The Chocolate Life

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Tech Help (423)

Discussions Replies Latest Activity

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

Guitar

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

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

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