The Chocolate Life

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Tech Help (435)

Discussions Replies Latest Activity

Stages of Chocolate Melting Points

Hi, I’ve read somewhere in the internet, but now when I try to go back searching for it, I couldn’t find the information. I’ve read that ch…

Started by Panod

3 Jan 12, 2012
Reply by Sebastian

Advice? Buying a Tempering Machine or Two

Hello!   It is finally that time - we have found a 300sqm site for our new factory/offices/cafe/showroom.    Next step - buy tempering mach…

Started by Stu Jordan

6 Jan 7, 2012
Reply by Anissa Talbi

Chocolate Technique: What would you like to learn more about?

I'm currently wrapping up a guide to fine chocolate technique. The expected audience is advanced hobbyists and those with professional aspi…

Started by Brendan

29 Jan 6, 2012
Reply by Maja Zorga Dulmin

What is the best flooring for a Chocolate Factory?

We are currently looking to replace the flooring in our factory - now the question I have, is what is the best flooring for a chocolate fac…

Started by Al Garnsworthy

2 Dec 25, 2011
Reply by Stu Jordan

Toffee troubles

I'm having trouble with my Toffee recipe (which is as follows); 1 # butter 2 cups sugar 1/2 cup water bring to boil, then turn down heat to…

Started by Matt Erickson

9 Dec 19, 2011
Reply by Danielle

Question about grinding and conching

Hello ! I  am just starting a small business ( beans to bars) in Bulgaria. I will use the grinder from CocoaT and I would like to ask you…

Started by Maria

6 Dec 18, 2011
Reply by Maria

To temper or not to temper

Hi everyone,   I'm new to chocolate making so forgive my ignorance on the subject. I'm trying to learn the science behind tempering, beta c…

Started by Matt C

0 Dec 15, 2011

Research and Development

Dear all I'm new to this site so forgive me if I ask questions that have been repeatedly answered. I am trying to compile an equipment list…

Started by Mary Dickson

5 Dec 10, 2011
Reply by Sebastian

Chocolate sides caving in?

Hi, Just wondering if anyone can tell me why some of my chocolates sides cave in after a few days. Im' guessing its either from the shell b…

Started by Michelle-Jo Garfield

4 Nov 30, 2011
Reply by Mark Heim

New to Raw Chocolate

HelloI am making raw chocolate, but having difficulty making it last more than a week or 10 daysI've read through these posts looking for a…

Started by John Benton

8 Nov 28, 2011
Reply by John Benton


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