The Chocolate Life

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Tech Help (391)

Discussions Replies Latest Activity

The differences between Temper 1 and Temper 2 on Chocovision machines

ChocolateLife member Jan van Portvliet sent me the following question last week: I am using the revolation delta. Great machine for what I…

Started by Clay Gordon

1 Aug 29, 2011
Reply by Jan van Poortvliet

Can you store finished chocolates in a "cooling cabinet"?

If I had a cooling cabinet with enough room, would it be reasonable after enrobing or molding, to allow the chocolates to set in the coolin…

Started by Elaine Hsieh

12 Aug 17, 2011
Reply by Linda Schiaffino

Chocolate

I am looking for a chocolate that will stay non meltable in 70 degrees. Does anyone know of a chocolate that does not melt so fast. Thank Y…

Started by darlene

1 Aug 16, 2011
Reply by Richard Foley

a very simple or a very complicated question, please help.

Hi Everybody, I'm getting prepared to start my small chocolate business. I'd really appreciate your help. I'm planning to use a Selmi Pl…

Started by Ozgur Goral

11 Aug 15, 2011
Reply by Solis Lujan

Why is it so difficult to do? (some time ago a question from Joanna Miles)

These are the provide guidelines for the tempering of couverture from Valrhona:   Optimized temperatures for a better use of the chocolate…

Started by Vercruysse Geert

4 Aug 14, 2011
Reply by Magrietha Hendrika du Plessis

The Business of Chocolate

Hi Everyone, Can someone tell me where I can find information on the business of chocolate?  I'm looking to learn: 1. How to choose a reg…

Started by Jeff Slaughter

13 Aug 6, 2011
Reply by Susan Van Horn

increase chocolate percentage

Hi to everyone! I'm chocolatier turned lately chocolate maker. Making chocolate is an amazing experience: so many variable, so many options…

Started by antonino allegra

2 Aug 3, 2011
Reply by antonino allegra

Slab truffle issues

Hi there -- This weekend I made slab/cut style truffles rather than the traditional round style I am used to and I ran into a few issues th…

Started by Katie Perry

10 Aug 2, 2011
Reply by Andrea Bauer

Adventures with Colored Cocoa Butter

I'm having a bit of an issue with colored cocoa butter. I'm splattering it on a chocolate bar mold, letting it set (about 20 minutes), then…

Started by Robby Booth

6 Jul 31, 2011
Reply by Richard Foley

Melted Chocolate

I just received an order through UPS and half of the order was melted. My question is; will refrigeration bring it back to normal, and will…

Started by Richard Firstner

2 Jul 15, 2011
Reply by Richard Firstner

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