Tech Help (309)

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How to transport chocolates? Hi all. I'm just a beginner in this business so please forgive my elementary questions. I would like to know how people transport large num… Started by Susanna Harris	4	May 2, 2010 Reply by Susanna Harris
How long do I have before chocolate sets? Hello everyone! I hoping that someone can help me with this issue. I'm having a problem when pouring tempered chocolate into molds/forms. I… Started by Lisa - Girasole Chocolate	14	Apr 28, 2010 Reply by Brad Churchill
Label ingredients? Nutrition Facts I"m getting such a run around on this topic even call FDA but the hold for an answer is taking hours. But my question is do we have to pu… Started by Karen H.	5	Apr 26, 2010 Reply by Dirke
tempering with homemade mycryo My local forum is discussing this and so I got curious. Some colleagues say that they take well tempered cb and grind in it a machine of so… Started by Ilana	4	Apr 17, 2010 Reply by Lana
Chocolate Dude Tabletop Tempering Machine Has anyone bought one of these Chocolate Dude Tabletop Tempering Machine http://bakerscandc.web-ctr.net/product_info.php?manufacturers_id=1… Started by Nat	10	Apr 14, 2010 Reply by cheebs
Cacao Info Resources? Love this site. Love the forum. I've amassed a decent collection of texts recommended on this site and other chocolate geeks, but find that… Started by Vanessa Chang	17	Apr 8, 2010 Reply by María Soledad Troya
Panning machine experts? I have a brand new commercial panning machine and my staff and I have limited experience with such equipment and the panning process in gen… Started by Roni-Sue	5	Apr 1, 2010 Reply by Kerry
Graphic for Business I created my own graphic for my business, but need to find a graphic artist that can convert it from a paint file to a illustraor file in o… Started by Danielle	4	Mar 31, 2010 Reply by Andre Costa
the broma process ebook for downloading hello members of chocolatelife, Am back again, sorry to take some of your time. Am really having a hard time with my broma process project.… Started by kenneth mensah	1	Mar 30, 2010 Reply by Clay Gordon
Mixing two chocolates together and color question I have a couple of questions on Milk chocolate.1) I am using Callebaut Milk and what I find is when I temper it the resulting color is ligh… Started by Dirke	3	Mar 20, 2010 Reply by dale montondo