The Chocolate Life

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Tech Help (436)

Discussions Replies Latest Activity

Refining/conching temperatures.

I am making chocolate in Costa Rica from tree to bar.  We recently received the Melager from CocoaTown which has speed control to better ma…

Started by Paul Johnson

1 Jun 6, 2012
Reply by Duffy Sheardown

Dark chocolate percentages

On the web page ( for "1906" Tumaco dark chocolate, the following tw…

Started by Don Goyette

0 Jun 4, 2012

Inclusion ratio in chocolate bar manufacturing

Hello everyone.  Interesting thing I came across- what is the ratio of inclusions(size of inclusions also) to put in a chocolate bar? Thi…

Started by Arthur Zukayev

1 May 30, 2012
Reply by Sebastian

Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)

Hi there, I am currently looking at different tempering machines for my (rather small) production. Anyone out there using any of the two…

Started by Anissa Talbi

2 May 9, 2012
Reply by Beth L. Evard

Chocolate glaze

I have been trying to figure out how to achieve the black and white glazing on Gerard Mulot's 'Coeur Frivole'. The white part seems to be f…

Started by Tom Early

0 May 7, 2012

Fermented cacao beans-bar

Hello chocolate community. I am going to be purchasing bulk fermented cacao beans for my chocolate business. I have been buying the butter…

Started by Kat

30 May 6, 2012
Reply by rene

Mol d'Art

Anyone have any experience with Mol d'Art? I have one of their 15 Kg moulding machines that broke down one day after we started using it. T…

Started by GM

10 May 5, 2012
Reply by antonino allegra

Stuck Chocolate In Mold

Yesterday, made my second batch of chocolate molds using three pounds of dark chocolate. All the pieces came out of the molds perfectly, ex…

Started by Beth L. Evard

6 May 3, 2012
Reply by Beth L. Evard

Makeshift Tempering Machine

I was thinking of getting one of these:

Started by John Doe

5 May 3, 2012
Reply by Edward J

Color fade

What is the best coloring method to prevent or decrease color fade? I’m currently using oil-based colorings (Chefmaster and some Wilton) wi…

Started by Mickey Miller

5 Apr 30, 2012
Reply by Andy Ciordia


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