Tech Help (298)

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Help - Couverture on truffles is cracking. Yesterday I made a batch of truffles and the couverture that I coated them in (53% valrhona) cracked on 50% of them. It happened after they… Started by Valerie	5	Nov 17, 2009 Reply by Jeff Stern
Alcohol in Chocolates In the contradictory state of Ohio, no alcohol is allowed in confections without a license - and yet they have no provisions to issue licen… Started by Beth Mansfield	1	Nov 16, 2009 Reply by Clay Gordon
step by step how the process is carried out good morning sir. i learnt you replied to my post on the broma process. i couldnt find the information on the broma process, that is why i… Started by kenneth mensah	0	Nov 11, 2009
Criollo fermentation Hi all, I've seen information from a lot of sources stating that criollo only needs 2-3 days for fermentation, whereas other varieties need… Started by Byron Prior	0	Nov 6, 2009
Where do I start as an aspiring chocolate seller? Hello. How does someone get started in this buisiness? I mean, how do you begin a small chocolate buisiness? Ideally I would like to have a… Started by Joshua D. Rector	15	Oct 29, 2009 Reply by SU
Storing Chocolate Hello, Firstly I'd just like to say hello and introduce myself; my name is Louise Thomas and I run a company called The Chocolate Consulta… Started by Louise Thomas	1	Oct 27, 2009 Reply by SU
Writing Ingredient labels I am meeting with the Agriculture and Marketing person in order to get my license to sell at markets and shows. I understand most aspects o… Started by Carol	4	Sep 30, 2009 Reply by Carol
liquor cocoa Arriba Seeking strategic alliances for the marketing of products such as organic or conventional cocoa liquor or cocoa for the gourmet industry, w… Started by Hector Velásquez	0	Sep 29, 2009
Chocolate will not release from the mold Very basic question, but this is the first time this happens to me. I am making filled bonbons and I am using two brand new magnetic molds… Started by Andre Costa	4	Sep 22, 2009 Reply by Andre Costa
chocolate panning Does anyone know how I can prevent the preglazing stage of chocolate panning from reducing the crunchiness of the nut. I am thinking of eli… Started by Jay	1	Sep 14, 2009 Reply by Kerry