The Chocolate Life

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Tech Help (417)

Discussions Replies Latest Activity

Looking for small scale cocoa processing machinery

I am from Ghana, the second largest producer of cocoa in the world. I want members to assist me get contacts to bean to bar chocolate makin…

Started by Daniel Mensah Ganyoame

2 Oct 14, 2011
Reply by Daniel Mensah Ganyoame

Cooling after molding

Hello,   Firstly, I would like to thank you for this site and forum, it's very useful, really !  I am going to start a small chocolate busi…

Started by Maria

2 Oct 14, 2011
Reply by Maria

Cocoa Bean Storage

Hi all,   Could anyone advise me how to store my cocoa beans before I roast them? They arrived in jute bags. I am only starting out and sti…

Started by Shana Wilkie

7 Oct 4, 2011
Reply by Shana Wilkie

Humidity in chocolate storage

Hi, I had so many issues with tempering chocolate that I went out and bought a humidity monitor for my room. I'm based in the New York area…

Started by Geetha Panchapakesan

0 Sep 21, 2011

Chocolate Liquor

What is the best temperature to store chocolate liquor and can high temperatures (120 to 150 degrees F ) damaageit or cause it to go rancid…

Started by Eddie Hernandez

3 Sep 9, 2011
Reply by Sebastian

Using Coating

Dumb ? for chocolate users, but I need some input, Please. Is there a way I can change the taste of coating to taste more like chocolate? T…

Started by darlene

11 Sep 6, 2011
Reply by Clay Gordon


Does anybody know how or where to find a guitar that is NSF or ANSI or any certification for that matter? Many thanks. Maya

Started by Maya Schoop-Rutten

0 Sep 1, 2011

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


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


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