar 19, 2012
Reply by david smith

Can sugar bloom be reversed?

Yesterday i made a batch of chocolates that had an absolutely smooth texture when i removed it from the melangeur, i then tempered it ( i t…

Started by Chirag Bhatia

8 Mar 15, 2012
Reply by Andy Ciordia

The best way to include coffee into chocolate

Hello ! I have just found someone who roasts freshly coffee and I have some ideas to make chocolate with this coffee. Can I put the coffee…

Started by Maria

5 Mar 15, 2012
Reply by Gap

Bean-to-cocoa butter and cocoa powder

Hi Everyone! anyone any idea how and what needed to go from bean to cocoa butter in a medium scale?

Started by antonino allegra

3 Mar 9, 2012
Reply by Felipe Jaramillo F.


Those of you who are running a chocolate business or sell your chocolates, what is the time table for your accumulated depreciation on your…

Started by Jeff Nelson

2 Mar 8, 2012
Reply by Jeff Nelson

leaking caramels

I have been having consistent difficulty with coating caramels with chocolate- using tempered Guittard Prestige. They spring little leaks.…

Started by Virginia Sybert

6 Mar 7, 2012
Reply by Virginia Sybert


The Chocolates I make are mostly cream centers (fondants) and I hand dip and sign them.  As I have tasted chocolates from some local shops…

Started by Michael Karren

3 Mar 6, 2012
Reply by Mark Heim


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