The Chocolate Life

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Tech Help (423)

Discussions Replies Latest Activity

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.

Depreciation

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

Invertase

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

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

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